As the British summer approaches, there’s nothing quite like the irresistible aroma of a barbecue wafting through the neighbourhood. The tradition of gathering around the grill with family and friends has become more popular than ever, with recent data from National BBQ Week revealing that the average number of BBQs per family has skyrocketed to over ten annually, compared to just 2.5 a decade ago. With BBQs becoming such a staple of British summers, it’s time to up your game and make your cookouts truly memorable. Drawing inspiration from the barbecue masters across the Atlantic in the US, where wood smoking has long been an art form, you can transform your BBQ fare by experimenting with different types of wood. To help you get started, we’ve compiled this handy guide to using wood to elevate your BBQ experience.
Can you use any wood for BBQ?
The short answer to whether any wood for a BBQ is no. While you do want to generate smoke with your choice of firewood, wet wood can create smoke that’s too heavy for the food, overwhelming the natural flavours and creating a smoky and bitter profile. This is why using kiln-dried wood that has a low moisture content is the perfect solution. There are also woods that are perfect for BBQ use, such as braai wood. Kameeldoring is a great cooking firewood, having a moisture content of between zero and one percent and incredibly dense, perfect for long burn times with a minimal flame and nearly no smoke. Hardwoods are also preferable for cooking over softwoods, particularly because of their longer burn time. Plus, softwoods tend to have more oils, sap, and resin present, which can also have an impact on the aroma and flavours that find their way into foods. Different kinds of wood can also impart different flavours, which can vary from sweeter and more complimentary to more forward flavours with more grounded notes. We recommend doing some research into different pairings and trying out your own experimentation to find your new favourite compliments to your BBQ food.
BBQ wood and meat pairings
Matching the right wood with the meat you’re smoking is crucial for achieving the best flavour. Consider the weight and density of the meat, as well as its inherent flavour. Lighter, more delicate meats benefit from subtle, sweet wood flavours, while denser, more robust meats can handle stronger, more assertive smoke.
Fish, seafood, poultry – lighter firewood for lighter meats
For lighter meats such as fish, seafood, and poultry, mild woods like apple and cherry are ideal. These woods produce a gentle, sweet smoke that enhances the natural flavours without overwhelming them.
Dense meats – pair with distinct wood flavours
When it comes to denser meats like pork and beef, stronger woods such as walnut and mesquite are the way to go. These woods deliver a bold, smoky flavour that cuts through the richness of the meat, adding depth and complexity. However, it’s important to use these woods sparingly, as too much smoke can overpower the meat’s natural taste.
Meat in the middle
For meats that fall in the middle range, such as turkey and lamb, versatile woods like oak and pecan can be used to great effect, providing a balanced flavour that complements the meat’s unique characteristics.
Controlling Heat and Intensity
Mastering the art of BBQ involves more than just choosing the right wood. Controlling the heat and intensity of your fire is essential for achieving perfectly smoked meat. One effective technique is to create different heat zones on your grill, allowing you to move your meat between direct and indirect heat as needed. Placing the wood on one side of the grill and the meat on the other helps you control the cooking process. Indirect heat allows the meat to cook slowly and absorb more smoke, resulting in tender, flavourful results without the risk of burning. When you’re ready to finish the meat with a nice sear, use embers rather than an open flame to achieve a perfect crust without overcooking.
Experiment and Get Creative!
One of the greatest joys of home cooking is the freedom to experiment and get creative, and BBQ is no exception. Don’t be afraid to mix different woods to create unique flavour profiles. If you have two types of wood on hand, try combining them in varying ratios to see how they complement each other and the meat. The possibilities are endless, and the only limit is your imagination. By experimenting with different wood types and combinations, you can discover new and exciting flavours that will make your BBQs the talk of the town. Adding wood smoking to your BBQ repertoire can take your outdoor cooking to new heights. By choosing the right wood, pairing it with the appropriate meat, and mastering heat control, you can create delicious, flavourful dishes that will impress your family and friends. So, fire up the grill, experiment with different woods, and unleash the full potential of your BBQ this summer.
