And,of course,if the steak is from Morayshire,its flavour comes from its Elgin Marbles ! But seriously,folks,you know,it's the preparation,cleaning,and operation of the barbecue equipment,as practised by myself and Derek Droscher at "Old Keepers" this Easter,(with help from the other "Richard",of course),that makes / made all the difference.I often find that the smoke from a BBQ can be enhanced by the addition of leaves from apple trees,rosemary,mint,thyme,etc ( and damp hickory chips,of course),sprinkled over the hot coals / embers,and if everyone,including the neighbours,is in an advanced state of inebriation,this can help to soothe the olfactory responses also.