WOOD – For Cooking and Ambiance

Wood varies significantly, so it’s essential to identify which types are ideal for cooking or creating an inviting atmosphere.

Fire

Who doesn’t love the comfort and vibrancy of a fire? During the colder months, a fire can transform a house into a snug haven, even if it’s just the gentle glow from a candle.

Not every fireplace radiates warmth (my own, for instance, fails to do so), yet there’s something undeniably satisfying about lighting a fire at day’s end and soaking in the ambiance and sounds it creates.

Come summertime, my considerations about fire turn towards outdoor cooking. While many in America typically use propane or charcoal for grilling (essentially, pre-burnt wood), Brazil has a distinct method for using fire for cooking, often even indoors.

Wood

Which types of wood are optimal for the various kinds of fire we wish to create? I learned this through some trial and error.

Pine. While this tree is often sought after during the holiday season, it is not the best choice for burning. 

We adore pine for its delightful aroma. The fragrance seems to emanate from both the needles and the wood itself. This is due to the resin it contains, which indeed produces a rich scent.

While the resin in pine and all evergreens brings about that wonderful holiday scent, it’s detrimental for cooking. It generates thick black smoke that can spoil the flavor of your dishes.

That same black smoke can lead to a buildup of creosote (a tar-like substance) inside your chimney. Pine is a softwood, burning quickly, which means your chimney needs a strong, steady burn to avoid lining it with creosote created by the wood’s resin.

Seasoning Wood

Many other wood types are excellent for cooking, particularly fruit or nut trees, but they need to be seasoned first to achieve optimal burning and flavor.

Seasoning wood means allowing it to sit outside to dry. Freshly cut wood can contain nearly 50% water! That hissing sound and the slow smoke you see is actually steam, not fire.

Summer is the perfect time to collect and season your wood. The warm temperatures will assist in drying it out. Store it outdoors, elevated from the ground, ensuring airflow around the wood pile.

When it’s time to burn, knock two logs together and listen to the sound. A ringing noise indicates dryness, while a dull thud means it’s still wet.

When To Order Wood

If possible, place your order for wood during the summer. This ensures that you’ve allowed it sufficient time to dry.

I’ve made the mistake of waiting until the holiday season to order wood, only to discover it was still green, laden with moisture, and refused to burn.

Wood used for grilling dries out more quickly when it’s split into smaller pieces and left out in the sun. However, steer clear of wood high in resin, such as pine, cedar, spruce, fir, eucalyptus, and others with strong scents that typically indicate resin content.

Cooking With Fire

If you’re grilling directly, you’re likely aware that the grill should be made of cast iron. If using a pan over the flames, opt for cast iron as it provides better heat distribution.

Just olive oil and salt are needed when cooking over flames. Coat your meats, seafood, or vegetables in olive oil, sprinkle with coarse salt, and cook. Any additional flavors are entirely up to your preference.

I prefer using long metal skewers for cooking over the fire. They’re easy to handle and speed up the cooking process.

Ingredients Needed

• Squid
• Mini eggplant
• Mini peppers
• Fresh herbs – rosemary, parsley, basil
• Olive oil
• Lemon
• Garlic
• Coarse salt

Equipment Needed

• Mixing bowl
• Slotted spoon
• Grilling Tongs
• Slotted Grill Topper
• Grilling basket – one that secures veggies in place
• Grill or Grate over a firepit
• Citrus press
• Garlic press
• Chopping knife
• Cutting board
• Basting brush
• Measuring cup
• Measuring spoons
• Grill glove – a thick one for protection
• Grill