Burn Wood Not Coal

Yesterday's Food Section in the New York Times expressed the merits of a wood burning barbecue. While this is a bit more labor intensive than your average charcoal grill, it's better for you and the environment. There's not that overt threat of carcinogens and there's a better taste imparted on the food.

There s a few difference between wood and charcoal grilling. The first is what you use. You're better off at a hardware store like Lowe's than at Williams and Sonoma. You'll need long flame resistant gloves for one along with longhandled tong and an instant read thermometer. Instead of a spatula use a broad , stainless steel spackle knife to flip. As for wood, the article recommends starting off with pine but then quickly throwing on oak or applewood for flavor. Pine is good with getting a fire started but leaves an acrid flavor on the meats and veggies. Also get griddles to cook salmon and vegetables.

What kind of marinade should you grill with? Canola oil is probably the best bet. Don't use olive because it can quickly break down over high heat. Since the flavor is from the wood itself, try to use less herbs and avoid intense marinades. The wood, especially the applewood should give it a rich distinct aroma and taste.


Wood grilling is a better way to go for summer cooking. it's not only healthier for you but for the environment as well. Not only that your steak chicken and even vegetables will taste better cooked over an open flame.