Wood and the discovery of fire have allowed humans to learn how to eat cooked food, and the wood-burning barbecue has essentially the exact same characteristics as the primitive method of discovering fire. When wood burns it produces heat and smoke, and when it is extinguished, all that remains is ash. The wood-burning barbecue mainly uses this natural material and some useful substance to facilitate easier ignition. the most widely used method when you go out of town outings and do not have a portable barbecue to light with charcoal. Putting together small pieces of wood creates a kind of volcano.

Lighting is undoubtedly the most difficult technique to learn, because often, after the first flame, the wood tends to go out. Today, at DIY stores, you can find substances that favor ignition, and in this way the wood begins to burn more easily. Often, however, when everything is organized suddenly, it happens to be without these substances for ignition. In this case a lot of patience is needed and sooner or later the wood will start to burn. To avoid placing the grid directly on the ground, or in any case placing it close to the ground, a rise can be created on the side with small logs or bricks. This way the food will not burn because it will be placed at the appropriate height. When the drone begins to show the first signs of extinguishing, it is necessary to add more wood, because this, unlike the charcoal which remains hot for a long time, turns into ash. A wood-burning barbecue that is to be used to cook a considerable amount of food must have a considerable fire, so that everything cooks quickly. The system, as can be seen, is very simple and does not require any particular precautions. Obviously, flammable substances must not be thrown on the flame, but only specific products must be used.

Having no closure, this barbecue must necessarily be done in an open space also to avoid the unpleasant presence of smoke, for which a slight breeze is enough. The wood is lit directly on the ground, so there must be no objects or trees in the vicinity, which could easily be damaged. The wood-burning barbecue is only an alternative to the model that uses charcoal, in fact, in addition to the solution described above, on the market it is possible to find barbecues, sometimes even in a transportable version, which can be fueled by wood. The wood is lit in the pot below the grill, which must be very thin, as there would not be enough space for it to burn. The smaller models can be used both in the garden and on the balcony, they are very light and easily transportable. Some have folding legs to take up even less space. Thorough cleaning of the compartment in which the wood is burned guarantees greater durability of the barbecue, but you must always avoid using water. The grill can be disassembled and easily washed.

Even the brick barbecue can use wood for lighting, especially if the model is also equipped with a small oven, where it is necessary to use wood. In this case it is preferable to turn everything on in the same way. The taste of grilled meat is certainly different from that given by traditional cooking and also the barbecue offers the possibility of experiencing a moment of conviviality in the open air, being in company while cooking. The recommendations for wood-fired barbecues are the same as for other barbecues, as it is always a source of heat, to which it is good to avoid children approaching easily, as they could get burned by touching the grill or the barbecue itself.

Each model of barbecue has certain characteristics that make it special: c the one that has wheels for easy movement, the one that has a larger grill to cook a larger quantity of food faster, the one in masonry and the one that can also be made independently without having to buy it. The costs vary from model to model, and those who have a fireplace, even in winter do not have to give up grilling, because the wood-burning barbecue reproduces the fire of the fireplace, in which case it is also fortunate that being equipped with a leventual hood smoke does not disperse in the house. The advantage of a masonry fireplace is that the smoke does not remain in the surrounding environment but is dispersed thus avoiding that the odors of the dishes can remain on the guests’ clothes.