What's happening is called the Maillard reaction.

As sugars and amino acids come together and reduce.

A sort of caramelization process takes place, turning the outside of your food a darker color.

Of course, this can be achieved in an oven or on a stove.

But what makes the wood fire different is it creates a distinctive aroma.

The aroma responsible for the deliciousness of meat cooked over a live wood burning fire is glycol, which, together with other compounds, can smell almost bacon.

E the smell of wood combined with the fat and sugar is breaking down, and meat smells well intense and that woody bacon like aroma is often perceived by diners as depth of flavor.