Today we are considering the popular and controversial topic of grilling with wood not charcoal.

Most people think of grilling with charcoal, or perhaps with mostly charcoal and a little wood. We are going to consider why grilling with wood might be a good option for you.

No.1 Wood-Fired Grills Mean Better Flavour

You may have heard the complaint that grilling with wood produces too much smoke, but what if that is exactly the point? Wood smoke equals flavour and carefully chosen organic hardwoods bring delicious flavour profiles.

By the time wood has gone through the process of being charred to the point of being charcoal, many of the natural flavours of the wood have been lost.

While you might argue that you are wanting to grill not smoke your food, you will undeniably still impart some smoky flavours while grilling for short periods at high heat. Woods such as mesquite or hickory impart strong, bold flavour profiles, while milder fruitwoods such as apple or cherry bring a sweeter, fruitier taste. Pecan or walnut bring about unique nutty sweetness.

There are so many options here! You can experiment with different hardwoods to see which you like the best, or even use a mix of woods for a tasty cookout.

If you would like further information on the topic, try our Woods For Smoking article.

This leads us naturally on to the 2nd benefit.

No.2 Grilling With Wood Offers a Variety of Possibilities

You can grill with any type of hardwood (softwoods e.g. pine give off bitter, acrid smoke) and they all produce a distinctive smoke profile.

From pecan to alder (often paired with fish), hickory to cherry, or oak to apple, you have so many possibilities to play with. Experimenting with wood pairings isn’t just fun, it brings real benefits in terms of flavours and distinctive tastes.

No.3 Wood Fired Grills Mean Lowering Your Carbon Footprint

It’s just a simple statement of fact that grilling with wood is a better for the environment. Wood burns more cleanly than charcoal overall, and it’s worth considering that some charcoal briquettes even have added chemicals. It’s obviously a natural resource while charcoal is made from burning wood at high temperatures to create carbon unnaturally.

Wood is a renewable resource, and grilling with wood produces fewer greenhouse gas emissions compared to charcoal production, making it a more environmentally friendly choice.

You may have heard of the rising popularity of ‘green grilling’ which is a great concept that involves being more environmentally aware about cooking outside.

No.4 Grilling Food Over Wood Can Be Cheaper Than Charcoal

Depending on where you live, you may be able to source wood for free – many areas in the world have direct access to nearby wood resources. Even if you can’t, it’s still likely that wood will be cheaper than charcoal (although this is not always the case).

You may even be lucky enough to have friends or family who have a farm and more wood and trees on their land than they need. If you live in or near a rural setting, free or relatively cheap wood is a great option.

Charcoal burns more quickly than wood, and produces higher heat, so you need quite a lot of it if you are planning on grilling a lot of food over a sustained period. Wood burns slowly and steadily at a lower heat and so from that point of view is less expensive than charcoal, depending on your purposes.

No.5 Wood-Fuelled Grills Just Look More Impressive

While not every BBQ enthusiast may be concerned about aesthetics there’s no escaping the fact that grilling with big chunks of wood has the wow factor compared to more understated charcoal.

Looking more impressive to guests or customers if it’s part of your business, can be beneficial in plenty of ways bringing compliments and further enquiries galore.

Looking cool and enjoying what you do don’t have to be exclusive!

No.6 Grilling With Wood is Overall Healthier

Wood is an organic and natural fuel source, free from additives or chemicals often found in charcoal briquettes. This makes it a healthier option for grilling, as it reduces the chances of harmful substances transferring to the food.

Charcoal emits more ash than wood which makes for less ash near your food on grill fuelled by wood which brings about a healthier, not to mention tastier result.

No.7 Greater Control Over Smoke Intensity & Flavour

Unlike charcoal, you can adjust the smoke intensity by using different wood varieties or by controlling the amount of wood used, giving you more control over the grilling process and the final taste.

No.8 Wood Burns for Longer Than Charcoal

Charcoal gets up to high heat more quickly than wood, but it will only burn for around half an hour. Wood, on the other hand can burn for an hour or more.

This makes it particularly useful for cooking larger chunks of meat for longer, but it is also worth considering using wood for grilling if you need to cook a lot of food over a longer period of time.

There are plenty of occasions where you will need to be grilling longer than 30 minutes, and using wood in your grill means you won’t have to refuel.

No.9 Wood is Easier to Light Than Charcoal

If you have ever tried to light a charcoal grill (especially on a windy or cool day) you will be well aware of this. Although you can largely get around the problem by using a chimney starter and/or firelighters (preferably organic ones), there’s no denying that good quality, dry wood is less difficult to light than charcoal.

If you have ever used natural wood firelighters you will be aware of this.

No.10 Wood is Multifunctional Unlike Charcoal

You can only use charcoal for one thing – grilling. Wood can be used for smoking food as well as grilling, not to mention lighting a fire to keep you warm while grilling, if needs-be.

This versatility means you get better value out of it than charcoal.

No.11 Grilling With Wood is Primal, Rustic & Fun!

In the same way having a real fire burning in the hearth is much more comforting, hypnotic and nostalgic than modern heating appliances, grilling with wood is a primal and immersive experience for all concerned.

Our ancestors likely began cooking over wood fires, and the process of burning wood for charcoal came at a later stage. It’s a manner of cooking that’s essentially part of our DNA and history as a species. We just get a feeling of nostalgia, familiarity and pleasure without even trying.

Tips For Grilling With Wood

• Use good quality dry chunks of wood (kiln-dried is particularly good)
• Don’t use wood that has been treated in any way (e.g. painted) as it will give off harmful chemicals
• Light the wood with an organic natural firelighter to avoid unwanted chemicals
• Experiment with different types of wood to see which you like best and why
• Use woods such as mesquite or hickory if you like a bold smoky flavour
• Use fruitwoods (e.g. apple or cherry) for a milder, sweeter taste
• Try pecan or walnut if you like sweet nutty flavours
• Research the different flavour intensities of the woods you want to use – bear in mind that different woods range from having a mild flavour to medium or strong flavour which may or may not suit your guests or family
• Never use softwoods (e.g. pine) for cooking food as they create bitter smoke
• As with any grilling experience don’t expose your food to a direct flame for too long or it will burn – move the food around regularly and consider finishing it off over indirect heat
• If you want to get a final sear on your food (steak is great cooked this way) add some natural firelighters to your burning wood and sear the food directly over this high heat
• Make sure your grills aren’t too close to the burning wood to avoid burning and overcooking

FAQ’S About Grilling With Wood

Is it Safe to Grill over Wood?

Human beings have been grilling over wood for thousands of years, so yes it is safe. To ensure proper safety practices, make sure you keep your grills away from anything combustible (e.g. overhanging branches, gazebos etc) and make sure you cook your food to the required internal temperatures (165F for poultry, 145F for beef and pork and 160F for burgers and sausages).

How Long Should you Let Wood Burn Before Grilling?

You should leave the wood to burn for around 20-30 minutes before grilling, in a similar way to charcoal. Use a chimney starter full of wood chunks and natural firelighters for the fastest result. Your wood chunks will take on heat as quickly charcoal and have you ready for grilling in no time.

How do you Prepare Wood for Grilling?

To properly prepare wood for grilling use dry, good quality hardwoods which are cut up into manageable chunks. Light the wood using natural organic firelighters which are free of chemicals and burn hot and clean.

Clean out your grill beforehand to get rid of any food residue or ash.

What Woods Shouldn’t you Grill With?

You should never grill with softwoods such as spruce or pine because they contain resin which makes the woodsmoke oily and bitter, resulting in inedible food.

Hardwoods such as hickory, oak or mesquite are the woods you should grill or smoke with.

Is it Healthier to Grill with Wood or Charcoal?

It is healthier to grill with wood because it is a natural, organic product which produces less ash than charcoal. Additionally some charcoal briquettes can contain extra chemicals which are transferred to your food.

Watch this Youtube video on our account to see the process of grilling with wood only in action. We grilled these ribeyes over wood on the Weber BBQ.

For an excellent and informative article on the subject try the New York Times article below.