Master the Art of BBQ: Combining Charcoal and Firewood

How to BBQ with Charcoal and Firewood

Renowned local pitmaster Clint Davies from Morepork BBQ discusses slow cooking and the benefits of mixing firewood with charcoal.

Why combine firewood with charcoal for slow cooking?

When at home, starting a long cook on his Kamado Joe BBQ, Clint begins with a base of Commodities premium charcoal and adds fruitwood on top.

He estimates that the fruitwood smoke will permeate the cut or joint of meat for the first 60–90 minutes of his slow cook. By this time, the meat will no longer be able to absorb the wood smoke flavours. After the firewood has burned through, the charcoal will provide ample heat and flavour for the remainder of the slow cook.

Clint believes that firewood and charcoal add noticeably different flavour notes to barbequed meat. While slow cooking is possible with either firewood or charcoal on their own, you won’t achieve the desired depth and complexity of flavours without both.

What types of wood are best to combine with charcoal for slow cooking?

Clint’s choice of firewood to mix with charcoal for slow cooking is fruitwood. He explains that fruitwoods – in particular, Apple or Pear wood – introduce the most desirable light and smoky flavours.

Arriving to work at Morepork BBQ in Kumeu, the pitmaster can sometimes smell the alluring aroma of an overnight slow cook all the way from his vehicle.

Many types of firewood can be used for slow cooking, with different strengths and flavours. At the stronger end of the spectrum, Ti-Tree (Manuka and Kanuka) delivers a heavy, almost acrid flavour – sometimes to the extent that chicken, beef and pork ribs will all taste the same.

Which charcoal are you currently using for commercial and home cooking?

Pitmaster Clint uses both Commodities premium lump charcoal and their compressed log briquette, in conjunction with his choice of firewood.

Differences in pit master styles

He finishes by acknowledging that different pit masters have varying preferences for Brisket, Ribs, Pulled Pork or Belly and Chicken. Some BBQ methods can be quite contradictory compared to others and some will be still be valid.