A GUIDE TO WOOD, FIRE, AND FLAVOR

Firewood 101: Picking Your Flavor

At the heart of cooking over fire lies the wood itself, an essential component that imparts distinctive flavors to the food. Each variety of wood brings forth a unique flavor profile, from the fruity sweetness of applewood to the robust smokiness of mesquite. Oak offers a well-balanced smokiness, while hickory provides a bacon-like intensity. Pecan introduces a mild and nutty undertone, and cherrywood lends a subtle, slightly sweet essence. Steer clear of the softwoods like pine or cedar, unless you're into acrid taste adventures. And always go for non treated wood – burning cleaner.

The Art of Lump Charcoal and Coal Arranging

Lump charcoal is the real deal, giving you that clean, intense heat without any weird additives. It burns hot and fast, perfect for searing those steaks to perfection. And when it comes to coal arrangement, think of it as your cooking canvas. Create different heat zones for different needs – a hot zone for searing and a cooler zone for slow cooking. It's like having different burners on your stove, but with a more primal feel.

Taming the Fire: Keeping It Hot and Just Right

Control temperature by adding or removing wood, or adjusting the airflow on your grill or fire pit. Keep the fire at the desired temperature by replenishing coals as needed. Remember that hot coals are key for even cooking and maintaining consistent heat. When I'm manning the fire, I try to maintain a trifecta of heat zones – a section where the logs are actively burning, an area with fiery hot coals for searing, and a cooler zone with gentle coals perfect for slow cooking. This setup gives me the flexibility to move my food around and cook it just right, whether I'm looking for a quick char or a slow, smoky flavor.

Cooking over fire is more than just a way to prepare food; it's an experience. The crackle of the wood, the smell of the smoke, the warmth of the flames – it's a feast for the senses. It's about connecting with the food, the fire, and each other.