Wood, the fuel of the future?

The calorific value of wood is much higher than that of other heat sources used for cooking. And while lighting a gas burner is an obvious choice, choosing the firewood with the best return on your investment requires some attention. There are countless species of wood selected according to their calorific value.

The best types of firewood for cooking

Normally, the best wood for cooking in the oven is beech and oak. The smart move is to combine the two species to maximise their qualities. Beech is a hardwood, with an average dry weight of 700 kg per cubic metre (43 lb / ft3). Its aroma is very intense and when mixed with oak it gives food a special flavour. The best option is to burn the oak to reach high temperatures and then add the beech to keep it going before cooking. Olive wood can be another excellent solution, but its price will probably scare off customers.

Types of firewood to avoid

Not all wood is good fuel, so let's take a look at some wood species you should avoid. Firstly, cherry, which sparks much more than other hardwoods when it burns; then any wood that burns quickly and produces a lot of smoke, such as pine. In the end, choosing the best firewood can seem like a daunting task, but we at Alfa will help you.