Firewood has been used for ages as a means of cooking in several cultures but it can be intimidating to the modern generation. It is not as straightforward as charcoal grilling but it can be fun for the adventurous soul. There are many advantages of this method but things could turn sour if it isn’t done right:
Advantages
- The greatest perk of wood fires is that the smoke infuses great flavours into your food. Wood from specific trees gives food unique flavours that make it a great way to cook.
- Wood is a natural resource that doesn’t rely on chemicals to provide heat. This is gentle to the environment and doesn’t endanger other people’s lives.
- Cooking food over fires is an engaging experience that makes meals even more enjoyable. The process of lighting a fire, tending it and cooking a complete meal over it is both fulfilling and entertaining. If you are careful, the whole family can participate.
Disadvantages
- Wood flavours are not suitable for some foods and some people seem to find them overwhelming.
- Cooking in this way is a long tedious process that might not be suitable for some people. You must be patient and careful when dealing with fire to avoid accidents.
- Dry wood is difficult to find in cold seasons which would inconvenience a person who fully depends on it. Most people who use it should gather as much as they can during the dry months to avoid running out when it’s wet.
- Wood fires are not ideal for some recipes that include foods with delicate flavours.
How to choose firewood
The taste of food largely depends on the wood used for the fire. Seasoned wood is the best for cooking as it has been prepared and dried for that task. Many people prefer tree fruits which give delightful flavours but it is important to note that all trees have different characteristics. Here is how to choose the best wood for fire:
- Make sure it is dry by touching it or knocking two pieces together. The wood should feel hard and make a crisp sound.
- If there is a dull thud when you hit pieces of wood, it is probably wet and not good enough for your cooking fire. Wet wood is unhealthy and could cause a build-up of creosote which increases the odds of chimney fires.
- Look for cracks in seasoned wood as the best sign that it is dry.
- The best wood for cooking should have its bark intact to encourage smoke production and ensure that desired flavours get into the food.
Firewood is a great way to get your meals ready but it shouldn’t be the only option. Occasionally use gas or electricity to save money and the environment. If you are a fan of this method do your best to get wood from responsible suppliers who don’t deplete forests but conserve them by planting more trees for each one that they cut. They also cut wood in summer when they can rely on the sun and wind to dry it.