In Argentina, traditional barbecue or 'asado' has typically relied on charcoal or firewood, where the quality of the heat and timing significantly influence the cooking process. However, a new method is forecasted for 2026 that utilizes powerful electric or gas/inferred grills. This shift is primarily aimed at improving efficiency, wherein the cooking time and temperature can be controlled more precisely compared to the variable nature of charcoal. The traditional approach to asado is a time-consuming process as it focuses on waiting for the right charcoal embers and managing the heat during cooking. In contrast, the new method promises to eliminate much of the unpredictability associated with traditional grilling by relying on preheated electric grills, which maintain a stable temperature that can be easily adjusted. Such innovations are not just about convenience; they also aim to simplify the cooking experience significantly. Moreover, one of the environmental benefits of this new technique is the reduction of smoke associated with burning charcoal or wood, addressing concerns for those living in smaller spaces like balconies or terraces where smoke can be problematic. This approach not only preserves the essence of asado but also makes it more accessible and practical for modern lifestyles, reshaping the traditional culinary culture in Argentina into an easier and quicker method of barbecuing.