Firewood or charcoal: which is best for grilling?

Firewood or charcoal affect flavour, cooking time and control over the embers when grilling meat, vegetables and bread. The right choice depends on the type of barbecue, the grill set-up and the result you want: more aromatic smoke, faster heat or steadier cooking.

What is the difference between firewood and charcoal in a barbecue?

Firewood is natural wood which must burn down into embers before food is placed on the grill. It creates flames, smoke and a stronger aroma, particularly when it comes from dry hardwood that is suitable for cooking.

Charcoal has already been carbonised, so it lights more quickly and becomes embers sooner. On the grill, it provides more predictable heat, fewer high flames and simpler control for anyone who wants to cook without dealing with excessive smoke.

When is firewood better for grilling?

Firewood is generally chosen when the aim is a smoky flavour and a more rustic style of cooking. It suits large cuts, slow roasts and dishes in which smoke is an essential part of the finished result.

• Use thoroughly dry firewood to prevent heavy smoke and unpleasant odours.
• Choose hardwoods, which produce firmer, longer-lasting embers.
• Wait for the flames to die down before putting meat on the grill.
• Avoid painted, treated or reclaimed wood from furniture.

Why is charcoal more practical for a barbecue?

Charcoal is easier to portion, needs less preparation to light and takes up less storage space. For small barbecues, balconies and quick meals, it cuts down the waiting time and lets you begin grilling with greater control.

• It works well for steaks, sausages, chicken, skewers and vegetables.
• It makes it easier to maintain consistent heat in home barbecues.
• It produces less smoke than damp or poorly selected firewood.
• It helps beginners manage the doneness of meat more effectively.
• It can be topped up quickly when the embers start to lose strength.

How do you choose the best embers for each food?

Thick cuts and fattier pieces need medium, consistent embers, as they must cook through without burning on the outside. In this situation, good-quality charcoal or firewood that has already burned down to embers works better than an open flame.

Vegetables, bread and thin cuts need closer attention because they can overcook quickly. The grill should be hot but without flames reaching the food, since direct fire burns the surface before flavour has had time to develop.

Firewood or charcoal: which is more worthwhile?

There is no single answer to firewood or charcoal, as each option suits a different type of cooking. Firewood brings aroma, tradition and long-lasting embers, but requires time, space and suitable wood; charcoal offers speed, stability and easier handling for everyday grilling.

For those seeking convenience, charcoal is usually the safer option. For anyone wanting a more smoky flavour and with the space and set-up to manage the fire, dry firewood turns the barbecue into a slower process, with intense embers and a pronounced aroma in the food.