For the best results, choose hardwoods that burn long and steady, such as oak, beech, or fruitwoods like apple or cherry. Wood without the bast helps minimize unwanted smoke and keeps your fire clean.
Avoid softwoods like pine or spruce, as their resin can affect the taste and create extra residue. Dry, dense hardwood provides stable heat and delivers that distinct Caveman flavor. For an extensive look at the best wood types for cooking and exploring the different flavours they bring, read this article