“If you use the first logs for the frying of barbecue, you can get something raw, smoked and inedible instead of a juicy and aromatic dish,” the publication says.
Firewood for baking kebabs should hold the heat well, not smoke and secrete a pleasant aroma during burning.
“A magnificent barbecue is obtained when using a thick grape vine. It holds the heat for a long time, fills the meat with a pleasant aroma,” the authors of the material noted. “Fill of fruit trees – a great option for barbecue from chicken, goose or duck. It will be juicy, with unique taste and aroma. It is best to use firewood, pear, pear from pork. Only half an hour is prepared for such wood, 45 minutes are good for barbecue and oak wood, which give a good, even heat to them.
Firewood from the beech, hawthorn, ash burn well and hold heat, but it is difficult to light them. Before using firewood, you need to clean the bark: it burns quickly, selects soot and an unpleasant odor.
