Why Woodfire Grill?

Wood grilling involves balancing the pure tastes of seafood and meat, the simplistic natural wood flavor, and quality ingredients that complement the dish. It is the harmony of these elements, alongside careful preparation that produce a delicious dish.

Wood grilling has a very high level of heat – 550 to 600 degrees – which is 100 degrees higher than a traditional grill. The benefit of the woodfired grill is that the meats, seafood and vegetables stay far more juicy and tender.

Wood is a cleaner, more natural source of heat than charcoal and it also adds natural wood flavor that pairs wonderfully with the flavors of fresh seafood and steaks and vegetables.

Taste the Difference

It is difficult to compare wood fire cooking with cooking on a modern stove because the woodfire grill is so much more than a place to cook. The firelight casts its spell over the room and infuses everything cooked on the grill with a touch of magic.

Food cooked on a wood fire grill tastes differently than food cooked on a gas stove or on an electric stove. The flavors from searing and caramelization are captured and developed in the cooking process whether in fast grilling or slow roasting in a wood-fired oven. The food's moisture is held inside and released at the end when you cut into it just before serving the main reason for this is because the taste of the wood leaches into the food while it is being cooked. The way that this happens is that when the wood is burned, it releases energy and particles of wood. When that air from the fire reaches the cooking food, it adds additional flavors to the food. Wood flavor affects the food's taste due to the science of cooking. When something gets heated, the molecules move faster. When the heat and energy is moved into the food, it starts to change the molecules in the food and cooks it. When the heat and energy come from wood, the flavor of the wood will work its way into the food during cooking