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Tips For Cooking With Real Firewood
I love cooking on real fire! Whether on a gas stove, charcoal grill, smoker grill, or even in my oven, cooking with fire is fun and creates a unique aroma and taste that enhances many dishes wonderfully. . But by far my favorite way of cooking is over real firewood. While charcoal cooking and aromas can surely give you some good wood flavor, it is nothing like real wood fire. There is something very original and romantic about it that goes back to pre-modern times when all food was cooked over an open fire.
Most people no longer use real wood for cooking because technology has made things easier for us. Between gas stoves and ovens and flammable charcoal, cooking with fire is quick, easy and unobtrusive today. However, there is something to be said for a pleasant afternoon, create a real fire and then use that fire to cook your grill perfectly. Sometimes I do not want “quick” “easy” or empty minimum.
So for all the like-minded people out there who want to get a little older and more delicious, here are some tips for how to cook with real firewood on the grill or even in Your fireplace. It takes some time and it takes some practice to get it right, but I think you will love the results!
Choose good hardwood.
The heart of great cooking is good firewood that burns long, hot and gives off a delicious aroma. Do not be busy in this section! All the burning taste you get in your food comes from your wood so if you use bad wood your results will be bad. So what’s worse? First of all, avoid soft wood in general.
Soft wood is easily ignited and hot, but does not burn for long and does not tend to form a long-lasting hot substance at its core. Softwoods, such as pine, also tend to be good resin, and many people give off a pine or other pungent odor that, although unpleasant, does not match food. You can use soft wood to help start a fire, but what you really want for most of your firewood is wood. Seasonal hardness.
Hardwoods are thicker and will burn longer and hotter. They take a long time to get started, but the extra work is worth it. There are dozens of hardwoods that make great fuel for cooking, some with unique aromas and flavors. Oak is very common, which gives it a deliciously sensual, delicate, flower-fruity scent. I like fruits and rosewood because they have a light, almost sweet aroma. Some good choices are almond, apple, pear and pecan wood if you can find one. Most people know about tobacco and tobacco, but they are also hardwoods that produce good fuel. If you live on a vineyard, cutting down old vineyards makes great wood for a quick fire!
Build your lights ahead
As I mentioned above, starting a wood burning stove can take some time to process. In addition, because you want to cook as much smelly food as possible, you want to give your fire a chance to burn as much as possible before you throw food on top. It can take a long time and depending on the amount you plan to cook and the size of your fire pit or kiln, it can take hours to keep the fire burning, feed it to form a core, and then let the big flame die before Start cooking. Notably, while I generally like to make this kind of firewood cooked on an outdoor fireplace with a stove, most people do not realize that you can burn firewood in the heaviest charcoal kiln as long as it is large. Enough. I used a large Weber 22-1 / 2 “charcoal stove for good efficiency as well as some Char-Broil charcoal grills.
Cook with Embers
As mentioned above, when cooking with real firewood, cooking on a hot fire is good. Why? The new fire does not emit much heat. In addition, there are large flames coming from the wood. If you put a grill on this small fire, you will not have too much heat and instead there will be a big flame burning around your food. This is a disaster for barbecue cooking! Your food will not cook inside too fast and the outside will burn and burn soon!
To avoid this problem and to get the most out of your firewood, take your time and get started as soon as possible. Red light emits light Tons Heat and no large flames. If cooking in a fire pit or large oven, start the fire on time and continue to add wood for a while to form a deep core of the fire. Bright red at the bottom. Then leave the wood on fire until there is no more fire, only deep red piles. These odors emit a lot of heat and because they do not have a large flame they are unlikely to burn your food smoothly. Only then should you place your grill and add your food. If you are cooking a lot and the heat starts to die down, stirring with a fork helps to get more oxygen to the wood and will increase the heat for a while. If you really need more fuel, you can add firewood to the side and just slide it down the cooking area when it is on fire and no longer has a large flame.
One way to get the most out of your firewood cooking is to use a rotisserie. There are many rotisserie contraptions that can be purchased at grills and campgrounds. These are basically large machines or hand spitters that rotate over your fire pit. This is an advantage for many reasons. First, for large grills such as whole poultry, pork and other large grills, it gives you an even and consistent cooking heat to keep your food hydrated and even.
On the other hand, for these large grills, placing it directly on the hot layer can burn the surface long before the interior heats up. Finally, the rotisserie can store your food at a considerable distance from your firewood so you can even cook it on the open fire without burning it. If high enough, only the heat rises, not the actual flame reaching your food, which is perfectly rotated in the fragrant smoke. Therefore, preparation time is reduced because you do not have to burn your wood first, although some embers help supply enough heat. For grilled lamb legs and whole chicken and game birds, grilling on the fire is my favorite food!
In winter, it is often too cold outside to cook outside. However, many of us have great real wood cooking facilities in our homes, though some of us are unaware of it. Most fireplaces are used only for heating and atmosphere today, but a few years ago it was the main cooking place in many homes. I like hearth cooking and it is not as hard as most people think. For most types of stoves, special equipment is needed. There is a fireplace that can hold a Dutch stove or kettle over your fire for cooking soup or coffee. Stoves are available as a basic grill that rests on your wood stove in the fireplace and allows you to burn some food.
Even a stove can be used, sitting in front of the fireplace and turning your barbecue slowly. But if you do not want to invest in any additional equipment, there is always a stove that turns into a wire. Traditionally, the method for roasting lamb legs in front of a fire, I modified the strings into several types of roasting, from whole chicken to three heads. All you need is a long kitchen piece and a screw or hook installed in your jacket above the stove. Your fire. The weight of the grill slowly rotates it on the wire so you have a poor man rotisserie without much extra equipment!
Finally, if all of the above seems too much work and too much distraction, there is an easier option to incorporate the smell of wood smoke into your food. Using wood chips or chunks in a barbecue or grill for smoking is an option. Smoked cooking can really give you a rich smoky taste in your food. However, since you are using standard charcoal or gas as a fuel source, you avoid much difficulty in cooking with real firewood.
I hope these tips can help you get started cooking with real firewood to bring your cooking to new levels of fun and flavor. Remember to always be safe when using any type of light! Follow all basic fire safety rules so only your food is cooked!
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