I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fireplace or even in my fireplace, kitchen with fire is fun and creates unique and delicious aromas and flavors that significantly increase many foods. But by far my very favorite way of cooking is more than a real hardwood firewood fire. A good charcoal and smoker cooking can certainly have some nice wood char-grilled flavors, there's nothing quite like aReal wood fire. There is something very primitive and romantic about it, use cooked to a premodern times when food was over an open wood fire.
Most people do not take advantage of real wood to cook more, because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and relatively stress-free day. However, there is something to say, for a leisurely afternoon, building a real fireand then over the fire to cook your grilled meal. Sometimes I do not want "quick", "easy" or the absolute minimum.
So are all those who are like-minded grillers, those who want a little more primitive and get much more delicious, here are some tips for dealing with real firewood on your grill, fireplace or even in your fireplace to cook. It takes some time and it take some practice to get it right, but I think you'll love the results!
Select AdvancedHardwoods
In the heart of the great forest is a good cook, firewood that burns long, hot and savory flavors there. Do not skimp in this department! All the smoky grilled flavor that you come into your food from the forest so bad if you use wood, your results badly. So, what is bad? Above all, avoid conifers in general.
Softwoods burn easily and hot but not burn so long and do not tend to develop long-term hot ashes at its core. Softwoods, like pine forExample, tend also pretty much like resinous and piney or other sharp odor, although not unpleasant, do not pair well with food. You can use softwoods to get help for your fire started, but what you really want for the majority of your wood is well seasoned hardwoods.
Hardwoods are denser and longer and burn hotter. They take longer to start, but the extra work is worth it. There are dozens of hardwoods make great fuel for cooking, some of them verydistinct and delicious aromas and flavors. Oak is very common, which gives out a rich, smoky flavor. I prefer fruit and nut forests, since they tend to a milder, almost sweet flavor. Some excellent choice are almond-wood, wood-apple, pear and pecan wood, if they can find. Most people know about mesquite and hickory for smoking, but they are also hardwoods that make excellent fuel. If you happen to live on a vineyard, old vine cuttings make great wood for a quickFire!
Build Your Fire Ahead
As I mentioned earlier, from a hardwood fire, take some time to really go. In addition, because you want to cook coals as much as possible, do you want for your chance to light a fire as far as possible to throw before you have any food on top. This may take a long time and depending on how much you plan to cook and how big your fire pit or grill, it can literally take several hours to keep the fire buildingFeeding to build up a core of embers, and then let the big flames die off before you cook. Please note, while I generally this type of wood fire cooking prefer to do in a fire pit with grill, most people do not realize that you have a wood fire burning in most of the heavy coal grills, as long as it is large enough. I have the great Weber 22-1/2 "charcoal kettle grills for a good effect and some Char-grill charcoalGrills.
Cook with Embers
As mentioned above, when cooking with real wood, cooking over the hot coals is ideal. Why? A new fire that has just been started, does not give much heat. In addition, there are huge flames coming from the wood. If you lay a grill fire in this young, you are not a lot of radiant heat and have some form of large open flames lapping up around your food. This spells disaster for barbecues! Your food is notCook on the inside and out very quickly catch fire and burn similar to one in no time!
To avoid this and get the most from your firewood, take your time and start early. Red glow like tons of heat and have no big fire. When cooking in a fire pit or large grill, start your fire early and keep adding wood for a while to build up a deep core of hot, red hot coals on the ground. Then let the combustion of wood top to bottom until you've hardly left flamesonly a large, deep pile of red embers. This ash enter the amount of heat and because they do not have large flames, they are less likely to have food similar to a char. Only then should you put on your grill grate and add your food. If you cook a lot and starts to die from the heat, stirring the embers with a poker helps get more oxygen into the forest and raise the heat for a while. If you really need more fuel, you can click on the page and firewood only you push on it,in the kitchen when they burned down and no longer big flames.
Rotisserie Cooking
One way a lot of your wood fire get cooking is to use a rotisserie. There are several rotisserie apparatus, on grill and camping supply stores can be purchased. These are basically a large motorized or turned by hand spit turns that over your fireplace. This has advantages for several reasons. Especially for large roasts, such as whole poultry, pigs and otherlarge roasts, it gives you done a very even, uniform cooking heat through the meat, so your food stays juicy and evenly.
Even for these larger roasts, with them directly over hot coals can burn the surface long before the interior is still warm. Finally, the rotisserie can hold your food at a considerable distance over a wood fire, so that you cook over an open fire without burning your food can. If high enough, achieve only the rising heat, not the actual flames,Their food, which is perfectly shot himself in the aromatic smoke. Therefore, the preparation time is reduced because you are not on your burn wood to ashes first, although some embers adequate heating to help. For grilled leg of lamb and whole chicken and game birds, rotisserie cooking over a fireplace is one of my favorites!
Fireplace Cooking
In winter it is often too cold to cook outside in the open. However, many of us have a wonderful real wood kitchen right into our homes, although some of us do not. Most fireplaces are only for warmth and atmosphere of those days used, but years ago it was the primary cooking area in many homes. I love cooking stove and it is not as difficult as most people think. For most types of fireplace cooking, special equipment is required. There is a fireplace cranes available to keep a treated pot or Dutch oven kettle over the fire to cook stews, soups or coffee. Fireplace grill available, which is basically a> Cooking grate that sits above your fireplace wood in the fireplace and it allows you to any number of grilled foods.
Also fireplace grills available that sit directly in front of the fireplace and then slowly your roast. But if you do not want to invest in additional technology, there is always string-turned fireplace cooking. Traditionally, one way to a roast leg of lamb before the fire, I have string adapted to rotate to fry a couple of different types of roasts, fromAll birds in the tri-tip. All you need is a long piece of string kitchen and a screw or hook in your jacket installed over the fireplace. The weight of the roast turning slowly on the string, so you rotisserie a poor man, without a lot of extra equipment!
An alternative
Finally, when all of the above seems too much work and too much hassle, there are simpler alternatives to wood smoke flavor infuse into your food. With smoking wood chips or chunks either in aBarbecue or grill special smoking is an option. Smoker cooking you can really rich, aromatic smoke flavors in your food. Because you are using standard coal or gas as a fuel source, you avoid much of the burden of cooking with real wood.
I hope these tips help you get started cooking with real wood to make your barbecues to a new level of fun and flavor. Remember, always be sure if by fire of any kind!Follow all the basic rules of fire safety, so that only the food is cooked!
Coaxial Cable Reviews Camera Strap Reviews
