What is the best type of wood for barbecuing?

If you've ever wondered what kind of wood to use for barbecuing, whether all types are suitable, or if there are real differences between them, this article will provide clear answers. We'll take a look at the different types of wood for grilling, their characteristics, and which is best suited to the equipment you use, whether it's a traditional grill, a chulengo, or even an oven.

Why is it so important to choose the right firewood?

Not all types of wood behave the same way when burned. Some burn quickly and produce intense flames, while others produce steady, long-lasting embers. This difference has a direct impact on cooking.

Choosing the right firewood allows you to:

• Maintain a stable temperature for longer.

• Avoid overpowering flavors or excessive smoke.

• Achieve even, controllable embers.

• Get more out of your cooking equipment.

When the fire is properly prepared, the barbecue flows smoothly. There is no rush, no surprises. Just embers, time, and good food.

What kind of wood to use depending on the cooking equipment

There are many types of wood, but not all of them are recommended for cooking. Here are some of the most popular choices for barbecuing, and we'll tell you why they work well.

• Quebracho

It is one of the most highly valued types of wood. It is hard, heavy, and very efficient. It produces intense embers that last a long time, ideal for slow cooking.

It is often used when consistency and heat control are desired, especially on large grills.

Within the quebracho tree, it is important to distinguish between two varieties that behave differently when exposed to fire.

• The red quebracho is considered the "king" of long-burning charcoal: it produces very durable, firm, and stable embers, ideal for prolonged barbecues and for maintaining an even temperature throughout the cooking process.
• The white quebracho, on the other hand, produces more flame and raises the temperature more quickly. For this reason, it is especially useful for wood-fired ovens, where an initial burst of intense heat is needed to heat the structure before cooking with surrounding heat.

• Espinillo

Very aromatic and noble. Lights easily and produces firm embers. It is a balanced option, widely used in Argentina, especially for red meats.

• Carob

It adds a mild and pleasant aroma. It is a favorite for those who want to add flavor without masking the natural taste of the meat.

• Holm oak or oak

More common in other regions, but equally valid. They are hardwoods, with good durability and even heat.

Hardwood vs. softwood: key differences

Understanding the difference between hardwood vs. softwood is very helpful in making better choices for each stage of the barbecue.

Hardwood hardwood:

• Burn slower.
• Generates long-lasting embers.
• Maintains stable temperature.
• It is ideal for long cooking times.

Soft soft firewood:

• It ignites quickly.
• It produces more flame than embers.
• It is consumed earlier.
• Used to start a fire or raise the temperature.

In practice, many barbecue chefs combine both: soft wood to start the fire and hard wood to maintain it.

What kind of wood to use depending on the cooking equipment

It's not the same cooking on an open grill as it is on equipment with a lid or a built-in burner. The choice of firewood also depends on how the heat circulates and how much control each piece of equipment offers.

• Open grill

On open grills, where the fire is more exposed, it is best to use hardwoods that produce firm, even embers capable of maintaining the temperature without generating constant flames.
A good example is the Tromen oval dome grill , designed to cook directly over stable embers, making the most of the even heat provided by woods such as quebracho or espinillo.

• Grills with lids

In grills with lids, such as the Federal Grill, the heat is concentrated and maintained for longer. In these cases, hardwood is still the best option, but more controlled management of the fire is recommended to avoid excessive temperature and smoke.

• Chulengo and Chulenguito

The firewood for chulengo must generate constant heat without excessive flames, as these devices, like the chulenguito, have a stove and retain heat very well.
Woods such as carob or espinillo work especially well because they produce stable embers and a mild aroma. 

• Wood-fired oven

In ovens, fire serves another purpose: to heat the structure so that food can then be cooked with surrounding heat. For this reason, the wood must be hard and efficient. A wood-fired oven needs a powerful initial load to reach temperature and then stable embers to maintain the heat.
If you are just starting out, this guide on how to use a wood-fired oven can help you better understand the timing and how to manage the fire for each preparation.

Practical tips for choosing and using firewood

Beyond the type of wood, there are a few details that make a difference:

• Use well-dried firewood (aged for at least 6 to 12 months).

• Avoid treated, painted, or varnished wood.

• Do not use green wood: it produces a lot of smoke and little heat.

• Build the fire ahead of time, without rushing.

• Look for embers, not direct flames on the food.

These habits make grilling more predictable and enjoyable.

So, what is the best wood for barbecuing?

The best wood for barbecuing is the one that suits your cooking style, the equipment you use, and the time you spend tending the fire. 

It's not about finding a single answer, but rather understanding fire and learning how to manage it. Over time, every barbecue chef finds their ideal combination.

If you enjoy cooking with firewood and want to continue perfecting your experience, you can explore equipment designed for this type of cooking or discover more content on the blog to get the most out of the fire, cooking times, and flavor.