Charcoal Chicken vs. Wood-Fired Chicken: What’s the Difference?

Australians love their barbecued and roasted meats, and when it comes to chicken, two methods stand out: charcoal chicken and wood-fired chicken. Both deliver mouthwatering flavours, but what sets them apart? Let’s explore their history, cooking techniques, and why each has a dedicated following.

The Origins of Charcoal Chicken

Charcoal chicken has deep roots in Middle Eastern, Mediterranean, and Latin American cuisine. Lebanese-style charcoal chicken, in particular, has become a staple in Australian food culture, thanks to the waves of migration that brought incredible culinary traditions.

This cooking method involves marinating the chicken in a blend of spices, herbs, and citrus before slow-cooking it over hot charcoal. The result? A smoky, crispy skin with a juicy and tender interior. The charcoal’s direct heat caramelises the fat, enhancing the overall taste and giving it that signature charred effect.

The Art of Wood-Fired Chicken

Wood-fired chicken, on the other hand, has a history tied to European and Indigenous cooking traditions. Using a wood-burning oven or grill, the chicken is cooked with the natural heat and smoke from burning hardwoods such as oak, hickory, or ironbark.

Unlike charcoal, which provides an intense, direct heat, wood-fired cooking relies on radiant and convection heat. This results in a slightly milder smoky flavour, often infused with the specific aromas of the wood type used. The process locks in moisture while allowing the skin to develop a rich golden crust.

Key Differences Between Charcoal and Wood-Fired Chicken

1. Fuel Source & Flavour:

   • Charcoal chicken uses lump charcoal or briquettes, giving it a robust, smoky char and crisp texture.

   • Wood-fired chicken relies on burning hardwood, which imparts a softer, more aromatic smokiness.

2. Cooking Method:

   • Charcoal chicken is often grilled on a rotisserie, rotating for even cooking.

   • Wood-fired chicken is typically roasted in an enclosed oven or on an open grill, benefiting from indirect heat.

3. Texture & Moisture:

   • Charcoal heat creates a crispy, slightly charred exterior while keeping the inside juicy.

   • Wood-fired cooking promotes slow roasting, resulting in deep, smoky flavours with a softer, more succulent bite.

   
   

Which One Should You Try?

Both charcoal and wood-fired chicken offer incredible taste experiences. If you love bold, smoky flavours with a slightly crispy bite, charcoal chicken is the way to go. If you prefer a more refined, subtly smoked taste with a juicy interior, wood-fired chicken might be your pick.

The Australian Take on These Classics

In Australia, Lebanese charcoal chicken joints have become iconic, offering flavour-packed meals that are a favourite among locals. Meanwhile, wood-fired cooking is making a comeback in restaurants and home kitchens, as more Aussies embrace slow cooking and traditional fire-based methods.

No matter which method you choose, one thing’s for sure—nothing beats the rich, smoky goodness of properly cooked chicken. Whether you're grabbing a takeaway charcoal chicken with garlic sauce or savouring a wood-fired roast at a backyard feast, both styles hold a special place in Australia’s diverse food culture.

Final Thoughts

Charcoal or wood-fired? The best way to decide is to try them both! With each bite, you’ll taste centuries of culinary tradition infused into every succulent piece of chicken.