Preparation of a tasty and fragrant shish kebab demands not only good meat and juicy marinade – firewood also plays a large role. They impact to a ready shish kebab unique relish and aroma – depending on a tree which will be used for kindling of a brazier.
The best firewood
On temperature and profitability the most favorable tree for shashlik firewood the saxaul is considered – its fine texture allows to receive the biggest heat, and coals from a saxaul are the best shashlik fuel. A saxaul firewood follows from a grapevine which gives to a shish kebab excellent gustatory qualities and very appetizing aroma. When choosing such firewood it is recommended to give preference to thicker rod which coals will longer burn through and will allow to fry a big batch of meat.
The longest burning and the maximum quantity of heat can be received from firewood from firm tree species.
Oak, apple and birch firewood which perfectly keeps heat will help to remove from meat an unpleasant odor and do a shish kebab juicy and tasty. Firewood from an apricot, cherry, an alder and pear is ideal for preparation of a shish kebab from goose, duck or chicken meat. Skilled shashlychnik also use for this purpose firewood from charcoal which inflames in several minutes and allow to fry meat very quickly. Beginners can use compact charcoal briquettes which can be taken in a campaign, without bothering on transportation of traditional firewood.
Nuances
When choosing firewood from a cedar, a fir, cherry, an elm and an apple-tree it is necessary to remember that they mark out a large amount of smoke when burning. The burning resinous logs of a fir-tree or pine can shoot the burning sparks whereas birch firewood well and exactly burns, but form a lot of soot. Alder and aspen firewood at preparation of a shish kebab gives not really a lot of heat, and poplar firewood very quickly burns down and at the same time sparks. It isn't recommended to use for cooking of a shish kebab firewood from wood of coniferous breeds – when burning they emit many unsafe pitches with a sharp aroma. Also when using wood logs it is necessary to know rules of treatment of them. Before kindling of a brazier it is necessary to remove from firewood all available bark as it can impact to meat too strong taste or a smell. Besides, it is necessary to watch that the shish kebab wasn't smoked in smoke, and I kept natural and unique aroma of fried meat. For cooking it is necessary to use exclusively dry firewood which burns through better and quicker turn into charcoal, giving smaller amount of smoke in comparison with damp firewood. At the same time they can't be kindled by means of diesel fuel, kerosene or gasoline – it is enough to use a small piece of paper.