For blackened dishes, cook outdoors on a gas grill or a butane cooker. Or you can use a charcoal grill, but you may need to make the coals hotter by giving them extra oxygen. An easy way to add extra oxygen is simply to vigorously fan the coals with a piece of cardboard until they glow. Meanwhile, heat your cast-iron skillet as hot as possible on your kitchen stove, at least 10 minutes or until it is beyond the smoking stage and you see white ash in the skillet bottom. When the coals are glowing, use very thick pot holders to carefully transfer the hot skillet to the grill.
Blackened dishes are also great cooked directly in the flames on a charcoal or gas grill.
As the wood burns up, continue to add more wood chunks.