Summer evenings and barbecues go hand in hand. It is not always easy to choose the style of grilling, especially when one hesitates between the barbecue with charcoal or simply with wood. Which cooking should be preferred? The two methods that impart a smoky flavor do not have the same versatility, and their cost is different. Make sure you have these must-have barbecue accessories!
Cooking with wood brings you to a new world of flavor, as you can choose the essence of your fuel. It is ideal for meats such as chicken, beef, and pork, which require slow and long cooking, enhanced by aromas of the smoke.
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Benefits:
Flavor: you can choose the type of wood that will perfectly enhance what you are cooking.
- Walnut (hickory) gives a sweet, smoky flavor that does not overpower the taste of meat.
- Mesquite has a sweet smell and is suitable for all types of meat.
- Pecan (pecan) is ideal for long cooking: beef brisket and other large cuts.
- The apple tree has a subtle sweet taste, ideal for fatty meats, such as pork.
- Oak gives a powerful and dense smoke. It is best suited for beef and pork.
No Additives: Unlike some types of charcoal, which may contain additives, wood is chemical-free. The foods you eat are then safer, and their flavor is rich, with no unpleasant olfactory surprises.
You will cook over indirect heat with the wood that will bring the smoky flavor to your meat. Finally, you can turn your barbecue into a smoker: start with just a few pieces of wood and keep the fire slow.
There is, however, one thing you have think about before even starting to think about cooking with wood on your grill.
The quality of the meat and where you buy it has a large influence on the outcome of your cooking.
It needs to be a perfect combination between fire and meat to make it to a success.
Paul
