BBQ originated as a way of cooking by Native Americans. It was possible to soften the challenging parts of the meat by standing at a low temperature rather than directly cooking it at a high temperature for a short time. Barbecue has a different taste and aroma depending on the wood burned. Barbecue is made of oak, bamboo, oak, and thorn wood.
BBQ Wood Flavor and Benefits
kind of oak
It prevents the loss of juiciness of the meat, cooks it evenly to the inside of the heart, and the ash from the oak neutralizes the fatty acids contained in essence and removes the odor. It is most often used for grilling meat and is highly preferred by people.
bamboo
The efficacy of bamboo are negative ions, the ability to purify water and air, deodorizing and moisture-proofing, antibacterial, antioxidant, and mineral production.
mangrove
It is a tree that lives mainly in the subtropical region, and you can feel the characteristic strong charcoal smell. It catches fire relatively quickly and has good firepower, so BBQ can use it quickly, but the combustion time is short. It is easy to give a dark flavor, so it has an advantage in bringing taste to the meat.