Tips for cooking with real fuel

Tips for cooking with real fuel

October 26, 2021 0 By admin

I love cooking over a real fire! Whether on a gas grill, a charcoal grill, a smoking grill, a fireplace or my fireplace, cooking over a fire is fun and creates unique and delicious aromas and flavors that greatly enhance many dishes. But my favorite way to cook is on real wood firewood. Good charcoal and smoked foods can certainly give you a well-cooked wood flavor, but there is nothing like real firewood. There is something very primitive and romantic here, it is reminiscent of the prehistoric times when all the food was cooked on open firewood.

Most people do not use real wood for cooking, because technology has made things easier for us. Cooking between gas stoves and grills and between light coals is quick, easy and hassle-free today. But on a quiet afternoon, there’s something to say about lighting a real fire and then using that fire to make the most of the grilled food. Sometimes I don’t want things to be “fast,” “easy,” or minimal.

So, for all the like-minded grills out there, for those who want to be a little more primitive and a little tastier, here are some tips on how to cook with real wood on the grill, stove or fireplace. It will take some time and a little practice to get it right, but I think you will like the results!

Choose good hardwoods

The best wood for cooking is long, hot and delicious. Don’t skimp on this section! All the smoky, grilled flavors that come into your food come from your wood, so if you use bad wood, the results will be bad. So what’s wrong? First, avoid softwoods in general.

Softwoods burn easily and hot, but do not burn for long and do not form long-lasting hot coals in the core. For example, softwoods, such as spruce, are more resinous and often emit spruce or other pungent odors, which, while not unpleasant, do not mix well with food. You can use softwoods to help start a fire, but for most of your firewood, good, flavored hardwoods if you really want to.

Hardwoods are denser and last longer and burn hotter. It will take more time to get them started, but the extra work is worth it. There are dozens of hardwoods that make excellent firewood for cooking, some of which have very unique and delicious aromas and flavors. Oak is very common, it gives a rich, smoky smell. I like fruit and walnut trees because they are soft and almost sweet fragrant. Some of the best choices are almond wood, apple wood, pear wood and pecan wood, if you can find them. Most people know about mesquite and hickory for smoking, but they are hardwoods that make excellent firewood. If you live in a vineyard, an old vine will make a good wood for a quick fire!

Build your own fire ahead

As I mentioned above, starting a solid wood fire may actually take some time to go. Also, since you want to cook with as much charcoal as possible, allow the fire to burn as much as possible before throwing the food on top. This can take a long time, and depending on how many meals you plan to cook and how big your fire pit or grill is, let the fire go out before you continue to feed it to form the core of the charcoal and then start cooking over a large fire. It should be noted that although I usually like to cook this type of firewood with grills on an open fire, most people do not understand that it is possible to burn firewood if the firewood is large. no more. I used large Weber 22-1 / 2 inch charcoal kettle grills as well as some Char-Broil charcoal grills.

Cook with amber

As mentioned above, when cooking with real wood, it is ideal to cook on hot coals. Why? A new fire does not give off much heat. In addition, a large flame is coming out of the wood. If you lie on the grill over this young fire, you will not get much radiation and instead a large open flame will appear around your food. This means an accident for grilling! The inside of your food will not cook quickly, and the outside will catch fire and burn quickly!

To avoid this and use more fuel, start early. Sprinkle with red charcoal tons There is no heat and no big flame. If you are cooking over a fire or a large grill, start the fire early and add a little wood to create a deep core of hot, bright red charcoal at the bottom. Then let a large, deep pile of red charcoal burn until the fire is extinguished. These coals emit a lot of heat and do not have a large flame, so they are less likely to burn your food crispy. Only then do you need to line up your grill and add your food. If you’re cooking a lot and the heat starts to go out, mixing charcoal with poker will help get more oxygen into the fuel and increase the heat a bit. If you really need more firewood, you can put the firewood on the side and push it under the cooking zone only when there is no fire and no large flame.

Rotisserie Cooking

One way to get the most out of cooking with wood is to use a rotary. There are various rotisserie contraptions that can be purchased at grill and camping supply stores. These are basically a large motor or hand spit that turns over your fire. This occurs for several reasons. First, for large roasts, such as all poultry, pork, and other large roasts, it gives you a very uniform, consistent cooking heat along the meat, so your food stays juicy and evenly cooked.

You can also put them on a hot stove to cook larger roasts, even before the inside is warm. Lastly, the grill can hold your food at a considerable distance from the fire, so you can cook over an open fire without burning it. If it is high enough, only the rising heat, not the real flame, will reach your food, which is perfectly transformed in the fragrant smoke. Therefore, the cooking time is reduced, because you do not have to burn your fuel to the point of burning, but some coals help to provide adequate heat. For grilled lamb legs, chicken and game birds, roasting is one of my favorites!

Making a fireplace

In winter, it is often very cold outside to cook outside. However, most of us have a wonderful real wood-burning stove in our house, but some of us don’t notice it. Most fireplaces are used only for heat and atmosphere these days, but a few years ago it was the main cooking area in many homes. I love cooking on the stove and it’s not as hard as most people think. The fireplace requires special equipment for most types of cooking. There are fireplace taps that hold a Dutch stove or kettle over the fire to cook food, soup or coffee. There are fireplace grills, which basically sit on the firewood grill and allow you to grill any number of dishes.

There are even fireplace rotors that sit in front of the fireplace and slowly turn the roast. However, if you do not want to invest in any additional equipment, there is always a fireplace. One way of traditionally roasting a sheep’s leg in front of a fire, I have adapted a spinning wheel to cook several different types of poultry meat from three to three. All you need is a long cut of kitchen wire and screws or hangers attached to your mantle over your fireplace. The weight of the pipe gently turns it into a rope, so it becomes a poor rotisher without excess equipment!


Lastly, if all of the above seems like too much work and too much hassle, there are easy alternatives to adding wood smoke flavor to your food. It is an option to use smoking chips or pieces of wood on a barbecue or a special smoking grill. Smoking food can really give your food a rich, fragrant smoke taste. However, since you use standard coal or gas as your fuel source, you will avoid many of the hassles of cooking with real fuel.

I hope these tips will help you start cooking with real wood and take your grilling process to a new level of fun and taste. Remember to always be safe when using any type of fire! Follow all the basic rules of fire safety so that only your food is cooked!