If you love outdoor cooking or relaxing by a fire, you know that not all firewood is the same. The quality of your fire—and even the flavor of your food—greatly depends on the type of wood you use.
What Type of Wood Should You Use?
For wood-fired ovens, grills, or campfires, the best option is hardwood, because it:
- Produces higher heat.
- Burns longer and more evenly.
- Creates less smoke and fewer sparks.
- Enhances the flavor of your food.
Recommended Woods:
Here are some of the best firewood choices:
- Oak: Very dense and slow-burning. Perfect for wood-fired ovens.
- Hickory: A favorite for barbecues. Adds a bold smoky flavor.
- Pecan: Mild and slightly sweet—great for poultry and meats.
- Fruitwoods (like apple or cherry): Add a delicate aroma to your dishes.
- Mesquite: Intense and fast-burning. Excellent for grilling, but should be used in moderation.
- Woods to Avoid: Stay away from softwoods like pine or fir. These contain resins that produce excessive smoke, bad flavors, and can damage your oven or grill.
- Final Tip: Always use properly seasoned (dry) firewood. Wet or green wood produces too much smoke and doesn’t burn efficiently.
