Wood grilling is an excellent way to cook with smoke. The flavors are lighter, cleaner, and more subtle than they would be on traditional smokers but you still get that signature smoker taste in your food.
Some people like to smoke their food with wood-burning grills and smokers, but you can also do it on an open grill—as long as that burns logs or other fuels. Argentinean style is one of these types; its burners use a flywheel which allows them both cooling down time for safety reasons (the fire needs time to get hot again) plus they’re able to cook at more than just high temperatures because there’s always some cool air coming off the flames.
- Great for cooking food at high temperatures, the built-in grates on these pans make them perfect to sear meat and cook vegetables at a higher heat only.
- The great thing about grills is that they’re fueled solely by wood. This means you don’t have to worry about charcoal or any fossil fuels.
- While they are not as airtight, the majority of smoke dissipates because there is no lid.
- To get the most smoke flavor, you should start grilling while your logs still flame. For less smoky meats like steak or salmon that don’t need as much help bringing out their natural flavors with fire-wood hints in every bite–burn down those logs to embers.
- When grilling a steak, placing an upside-down roasting or pie pan, or a metal wok over the smoking food will allow you to get more smoke flavor. This can be done once your bottom side has been seared and turned over in order for it absorbs all that’s being given off by heat from flames up top.
- To get the most tender, juicy meat from your largest cuts of grilled food – like prime rib or pork shoulder- cook them on a rotisserie.
How do wood-burning grills work:
When you’re starting a wood fire, use kindling or charcoal. You can control the heat by moving your grate up and down with a flywheel in order to get an even burn all over for better results.