What kind of firewood is better to choose for cooking barbecue?

Barbecue at a picnic or holiday often serves as the main course, so it is important that it is properly prepared. In the article, we will consider which firewood is better to use for preparing portions of barbecue, and you can or cannot fry them on pine, birch, walnut and apple wood.

For lighting a fire in the initial stages, a special composition purchased in a store is most often used (ignition fluid). As more environmentally friendly and cheaper counterparts, you can use paper, dry herbs and brushwood.

The taste and appearance of the future kebab depends on many parameters, not only on firewood. Here are the most typical ones.

• The quality and suitability of the processed meat.
• Correct cutting of it.
• Well-chosen seasonings and spices for the marinade.
• The time taken to marinate.
• The correct approach to cooking the meat itself.

Different firewoods can affect meat in one way or another. For example, to prepare an exquisite kebab with excellent taste, firewood is used that can create a solid but moderate heat and give the meat a pleasant aroma. So, kebabs are fried well on nut species (for example, on walnut wood).

A versatile breed for making good portions is the vine. It supports fire perfectly if the branches are thick enough. What's more, the vine can be used to make kebabs from any type of meat. It is often taken to create lots of kebabs for sale.

The solidity of the dish is also achieved by the fact that when heated and burned, the juice evaporates from the branches of the plant. During the cooking process, the meat is saturated with vapors and then exudes a delicate, pleasant grape aroma, not to mention its taste. Meat cooked on grape vines is valued higher than what has been processed, for example, on nut breeds, and it's not just about taste - the material itself is difficult to get.

If there is an event ahead for a large company, feel free to choose oak, birch and linden.

Each of the breeds provides excellent heat and is able to maintain it for a long period of time. This property of such wood chips allows you to cook impressive lots of meat. Experienced craftsmen most often make them on birch wood.

Firewood of these rocks burns evenly, forming good coals. However, the kebab must be closely monitored: the wood can dry out the meat.

These breeds are not the only ones that can change the taste of meat for the better. To saturate the kebab, it is fried on:

• apple;
• cherry;
• sea ​​buckthorn;
• plum breeds.

Opinions differ about this breed - some argue that alder is completely unsuitable for cooking barbecue, others consider it an absolutely safe breed, almost the best of all, suitable for barbecue business.Really, pieces of meat cooked on alder are covered with a golden crust. The wood smells good and is often used for cooking smoked dishes.

Each tree burns in its own way, emitting a certain amount of heat. If you are just starting to master the art of barbecuing, and do not know how which tree behaves, use the direct and indirect heat method.

1. In the first option, for 1/3 of the space where the wood is laid out, lay out the finished coals in two layers. The first area is needed for cooking the product, the second area, where the charcoal is evenly laid in a thin layer, to bring the meat to readiness.
2. For indirect heat, the coals are laid out along the sides of the barbecue, heating the container. In the middle of the barbecue, you can put prepared cast iron, vegetables or other meat, previously wrapped in foil. In this way, you can cook not only a kebab, but also a whole chicken.

If you are suddenly in a coniferous forest with a shish kebab, and you want to collect firewood, you should know that you will not be able to get a shish kebab.

Meat is not cooked on conifers - on spruce and pine woods. They simply poison the kebab, and are prohibited from use. Pine and other similar woods have such resins that, when burned, they emit a pungent, unpleasant, bitter odor.

Experienced chefs also advise against cooking meat on dirty wood - hot dust spoils even the finest meat.

In addition to conifers, species such as poplar, mountain ash and ash cannot be used for fire. Used boards and structures made of wood are not used. These are pieces of furniture, window frames, wooden boards. As a rule, they are varnished or painted. Even if they are not visually visible or they are partially removed, the tree, impregnated with the compounds, poisons not only the meat, but also the air, releasing toxins.

If you want to achieve the perfect taste and get comfortable while cooking, there are a few simple rules to follow.

• Purchase wood only from trusted suppliers. Ideally, if this is a place to buy chefs from cafes and restaurants.
• More is better than less. You will always have time to reduce the logs, but the lack of firewood can significantly spoil the holiday.
• Briquettes - long, good heat, but because of the gluing, they will not smell the most pleasant aromas. Therefore, it is better to purchase ordinary firewood, bringing them to the state of coals.
• Again, the problem is chemistry. Craftsmen rarely use liquids for ignition, but resort to paper, splinters, in extreme cases - a starter to ignite coals.
• Before laying coal, ordinary sand is poured on the bottom of the barbecue or directly under it - it collects the accumulated fat and oil.
• Meat is only started to cook when the charcoal is covered with white ash. It needs to be brushed off a little.
• On ready-made coals, you can pour a little wood chips, pre-soaked in water (20-30 minutes). The chips burn for a long time and spread the desired aromas well.
• Before starting work, rub the grate with lard, or pass it with a brush with sunflower oil. It is important that it does not drip, because you are frying over a fire. Such preparation is necessary if you want the meat to not sit in a stranglehold on the skewers.

It's no secret that now there are as many types of meat as there are marinade recipes for them. They complement each other perfectly, creating a unique dish.The marinade is also intended to make the meat softer, because most often it loses some of its moisture during heat treatment.

A particular type of meat dictates a number of seasonings suitable for use. And also what kind of firewood can be used depends on him, because some breeds can "quarrel" with the main taste of meat. If you are using multiple types, you will also need to consider which breeds are right for each.

• For pork or lamb kebab, take birch, linden or cherry.
• For beef, the same birch with linden, as well as fruit (stone) tree species, are well suited.
• For poultry meat, be it chicken, duck, goose or other, choose any fruit firewood.
• Maple is also suitable for everything except beef and lamb, but like willow it is rarely used.
• If you have fish dishes in your arsenal, choose either fruit breeds or linden.

Coals made from stone trees, birch and linden are considered versatile in terms of meat types. These breeds can also be used for barbecue from prey brought from hunting. However, each breed gives the same meat its own unique flavor, so you are free to experiment and achieve the result you want the most.

Experienced kebab masters do not recommend using several rocks at a time, mixing their coals in the grill. Each wood burns at its own pace, for this reason the meat can undergo a sharp change in temperature, it absorbs different odors and acquires a slightly strange taste. The whole process is literally out of control and very difficult to regulate.

When choosing this or that meat, remember the following rules.

• The meat must be fresh and not frozen. Otherwise, you will have to sweat over the marinade, but even he will not be able to make the dish fresher and juicier.
• Before inserting, the pieces are examined - excess fat is cut off and removed from them. The rest of it, of course, will be heated, but it will also burn, worsening the taste of the portion. Veins, tendons, films are removed.
• Choose the right cookware for hot meals. These are by no means paper or disposable saucers. They are used only as a last resort and only for cooled portions. And also, if you are preparing a marinade, do not take aluminum dishes - they form oxides that turn into liquid.