Can I also use real wood?

Barbecue purists are advocates of real wood. There is much to be said for that, were it not for the fact that it also comes with a major drawback. After all, firing on pure wood requires quite a bit of barbecue skill if you want to do it right. Most woodstokers, however, are more pyromaniac than grill master, with disastrous consequences. Whole herds have already been literally burned by amateurs like this. For the novice barbecuer, it is definitely not a method worth recommending.

In fact, firing with real wood is adding a stage, prior to actual barbecuing. This is because you are going to first completely burn dry wood (logs, logs) until it is practically charred. Only then can food preparation begin. So, above all, it is also a time-consuming process.

The trick is to resist the temptation to start yarn too early. A real wood fire can develop enormous temperatures beyond which meat sears in no time. That is, the outside. The core needs more time, but it is not allowed that at too high a temperature, because by the time heat can penetrate to the inside, the outside is already burned.

Use only pure, unused wood and no old pallets, demolition debris or unnecessary furniture. Almost all wood that has had a previous life is saturated with paint, stain, glue, impregnants and the like. When burnt, these produce all kinds of toxins that you’d rather not inhale and eat.

In addition, make sure the wood is thoroughly dry (for freshly cut wood, this takes three years, under ideal conditions). Damp wood does not burn well and only produces smoke.