What type of wood should I use?

Choosing the right wood is as important as the meat or cooking method. In Argentina, we have a wide variety of woods that bring unique flavors, aromas, and characteristics to the barbecue. Here’s a quick guide to help you choose the ideal one based on the type of cooking you have in mind.

Hardwoods: Ideal for embers and long cooking times

Red Quebracho

• Type: Hard wood.
• Characteristics: Generates long-lasting embers and high heat. Has a strong, smoky aroma.
• Ideal for: Ribs, whole meats on the spit, and long cooking times.

White Quebracho

• Type: Hard wood.
• Characteristics: Great for creating flames and achieving high temperatures.
• Ideal for: Pizzas in your Criollo wood-fired oven and intermediate cooking.

Softwoods: 

Spinybush

• Type: Soft wood.
• Characteristics: Creates a lively flame and medium-lasting embers. Has an impressive aroma.
• Ideal for: Cooking on the spit.

Eucalyptus

• Type: Soft wood.
• Characteristics: Intense flame but short-lived. Its fresh aroma adds a special touch to cooking.
• Ideal for: Starters, like offals or chorizo, and for starting the fire.

Tips for the best results:

• Combine woods: Use a mix of hard and soft woods. The soft woods help start the fire, while the hard woods provide long-lasting embers.
• Drying: The wood should be well-dried to avoid excessive smoke and ensure clean combustion.
• Avoid resinous woods: Like pine, as they produce too much smoke and affect the flavor of the meat.

Extra tip: Experiment with different combinations to find your personal touch in the barbecue—there’s no one-size-fits-all recipe.