Pour obtenir les meilleurs r\u00e9sultats, optez pour des bois durs qui br\u00fblent longtemps et de mani\u00e8re r\u00e9guli\u00e8re, comme le ch\u00eane, le h\u00eatre ou les bois fruitiers tels que le pommier ou le cerisier. Le bois sans \u00e9corce permet de r\u00e9duire au minimum la fum\u00e9e ind\u00e9sirable et garantit un feu propre.<\/p>\n\n\n\n
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<\/p>","protected":false},"excerpt":{"rendered":"
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