Wood Barbequeit is a barbecue that, besides being able to use the classic charcoal as fuel, can also be used with pieces of untreated wood. There are some barbecues that work exclusively with charcoal since the latter is not able to generate the same heat as the wood and therefore the barbecues can be made with lighter materials that are easy to transport.
According to experts, the use of untreated natural wood favors cooking, particularly meat, which is grilled in a more natural and genuine, also depending on the type of wood used our meat will take a certain aroma that can not be imparted in the same way by the charcoal;
For the benefit of wood, the fact is that, when this material is used, it is usually known where it comes from and what is being burned. Wood-burning barbecues are suitable for all those who have no difficulty in finding good quality and above all untreated timber, in particular at a chemical level (for example, painted wood or belonging to old furniture). Even for those who do not have the possibility to find the timber, for example within their own soil, there are commercially available wooden bags for the purpose (wood for barbecues).
It is also remembered that a wood-fired barbecue can easily use charcoal.
Among the disadvantages of this type of Barbecue we can highlight a greater presence of smoke produced as a result of the wood ignition, and also a greater time for the initial ignition, which will be greater than both the gas bbq and those Charcoal.
The true lovers of the barbecue will choose a wood-fired barbecue (or charcoal), because the final taste of the food will be very different from the other types of barbecue, thanks to the taste that the smoke of the wood releases during cooking.
The embers that will feed the cooking of the meat can be made in various ways as previously mentioned: with wood, with coal or with charcoal. The substantial difference is in the aromatization of meat. And wood is the master in this. In fact, usually the true barbecue enthusiasts choose wood very carefully, just to give a special taste to the dish that is being prepared
Keep in mind that the wood takes at least an hour to make the embers, so the barbecue should be turned on for a while; this is one of the main disadvantages for example compared to a gas barbecue because its ignition is instantaneous
Another important thing in all direct cooking barbecues is to manage grid heights well, ie the distance between the grill and the embers. The more the grill is close to the embers, the more heat is obtained and the meat is cooked in less time, but this can also have negative effects depending on the type of meat chosen, so it is good to know that for each type of meat you will have to find a distance and an ideal heat level. All barbecues usually have at least a couple of slots to handle the heights of the grids
A recurring question that is asked by the less experienced is precisely that of knowing how you can regulate the heat sink by not having a gas barbecue. The answer is very simple: there are various ways. One is to vary the distance between the grid on which the food is placed, and the embers used for cooking as previously mentioned. By placing the grill at a low level, ie bringing it closer to the embers, there will be more heat and then it will cook more quickly. Instead, by raising the grill, that is removing it from the embers, the heat will be lower. Mastering the distance between the grill and the embers, depending on the food you want to cook, is very important. To raise the temperature it is also possible to concentrate a larger quantity of embers in a restricted area, while to lower the temperature of the embers it is possible to add the ash on them (the more ash is added and the temperature is reduced). It is also possible to arrange the embers in order to take advantage of the various cooking temperatures. With this method it is possible to create in a large-sized barbecue different areas with a different heat level to cook different types of meat optimally and then set them aside in an area with a very low heat level to keep them warm without losing their optimal cooking and wait until all the pieces of meat placed on the Bbq are ready to serve in one single moment.
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