Campfire cooking in its simplest form

is a great way to cook, whether you

are on a camping trip or just fancy a

change from the usual.

Toasted marshmallows could not

be simpler - use twigs or kebab sticks

to skewer the marshmallows and

lightly toast them over the flames

... delicious!

It doesn’t just have to be sausages and burgers

(although there is nothing wrong with them!)

but do you know you can also roast, bake,

grill, fry, boil and steam your food all on

just a simple campfire.

Our African Firewood is, without doubt,

probably the best type of wood you can burn,

not only does it give a fantastic heat,

once lit it will burn for hours with virtually

no smoke, give you exotic perfumes and is

guaranteed to still be hot in the morning -

perfect for bacon and eggs ...

Wood Burning Pizza Ovens

and Bread Ovens

Wood fired pizza and bread ovens date

back to the Roman times, although they

were more commonly known as

Masonry Ovens,

and were used primarily for baking.

Quite often these ovens would be used

by the whole community as the bread

ovens were designed to store many

hours’ worth of heat.

Our imported firewood is perfect

for these ovens as you do not need

many logs to cook all of your

favourite foods.

To make an authentic Neapolitan pizza,

a wood burning masonry oven is used and

can you imagine the aroma of perfumed

firewood, bread, pizza and all these

gorgeous smells wafting through your

house and garden.

Fire Pits come  in all sorts of shapes,

sizes and designs but chiefly their main

use is to stop a fire from spreading into

unwanted areas and in many cases not

only do they give heat and warmth they are designed to look attractive and appealing.

They are available from tiny baskets

to huge table mounted models.

It doesn't matter what size your garden,

patio or balcony is - there are hundreds

of models to choose from.

Our firewood comes in many different

“flavours”, let us know the type of atmosphere

you wish to create and we can advise

you about the best sort of firewood

to meet your criteria ...

... it's not just firewood ...

Barbecues have been around since

the fifteenth century, where they first

made an appearance in South Carolina,

however it was not until the late sixteenth

century that the word first became

known in Britain.

The firewoods which are generally

used because of the flavour they impart

to the food  are:

Mesquite Hickory Maple Pecan and Apple

Charcoal does not give the same

deep rich flavour to the food as the

perfumed hardwood logs do, although it

is more convenient to use but

can be quite messy.

Barbeque cooking is all about having a

good time with friends and enjoying

tasty food, heavenly smells and

being outdoors, whatever the weather!

Your food doesn't have to be burnt and

raw in the middle!

There are many fabulous recipes

using the simplest and tastiest ingredients

for a truly delicious food experience!

Go on - have a go!

Chimineas are originally from Mexico where

they have been in existence for thousands

of years, primarily they were used for

heating, baking, cooking and

were made out of clay.

With the special design of the Chiminea only

a few logs are needed to produce great results

however, the biggest problem with the clay

ones is their inability to cope with the British

weather – can’t say that I blame them!

Due to the Chimineas unique design it is

very easy to ignite them and after just a

short time they will be throwing out enormous

amounts of heat.

They are also available made from cast iron

or aluminium and are generally about five foot

tall (150cm) and maybe a couple of feet (60cm)

wide at the fire area.

There are some tremendous Chimineas

now available in Britain and the majority

of these are well able to cope with

our wonderful climate!

We have produced the ultimate Chiminea

fuel which comes in a handy sized

re-useable carrier bag -

look out for our “Smalls” - coming soon!

Perfect, petite, pieces of

stunning firewood

Cooking with Firewood

Frequently Asked Questions

How much wood do I use?

For two people – three logs of wood

were used in a round barbeque with a

diameter of twelve inches (30cm)

and a depth of four inches (10cm).

When do I know the fire is

ready for cooking?

The heat of the fire can be estimated roughly

by holding your open hand, palm down,

six inches to eight inches

(15cm–20cm) above the coals.

Count the number of seconds you can keep your

hand there before having to pull it away …

Cool Fire: 6 to 8 seconds

Medium Fire: 4 to 6 seconds

Hot Fire: 3 to 4 seconds

Very Hot Fire: 2 to 3 seconds

How long before the fire is

ready to cook on?

This is not a very scientific way but who

cares … our experts’ measuring tool for

knowing when the fire is ready is known as:

“A Six Beer Fire”

 - meaning that after drinking the sixth beer

the fire must be ready to barbeque!

(We tried this method and had a really good

time but couldn’t remember what the

food tasted like!!)

Why use firewood

instead of charcoal?

Admittedly when using firewood you do need to

allow more time for the coals to be ready for

cooking but you are more than compensated

when you taste the food, especially if you are

using our firewood’s from around the World

– each species imparts its’ own unique and

special flavourings – try it –

you won’t be disappointed.

Telephone: 01555-880000

Mobile: 07506-473126

Email: info@druidswood.co.uk

Web Site by: Magnolia Osram

Copyright © 2001-2010. Druidswood Forest Products. All rights reserved