The choice between charcoal and wood for a plancha brazier depends on several factors, including the type of cooking you’re looking for, the temperature you want to reach, and the ease of use. Here are the key differences between the two:
Charcoal in a brazier?
- More stable and intense heat: charcoal generates a more constant and intense heat, ideal for quick cooking on the griddle. It quickly reaches a high temperature.
- Ease of use: Charcoal is easier to light and produces less smoke than wood, which can be more enjoyable for outdoor cooking.
- Burn Time: It burns longer and more evenly, allowing for extended cooking without having to constantly add fuel.
- Less smoke: Compared to wood, charcoal produces less smoke, which is an advantage if you prefer cooking with little smoke and strong smells.
Drink from a brazier?
- Unique flavours: Wood, especially certain species such as oak, beech or apple, can add distinct aromas to cooking, which can be an advantage for lovers of smoked or grilled tastes.
- More variable heat: Wood may take longer to reach a stable temperature, and its heat may be less even, requiring more careful monitoring during cooking.
- More Present Smoke: Wood usually produces more smoke, which can be pleasant to the taste, but also more invasive, especially if you want to avoid over-smoky cooking.
- Maintenance: Wood may require more frequent maintenance, as it tends to burn faster than charcoal. It can also leave more ash and debris to clean up.
What wood to burn in a plancha brazier?
The choice of wood for a brazier depends on several criteria: the desired heat, the duration of combustion, and the type of smell or flavor you want to achieve. Here are the best types of wood to use in a fire pit, as well as those that are best avoided:
Recommended wood for a brazier:
1. Oak:
• Advantages: Oak is dense, produces intense and long-lasting heat, and generates little smoke. It is one of the best woods for a brazier, as it offers a slow and efficient burn.
• Disadvantage: It can be more difficult to light due to its density, but it burns for a long time once ignited.
2. Beech:
• Advantages: Beech is also a dense wood, producing intense heat and slow burning. It generates little smoke and ash.
• Con: It can be a bit difficult to light, but once ignited, it produces a very stable heat.
3. Ash:
• Advantages: Ash is an excellent choice for a fire pit because it burns well, produces good heat, and generates little smoke. It is relatively easy to light and maintain during combustion.
• Disadvantage: It can leave more ash than other hardwoods.
4. Charm:
• Benefits: Hornbeam is a hardwood that burns slowly and produces intense heat. It is ideal for braziers, as it leaves very little ash and generates a beautiful flame.
• Con: Like other hardwoods, it can be more difficult to light.
5. Birch:
• Benefits: Birch is a wood that burns quickly, producing a bright flame and immediate heat. It is easier to light than harder woods.
• Con: It burns faster than oak or beech, so it may require more frequent refills.
6. Apple tree:
• Benefits: Applewood is highly prized for its subtle, slightly sweet aromas. It burns well and produces pleasant heat with a moderate flame.
• Disadvantage: Apple trees are generally less dense than oak or beech, so they burn a little faster.
Wood to avoid in a brazier:
1. Softwood (pine, fir, cedar):
• Cons: Softwood burns quickly and produces a lot of creosote (soot and resin), which can clog clogs and generate a significant amount of smoke. In addition, resins can produce unpredictable flames and projections that can be dangerous, especially for outdoor braziers.
2. Treated or painted wood:
• Disadvantages: Chemically treated, painted or varnished wood should never be burned, as it releases toxic and potentially harmful fumes, as well as chemical compounds into the air.
3. Wet or green wood:
• Disadvantages: Wood that is not well dry (green or damp wood) burns poorly, generates a lot of smoke and produces less efficient heat. It can also release harmful gases.
Additional Tips:
• Drying: It is crucial that the wood is thoroughly dry before using it in a fire bowl. Dry wood (with a humidity level of less than 20%) produces better heat and less smoke. Allow the wood to dry for at least 6 months before using it for optimal performance.
• Log size: For a fire bowl, choose medium-sized pieces of wood that are not too big or too small, to maintain good combustion and heat control.
In summary, for a brazier, it is best to opt for hardwoods such as oak, beech, ash or hornbeam, which offer a long and intense burn. Avoid softwood and treated wood, which can affect the quality of combustion and safety.
