Cooking with Wood: Advantages and disadvantages

The UK’s barbecue and grill culture are alive and well, and wood cooking is at the forefront. This may seem true for top-notch chefs, but for us who have only a basic understanding of wood cooking, it can be daunting. To answer the burning question, is cooking with wood worth it?

Cooking with Wood Advantages

  • No chemicals

Wood is free of chemicals, which is the first advantage to Cooking Wood it. Wood is a natural fuel source and does not need any chemicals to heat it. Wood is a great candidate for this job because it cooks food using a clean flame.

  • Enhance flavour

The main draw of wood-fired cooking is infusing food with aromatic smoke. The wood’s cell structure, which is rich in nutrients from the ground, gives this flavour enhancement. This cell structure is not present in refined fuel sources, which means they don’t contain all the wood impurities that can cause a loss of flavour.

  • Variety

Cooking Wood offers a variety of benefits. Different wood types produce distinct flavours that chefs can pair with different foods depending on their relative characteristics. Hickory, for example, produces a rich, intense flavour when it is burned. This flavor pairs well with pork and ribs. Alderwood, on the other hand, has a delicate and subtle flavour that is better suited for cooking salmon or other fish. For more information on how to match smoking woods with different food types, click here

Advantages

  • Takes longer

Cooking is not an easy task. Before you attempt to cook with firewood, wait for it to transform from a roaring flame into glowing embers. It will cause a kind of cremation. This type of cooking takes patience, some TLC, and a lot wood.

  • Managing these issues is more Difficult

You are wrong if you think glowing embers will solve all your problems. Temperature control is an essential part of cooking. Unfortunately, this is much more difficult with wood. The embers are more likely to lose heat than other artificial fuel products and so can be undercooked. You can mitigate this risk by using a lot of firewood that has a high heat output and long burning time.

  • Strong Flavor

Wood cooking is a double-edged sword. Although infusing food with aromatic smoke can be one of the main benefits, it can also lead to some problems. Perhaps you’re trying to make a delicate dish that doesn’t require a strong smokey flavor. You might consider a smokeless fuel alternative instead. You can also use wood with delicate flavours like maplewood or applewood.

Cooking is best for those who are committed to cooking and willing to spend time tending to a fire to get the best results. You might be one of these people. Take a look at our kiln dried wood products, which are great for cooking.

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