If you are a barbecue enthusiast, you know that for a perfect grill session, it takes more than just a great grill, high-quality ingredients, and extensive experience as a grill master.
- Why the type of wood you choose matters
- What wood should you use for the barbecue? Comparison chart
- Types of wood to avoid
- Green or seasoned wood: what is the real difference?
- The right wood for every dish
- How to choose wood for a masonry barbecue
- FAQs on firewood for barbecues
- The right wood makes a big difference, but the grill itself plays a role too
A fundamental—and often underestimated—element is the choice of wood for the coals. In fact, barbecue wood doesn’t just serve to fuel the fire: it contributes to the quality of the cooking, the longevity of the coals, and even the aroma that will make its way onto your plate.
This element can transform a simple barbecue into an unforgettable culinary experience, imparting unique aromas and subtle flavour nuances to meat, fish, and vegetables that will make all the difference.
Let’s explore together which wood to choose for your grilling sessions, so you can get the most out of every occasion!
Why the type of wood you choose matters
The type of wood you use for your barbecue coals significantly influences the final result.
Each type offers different characteristics in terms of heat, burn time, and, above all, flavour. Hardwoods, such as oak, beech, and olive, are generally the best choice for long-lasting embers and even heat.
Furthermore, it produces aromatic smoke that can enrich your dishes with pleasant flavour nuances without overpowering the taste of the ingredients. That is exactly the point: the right wood should complement the cooking process, not dominate it.
For this reason, when choosing firewood for your barbecue, you shouldn’t just consider how well it “burns,” but also what kind of embers it produces, how long they last, and what aroma it releases as it burns.
What wood should you use for the barbecue? Comparison chart
Each type of wood behaves differently: some produce more intense and long-lasting embers, while others give food a more aromatic and delicate scent. To choose the most suitable firewood for your barbecue, you can start with this table.
| Type of wood | Aroma | Intensity | Ideal for | When to choose it |
| Oak | Intense, bold, slightly tannic | High | Red meats, steaks, ribeye, slow-cooked dishes | When you want robust embers and a pronounced flavour |
| Beech | Clean, balanced, unobtrusive | Medium | Meat, fish, vegetables | When you are looking for a versatile and easy-to-handle wood |
| Olive | Aromatic, Mediterranean, lingering | Medium-high | White meat, fish, grilled vegetables | When you want a more distinctive aroma |
| Cherry | Sweet, fruity, smooth | Medium | Pork, chicken, vegetables, cheeses | When you want to add an aromatic note without overpowering the food |
| Apple | Delicate, sweet, fruity | Medium-low | Chicken, pork, fish, vegetables | When cooking more delicate ingredients |
| Hickory | Smoky, bold, almost “American” | High | Ribs, pulled pork, brisket, hearty cuts of meat | When you want a more intense, smoky barbecue flavour |
| Bay Leaf | Aromatic, balsamic | Low / medium | Vegetables, cheeses, small cuts of meat | Best used in small quantities, as an aromatic supporting wood |
My advice? Don’t think solely in terms of “the best wood,” because there is no single answer. For a classic barbecue, start with beech, oak, or olive wood; if you want to experiment more with flavours, you can add a few pieces of cherry, apple, or bay leaf wood.
Types of wood to avoid
Warning: Not all types of wood are suitable for barbecuing, and some should be avoided at all costs.
Resinous woods, such as pine, fir, and larch, are a definite no-no. They contain resins that, when burned, produce thick smoke and acrid flavours that can ruin the taste of meat, fish, and vegetables. They can also cause high, unmanageable flames, making it harder to control the cooking process.
You should also absolutely avoid reclaimed wood—such as that from old furniture, pallets, construction planks, or materials treated with paint, glue, and chemicals. It could release substances unsuitable for cooking food and pose a health risk.
It is also best not to use wood from toxic or ornamental plants, such as oleander. Even when they look like “just dry branches,” they are not suitable for cooking and should not be placed in the grill.
Green or seasoned wood: what is the real difference?
It is always best to use seasoned wood for the grill. Green wood still contains too much moisture: it burns poorly, produces a lot of smoke, heats unevenly, and makes it harder to achieve uniform embers.
Dry wood, on the other hand, catches fire more easily, produces less smoke, and allows for better temperature control. This is precisely what makes the difference between erratic embers—which force you to constantly move the food around—and more precise, enjoyable cooking.
The size of the pieces matters too: pieces that are too large take longer to turn into embers, while more manageable-sized pieces help you light the fire and tend to it with greater control. If your goal is to cook, it is not enough to just “get a flame going”—you need to achieve stable, well-distributed embers that are suited to the type of food you want to prepare.
The right wood for every dish
The choice of wood can also vary depending on the type of dish you intend to cook. Here are some suggestions for pairing the right wood with different types of meat and foods.
Red meats
For steaks, ribeye, and large cuts, you can choose woods such as oak, beech, or cherry. The heartier woods help produce intense, long-lasting embers, suitable for cooking methods that require strong heat.
If you want a more aromatic flavour, cherry wood can add a sweet and slightly fruity note, which pairs very well with red meat.
White meat and fish
For white meat and fish, it is best to opt for less overpowering woods, such as olive, apple, or peach. Their smoke is more delicate and won’t overpower the flavour of the ingredients.
Olive wood, in particular, is perfect if you love Mediterranean aromas: it pairs well with grilled fish, chicken, vegetables, and simple dishes, where the wood’s aroma is noticeable without taking centre stage.
Game
For meats with a more intense flavour, you can choose woods with a bolder aromatic profile, such as walnut or oak. These woods complement more complex dishes and cuts with a strong flavour well.
In this case, however, it is best not to overdo it: smoke that’s too intense risks overpowering the dish. The smoke should enhance the meat, not overwhelm it.
Vegetables and cheeses
For vegetables and cheeses, you can use more delicate woods, such as maple, bay leaf, apple, or cherry. Their smoke adds an aromatic touch without overpowering the original flavour of the ingredients.
Bay wood, in particular, can be used in small quantities to infuse the embers with fragrance: not as the main base, but as an additional aromatic note.
Experimenting with different types of wood can open up a world of culinary possibilities. For example, using grapevine wood can give meat a distinctive and complex aroma, ideal for those who love to try something different from the classic barbecue.
More Read
How to choose wood for a masonry barbecue
When cooking with a brick barbecue, the choice of wood becomes even more important. It is not just about the aroma: the amount of embers you want to achieve, the cooking time, and how the heat is managed inside the firebox also matter.
For simpler grilling sessions—with short cooking times and ingredients that aren’t too thick—well-seasoned hardwood that produces even embers that are easy to spread under the grill may suffice. If, on the other hand, you prefer longer cooking times, large gatherings, or preparing multiple dishes at the same time, it’s worth choosing more stable woods, such as oak, beech, or olive.
In professional wood-fired barbecues—or those designed for frequent use—the goal isn’t just to “light a fire,” but to produce embers continuously and manage them without interrupting the cooking process. This is why features like a reinforced firebox, a side ember tray, or a log holder are useful: they allow you to tend the fire more conveniently and keep the grill area tidier.
Even when it comes to wood for professional and masonry barbecues, therefore, the principle remains the same: it is best to choose hardwood that is dry, untreated, and suitable for producing stable embers. The product will do the rest, helping you better manage space, heat, and cooking times.
If you’re choosing a wood- and charcoal-fired barbecue, consider not only the size of the grill but also the structure of the firebox, the inclusion of a wood-holding brazier, and the ability to integrate the product into a true outdoor kitchen.
FAQs on firewood for barbecues
It depends on the type of flavour you’re looking for. Oak and red oak provide a more intense and robust flavour, perfect for red meats and hearty cuts. Cherry and apple wood, on the other hand, have a sweeter, fruitier profile, ideal for chicken, pork, and vegetables. Hickory is very aromatic and smoky: excellent for those who love a more distinctive barbecue style, but it should be used sparingly.
To achieve long-lasting, even embers, it’s best to choose hardwood that’s well-seasoned. Beech, oak, and olive wood are among the best choices because they produce steady heat and burn more slowly than softwoods.
It’s best not to. Green wood contains a lot of moisture, produces excessive smoke, and generates inconsistent heat. For cooking, it’s always preferable to use dry, seasoned wood to achieve cleaner embers that are easier to manage.
Avoid resinous woods, such as pine, fir, and larch, because they can produce thick smoke and unpleasant flavours. You should also avoid wood that has been painted, treated, glued, or salvaged from furniture and other materials. It is best not to use toxic or questionable plants either: when barbecuing, safety comes before experimentation.
For a brick barbecue, it is best to use hardwood that is dry and suitable for producing steady embers. Oak, beech, and olive wood are excellent options for classic, slow-cooking methods. If you want to add flavour, you can incorporate small pieces of fruitwood, such as cherry or apple.
The right wood makes a big difference, but the grill itself plays a role too
Choosing wood for the grill is an art that combines attention to detail, experience, and a touch of a willingness to experiment. Opting for hardwoods that are well-seasoned, avoiding resinous or treated woods, and pairing wood types with specific foods can truly elevate your grilling to the next level.
First and foremost, though, you also need an excellent grill. A good firebox, an adjustable grate, and easy-to-manage coals make everything simpler, especially when you are grilling frequently.
If you love wood-fired cooking and want a sturdy, practical grill built to last, visit our online store or find your nearest retailer to start your journey toward the perfect barbecue.
