Which wood?

[telbert]

I need your help.Which wood is best for a)starting a fire?
b)sustaining a fire?
c)using as skewers for cooking over a fire?




Cheers

Tel

 

[622billy]

Sounds like you need to know now! Basically less about the type of wood, more about condition. Look for dead, dried small sticks and branches off the ground, either still attached to trees or caught in branches as they fell. Avoid stuff on the ground, however dry it may seem. Ash is always good and can be used to feed a fire even when not properly seasoned. My experience suggests avoiding pine, it is always problematic until fire really going.

 

[Karl82]

dry dead standing branches are best to use as they not on the floor soaking up rain and moisture from the ground. a fire is sustained buy adding fule as needed, thicker logs noramly wrist thik cut down to 10 to 12 inches long is enough to get a good bed of coals to cook on. coals are better to cook over than open flame remeber you dont need a big fire to cook.

use 3-4mm green sticks as skewers cut to the lenth requred debark the sticks to.

 

[santaman2000]

-Fat wood to start a fire
-Hardwood to maintain a fire or to produce the coals/embers for cooking over
-Hardwood or willow for skewers

 

[telbert]

Thanks chaps. One more thing,i know that the wood and foliage the Yew is poisonous but is it safe to cook over it?
Cheers
Yel

 

[R.Lewis]

Hawthorn is my fave to burn. Well seasoned it burns very hot.

 

[udamiano]

personally I tend to carry metal skewers instead of wood. Yes some woods are toxic and should be avoided, some will impart a unpleasant taste to the food as well the best bet is to go with the metal skewers, saves a lot of hassle and misidentification, they can be sterilised and reused and can also be used as a basic trivet