In Brazil, the fire is never really out. In the kitchens of Minas Gerais, the wood stove keeps its embers through the night. In the South, meat turns slowly over coals in the ritual of fogo de chão. Brasa is what remains: the low red heat that feeds a household long after the flames are gone.
Hickory smoke and charred wood open into guaiac and glowing ember, then resin and aged wood. Smoke here has texture and it never overwhelms.
