When summer arrives, nothing feels better than having a good barbecue outdoors with friends and family. However, you have to choose well the type of barbecue you are going to use. For example, wood-burning barbecues are a great option for those who like to cook meat.
Having options such as charcoal or gas barbecues, those that use firewood may not appeal to you much. But, do you know the advantages that this type of barbecues have for you? They can be a much more interesting option than you imagine:
It is true that in Spain there are many types of firewood, so it is not difficult to find one that you can use for the barbecue. However, first you have to distinguish between the different types. They are usually grouped into two categories:
Hard: Hard fire woods are those that come from trees with great hardness and resistance. They offer the best embers for the barbecue, and a fantastic calorific performance. As hard wood, the top wood is considered, holm oak, olive, or oak.
Soft: Unlike the previous ones, these last less time lit and fewer embers are obtained . It is not as powerful as hard wood. So it is intended for the preparation of quick dishes. Fruit trees are considered soft wood , except for the orange tree, which is considered hard wood.
In some areas of Spain, another type of firewood is used, such as vine shoots or branches. These are used for the preparation of paellas or roasts . They require great fire control, so only expert cooks are capable of using them.
Believe it or not, fuel for your fire doesn’t have to be just plain old firewood. These days there are a few different types of manufactured fuel that can be used in a fire place to keep you warm in the winter:
These are exactly what they sound like, bricks made of wood. In fact, they are made of kiln-dried wood chips/sawdust (which has many uses) that has been compressed into a brick-like shape.
If you buy a high-quality wood brick such as Bio Blocks, then they can actually burn more efficiently and produce more heat than cord wood.
Because they generally have a lower moisture amount than your typical firewood, they will also burn cleaner and leave less ash – meaning cleaning your fireplace is much easier.
Wood pellets are very similar to wood bricks, except they are made into little pellets. They are designed to be burnt in special heaters called pellet stoves or even special cooking devices called pellet grills, but they can work in standard wood stoves if needed. They generally burn very quickly though, so I would only recommend using them in a standard wood stove as a last resort.
If, however, you find that it is time to replace your old wood stove, you should seriously consider a pellet stove. They are super efficient and environmentally friendly.
At first it may take a novice to get used to a wood barbecue, as controlling the calorific value of this is important. In addition, you have to think that there is firewood from above, oak, olive, orange, almond … more than a dozen types that can be found in any store.
According to what type of dishes, one that has more heat capacity than another will be of interest . For example, if the meat is very thick, it will be better to use one with greater power, while if it is for a meat such as hamburger, the one with less power is the most interesting option.
Ordered from highest to lowest, this is the heat capacity of each type of firewood:
The hardest wood firewoods are those with the highest calorific value. Like to light a bonfire, or a fireplace, you have to take into account the heat capacity to achieve the most delicious dish.
In some stores they may sell you what is known as «green firewood». A much cheaper firewood, but that has less calorific value and that gives off a rather unpleasant white smoke. It is not the best option when it comes to cooking.
Remember, it is always better to use firewood from a hard tree, and, of course, that it is always dry. It is often said that the best firewood for barbecue has had to be 6 months out in the open, in the sun. This helps it lose all the water it contains. It should have no branches , no green leaves or twigs. If they do, this will create thick smoke, plus it will cost much more to light the barbecue.
Once you have the wood on your barbecue, light the wood and with the help of shovels or iron tongs, stir until the embers form. It can take about the same time to ignite as charcoal, but you must keep an eye on it to avoid burning the fire .
Since these types of barbecues generate a lot of smoke, their location must be ideal. In the event that you are going to build a construction site, if you buy it with a hood, you will not have to worry much about the smoke, and you will have more freedom to choose its location.
On the other hand, if the one you buy is an iron barbecue, you will have to be a little more careful. Put it away from doors and windows , in an outdoor area where you will not have the wind against it, or the smoke generated will bother you when cooking. Although many barbecue models have a lid, some dishes are tastier if cooked without it.
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