{"id":23225,"date":"2024-06-04T11:00:16","date_gmt":"2024-06-04T09:00:16","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/che-legna-scegliere-per-le-braci-del-barbecue\/"},"modified":"2026-07-14T12:48:38","modified_gmt":"2026-07-14T10:48:38","slug":"what-kind-of-wood-should-you-choose-for-your-barbecue-coals","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/en\/outdoor-en\/what-kind-of-wood-should-you-choose-for-your-barbecue-coals\/","title":{"rendered":"What kind of wood should you choose for your barbecue coals?"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

A fundamental\u2014and often underestimated\u2014element is the choice of wood for the coals<\/strong>. In fact, barbecue wood doesn\u2019t 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<\/strong>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Let\u2019s explore together which wood to choose for your grilling sessions, so you can get the most out of every occasion!<\/p>\n\n\n\n

Why the type of wood you choose matters<\/h2>\n\n\n\n

The type of wood you use for your barbecue coals significantly influences the final result.<\/p>\n\n\n\n

Each type offers different characteristics in terms of heat, burn time, and, above all, flavour. Hardwoods<\/strong>, such as oak, beech, and olive, are generally the best choice <\/strong>for long-lasting embers and even heat.<\/p>\n\n\n\n

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<\/strong>.<\/p>\n\n\n\n

For this reason, when choosing firewood for your barbecue, you shouldn\u2019t just consider how well it \u201cburns,\u201d but also what kind of embers it produces, how long they last, and what aroma it releases as it burns.<\/p>\n\n\n\n

What wood should you use for the barbecue? Comparison chart<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Type of wood<\/strong><\/td>Aroma<\/strong><\/td>Intensity<\/strong><\/td>Ideal for<\/strong><\/td>When to choose it<\/strong><\/td><\/tr>
Oak<\/td>Intense, bold,
slightly tannic<\/td>		High<\/td>Red meats, steaks, ribeye, slow-cooked dishes<\/td>When you want robust embers and a pronounced flavour<\/td><\/tr>
Beech<\/td>Clean, balanced, unobtrusive<\/td>Medium<\/td>Meat, fish, vegetables<\/td>When you are looking for a versatile and easy-to-handle wood<\/td><\/tr>
Olive<\/td>Aromatic, Mediterranean,
lingering<\/td>		Medium-high<\/td>White meat, fish, grilled vegetables<\/td>When you want a more distinctive aroma<\/td><\/tr>
Cherry<\/td>Sweet, fruity, smooth<\/td>Medium<\/td>Pork, chicken, vegetables, cheeses<\/td>When you want to add an aromatic note without overpowering the food<\/td><\/tr>
Apple<\/td>Delicate, sweet, fruity<\/td>Medium-low<\/td>Chicken, pork, fish, vegetables<\/td>When cooking
more delicate ingredients<\/td><\/tr>
Hickory<\/td>Smoky, bold, almost \u201cAmerican\u201d<\/td>High<\/td>Ribs, pulled pork, brisket, hearty cuts of meat<\/td>When you want a more intense, smoky barbecue flavour<\/td><\/tr>
Bay Leaf<\/td>Aromatic, balsamic<\/td>Low \/ medium<\/td>Vegetables, cheeses,
small cuts of meat<\/td>		Best used in small quantities, as an aromatic supporting wood<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

My advice? Don\u2019t think solely in terms of \u201cthe best wood,\u201d 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.<\/p>\n\n\n\n

Types of wood to avoid<\/h2>\n\n\n\n

Warning: Not all types of wood are suitable for barbecuing, and some should be avoided at all costs.<\/p>\n\n\n\n

Resinous woods, such as pine, fir, and larch, are a definite no-no. <\/strong>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.<\/p>\n\n\n\n

You should also absolutely avoid reclaimed wood<\/strong>\u2014such 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.<\/p>\n\n\n\n

It is also best not to use wood from toxic or ornamental plants, such as oleander. <\/strong>Even when they look like \u201cjust dry branches,\u201d they are not suitable for cooking and should not be placed in the grill.<\/p>\n\n\n\n

Green or seasoned wood: what is the real difference?<\/h2>\n\n\n\n

It is always best to use seasoned wood for the grill. <\/strong>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.<\/p>\n\n\n\n

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<\/em> embers\u2014which force you to constantly move the food around\u2014and more precise, enjoyable cooking.<\/p>\n\n\n\n

The size of the pieces matters too<\/strong>: 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 \u201cget a flame going\u201d\u2014you need to achieve stable, well-distributed embers that are suited to the type of food you want to prepare.<\/p>\n\n\n\n

The right wood for every dish<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Red meats<\/strong><\/p>\n\n\n\n

For steaks, ribeye, and large cuts, you can choose woods such as oak, beech, or cherry<\/strong>. The heartier woods help produce intense, long-lasting embers, suitable for cooking methods that require strong heat.<\/p>\n\n\n\n

If you want a more aromatic flavour, cherry wood can add a sweet and slightly fruity note, which pairs very well with red meat.<\/p>\n\n\n\n

White meat and fish<\/strong><\/p>\n\n\n\n

For white meat and fish, it is best to opt for less overpowering woods, such as olive, apple, or peach<\/strong>. Their smoke is more delicate and won\u2019t overpower the flavour of the ingredients.<\/p>\n\n\n\n

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\u2019s aroma is noticeable without taking centre stage.<\/p>\n\n\n\n

Game<\/strong><\/p>\n\n\n\n

For meats with a more intense flavour, you can choose woods with a bolder aromatic profile, such as walnut or oak<\/strong>. These woods complement more complex dishes and cuts with a strong flavour well.<\/p>\n\n\n\n

In this case, however, it is best not to overdo it: smoke that\u2019s too intense risks overpowering the dish. The smoke should enhance the meat, not overwhelm it.<\/p>\n\n\n\n

Vegetables and cheeses<\/strong><\/p>\n\n\n\n

For vegetables and cheeses, you can use more delicate woods, such as maple, bay leaf, apple, or cherry<\/strong>. Their smoke adds an aromatic touch without overpowering the original flavour of the ingredients.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\t\t

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