Keeping a fire alive when the wind blows is all about protection and patience. First, build a sturdy base with dry, seasoned wood—stack it in a criss‑cross pattern to let air flow but not let the flame rush out. Then, use a windbreak: a line of stone, a low wall, or a tall stack of branches to shield the fire from gusts. When you start the blaze, place kindling on top of the base so the flames rise before they’re pushed away. Finally, add a small sheet of bark or a few leaves as a gentle shield; once the fire is steady, you can lift it to let the wind help the wood burn deeper, not tear it apart. For a good grill, a few herbs can lift the flavor without overpowering the meat. A sprinkle of rosemary and thyme works wonders for chicken and pork—just a touch, as they’re strong. Add some dried sage to lamb or beef for a warm, earthy note. For a more citrusy lift, toss in a pinch of dried oregano and a squeeze of lemon zest. If you’re grilling fish, a light dusting of dill and a hint of garlic powder will give it that bright, fresh feel. Remember, less is more; let the smoke do the talking and the herbs add a gentle whisper.