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. The wood used is locally harvested from the Watapana tree in Aruba.