Cooking with wood is wonderful. You 'll discover that you can add flavor to your meal just by choosing a different wood as fuel. But it 's not as easy as it looks. Here are some key things to remember about using wood as your fuel versus charcoal or gas:

Cook Indirectly to Avoid Casualties

Cooking indirectly is an effective way to cook meat all the way through while still maintaining its tenderness and not causing the fire to flare-up. When you first start cooking with wood, you really need to cook most meats this way simply because a wood fire can get away from you if you don 't have a lot of experience. Remember, meat drips fat on the fire. Fat is concentrated fuel. It creates flavor, but it also generates large flames. Steaks are great with a good grill mark, but I 've never had black and crusty steak that I enjoyed.

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When cooking with wood, one of the biggest obstacles you'll face is actually getting the fire going. Most novices will immediately turn to good ol' American lighter fluid. That's great if you're using charcoal and you actually know how to use the fluid, but most people don't and wood is much less forgiving than charcoal. Not to mention the fact that lighter fluid can make you quite ill if you begin cooking before the fluid has completely burned off.

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Cooking on wood is not difficult, but it does take some common sense and a lot of patience. Here are some key things to keep in mind when choosing a wood.

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