The nature of the fire determines the procedure: you make a fire with a good draught, set between stones and oriented according to the wind, and let it burn up fiercely, fanning if necessary. When the flames have died down and the heat is at its maximum, you throw some thyme and rosemary on the glowing embers and set down the loaded grill, the meat having been anointed with oil well beforehand. You fan again and seal the meat on either side. The fire dies down a bit, the roasting proceeds at a slower rate. The searing time is short, the subsequent cooking time, once the juices have been contained, varies with the nature of what is being grilled.