Choosing the Right Wood

When it comes to Asado, it's not only about choosing the right meat but also the right wood. Which wood is best suited for grilling, and how much and when do I need to add more?

We have summarized the most important facts for you here to help you choose the right firewood:

At the Asado: For every kilo of meat, about 5 kg of wood

When grilling: For every kilo of meat, about 3 kg of wood

How do you properly light a grill?

1. Place paper and small pieces of wood in the center

2. Build a pyramid from cardboard and the small wooden pieces (You can also use tree bark)

3. Then light this and now add some larger and firmer firewood.

4. After 30 minutes, you should add more wood and always keep an eye on the fire.

When should you add more wood during an Asado?

Adding wood during the Asado depends on various factors such as the size of the Asado grill, the amount of wood you want to use, and the number of people you want to host. In most cases, you should add wood every 30 to 60 minutes. When adding wood, you should ensure that you only use suitable wood that does not produce too much smoke. 

In an Asado, it is important to maintain a balance between heat and smoke. This way, you get a nice grilled flavor without too much smoky aroma. Ideally, you should adjust the type and amount of wood as needed to achieve the desired heat and smoke level. Some types of wood, such as eucalyptus, produce more smoke than others. Additionally, you should not place the wood too close to the charcoal, as this can generate too much smoke. It is also important to dry the wood before grilling so that it does not produce too much smoke.

In an Asado, it is also important that the grill is cleaned regularly, so that the wood burns better. It is also helpful to clean the grill with a special grill brush to remove the smoldering coals and wood ash.

 

Different Types of Firewood

There are different types of firewood that can be used for Asado. The most common are eucalyptus, poplar, maple, ash, chestnut, birch, and beech. Well-dried oak is also great but does not have as nice a burning pattern as beech, for example. Each type of wood has its own characteristics that influence the flavor and the smoke it produces. Eucalyptus - rather rare here - has a very strong smoky flavor and is therefore perfect for quick and hot grilling. Poplar and maple have a lighter smoky flavor and are perfect for slow grilling. Ash and chestnut have a mild smoky flavor and are perfect for slow and aromatic grilling. Birch and beech have a medium-strong smoky flavor.

The different types of wood can also be used in combination to create unique flavors. Nowadays, there are also various suppliers of wood chips on the market to produce the smoky flavor. 

With a bit of creativity and experience, you can create a unique and delicious grill mix that delights all guests. As with many things, the rule here is: try and experiment. 

The 'Brasa' by Asamodo - Argentine Asado Charcoal Grill

Order Argentinian Asado Meat Online | ASAMODO – Asamodo

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