What cooking method is ideal for achieving a smoky flavor in meats?

Grilling is the ideal cooking method for achieving a smoky flavor in meats due to the direct exposure to high heat and the use of wood or charcoal, which impart distinct smoky notes during the cooking process. When meat is placed on a grill, the fats render and drip onto the hot coals or wood, creating smoke that envelops the meat and enhances its flavor. This method not only offers a unique taste but also contributes to the development of a desirable crust and texture on the outside of the meat.

Baking, while a versatile cooking method, primarily uses dry heat in an oven and does not generally allow for the infusion of smoke. Sautéing uses a small amount of fat in a hot pan, which can caramelize the surface of the meat but lacks the depth of flavor created by smoking. Boiling involves cooking food in water or broth, which can dilute flavors and does not contribute any smoky characteristics. Therefore, grilling stands out as the best technique for achieving that sought-after smoky flavor.