Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fires stoked. Since the days of cave-men to less than a hundred years ago, wood fuel of choice when it comes to cooking. At the present time, we are constantly on the lookout for a faster, cleaner and easier way to do everything, including the preparation of our meals. This has the development of larger accessory load gas grills fueled led along the islands of hardware stores and displays upin our backyards.

But for the BBQ purists out there, nothing tastes quite the same as preparing their favorite dish with a wood burning grill, barbecue.

Why is this so? What more could then operate the latest and greatest in the cooking technology?

Depending on the type of wood, the "Grill Master" is used (the guy who hovers on the establishment of barbecue masterpieces) flavorings can the meat, poultry or fish that can not simply wore a modern gas to be createGrill. This taste can continue only by the amount of wood, how hot will set the fire, and how much smoke the meat should marinate for at

There are different types of wood-fired grill on the market today. They are sometimes referred to as a smoker grills.

The offset is the firebox, most of us are accustomed to seeing. This in all sizes, made of small family farms to large units big trailer monster capable of feeding several hundred people. The distinctioncharacteristic of the offset firebox, well the offset firebox. Set to the side and slightly below the fire, the oven space. This separates the food from direct heat and allows a good slow cooking temperature.

The bullet style smoker is not really a smoker, but more of a cold so-called water smoker or smoker. You use a water between the heat source and the meat pan, thus blocking any direct heat that would cause any overcooking. In a sense,they are not really a grill because of the manner in which they work.

The main chamber is heated oven, the third type of wood grill. These are barrel shaped and allow the fire to be built on one side with the meat from the wood so that compensated for the indirect cooking method. You need to how large a fire built carefully, because there is no physical separation between the heat source and the meat. The fire must be kept small and conducted in good timethroughout the cooking process.

Of course all this is is a moot point if you do not select the right kind of wood. For a cooker, grill works no better than a fruit with hardwoods such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use soft wood or wood of conifers or evergreens. Besides combustion at lower temperatures they can with juice, of a bad taste on what you cook is loaded.

Meat cooking over a wood fire washave done something that people for thousands of years. With the new, modern wood smoker grill on the market today it is fired for almost anyone can enjoy real wood grill.