• Maciej Stanke
The warmer weather is finally arriving, bringing with it the promise of long evenings, outdoor parties, and incredible food. Getting the grill out is a beloved British tradition. However, achieving that perfect sear and mouth-watering flavour requires more than just good ingredients. It demands the right fuel.
Here at Timports, our priority is to help every customer understand exactly how to power their grills for a scorching summer. We want you to feel completely confident when you fire up the barbecue. Our commitment to quality and customer satisfaction is at the core of everything we do.
As Oliver Webber, co-founder of Timports, highlights:
| “The superb customer care will go above and beyond where possible. We’re proud to have received thousands of five-star Trustpilot reviews. We're big enough to be able to handle the demand even at peak season." |
Table of Contents
- BBQ firewood vs charcoal: The key differences
- Which firewood is best for BBQ cooking?
- How much firewood do you need for a BBQ?
- Preparing your firewood for a BBQ
- Vital heat log safety tips for BBQs
- Get BBQ ready this summer with Timports
BBQ firewood vs charcoal: The key differences
For decades, charcoal has been the default choice for garden cookouts. It is easily found in supermarkets and gets the job done. Yet, switching to specialised firewood or heat logs elevates the entire cooking experience.
Using dedicated cooking wood provides a significantly better, more natural flavour profile. Unlike standard charcoal briquettes, which often contain chemical binders and accelerants, pure wood imparts a rich, smoky essence to your food. Furthermore, premium kiln dried logs and compressed heat logs burn hotter and cleaner. This option also allows for precise temperature control, whether you are searing steaks over a roaring flame or cooking delicate vegetables over glowing embers.
Below is a breakdown of how the two methods compare:
| Feature | BBQ Firewood & Heat Logs | Charcoal |
| Flavour Profile | Excellent: Infuses food with authentic, rich, and natural smoky flavours. | Moderate: Standard briquettes can sometimes leave a chemical or ashy taste. |
| Heat Output | Exceptionally high: Dense hardwoods reach searing temperatures very quickly. | Variable: Depends heavily on the quality and format of the charcoal used. |
| Burn Cleanliness | Very clean: Premium options produce minimal smoke and leave very little ash behind. | Often smoky: Can produce heavy ash that blows onto food. |
| Lightning Speed | Fast: Dry wood catches quickly and establishes a strong coal bed in record time. | Slow: Can take a long time to turn grey and become ready for cooking. |
Which firewood is best for BBQ cooking?
Not all wood is created equal when it comes to preparing a feast. Softwoods burn too fast and release sap, which can ruin the taste of your food. To achieve professional results, you need incredibly dry, dense hardwoods.
Our team supplies top-tier establishments across the country. As Oliver notes:
| "We've had a lot of experience with grills, restaurants, smoke in houses and so on up and down the country. And it's always the beach that we recommend... It's easy to get up to temperature. It's easy to control. It doesn't spit and pop like some other woods, which you don't want happening on your pizza." |
Based on our extensive experience, the two absolute best options for your grill are beech kiln dried logs and Pini Kay heat logs.
Kiln dried beech logs
Beech is a superstar in the culinary world. It offers a flawless balance of intense heat and beautiful flavour.
- Exceptional Heat Output: Beech creates a blazing fire, perfect for searing thick cuts of meat.
- Predictable Burn: It burns evenly and steadily, making temperature management simple for the chef.
- No Spitting: Unlike other species, beech does not violently pop or spit embers onto your food.
- Clean Flavour: It imparts a mild, nutty smoke that complements everything from fish to poultry without overpowering the dish.
- Ready to Burn: Our logs are dried to around a 10% moisture content, meaning they light easily and burn without excessive, bitter smoke.
Explore our kiln dried beech logs to taste the difference yourself.
Pini Kay heat logs
If you want sustained, powerful heat with zero hassle, Pini Kay heat logs are an incredible choice. These are manufactured by compressing pure wood byproducts under immense pressure, leaving a distinctive hole through the centre.
- Maximum Density: The intense compression means they pack more energy per log than standard-cut wood.
- Prolonged Burn Time: They last significantly longer, providing a stable heat source for slow cooking or extended parties.
- Enhanced Airflow: The central hole acts as a chimney, drawing air through the log to create a fierce, bright flame.
- 100% Natural: They contain absolutely no glues, chemicals, or artificial binders.
- Space Saving: Their uniform shape makes them incredibly easy to stack and store neatly.
Stock up on our Pini Kay heat logs for ultimate grilling convenience.
How much firewood do you need for a BBQ?
Figuring out the right quantity of fuel can be tricky. Buying too little means your fire dies before the burgers are cooked, while buying too much can leave you with storage headaches. Your required amount depends entirely on how often you plan to entertain and the scale of your events.
For a singular family gathering, a small quantity will suffice. Conversely, if you are a passionate hobbyist who spends every sunny weekend at the grill, you will want a more robust supply. Professional caterers and restaurants naturally require bulk deliveries to ensure they never run short during a busy service.
Here are our direct recommendations based on your grilling lifestyle:
| User | Recommended Quantity | Justification |
| The Occasional Griller | 2 to 4 bags or easy-to-store boxes. | Provides more than enough fuel for a few afternoon sessions. Easy to store in a shed or garage without taking up valuable floor space. |
| The BBQ Hobbyist | Standard crates | Highly cost-effective compared to buying individual bags. Ensures you always have dry, ready-to-burn fuel on hand when the sun makes a surprise appearance. |
| The Professional | Large crates | Guarantees product consistency across a busy season. Secures the best possible price per log and handles peak demand without risking a shortage of premium fuel. |
Preparing your firewood for a BBQ
Preparation is the secret ingredient to a flawless cookout. Taking a few moments to ready your fuel will save you time and frustration once the guests arrive.
Follow these pointers to get your firewood barbecue-ready:
- Store it properly: Keep your wood perfectly dry before use. Wood is a breathing material and can be affected by moisture in the air. Store it protected and undercover, ideally in a log store or a garage, while allowing a little airflow.
- Split your logs: Cut some of your larger pieces into smaller chunks for kindling. Smaller pieces ignite much faster and allow you to control the heat levels precisely.
- Save wood for separate cooks: Do not throw all your fuel onto the fire at once. Keep a reserve of logs nearby so you can feed the fire gradually as the afternoon progresses.
- Build a solid foundation: Start your fire with natural firelighters and your split kindling. Wait until you have a glowing bed of hot coals before adding your larger beech logs or Pini Kay briquettes.
- Let the flames settle: Never cook over roaring, licking flames, as this will burn the outside of your food while leaving the inside raw. Wait until the wood breaks down into white-hot, glowing embers for the best cooking environment.
Vital heat log safety tips for BBQs
Using premium firewood creates an incredible cooking environment, but safety must always be the ultimate priority. Fire behaves differently depending on the wind, the appliance, and the surrounding environment.
Always observe these essential safety precautions:
- Positioning is everything: Place your grill on a flat, stable surface. Keep it well away from wooden fences, overhanging branches, dry grass, and garden furniture.
- Avoid chemical accelerants: Never use petrol, lighter fluid, or other harsh chemicals to start your fire. Not only is this highly dangerous, but it will also ruin the natural flavour of your expensive food.
- Manage the wind: Be mindful of the wind direction. Strong gusts can blow sparks or hot ash out of the barbecue bowl.
- Keep water nearby: Always have a bucket of sand, a fire blanket, or a hosepipe within close reach just in case the fire escapes the cooking zone.
- Cool down safely: Once the party is over, do not tip hot ashes straight into a bin. Let the embers cool completely overnight, or thoroughly drown them in water before disposing of them.
Get BBQ ready this summer with Timports
Cooking with real wood transforms a standard summer barbecue into a genuinely memorable culinary event. By stepping away from chemical-laden charcoal and embracing ultra-dry, premium fuels, you unlock better flavours, hotter temperatures, and a cleaner burn.
Whether you opt for the clean, nutty smoke of our kiln dried beech or the long-lasting, intense power of our Pini Kay heat logs, preparation is key. Remember to buy the right quantity for your needs, store your fuel in a dry place with good airflow, and always prioritise safety when managing your fire.
Make this summer your most delicious one yet. Ensure your fuel is fully certified, perfectly dried, and ready to perform. Explore our extensive range of high-quality fuels today by visiting our kiln dried logs and heat logs collections.