Lets face it, when compared to the other barbecue fuels, wood is way out ahead of the pack when it comes to maturity and seniority. It has been with us for about 1 million years after all, so I think we pretty much know the ins and outs of cooking with it.
A significant fact that is well know but somehow forgotten is that the unmistakeable smokey flavour of barbecue can only really be achieved with wood fire. It is the complex aromas contained in the smoke of certain woods that create that mouthwatering flavour.
It is true that adding wood chips to charcoal or even gas grills can reproduce these tastes, but something intrinsic is lost in the translation.
There is a quite revolution taking place. Passionate grillers are switching off their feature packed gas grillers and turning to simple and effective wood fired barbecues.
So at one end of this movement, and I'd say these people did not move anywhere, is the home made grillers. These people show an amazing level of spontaneous ingenuity, and are masters of the reuse and reinvent tradition.
Probably not the best for results, but in the hands of experience could well turn out a pretty tasty steak, but pushing the envelope just a little is the most significant and, I dare say the only real innovation, from 1 million years ago till now for cooking directly with the power of wood fire.
The heavy steel cookplate.
This protects the meat and other barbecue goodies from the intense and erratic heat of a raw wood fire. As soon as this erratic behaviour is tamed, it becomes a real pleasure to cook the way our distant forefathers did.
For those serious about trying to step away from their gas grillers and experiencing the taste of wood fire barbecue is the Barramundi BBQ from Yagoona. Designed around the fat cook plates, this barbecue takes most of the fuss and guesswork out of cooking a fantastic steak over wood fire. Models like this compact, award winning barbecue are winning over more and more converts to wood fire.
And then there is the taste! Wow, no charcoal grill or gas griller can touch the result from a wood fire using the right wood. Try it yourself!
Tips for success with a wood fire barbecue:
And remember have a great time. Barbecue is what it is all about.
 |
| cavemen cooking over wood fire |
A significant fact that is well know but somehow forgotten is that the unmistakeable smokey flavour of barbecue can only really be achieved with wood fire. It is the complex aromas contained in the smoke of certain woods that create that mouthwatering flavour.
It is true that adding wood chips to charcoal or even gas grills can reproduce these tastes, but something intrinsic is lost in the translation.
There is a quite revolution taking place. Passionate grillers are switching off their feature packed gas grillers and turning to simple and effective wood fired barbecues.
So at one end of this movement, and I'd say these people did not move anywhere, is the home made grillers. These people show an amazing level of spontaneous ingenuity, and are masters of the reuse and reinvent tradition.
 |
| shopping trolley barbecue |
Probably not the best for results, but in the hands of experience could well turn out a pretty tasty steak, but pushing the envelope just a little is the most significant and, I dare say the only real innovation, from 1 million years ago till now for cooking directly with the power of wood fire.
The heavy steel cookplate.
This protects the meat and other barbecue goodies from the intense and erratic heat of a raw wood fire. As soon as this erratic behaviour is tamed, it becomes a real pleasure to cook the way our distant forefathers did.
For those serious about trying to step away from their gas grillers and experiencing the taste of wood fire barbecue is the Barramundi BBQ from Yagoona. Designed around the fat cook plates, this barbecue takes most of the fuss and guesswork out of cooking a fantastic steak over wood fire. Models like this compact, award winning barbecue are winning over more and more converts to wood fire.
 |
| Yagoona design Barramundi barbecue with the Goanna firepit |
And then there is the taste! Wow, no charcoal grill or gas griller can touch the result from a wood fire using the right wood. Try it yourself!
Tips for success with a wood fire barbecue:
- Always use dry wood.
- Never use woods that contain a lot of resins (pine or cypress for example) a full list here.
- Prepare a bucket full of small pieces - about the size of wood chips. These are ideal to throw on your base of hot coals allowing you great control of the heat and prevents overly smokey fires.
- Never, and I mean NEVER use wood from construction sites or pallets. This is poisonous!
- Avoid grilling with wood fire on a windy day.
And remember have a great time. Barbecue is what it is all about.
40th Annual Labor Day BBQ Downtown Park Blue Ridge Georgia Since Labor Day 1981, churches in Fannin County GA have been cooking pork ribs and chicken halves over wood coals made on site from burning primarily oak and hickory. Are researching how better to use apple wood chips should your readers have suggestions. We cook approx 3750 lbs of meat over a forty foot grill. This is approx 18-20 hours of shoveling coal to the pit from the burn pile. Your choice of rib, chicken or pulled pork sandwich meal We serve from 11-6 on Labor Day (Monday) and welcome visitors from TN/GA/NC primarily. This event is sponsored by an interdenominational association of area churches to raise funds for Fannin County neighbors in need. We would welcome your attendance and your experienced review of our Labor Day Bar-B-Q Best contact follows but I am not able to change the awprint eddress below to LDBBQ eddress LDDBBQ@bellsouth.net
ReplyDeleteThanks for your review this information and your input if appropriate to include email list of bbq websites for our pubicity for this event
Thank you so much
Carlie Hammond
706 455 3819