BBQ with wood: how to grill with more flavor and control

BBQing with wood changes the way you cook outdoors. Not only does the flavor change, but also the way you handle heat. While many people opt for briquettes or gas, wood provides a living flame that reacts, breathes, and adds character to your dishes.

Mastering a wood BBQ gives you control over both temperature and flavor.

Why choose a BBQ with wood?

Wood provides direct, natural heat. When fully burned to glowing embers, it creates a stable bed of coals that can reach and maintain high temperatures. This is ideal for searing meat, grilling vegetables, and even baking bread or pizza.

Additionally, wood adds a subtle (or even strong) smoky flavor. This gives a depth to the taste of the meat that you won't achieve with gas and rarely with standard briquettes.

A wood BBQ requires a bit more attention but rewards you with flavor and experience.

What wood do you use for a BBQ?

Not every type of wood is suitable for use in a barbecue. Softwood burns quickly and can contain resins that intensify smoke production. For a stable wood BBQ, choose dry hardwood.

Hardwood burns more compactly and longer. It forms sturdy coals and provides even heat. This means fewer temperature fluctuations and less need to add more wood.

Commonly used wood types in Europe include:

• Oak wood – provides intense heat and a distinct smoky flavor. Suitable for larger cuts of meat, but can produce a bit more smoke.
• Beech wood – burns evenly and is often used for grilling and smoking. Slightly milder in flavor than oak.
• Birch wood – ignites quickly and burns fiercely, but retains heat for a shorter period.
• For those seeking a longer burn time and maximum heat, very dense wood types like Sekelbos, Mopane, and Kameeldoring are interesting. These African hardwoods form compact coals that release heat for a long time and produce relatively little smoke when properly dried. This makes them particularly suitable for long BBQ sessions, pizza ovens, or high temperatures for steaks.

In this article, we compare well-known European hardwoods with their African alternatives. 

Do you want advice on which African wood best suits what you want to do? On this page, we provide extensive advice based on your intended use.

What makes wood different from briquettes?

Briquettes are practical and predictable. Wood offers more character and higher peak temperatures. With wood, you determine how the fire develops by adjusting the type and amount of wood.

With briquettes, you buy heat.
With wood, you build heat.

For lovers of flavor and fire experience, wood is the logical choice.

 

Common mistakes when barbecuing with wood

1. Starting to grill too early while there are still flames.
2. Using wet wood, which causes a lot of smoke.
3. Adding too much wood at once, making the temperature unstable.

The solution almost always lies in good, dry hardwood and patience during the startup phase.

 

What BBQs are suitable for wood?

A kamado, kettle BBQ (e.g., Weber), or open grill can work excellently with wood. Even with an OFYR or plancha, wood provides a stable base. The most important thing is that there is sufficient ventilation so that the fire gets oxygen.

Preferably use manageable sized logs suitable for use in a barbecue.

 

BBQing with wood is working with fire

Cooking with wood requires attention. You watch your fire, you adjust, you feel when the heat is right. This process makes cooking less mechanical and more artisanal.

Once accustomed to barbecuing with wood, you'll notice that the flavor is fuller and the control is greater.

Conclusion

A wood BBQ provides higher heat, more flavor, and an authentic fire experience. With dry hardwood and the right setup, you can create stable coals that are perfect for grilling and slow cooking.

Do you want to barbecue with wood as it's meant to be? Then choose quality hardwood suitable for long-lasting, stable combustion and combine this with natural firelighters for a clean start.