Cooking with a wood stove BBQ

Long before the advent of charcoal briquettes and propane cook meals on a wood fire people. From the days of cavemen less than one hundred years, the wood is the fuel of choice when it came to cooking. Right now we are doing always looking for a faster, cleaner and easier way to everything, including the preparation of our food. This led to the development of large accessory loads gas powered grills along the islands home improvementcollects and displays in our backyards.

But BBQ purists out there, nothing tastes quite the same as preparing their favorite barbecue grill on a wood fire.

Why? What might work better than the latest and best technology in the grid?

Depending on the type of wood "Grill-Master" (the kind that hovers over the barbecue grill to create masterpieces) flavorings can the meat, poultry or fish, which is simply no longer need to create a moreModern gas grill. This aroma can continue only by the amount of wood, hot as the fire will be set, and as the smoke, the meat must marinate in.

There are different types of grill today. Sometimes referred to as smoker grills.

The firebox is offset most of us are accustomed to watching. This great in all sizes, come from small scale family businesses, large trailers capable monster born feeding hundreds of people. Thecharacteristic of the offset firebox, the firebox is offset. Go on the side and slightly below the cooking chamber, the fireplace. This separates food from heat and allow a slow cooking temperature of Nice.

The bullet style smoker is not really a smoker, but most of the so-called cold water smoker or non-smoking. You use a pan of water between the heat source and the meat, so blocked, that would cause direct heatNo boiling. In a sense, not really a grid because of the way in which they work.

The master bedroom fireplace is fired, the third type of wooden grill. These are barrel shaped, and allow the fire to cook method are constructed for a team that indirectly allows the meat from a plywood. You need to know how big a fire is built, because there is no physical separation between the treatment of heat and meat. The fire must be kept small and cured in a timely manner throughout the cooking process.

Of course this is all a moot point, if not choose the right type of wood. For a wood stove Grill nothing works better than a fruit hardwood such as oak, walnut, pecan, maple, apple, and of course Texas mesquite. Do not use softwood or coniferous evergreens. Aside from burning at a lower temperature are using SAP, which has left a bad taste of something to cook loaded.

> Cooking meat over a wood fire was a bit 'of people have done for years for thousands of people. With the recent and modern wooden grill smoke on the market today, you almost anyone to enjoy real grill.