Long before the arrival of charcoal briquettes and propane citizen 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 option when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including making ready our meals. This has led to the amelioration of bigger accessory laden gas fueled grills lining the isles of home correction shop and showing up in our backyards.
But for the barbeque purists out there nothing tastes quite the same as making ready their popular barbeque dish over a wood fired grill.
Built In Propane Grill
Why is this? What could possibly work good then the most recent and many in barbecue technology?
Depending on the type of wood used the "Grill-Master" (that guy who hovers over the grill creating barbecue devotee 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 further be adjusted just by the amount 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 market 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 house 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 well a smoker but more of what is called a cold smoker or water smoker. They use a pan of water in the middle of the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not well carefully 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 true with how large of a fire gets built because there is no bodily disunion in the middle of the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.
Of policy all this is a moot point if you do not go for the right type of wood. For a wood fired barbecue nothing works good than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of policy from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower climatic characteristic they are loaded with sap which will leave a bad taste on anything 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 market today it is possible for just about anything to enjoy real wood fired barbecue.
Cooking with a Wood Fired Barbecue