Originally Posted by
Robt760
I'd be interested to know which types of wood are common for the parillia fire, as the wood imparts most of the flavor.
Yes the sausages are always well cooked.
As for the wood.....normal wood used around these parts is a variety of Acacia which grows naturally. I tend to use that a lot plus anything else which is dead in the countryside. There is a very hard wood from the north which they sell for the purpose as its coals give off heat longer.
Unlike cold/hot smoking I've not heard that the type of wood used makes any difference to the taste of parrilla cooked meats.....as it's more the meat juices/fats dropping on the coals which imparts the flavour with the smoke it makes permeating back through to the meat.