In 1969, two Spanish gentlemen Pere Juli and Josep Armangué had one question in mind: How could they revolutionise the simple act of charcoal gastronomy? Keep in mind that inventions like the microwave and non-stick pans were also innovated in that same era. Their invention had to be as easily adaptable by the people as it worked for the most demanding chefs. It also had to retain the very reason why charcoal gastronomy was a joy (fast to cook, good to eat — a quote since the Arawaks got their hands on fire) as it had to make sure the meat had a distinctive aroma and flavour. Most importantly, their invention had to reduce the production of heterocyclic amines that posed a significant cancer threat.
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