Long before the arrival of charcoal briquettes and propane population were cooking their meals over wood fueled fires. From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including establishment our meals. This has led to the improvement of bigger accessory laden gas fueled grills lining the isles of home correction market and showing up in our backyards.
But for the barbeque purists out there nothing tastes quite the same as establishment their beloved barbeque dish over a wood fired grill.
Bbq Grill Smoker
Why is this? What could maybe work great then the newest and many in barbecue technology?
Depending on the type of wood used the "Grill-Master" (that guy who hovers over the grill creating barbecue expert pieces) can generate flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can additional be adjusted just by the number of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.
There are any types of wood fired barbeques on the shop today. They are sometimes referred to as smoker grills.
The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding any hundred people. The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking room is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.
The bullet style smoker is not no ifs ands or buts a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not no ifs ands or buts thought about a barbecue because of the way they work.
The main room cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be right with how large of a fire gets built because there is no corporal disjunction between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.
Of course all this is a moot point if you do not pick the right type of wood. For a wood fired barbecue nothing works great than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on whatever you cook.
Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the shop today it is potential for just about whatever to enjoy real wood fired barbecue.
Cooking with a Wood Fired Barbecue