I hope someone who is a real Mongol on this forum answer this.

I actually like the Mongolian barbecue (khorkhog) over the Turkish/Kazakh 'shish kabobs.'

Khorkhog is cooked with a big metal can with very hot burned rocks inside. The meat is most often lamb.

Can we use any rocks or stones to cook this? The stones that touched water from American rivers should have a good taste for the meat, no?