Cooking a delicious and aromatic kebab requires not only good meat and a savory marinade - firewood also plays a big role. They give the finished kebab a unique taste and aroma - depending on the wood that will be used to light the barbecue.
The best firewood
In terms of temperature and economy, saxaul is considered the most profitable tree for barbecue firewood - its dense structure allows you to get the highest heat, and saxaul coals are the best barbecue fuel. The saxaul is followed by the grapevine firewood, which gives the kebab excellent taste and a very mouth-watering aroma. When choosing such firewood, it is recommended to give preference to a thicker vine, the coals of which will burn out longer and will allow you to fry a large batch of meat.
The longest burning time and the maximum amount of heat can be obtained from hardwood firewood.
Oak, apple and birch firewood will help to remove the unpleasant smell from the meat, which perfectly keep the heat and make the shish kebab juicy and tasty. Apricot, cherry, alder and pear firewood is ideal for preparing goose, duck or chicken skewers. Experienced kebabers also use charcoal firewood for this purpose, which burns up in a few minutes and allows you to very quickly fry meat. Beginners can use compact charcoal briquettes that they can take with them on a hike without bothering to transport traditional firewood.
Nuances
When choosing firewood from cedar, fir, cherry, elm and apple, remember that they emit a lot of smoke when they burn. Burning resinous spruce or pine logs can shoot burning sparks, while birch logs burn well and evenly, but form a lot of soot. Alder and aspen firewood does not give a lot of heat when cooking barbecue, and poplar firewood burns very quickly and sparks at the same time.
It is not recommended to use coniferous wood for cooking kebabs - when burning, they emit a lot of unsafe resins with a pungent odor.
Also, when using wood logs, you need to know the rules for handling them. Before lighting the barbecue, absolutely all existing bark should be removed from the firewood, since it can give the meat a too strong taste or smell. In addition, you need to ensure that the shish kebab is not smoked in smoke, but retains the natural and unique aroma of fried meat. For cooking, you need to use exclusively dry wood, which burns better and turns into charcoal faster, giving less smoke compared to wet wood. Moreover, they cannot be kindled with diesel fuel, kerosene or gasoline - just use a small piece of paper.
