Learn fire
Fuel
Wood, charcoal, and fire starters — what burns how, and what flavour it brings.
Type
Briquettes
Charcoal briquettes
Charcoal briquettes impart a mild, clean charcoal flavour that complements rather than overwhelms the natural taste of food. The flavour is generally neutral, allowing the ingredients to shine through without excessive smokiness. However, quality varies significantly between brands. Lower-grade briquettes may give off chemical or unpleasant odours when lighting, which can affect the flavour of your food. Investing in premium briquettes ensures a purer charcoal taste and a more enjoyable cooking experience.
Electric
Electric
Electric heat contributes no flavour to food. The taste of dishes cooked with electric elements comes entirely from the ingredients themselves, along with any seasoning or browning achieved during cooking. Without smoke or combustion by-products, electric cooking is perfect when you want a pure, unadulterated flavour or when other sources of smoke flavour are introduced separately.
Gas
Gas (propane)
Propane gas itself contributes no flavour to the food. It burns cleanly and produces no smoke or aroma, making it a neutral fuel source. To introduce smoky flavours when using gas, wood chips or chunks can be added in a smoker box or foil pouch. This allows you to combine the convenience and control of gas with the traditional smokiness of wood, tailoring the flavour profile to your preference.
Other
Hardwood logs
The flavour profile of hardwood logs varies depending on the species used, but generally they provide a deeper, more robust smoke than wood chips or chunks. Properly seasoned hardwoods emit a clean, sweet, and balanced smoke that enhances the natural flavours of meat and vegetables without overpowering them. The smoke is classic and traditional, lending an authentic wood-fired taste that is highly prized in barbecue and fire cooking.
Wood chunks
Kiln-dried hardwood logs
Kiln-dried hardwood logs impart a clean, natural wood smoke flavour that enhances the taste of food without overpowering it. The hardwood varieties commonly used, such as oak, beech, or ash, contribute subtle earthy and slightly sweet notes that complement a wide range of meats and vegetables. Because the logs are kiln-dried, they burn efficiently and produce a pure smoke that avoids the acrid or resinous flavours sometimes associated with wet or softwoods.
Other
Kindling
Kindling itself contributes very little flavour to your cooking. The smoke and aroma it produces depend entirely on the type and dryness of the wood used. Dry hardwood kindling will offer a clean, subtle smoke, while damp or resinous wood can create unpleasant or overpowering flavours. Because kindling is used primarily to start fires rather than sustain them, its flavour impact is minimal and usually overshadowed by the main cooking fuel.
Lumpwood
Lumpwood charcoal
Lumpwood charcoal delivers a clean, neutral-to-light smoke character that enhances food without overpowering it. It provides a pure charcoal flavour that is free from the sweetness or additives found in some other fuels. This makes it ideal for cooks who want the ingredients to shine through without the fuel imposing strong smoky notes. The subtle flavour allows the natural tastes of quality meat, fish, or vegetables to lead the experience.
Other
Natural firelighters
Natural Firelighters are designed to be neutral in flavour. When truly natural and free from artificial additives, they should not impart any noticeable aroma or taste to your food. If you detect a strong smell, it is likely due to synthetic chemicals or waxes, which can taint the delicate early smoke and affect the flavour of your cooking. Using high-quality natural firelighters ensures your food’s flavour remains pure and unaltered by the ignition process.
Pellets
Pellets (competition blend)
This pellet blend provides a balanced and mild-to-medium smoke flavour that complements rather than overpowers your food. It is designed as a safe default option, delivering a subtle smokiness that enhances the natural flavours of meats and vegetables. The smoke character is clean and refined, making it suitable for a wide range of dishes where you want a gentle smoky note without masking delicate ingredients. This makes it especially useful for everyday BBQ where consistency and flavour balance are priorities.
Wood chunks
Seasoned hardwood logs
Seasoned hardwood logs impart a clean, natural smoke flavour that enhances the taste of your food without overpowering it. The smoke is subtle and slightly sweet, bringing out the natural flavours of meats, vegetables, and fish. Unlike resinous softwoods, these logs produce minimal soot and creosote, resulting in a smoother, more refined smoky character. This makes them an excellent choice for everyday BBQ where a balanced smoke flavour is desired.
Wood chips
Wood chips
Wood chips impart a mild, clean smoke flavour that enhances food without overpowering it. This makes them perfect for quick smoking sessions where a subtle smoky note is desired. Because they burn quickly, the smoke is fresh and vibrant, adding brightness to meats and vegetables alike. Soaking the chips in water before use helps to moderate their burn rate and prolongs the smoke output, allowing for a more controlled flavour infusion during shorter cooking times.
Wood chunks
Wood chunks
The flavour imparted by wood chunks varies significantly depending on the species used. Hardwoods such as oak, hickory, and maple tend to produce robust, smoky notes that enhance the natural taste of meats and vegetables without overpowering them. Fruitwoods like apple and cherry offer sweeter, milder smoke that works well with poultry and pork. Because chunks burn slowly and steadily, they release smoke gradually, allowing the food to absorb complex flavours over extended cooking periods. This makes wood chunks a versatile choice for those seeking authentic, rich smoke profiles in their BBQ.
Pellets
Wood pellets
Wood pellets offer a clean and consistent smoke flavour that varies depending on the wood species used. They are available in a wide range of wood types including oak, hickory, apple, and mesquite, allowing you to tailor the flavour to the food you are cooking. Because the pellets are made from pure wood sawdust without additives, they produce a pure smoke flavour without bitterness or chemical off-notes. The smoke is generally mild to medium in intensity, enhancing the natural flavours of meat, fish, and vegetables without overpowering them.