I love to cook with real fire! If a gas grill, grill, smoker grill, fireplace, or even in my fireplace, kitchen with fireplace is fun and creates unique aromas and flavors of many foods, improve substantially. But by far my favorite way of cooking is a real wood fire for heating. A good charcoal and smoker cooking can certainly give some grilled Nice aromas of wood, there's nothing like a good fire in the wood. There is something veryprimitive and romantic about this, based on the pre-modern, where the food was cooked over a wood fire.
Many people do not learn from real wood to cook more, because technology has made things easier for us. In making the gas stove and grill, charcoal and simple kitchen fire is easy, fast and virtually interference-free today. However, there is something to say, for a quiet afternoon, the construction of a real fire, and then with the heatperfectly match your meal cooking on the grill. Sometimes I do not want to "almost", "light" or minimum.
So for all those who like the spirit of grills out there want to die a little "more primitive and more fun, here are some tips on how to cook with real wood on your barbecue, fireplace or even in your fireplace. It takes time and requires some practice to get it right, but I think you'll love the results!
Choose well Hardwood
In the middle of the large woodenThe kitchen is the wood that burns long and hot and delicious flavor. Do not skimp in this department! All Smoky grilled flavor you get in your food comes from the forest wood to use if you are poor, the results badly. So, what is wrong? First, avoid to conifers as a whole.
Conifers burn easily and burn hot, but not the time and not prone to long-term fire at the base to develop. Conifers such as pine, for example, also tend to be very resinous and drop manyPiney off or other strong odor, without the unpleasant, and do not connect with the food. You can use the wood to start the fire, but what you really want most of your wood is well seasoned wood.
Deciduous trees are denser and burn longer and hotter. They take longer to start, but the extra work worthwhile. There are dozens of hardwood, make ideal fuel for cooking, some of which are very special and delicious aromas and flavors. The oak is verytogether, which gives out a rich smokey flavor. I prefer fruit and walnut wood, because they have a milder, tend almost sweet flavor. Some excellent choice is wood almond, apple and pear and pecans, if you can find them. Many people are familiar with the mesquite and hickory smoke, but hardwoods are an excellent fuel. If you happen to live in a vineyard, making the grape cuttings from old vines in large forest fires in a hurry!
Build Your Fire Ahead
As I said earlier,a wood fire may take some time to go really. Also, as with coal as possible, we want your lamp can burn as much as possible before the throw to give food to cook. This may take a long time and depending on what you plan to cook and how big your fireplace or grill, can take several hours to literally make a fire, keep it at one point bringing the coals, and then let the flames are extinguished greatbefore starting to cook. Interestingly, while I generally prefer this type of cooking on wood fire in a fireplace for a barbecue do not know many people are aware that you can burn a fire of charcoal schedules on the condition of heavy timber that is large enough . I have the great Weber 22-1/2 "Kettle charcoal with some good results and Charcoal Grill Char-frying.
Cooking with Embers
As mentioned above, if the kitchenReal firewood, cooking over hot coals is ideal. Why? A new fire that just do not release much heat started. In addition, there are big flames from the forest. If you ask a grill grate over the fire, young, you have not a lot of heat by radiation and instead are big flames licking around the food. This is a disaster for the dishes from the grill! The food will not cook the inside which burn very quickly and remove from heat, and in eachTime!
To avoid this and get the most from your firewood, take your time and start early. Ton emission red glow of warmth and the absence of large fires. If the kitchen in a house or a large grill, start the fire early and keep adding wood to form at a certain time to an inner core of glowing coals on the ground. Then let the wood burn until the flames have just left, just a big pile of embers deep red. These coals do not radiate much heat, and whyFlame of size, are less likely to char the meat until it is crispy. Only then can you solve your grill, the grill and add all your food. If you cook a lot and the heat began to fade, stirring the embers with a poker aid to get more oxygen into the forest and increase the heat for a while. "If you really need more fuel wood to the side and you can no push add-on, under the cooking surface, where it burned, and no big fire.
RotisserieCooking
One possibility, a large part of your kitchen to fetch fire, use a rotisserie. There are various gadgets that can be purchased from the rotisserie grilling and camping supply stores. This is essentially a large motorized or hand-turning lathe at home. These benefits for several reasons. First, for large roasts, such as whole poultry, pigs and other large roasts, it gives you a lot, even cooking heat evenly over the meat, so that theFood stays juicy and the uniform.
In addition, this large roast, place it directly on hot ashes can burn the surface long before the inside is still hot. Finally, the rotisserie can hold the food over a considerable distance above the fireplace, so you can eat, even on an open fire to cook without burning. If high enough, the only heat that rises, not the actual flames, reaches the food, which is fully rotated into aromatic smoke. Thus, preparation time, as it reducesdo not burn the charcoal first, although some hotheads, contribute enough heat. For the whole leg of lamb and grilled chicken and wild game, rotisserie cooking in a pit of fire is one of my favorites!
Fireplace Cooking
In winter it is often too cold outside for cooking outdoors. However, many of us a beautiful kitchen has real wood in our homes, even if some of us do not. Most houses are used only for the warmth and atmospheretoday, but years ago it was the central theme of the kitchen in many households. I love cooking at home is not as difficult as many think. For most types of cooking fireplace, special equipment is required. There is a crane available Chimney Pot kettle or Dutch oven waiting for the fires that cook stews, soups or coffee to keep. Fireplace grill available, which basically a grill that can join your network of firewood in the fireplace and grill as manyFood.
Also fireplace grills available that are sitting in front of the fireplace and roast slowly rotate. But if you do not want to invest in additional equipment, it is always turned towards the channel fireplace cooking. Traditionally, in a way a roast leg of lamb before the fire, I roast a chain adapted to turn a number of different types of meat, poultry, tri-tip. All you need is a long piece of string kitchen and a screw or a hook in the installation of yourMantle over the fireplace. The weight of the roast slowly turning the rope to make the grid a poor man, without any additional hardware!
Alternatively
Finally, when all seems to be up too much work and too many problems, there are no alternatives are lighter flavor of wood smoke-infusion into your food. The use of wood chips or chunks of smoke or a grill or a smoker spent an option. Cooking Smoker You can really smoke, rich in aromaticFlavors in their food. However, since it uses standard coal or gas as a fuel source, avoids much of the problem of cooking with real wood.
I hope these tips will help you get started cooking with real wood to your grill to a new level of fun and flavor. Remember to make sure the use of fire of any kind! All the basic rules of fire safety in mind so that only the food is cooked!
