Perché Lumber non è sicuro per affumicare e grigliare
Da un punto di vista esperto, è fondamentale capire perché il legname non è adatto per affumicare e grigliare. Il legname, solitamente lavorato e spesso trattato chimicamente per scopi edilizi, presenta rischi significativi per la salute quando viene utilizzato in cucina. A differenza del legname, che si riferisce al legno grezzo e non lavorato, il legname include legno che è stato modificato e potenzialmente esposto a sostanze chimiche tossiche. Queste sostanze chimiche, quando il legname viene bruciato, possono rilasciare cenere e fumo nocivi.
The importance of seasoned firewood
Seasoning firewood properly enhances grilling. Splitting wood evenly ensures faster drying and uniform burning, while storing it off the ground prevents mold. Choosing between split and whole logs is crucial; split logs light easily but burn quickly, whereas whole logs offer a longer burn.
Ideal firewood for grilling has a moisture content below 40%, with many professionals preferring around 20% for consistent heat. Assessing this moisture, either through a supplier or with a moisture meter, is vital for preparing firewood that optimizes grilling results.
Grill and storage combined
Arteflame is transforming outdoor cooking with its advanced airflow design. This system blends charcoal and wood combustion, creating a unique grilling experience. The technology heats the grill grate above 1,000°F, perfect for searing steaks while maintaining internal rareness.
The Arteflame XXL 40" Grill with Storage elevates the grilling experience with its built-in wood log storage, a must-have for outdoor cooking enthusiasts. Its convenient design ensures a continuous supply of wood, enhancing flavor and maintaining ideal cooking temperatures.
Apple
- Flavor Profile: Sweet and somewhat fruity.
- Ideal for: Beef, pork, lamb, poultry, and certain seafood.
- Applewood is milder and sweeter than many other types on this list. It pairs best with lighter-tasting meats but also try Applewood grilled burgers! They are amazing!
Ontano
- Profilo del sapore: Dolce, delicato e universalmente apprezzato.
- Ideale per: Frutti di mare e verdure, il che lo rende una scelta versatile.
- L'ontano è molto più delicato del mesquite o del noce americano. Conferisce al cibo un leggero accenno di fumo. Esalta il cibo anziché dominarlo.
Ciliegia
- Profilo del sapore: Delicato e fruttato.
- Ideale per: Si abbina bene a tutti i tipi di carne e regala un'esperienza di cottura a legna unica.
- La ciliegia ha un sapore dolce, delicato e fruttato che si sposa bene con quasi tutti i tipi di carne. Si sposa bene con pollame, maiale, salumi come prosciutti o salsicce e persino selvaggina come anatra o oca. Poiché ha un sapore meno intenso rispetto ad altri legni, il ciliegio è un'ottima scelta per grigliare il pesce.
Hickory
- Flavor Profile: Sweet, strong, and bacon-like.
- Ideal for: A go-to choice for many grillers, especially for pork or chicken.
- Hickory and Oak are probably the #1 and #2 types of wood for grilling and smoking depending of where you live in the US.
- The taste of hickory smoke reminds of the taste of molasses — sweet, rich, and a bit nutty in flavor.
Maple / Sugar Maple
- Flavor Profile: Sweet, light, and very mild.
- Ideal for: Poultry, adding a sweet, smoky, savory flavor.
- Maple delivers a mild, sweet smokiness to veggies and is great for grilling poultry and fish. It's light sweet smoke doesn't overpower the food and Maple burns for a lengthy amount of time.
Mesquite
- Mesquite is one of, if not the, strongest smoking wood available.
- Flavor Profile: Very distinct, with a strong earthy flavor.
- Ideal for: Dark meats like brisket, wild game meat, duck, lamb, or Brazilian-style Barbacoa.
- The smoke flavor is like hickory but a more intense. Use mesquite for grilling rich tasting cuts of beef, venison, or game. Mesquite will overpower more delicate tasting foods.
Oak
- Flavor Profile: Medium-strong, classic smoke.
- Ideal for: Compatible with almost every type of meat, dense, and produces long-lasting fires.
- As one of the most popular choices and an easily accessible pick, hickory wood features a profile similar to oak, and pairs well with pork and beef.
Pecan
- Flavor Profile: Sweet, rich, and nutty (similar to hickory).
- Ideal for: Poultry and meats like ribs, offering a trusted and less overpowering taste.
- Pecan is popular when grilling meat. Pecan's smoke gives a nutty taste that pairs well with many different foods. Pecan adds a rich taste without dominating all other flavors.
Noce
- Profilo del sapore: Forte, intenso, con potenziale amarognolo.
- Ideale per: Selvaggina, dal sapore intenso che si sposa bene con carni robuste.