Cooking tasty and fragrant barbecue requires not only good meat and piquant marinade - firewood also plays a big role. They give the finished barbecue a unique taste and aroma - depending on the tree that will be used to kindle the barbecue.
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The best firewood
In terms of temperature and economy, saxaul is considered to be the most profitable tree for kebab firewood - its dense structure allows you to get the greatest heat, and coals from saxaul are the best kebab fuel. Saxaul is followed by firewood from the vine, which gives the kebab excellent taste and a very appetizing aroma. When choosing such firewood, it is recommended to give preference to a thicker vine, the coals of which will burn longer and allow to fry a large batch of meat.
The longest burning time and maximum heat can be obtained from hardwood.
Oak, apple and birch firewood will help remove unpleasant odor from meat, which perfectly retain heat and make kebab juicy and tasty. Firewood from apricot, cherry, alder and pear is ideal for making barbecue from goose, duck or chicken. Experienced kebabs also use charcoal firewood for this purpose, which flare up in a few minutes and allow very quick frying of meat. Beginners can use compact charcoal briquettes, which you can take with you on a hike, without bothering to transport traditional firewood.