Quick Answer
For spit roasting, the best type of wood is typically hardwood, such as apple, cherry, or mesquite, which burn hot and produce a sweet, smoky flavor. Other options like oak and beech also work well. Hardwoods generally outperform softwoods due to their density and burning characteristics.
Choosing the Right Wood
When selecting wood for spit roasting, consider the type of flavor you want to impart on your food. Hardwoods like apple, cherry, and mesquite offer a sweet, smoky taste, while oak and beech provide a more robust, earthy flavor. Avoid using pressure-treated or painted woods, as they can impart unwanted chemicals to your food.
Wood Burning Tips
For optimal results, aim to achieve a burning temperature of 500°F to 700°F (260°C to 371°C). Use a medium to high flame to create a consistent heat source. When loading the wood, create a teepee structure to allow for good airflow and efficient burning. A general rule of thumb is to use 2-3 pounds of wood per hour to maintain a steady heat.
Wood Selection and Quantity
When gathering wood for spit roasting, aim to collect hardwoods that are 1-2 inches in diameter and 12-18 inches long. A good rule of thumb is to use 20-30 pounds of wood for a 4-5 hour spit roasting session. Consider using a combination of woods to achieve a balanced flavor profile.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.