WHAT TYPE OF FIREWOOD SHOULD I USE?

Choosing the right firewood is just as important as selecting the meat or cooking method. Here’s a quick guide to help you pick the best one for your cooking style.

Hardwoods: Ideal for Long Cooking and Strong Embers

🔥 Red Quebracho

• Type: Hardwood
• Characteristics: Produces long-lasting embers and high heat. Strong, smoky aroma.
• Best for: Ribs, spit-roasted meats, and slow cooking.

🔥 White Quebracho

• Type: Hardwood
• Characteristics: Provides a steady flame and good heat.
• Best for: Perfect for wood-fired pizza ovens and medium-duration cooking.

Softwoods: Ideal for Quick Flames and Aromatic Touches

🌿 Espinillo

• Type: Softwood
• Characteristics: Creates a lively flame and medium-lasting embers. Has an incredible aroma.
• Best for: Spit-roasting.

🌿 Eucalyptus

• Type: Softwood
• Characteristics: Burns intensely but doesn’t last long. Its fresh scent adds a special touch to cooking.
• Best for: Starters like offal or choripanes, and for getting the fire started.

Tips for the Best Results

✅ Mix your woods: Use a combination of hardwood and softwood—softwoods help start the fire, while hardwoods provide long-lasting embers.
✅ Proper drying: Firewood should be well-dried to avoid excessive smoke and ensure a clean burn.
✅ Avoid resinous woods: Such as pine, as they produce too much smoke and can alter the flavor of the meat.

💡 Extra Tip: Experiment with different combinations to develop your signature barbecue style—there’s no single right way to do it!