Using wood as the main fuel source has a significant impact on the flavour of the food being cooked so it is essential to choose the right type of wood. For example, oak is a great choice for red meats, while fruit woods like apple or cherry are preferable for poultry and pork as the smoke flavour is more delicate. It is important to only burn hardwoods as your fuel source as softwoods containing high resin levels will produce unpleasant flavours and can make your food toxic.

 

Ensuring the wood has the correct moisture content is critical. If the wood is from a freshly cut tree or too wet it may smoulder, potentially leading to an acrid smoke flavour and inconsistent pit temperatures. It is generally recommended to use wood that has a moisture content of less than 20%. To ensure the wood has a low moisture content it is best to use pre-seasoned or kiln-dried wood. Seasoned wood is produced by storing freshly split logs in a well-ventilated place for twelve to twenty-four months. A moisture meter can be a useful tool for determining whether your wood is adequately seasoned.

 

Over time you will develop a feel for when a piece of wood is seasoned properly. The colour of seasoned wood often takes on a grey hue and will feel physically lighter than a piece of unseasoned wood of the same size.

 

We recommend experimenting with different combinations of wood and split sizes to find what works best for you. It is also a good idea to keep a supply of several different types of wood on hand to have options depending on what you are cooking.