Wood for Summer BBQs: Firewood can enhance your summer BBQ with unique smoky flavours for meats, vegetables, and seafood.
Best Firewood Types: Hickory, Mesquite, Fruitwoods (Apple, Cherry, Peach), Oak, Manuka, Pine.
Grilling Tips: Soak Wood. Indirect Heat. Mix Woods. Control Smoke.
Fire Regulations in NZ: How To Check Fire Bans.
Fire Safety: keep a safe distance, have water or a fire extinguisher handy, and never leave a fire unattended.
Enjoy Your BBQ: Comply with local fire rules, and use the right wood to make your summer BBQ unforgettable!
When most people think of firewood, they probably envision crackling fires warming up chilly winter nights. However, in New Zealand, suitable firewood can elevate your outdoor BBQ experience in the summer just as much as it can fuel a cosy winter evening. Using wood to enhance your BBQ or grilling session can add depth, flavour, and that unmistakable smoky aroma that makes grilling with wood an art form. As expected, The Firewood Company has you covered!
Here comes summer! As the pull to enjoy the great outdoors quickly looms, many Kiwis will be dreaming up long, hot nights around a crackling firepit. Before we dive into the different types of firewood for grilling, it's important to remember that New Zealand has specific rules regarding outdoor fires, particularly during dry seasons or fire bans. Understanding these regulations will help you enjoy your BBQ responsibly and ensure your cooking is both legal and safe.
Understanding Firewood for Summer BBQs and Grilling
The types of wood you use in your BBQ or smoker can significantly affect the flavour of the food you're cooking. Different woods impart different levels of smokiness and unique flavours, which can enhance the natural taste of meats, vegetables, and even fish. Here's a rundown of some popular firewood types that work wonders in your summer BBQ setup:
1. Hickory Wood – Bold and Robust
Hickory is often considered one of the best wood types for grilling and smoking in New Zealand. It produces an intense, hearty smoke that pairs beautifully with rich, meaty dishes like ribs, pork shoulder, and brisket. The bold hickory flavour can complement chicken and vegetables, making them a deliciously smoky undertone. Hickory is the way to go for those who like a strong smoke flavour.
2. Mesquite Wood – Strong and Spicy
Mesquite wood offers an intense, spicy smoke perfect for those who enjoy a more pronounced flavour in their grilled meats. It's often used in Texas-style BBQ and is especially great for grilling red meats like steaks and lamb chops. While mesquite can be overpowering, when used correctly, it can add a deep, sweet smoke that's perfect for grilling in the warmer months. Just be cautious not to overdo it – a little mesquite goes a long way!
3. Fruitwoods (Apple, Cherry, Peach) – Sweet and Subtle
Fruitwoods like apple, cherry, and peach are fantastic choices for a more delicate flavour. These woods add a subtle sweetness to your BBQ and are especially great for grilling poultry, pork, and seafood. Applewood, for instance, enhances the natural sweetness of chicken, while cherrywood adds a mild fruity flavour to lamb or beef. Fruitwoods are versatile and work well with a variety of foods, making them an excellent option for anyone looking for a more subtle, fragrant BBQ experience.
4. Oak Wood – Balanced and Versatile
Oak is a popular choice in New Zealand for its mild-to-medium smokiness, making it a fantastic all-rounder for grilling and smoking. It imparts a balanced flavour that combines nearly everything, from steaks and sausages to fish and vegetables. Oak burns slowly and evenly, which makes it great for longer BBQ sessions. It gives your food a nice, consistent, smoky flavour without overwhelming the dish.
5. Manuka Wood – Unique and Earthy
Manuka, famous for its honey and medicinal qualities, also makes fantastic firewood for BBQs and grilling. Manuka wood imparts a strong, earthy, slightly sweet flavour that complements beef, venison, and other rich meats. It's a favourite for those looking to bring a distinctly Kiwi flavour to their BBQ. It also burns with a pleasant aroma that adds to the overall sensory experience of your grilling session.
6. Pine Wood – Light and Smoky
For lighter grilling, pine wood can provide a mild, aromatic smoke. While it's not as intense as hardwoods like hickory or mesquite, it's perfect for grilling delicate items like fish or vegetables. Pine burns quickly, so it's often used in combination with other woods to add a gentle smokiness without overpowering the food's natural flavours.
Grilling with Wood: Tips for Getting the Most Flavour From My Wood
Now that you know which woods to use, here are a few tips on how to get the most flavour out of your BBQ experience:
Soak Your Wood Chips or Chunks: If you're using wood chips or smaller pieces of wood, soaking them in water for at least 30 minutes before adding them to the BBQ can help produce more smoke and prevent them from burning up too quickly. However, don't soak them for too long, as too much moisture can result in a bitter taste.
Indirect Heat for Smoking: Try indirect heat if you're using a smoker or even a standard BBQ with a lid. Position the firewood on one side of the grill and place the food on the other side. This allows the smoke to infuse the food gently rather than charring it directly.
Experiment with Combos: Don't be afraid to combine different types of firewood. For example, a mix of oak and applewood can give you the best of both worlds—a balanced, rich smoke with a hint of sweetness. Experiment with different combinations to find your perfect BBQ flavour.
Control Your Smoke: The key to great wood-fired grilling is controlling the amount of smoke. Too much smoke can make your food taste bitter, so aim for a gentle, consistent smoke throughout your cooking.
Fire Regulations for Outdoor Fires in New Zealand
Before you light up your firewood for BBQs or grilling, it's crucial to understand and adhere to New Zealand's fire regulations, especially in summer when fire danger can be high. Being aware of these regulations is not just a legal requirement, but also a responsible act that helps prevent wildfires and ensures the safety of your outdoor cooking.
Do Fire Bans and Restrictions Affect Me?
New Zealand has strict fire regulations, and fire bans are often enforced during the summer months due to the dry conditions that can lead to wildfires. Local authorities, including Fire and Emergency New Zealand (FENZ), may impose fire bans in certain areas, which can affect outdoor fires, including BBQs. Violating these bans can result in fines or even criminal charges, so it's crucial to stay informed and comply with the regulations.
How Do I Check for Fire Bans In New Zealand?
You can easily check for any current fire restrictions or bans in your area by visiting the Fire and Emergency New Zealand website at www.fireandemergency.nz or calling your local council. These resources are regularly updated, especially during the dry summer months, and they will provide clear guidance on whether you can use certain types of outdoor fire pits, BBQs, or wood for cooking.
Are BBQs included in Fire Bans in New Zealand?
Gas BBQs are generally permitted in many regions during fire bans, but wood-fired BBQs and open fires (like fire pits or chimineas) may be restricted. Always check the current regulations before using wood for grilling, especially if a fire ban is in place.
Fire Safety – Common Sense Around Flames
Even when fire bans aren't in place, always take care when using wood to cook outdoors. Keep a safe distance from flammable materials, always have water or a fire extinguisher on hand, and never leave an active fire unattended.
Using firewood in your BBQs and grilling is more than just a winter activity. With some suitable wood, you can transform your summer BBQs into an unforgettable experience, enhancing the flavours of your food with the aromatic smoke of hickory, mesquite, or even local manuka wood. But always remember, fire safety and compliance with local fire regulations are essential, especially during the hotter months when fire danger is high.
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