Description
Wood-fired cooking uses high radiant heat and wood smoke to rapidly brown foods and impart deep smoky flavors.
Technical
The technique relies on temperatures of 250–400 °C, where the Maillard reaction dominates between 140–165 °C, producing melanoidins and pyrazines that give browned color and savory notes. Above 170 °C, sugar caramelization adds sweetness, while pyrolysis of lignin and cellulose releases phenolic aldehydes such as guaiacol that contribute smoky aroma. Precise airflow control balances surface char with interior doneness and limits acrylamide formation.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredearthyroastedcaramelizedwoodyresinoustoastedherbaceousspicy