Using a plancha fire pit is a unique experience that combines the pleasure of outdoor cooking with good company. However, to ensure perfect cooking results and a warm atmosphere, choosing the right wood is crucial. Not all woods are equal, and some are far better suited to a plancha fire pit than others. In this article, find out which woods to choose and why.

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How to choose the right wood

Before looking at the recommended types of wood, it is essential to understand the criteria to bear in mind:

1. Clean burning: Choose a wood that burns cleanly, without giving off too much smoke or residue.
2. Heat output: Some woods produce more heat, which is ideal for quick, efficient cooking.
3. Aroma: Wood can influence the flavour of your food, especially if you are grilling directly on the plancha or over the fire bowl.
4. Moisture: Always use well-seasoned wood (less than 20 % moisture) to avoid inefficient burning and unpleasant smoke.

The best woods for your plancha fire pit

1. Hardwoods

Hardwoods are ideal for use with a plancha fire pit. They burn slowly, produce plenty of heat and little smoke. Here are a few examples:

• Oak: This dense wood offers a long, steady burn, perfect for maintaining a constant heat. It is also neutral in flavour.
• Hornbeam: Renowned for its intense heat, hornbeam is ideal for high-temperature cooking.
• Beech: This versatile wood offers high heat and a light woody aroma that can enhance the flavour of your food.

2. Fruitwoods

To add a subtle aromatic touch to your dishes, fruitwoods are an excellent option. They burn cleanly and their fragrance enhances the flavours.

• Apple: Brings a fruity sweetness that pairs well with white meats and vegetables.
• Cherry: Slightly more intense, it gives food a sweet, smoky note.
• Pear: Ideal for delicate dishes, it releases a light, pleasant aroma.

3. Kindling

To get your fire pit going quickly, you will need some lighter wood for kindling.

• Pine or fir: These softwoods catch fire easily, but they burn quickly and produce more smoke. Use them only in small quantities to light the fire.

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Woods to avoid

Some woods can cause problems when used in a plancha fire pit:

• Resinous woods: Although they light quickly, their high resin content can produce thick smoke and clog up your plancha.
• Treated or painted wood: These woods release toxic substances when burned, which is harmful to your health and gives food an unpleasant taste.
• Damp wood: It burns poorly, produces a lot of smoke and can damage your fire pit.

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Tips for well-prepared wood

1. Store your wood properly: Keep it in a dry, well-ventilated place so that it does not absorb moisture.
2. Cut the wood to the right size: Match the size of your logs to your fire bowl for optimal burning.
3. Use compressed logs: If you are unable to store firewood, compressed logs are a clean and efficient alternative.

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In conclusion

Choosing the wood for your plancha fire pit is about more than just how it burns. By opting for the right wood, you will not only optimise the performance of your fire pit, but also the flavour of your dishes and the enjoyment of your evenings outdoors. Choose hardwoods or fruitwoods for perfect cooking and avoid softwoods or treated wood to guarantee a healthy, enjoyable experience.

With the right wood, your plancha fire pit becomes far more than a simple cooking tool: it is an invitation to share warm, delicious moments around the fire.