The wood and the discovery of the fire allowed men to learn to eat cooked food, and the wood-burning barbecue has essentially the same identical characteristics as the primitive method of the discovery of the fire. The wood when it burns produces heat and smoke, and when it goes out there is only ash. The wood-burning barbecue mainly uses this natural material and some useful substances to facilitate easier ignition. It is the most widely used method when going out on the go and you don't have a portable barbecue to light with charcoal. Putting together small pieces of wood creates a sort of 'volcano'.
Ignition is certainly the most difficult technique to learn, because often, after the first flame, the wood tends to go out. Today, at the DIY stores, substances that favor ignition can be found, and in this way the wood starts to burn with greater ease. Often, however, when you organize everything suddenly, you happen to find yourself lacking in these substances for ignition. In this case a lot of patience is needed and sooner or later the wood will start to burn. To avoid placing the grid directly on the ground, or in any case placing it close to the ground, a rise can be created laterally with small trunks or with bricks. In this way the food will not burn because it will be placed at the appropriate height. When the kelp starts to show the first signs of extinguishing, it will be necessary to add more wood, because this, unlike the charcoal which remains hot for a long time, turns into ash. A wood-burning barbecue that must be used to cook a considerable amount of food must have a considerable fire, so that everything cooks quickly. The system, as can be seen, is very simple and does not require any particular precautions. Obviously, flammable substances must not be thrown onto the flame, but only specific products must be used.