Perhaps you have encountered this situation before: you are walking, biking, or driving through a neighborhood. Your nose suddenly picks up the smell of something grilling. Perhaps meat, maybe vegetables. It is tinged with smoke. It smells good. But where exactly is that smell coming from?

Much of our cooking or food preparation in the United States takes place inside. We have kitchens that facilitate storing and making food. Others can’t see it (unless there is a prominent window). They may occasionally smell it.

Even if people are grilling outside, it often takes place in backyards. Few Americans grill in their front yards or by their front doors. This is an activity typically reserved for the more private backyard.

So where is the grill smell coming from? One hint might be whether you can see smoke. Different grill techniques or different grilled items might lead to more smoke. Could you follow it to a source?

And even if you did identify the location of the good grilling smells, it would be rare in the American setting for a stranger to approach the grill and/or griller. Unless it is taking place in a more public setting (a front yard? a park? outside a restaurant?), the grilling is an activity for the griller and their acquaintances, not for a broader audience.

In the moment, you will have to settle for enjoying the grilling smells from a distance. Perhaps it will prompt you to grill yourselves or find someone who will grill for you. It is a good moment – but it is also a reminder of food preparation in private spaces.