As we work with different cooking methods and mediums we stumble across ideas. Changing the way we cook forces us to pay attention to all the little details in order to achieve the desired results. Cooking over wood and in charcoal is not better or worse than cooking inside. They are different. These methods offer the challenge of control, in the lack thereof. They teach cooks to be more intuitive and flexible. Outdoor cookery has us question how best to achieve results. As we cook and observe how the heat changes and affects the ingredients, we discover new things. Sure flavors change, but it is the process of paying attention to what and how we are cooking that encourages us to learn, to grow, and to discover.