Best fuels for barbecues and grills

When grilling or barbecuing, there are several aspects to consider if we want to achieve the best result and an exquisite finish. For example, we need to pay close attention to the fire and temperature, use the right cooking techniques, and have the appropriate tools and accessories.

However, there are others factors that considerably influence taste and outcome end of foods such as Fuel selection. In fact, the success of our grilled dishes will be determined primarily by the fuel we use.

And that's because betting on firewood, the vegetable charcoal Oh, hello aromatic woods not only will it impact the taste of food but also the time it takes to get the barbecue going and ready as while wood can take about 40 minutes to turn into embers, good charcoal can be ready in about 20 minutes.

Likewise it is fundamental that the selected fuel, whether firewood or coal, are of hardwoods For example, oak or Holm oak. This is because softwoods such as pine turn to embers very quickly and therefore will ignite much sooner than hardwoods, but they will also be consumed much sooner, which adversely affects the cooking process and the final result of the food.

It is also interesting to highlight that for cooking on a grill or barbecue we can use a single fuel (firewood or coal) to do a combination of both. Whatever option you choose, you should know that The flavour of the products will change substantially. In other words, the same recipe will taste completely different depending on whether it's been cooked with firewood, charcoal, or a combination of both.

Furthermore, each type of firewood and coal contributes a different aroma and flavour. Therefore, from Jumaco Ovens, manufacturers of barbecues y Grills, we want to share with you some Tips and advice for that you can Choosing the best fuel Based on your tastes and preferences, and food pairing.

Choosing firewood

Exist different types of firewood que podemós emplear para cocinar en parrilla o barbacoa. Cada una con unas features and different aromas which make them especially suitable for cooking certain foods, but also with something in common: firewood It should never be green or freshly cut., but rather that it has good calorific value and can reach high temperatures, it is necessary for the wood to be Hard and dry.

• Holm oak or oakThe wood from these trees is ideal for cooking. Meat and fish since it has a great calorific value and generates very long-lasting embers.
• Sarmientothe vine's Sarmiento (shoots) and trunk have the disadvantage that they are woods that burn very quickly and, therefore, although they burn very intensely, they are also consumed very quickly. However, they are very aromatic and lend a very characteristic flavour to foods. They work very well for cooking Rice and small meat pieces such as, for example, lamb chops.
• Almond, orange and olive treeThese woods are characterised by producing good flames. Hence, they are particularly suitable for cook rice dishes, stews, or casseroles, but contraindicated for cooking meats, as they can burn. As a curiosity, this fuel works great in Wood-fired ovens.
• HelloThis wood, with its high calorific value and excellent flames, is not very common in Spain, although it is widely used in Central Europe, particularly for making pizzas.
• PinotIf you're thinking about choosing pine firewood, you should know that can only be used to start a fire, but never to produce embers. This is because it contains a lot of resin, which, when burned, gives off a Vapours what they can become Toxic if they come into contact with food.

Choosing the best charcoal

Charcoal is not charred wood. That is to say, wood that is heated without air in a furnace at very high temperatures (between 400 and 700 ^oC) with other plant waste until it decomposes. Therefore, the Taste and aroma What will each type of charcoal bring it will depend on the firewood it has been made from. And the choice of one coal or another will again depend on taste and food pairing.

Among the The most common types of charcoal we found the Holm oak charcoal, el Argentine quebracho, el Cuban boa, el Japanese binchotan, the briquetted charcoal and the coconut shell charcoal.

Furthermore, there are several aspects fundamental in which we must to check when choosing good charcoal:

• WeightHigh-quality charcoal weighs more than poor-quality charcoal and also has less volume. In other words, good-quality charcoal takes up less space.
• TasteGood charcoal is characterised by imparting a pleasant and very distinctive smoky flavour to food.
• Calorific valueFor charcoal to be good, it must have a high calorific value to ensure food seals and roasts quickly.
• DurabilityThe longer the coal burns, the better it is. This will also save you money and effort.

If you still don't have a grill or barbecue to put these tips into practice, or you're thinking of getting a new one, don't hesitate to Contact us. At Hornos Jumaco, we offer you a Extensive catalogue of barbecues and grills Both residential and industrial are available. in different models and that run on different fuels. Additionally, we can also build you a barbecue or grill Completely the measure so that it adapts perfectly to your needs or those of your business.

Source:

Benayas, J. M., Celada, E., & Hernández, A. (2018). Among burning embers: the secrets of fire cooking. Planet.