Which tree is suitable for frying barbecue. Types of firewood and their properties

As soon as more or less warm weather sets in in the spring, Russians massively open the barbecue season, going to the dacha or just in nature. It's hard to find someone who doesn't like this dish. Meanwhile, in order to cook a really good barbecue, it is not enough to choose the best meat and marinate it correctly. Here you also need to choose the right firewood, because a lot depends on the type of wood.

So, let's look at this issue in more detail. As you know, barbecue is cooked not on wood, but on smoldering coals. Accordingly, we need firewood that will give off a lot of heat. In the first place according to this indicator, many experts put vine. Its main advantages are, in particular, the ability to easily ignite and burn well.

Also smoldering coals will give uniform heat. Without this, good roasting is simply impossible to achieve. In addition, the heat will also be very stable. Another undoubted advantage of the vine - pleasant aroma, which gently envelops the fried meat. She also adds barbecue just unique taste.

In other words, the vine is deservedly considered the best in this regard. However, it has significant drawbacks. In particular, it is quite difficult for an ordinary man in the street to collect the volume necessary for cooking barbecue. Not everyone can afford to buy a vine for this in a store.

However, you should not be upset, because there are many other, also very good options. For example, many believe that the following trees provide the best firewood for barbecue:

• birch;
• Linden;
• alder.

All of them are about equally good for cooking. delicious barbecue. However, it is worth remembering that oak, birch and linden firewood give a very strong heat. Accordingly, you will need to be careful not to overdry the meat. On the other hand, it's just perfect option For big company when the barbecue is cooked in several passes. One piece of advice can be given here. If you opted for oak, linden or birch firewood, then it is better to use a deep barbecue.

Before the start of the heating season, private traders are engaged in the purchase of firewood, paying attention only to the price and appearance combustible material. For cooking in nature, everything that burns is used, because of which the meat often acquires an unpleasant taste. In this article we will tell you why you should pay attention to the properties of a particular wood, what is the difference between hard and soft woods.

Types of firewood and their properties

Consider the main types of firewood, as well as their features. Let's talk about the difference between soft rocks and hard ones.

Hard rocks

Hardwoods are characterized by the absence of large chambers with air between the wood fibers. Thus, such wood is distinguished by its density, resistance to external environment, as well as weight. Even a small branch will be very weighty. Such a tree gives maximum amount heat.

Hard rocks are problematic to chop and saw. This wood burns slowly, gradually, gives a lot of coals. At the same time, it is not used for ignition, since a high temperature is required for ignition.

Important! Hardwood can burn even when damp, as the density of the fibers prevents it from absorbing too much water. Wet hardwood logs burn much longer than dry ones.

These breeds include:

Breeds of medium hardness

TO this species refers to wood, which has medium parameters. This group includes both coniferous and deciduous trees. When burning, wood emits an average amount of heat, burns even when wet, but not waterlogged (wet or freshly cut).

Gives enough coals, but burns out faster than the above options. Chopping and sawing such trees is also not easy. They have dense enough fibers to complicate this process, so harvesting firewood takes a considerable amount of time.

The rocks of medium hardness include:

From this list, birch is most often used. Its price is extremely low, and the heat transfer indicators are at a high level. In addition, birch is the easiest to chop.

soft rocks

This is the wood that is used for ignition. It quickly ignites, quickly burns out, leaving no coals behind. Soft breeds have a significant volume of air chambers between the fibers, so the weight of the wood is small, as is the heat transfer. Such rocks are not used for heating, since the consumption is extremely high.

Soft breeds include:

What firewood is better

For different activities, use different types firewood. Why conifers are not used for stoves and fireplaces, and for cooking barbecue it is better to take fruit trees, we will consider further.

To warm up the bath

To heat the bath, hardwood logs are used, as they burn out for a long time, give a lot of heat, and also do not spark. In this case, it is worth giving preference to ash, beech or oak. This wood burns evenly, gives high temperature, and its consumption is extremely small.

It is not worth melting the bath with needles, otherwise you will have problems with the chimney, and if combustion products start to enter the room, then smoke may occur. Also, these rocks spark strongly, so there is a risk of fire.

Video: how to choose firewood for a bath As for birch, it can be used for heating, but only with a sufficient amount of oxygen. If the air does not flow well, then the firewood will begin to smoke. Birch will burn even with high humidity.

For heating the house with a stove, boiler and fireplace

Absolutely any wood, even soft woods, can be used to ignite a boiler or stove, however, only hard and medium-hard woods are used as the basis. The best option is alder and aspen.

This wood burns without the formation of soot, moreover, during combustion, the chimney is self-cleaning of already accumulated soot, so you do not have to waste time. In terms of heat release, hornbeam, beech and ash are best suited.

Important!One storage meter is equal to 200 liters of liquid fuel.

They have a maximum calorific value, so not only allow you to maintain stable temperature in the house, but also to reduce the area of ​​​​the warehouse for firewood. For comparison, 1 hornbeam storage meter gives 2.1 megawatts per hour, and spruce - 1.4 megawatts. Almost half the heat, and the area occupied by firewood is the same.
The worst are logs from poplar, pine, spruce, elm, apple. They should be abandoned for two reasons: the release of a large amount of tar or smoke that clogs the chimney, as well as the appearance of sparks during the burnout process, which can cause a fire.

Separately, it is worth talking about birch. In principle, this is a good option, but only with a sufficient amount of oxygen. If it is not there, then birch tar will begin to be deposited on the walls of the chimney in large volumes. As a result, the effect will be like from a firebox with pine or spruce logs.

Firewood that sparks strongly is not suitable for a fireplace, so we immediately discard soft rocks, as well as spruce and pine. Such firewood will not only ruin the sight glass of the fireplace, but will also cause the room to smoke even with good draft. In the absence of protective glass, a fire may occur due to flying sparks.

Video: what kind of wood to use for the stove and fireplace The best option is the same alder and aspen, which burn without emitting soot. To get a beautiful intricate fire, you can use small stumps or roots of hard rocks. Cedar wood smolders for a long time, allowing you to enjoy the beautiful picture of hot coals.

If the smell of burning wood is taken into account, then it is better to take an apple tree or a pear. They will fill the room with a wonderful fruity aroma. A classic for a fireplace is beech, which gives a lot of heat, does not spark, burns out for a long time, and also does not emit a lot of smoke. Beech firewood has a good smell, so they are often used for smoking.

For barbecue

The taste and aroma of barbecue depends not only on the meat and marinade, but also on the firewood on which it is cooked. For this reason, you should take care to light the fire with the right wood.
Fruit trees are always used to prepare barbecue, as they give the necessary aroma, burn without soot, and also have good heat transfer rates.

In this case, there are some favorites, namely:

• cherry;
• Apple tree;
• grapes (thick vine).

You can also use firewood from,. What should be abandoned is needles and spruce.

Such wood will cover your meat with a thick layer of unpleasant-tasting plaque that will not only spoil the look, but also the taste. Such a barbecue will have to be pre-cleaned from burning.

• (a lot of soot);
• and (bad taste of meat).

Important! It is forbidden to use the wood of poisonous trees, otherwise you will get poisoned.

As for the previously mentioned rocks that are used for space heating, they are not suitable for two reasons:

• it is difficult to ignite them, and you will have to wait more than one hour for burning out;
• they give absolutely no flavor to the meat, unlike fruit trees.

Basic rules and requirements

Consider the rules for storing and warehousing firewood, which will help preserve the material, as well as properly use the area.

warehouse for further storage only completely dried chopped firewood should be used. As a warehouse, a canopy or closed room is used, which protects the material from the sun and precipitation. The presence of a draft does not play a big role, however, the ventilation of the room should be carried out if it is completely closed.
Firewood is laid out on bricks or another base that does not allow them to come into contact with the soil. This is necessary so that the wood does not begin to absorb moisture like a sponge. To provide good support, iron or wooden beams are placed on the sides of the woodpile.

Storage

During storage, firewood should not be exposed to rain, snow, and sunlight. The room in which wood is stored must not be heated. Even if the logs are located at a great distance from the floor, the water will increase the humidity of the air, respectively, the firewood may become damp.

Remember that wood only begins to rot when the humidity is over 30%, so it is important to prevent large volumes of firewood from getting wet. It is better to remove wet logs if it is not possible to dry them quickly.

It is also necessary to leave a small gap between the stacks of firewood so that air can circulate. If this is not done, then the firewood will begin to deteriorate.

Did you know? In the tropical part of Brazil, a tree has been discovered that produces a lot of resin. This resin can without additional processing be used as diesel fuel. At the same time, one tree per year is capable of producing up to 500 liters of "free" fuel.

We looked at what types of wood should be used for various purposes and why conifers are not suitable for lighting. Hardwood always costs a lot more, but it justifies its costs.

The right choice of firewood for barbecue

The taste and aroma of the barbecue depends on what kind of firewood you will fry the kebab. For example, by using radius cabinets for firewood for cooking meat, you will get an almost inedible dish. In order for the barbecue to really turn out delicious, it is recommended to use a grapevine. Its wood slowly smolders (due to which the heat is maintained for a long time), and also gives the meat a unique taste. In the absence of a vine, it is advisable to use cherry, apple or plum branches.

It is strictly forbidden to fry meat on coniferous trees. Such wood contains a lot of resin and has a specific smell that can spoil the dish. You can not cook barbecue on the logs of trees such as mountain ash, poplar, acacia, elm, ash or aspen. In the process of combustion, they release enzymes harmful to humans. Therefore, if you wanted to buy a new closet in the hallway, and use the old one of the above types of wood as firewood for barbecue, then you risk getting poisoned. And in general, the use of any furniture, fences or benches for cooking meat can significantly harm your health, since these items are often treated with various chemicals.

How types of meat are combined with tree species

For frying poultry skewers, it is better to use the branches of fruit trees such as plum, apricot, apple, etc. Beef or fish will taste great if they are fried on pear, peach or birch wood. Branches of cherry and linden are perfect for cooking pork and lamb. You should choose dense and dry firewood up to 30 cm in size. To avoid strong smoke, it is recommended to remove the bark from the logs. However, this rule does not apply to fruit trees.

The right choice of firewood for barbecue is as important as the choice of meat or marinade. But many people ignore the choice of firewood, it burns and that's okay. As a result, they get shish kebab pieces black from soot, and an incomprehensible aftertaste is felt in the taste.

Let's get warm spring days when everyone is drawn to nature and, as usual, they will cook barbecue, an invariable attribute of recreation on fresh air, we will find out what kind of firewood for its preparation must be prepared in advance, and which ones are better not to use.

All existing trees can be divided into the following three groups. This includes primarily fruit, deciduous and coniferous.

Firewood for barbecue from fruit (fruit) trees is exactly what you need.
They give a good heat due to the dense wood and therefore keep the temperature for a long time and add to the meat. unique aroma. All of the above factors allow you to cook barbecue in own juice which is required for good cooking. The wood of fruit trees should be harvested in late autumn. It is not necessary to remove the bark.

Fruit trees have their favorites. For example, cherry, which is perfect for cooking kebabs of lamb, pork, poultry, veal and game. Cherry firewood gives a sufficient amount of smoke, which allows you to slightly smoke the cooked meat. If there is not enough cherry wood, then it can be added to other firewood little by little, to give a subtle cherry flavor.

Firewood from apple trees also gives a lot of smoke and flavor to the meat. They are good for roasting veal, offal, game and poultry.

Many appreciate the pear for its excellent delicate fragrance which it imparts to the meat.

Grape wood is widely used for cooking kebabs by connoisseurs and masters of this dish. Although the vine has thin “logs”, it smolders very slowly and gives an excellent steady heat, which has a good effect on the taste of the barbecue.

Firewood from others fruit trees can clearly be applied. Believe me, the wood of trees such as apricot, plum, peach, bird cherry, hawthorn, mulberry, lemon will also burn well and saturate your barbecue with a unique aroma.

Not all hardwoods should be used as firewood for barbecue. For example, birch firewood burns well and gives a lot of heat, but it smokes a lot, emits soot, so cooked meat can be soot. Such firewood should be used carefully.
A poplar bonfire burns beautifully, but they don't give good heat, but give the barbecue an unpleasant taste. This also applies to walnuts.

The wood of trees such as ash, beech and hawthorn gives a lot of heat and burns well, but it is difficult to kindle it. Oak and linden are also good among deciduous trees, but aspen and alder give little heat. Firewood from saxaul is good in everything, but not many people can get it.

The denser hardwood, the better for frying, but it does not add flavor. You can make assorted different types of wood, for example, to oak firewood, add cherry wood, which will give both heat and aroma.

Unlike fruit logs from hardwood logs, the bark should be removed, except for soot, it will not give anything.

Coniferous trees are unsuitable as firewood for barbecue. When burning, firewood from spruce and pine emit resins that are harmful to health and spoil the kebab itself with an unpleasant taste. Such firewood is only suitable for cooking in sealed containers.

Firewood from any wood should not be damp, rotten and rotten. Never use poisonous wood for cooking.

In any supermarket you can buy ready-made coals, for very lazy barbecue lovers. But they cost money, they are prepared from birch, so that the kebab is not exactly the one that you will remember for a long time.

Cooking barbecue is not an easy art. But believe me, the choice of firewood for cooking barbecue plays an important role in it. Bon appetit.

To the entry "Which firewood is best suited for barbecue." 3 comments

To prepare an appetizing and tasty barbecue, in addition to properly cutting and marinating the meat, you also need to choose the right firewood for frying. It's not a secret for anyone, after all, that its taste and aroma depend on what kind of wood you fry the kebab on. Therefore, when you are in the nature of roofing felts in your country house to cook barbecue, you should worry and find the necessary firewood in advance.

Of course, the barbecue will not be cooked on the firewood itself, which is still burning with fire, because in this case you will only get charred meat. It must be fried already on smoldering coals, because the heat emanating from them is much less than from the fire itself and it can be controlled, thereby preventing the meat from burning or drying out in the grill. If you speak correctly, the meat should be fried in its own juice.

Not every wood is suitable for preparing coals for barbecue. So, for example, there are tree species that are not suitable due to the presence of a large number resins, these are such as: pine, spruce, cedar. This odorous resin, which is contained in such firewood, when smoldering through smoke, transfers its taste to the barbecue, thereby spoiling it.

The best coals are obtained from oak firewood. And cooking barbecue on such firewood is already an established tradition. The best firewood fruit trees, apple, pear, apricot - as well as traditional birch firewood have a fairly dense wood, which in the process of burning forms hot coals that can dry out or char the meat. Such firewood is best used with high barbecues. If you use a low brazier, then you can use the method to reduce the heat coming from the coals. To do this, put pickled onions in hot coals and periodically sprinkle with water or prepared marinade. You can also cover the coals with salt about 2 cm thick, or make it even easier, push the burning coals to the sides and leave and add as needed right amount. Coals from fruit trees speed up the process of cooking meat by almost one and a half times. For example, marinated pork is cooked for 30 minutes, and beef for about 40-45 minutes.

And if there is a question of how to speed up the combustion of firewood for barbecue, then flammable liquids such as gasoline or kerosene will help you. Although it is better to fry the kebab without the use of such products, as they leave a smell and fumes that spoil the taste.

And yet what to use? The best option it is to use the vine, its firewood produces fragrant and intensely hot coals. If you are going to barbecue in places where grapes grow, do not miss the opportunity, chop firewood from the vine and cook barbecue on them. But if you return to everyday reality, then this is oak, birch or linden - the best option for normal coals. As well as any firewood from fruit trees, the meat will absorb the aromas and smells from such fruit coals and the taste of the kebab will only improve from this. In this regard, there are advantages for the owners of suburban areas. They have to trim trees from time to time and such large branches are excellent firewood for cooking. good barbecue. And small branches can be put on kindling and nothing will be lost.