COOKING WITH FIREWOOD

We, at Druidswood are very fortunate to have access to the expertise and knowledge of a family who have been barbequing with firewood for many years!

By using their experience and receiving an unbiased and honest evaluation of all our different species of wood both home- grown and imported we have compiled the chart below for your information and guidance.

Our researcher’s dedication is such that this experiment of Cooking with Firewood has been run in the depths of our British Winter!

The Chart and Information below are as a result of extensive testing and tasting! (somebody has to do it!)

Hope you enjoy the experience of Cooking with Firewood

BRITISH FIREWOOD SPECIES
PRODUCED BY DRUIDSWOOD

Rating One – The Best
Rating Five – The Worst

NOTE: We were quite surprised with the amount of smoke produced – obviously not all of our wood was dry enough for barbequing!
(back to the drawing board!)

AFRICAN FIREWOOD
IMPORTED BY DRUIDSWOOD

Rating One – The Best
Rating Five – The Worst

NOTE: Wow! Plus 1! Good Result!
Our expert’s preference now is the two African woods as they are excellent heat retention woods, and it now changes to an *eight beer fire! (*see Cooking with Firewood FAQ’s)

AMERICAN FIREWOOD
IMPORTED BY DRUIDSWOOD

MEXICAN FIREWOOD
IMPORTED BY DRUIDSWOOD

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!!)

Do you have any good recipes for Barbequing?
Yes … follow the link … we haven’t tried all of the recipes yet but we have tried Lamb Sosaties - which is a traditional South African dish … it is absolutely stunning and very simple (if you have any favourite recipes please let us know and we can add it to the site!)

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.