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Barbecue Grills - Wood Barbecue
Wood is obviously the original form of fuel for any traditional barbecue. Cooking meats first took place over a generic fire pit, and when the advantages of convection were discovered, grills were developed probably out of ceramic bricks and cast iron grill covers. Wood has long since been used for its authentic smoking flavour. Many different types of wood can be used for the purpose of obtaining different flavours out of the meat. For instance, mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak are typical woods used, whereby each wood imparts a different flavour into the meat it is cooking. Strictly speaking, conifer based woods are usually avoided, as their resinous interious make them undesirable for smoking food. Different types of woods also burn at different rates and the type of wood used to fuel a fire on the barbecue may in turn determine the rate at which the food is cooked. To sear food (for example), a lighter wood must be used for a faster burn and a higher heat.
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Wood is obviously the original form of fuel for any traditional barbecue. Cooking meats first took place over a generic fire pit, and when the advantages of convection were discovered, grills were developed probably out of ceramic bricks and cast iron grill covers. Wood has long since been used for its authentic smoking flavour. Barbecue Grills - Wood
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