Firewood for cooking and barbecues: which to choose

Cooking over a wood fire has always been part of kitchens around the world. With ups and downs, the trend has held and today it shapes what customers prefer. This way of cooking has its own technique, and the starting point is having the best firewood for the job.

There are different types of firewood, each with its own characteristics. Hardwoods, softwoods, woods that give aromatic smoke, woods for long-lasting embers, woods for making charcoal. The effect each has on food is, of course, different too.

WHAT IS THE BEST FIREWOOD FOR COOKING?

Those who know firewood say you should not talk about the best firewood for cooking in general terms. It is really a matter of identifying the best firewood for particular results.

So the choice of firewood depends on the effects you want to achieve. It must, of course, be well seasoned and free of mould. These are the ground rules of cooking over a wood fire.

GENERAL POINTS ON CHOOSING THE BEST FIREWOOD FOR COOKING

Matching the firewood to the food you are cooking is essential. Hardwoods are indispensable for roasting thick cuts and large pieces, for example. These are cooking processes that need heat for long periods, so the embers have to last and the fire has to hold. Some chefs suggest avoiding woods that spit sparks: they burn up faster and, in addition, the sparks can affect the ingredients. 

The chef’s taste is also a deciding factor. For those who know the technique of cooking with fire, choosing the best firewood is part of the project, and of the recipe, for the dish. The professional knows that firewood is not just heat but a flavour enhancer. One interesting tip is to add branches of flavouring plants to the fire.

DENSITY OF DRY FIREWOOD

Firewoods differ in a few ways that define their character. They are shaped by the trees they come from and by the drying process, two factors that affect how the wood behaves on the fire.

In general, the density of the wood when it is dry determines how long it keeps burning and the temperature it produces.  Hardwoods give longer-lasting fire and embers; for example, holm oak and oak are hardwoods with a high calorific value.

Softwoods, such as pine and juniper, are very resinous and produce more smoke. They burn very quickly, so you need to plan to keep the fire going for as long as needed. Orange wood lets you control the level of the fire well, and it is used for processes that need heat for only a short time.

WHAT IS THE BEST FIREWOOD FOR FLAVOUR?

The characteristics of the tree it comes from influence the flavour the wood gives to the food. If you want a fruity flavour, the best firewood is from fruit trees. Almond, cherry, apple and nectarine are interesting options.

HOW TO STORE FIREWOOD FOR COOKING

Using firewood in a restaurant kitchen means thinking about how to store it. Even if you buy it in small quantities, you will need to find a space to keep it in the right conditions.

If the restaurant has outdoor space, choose the area that best suits how the business runs. But whatever place you choose, it is a good idea to put up a shed or provide a roof.  The wood must be protected from the rain, because if it gets wet it will complicate the cooking. You also need to keep out vermin and animals that nest in dry wood.

And if you have no space outside, you can store it indoors, in a corner, arranged as decoration.

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