{"id":155,"date":"2025-07-07T14:00:00","date_gmt":"2025-07-07T12:00:00","guid":{"rendered":"https:\/\/lacarboneria.es\/wp-blog\/?p=155"},"modified":"2025-07-14T12:20:11","modified_gmt":"2025-07-14T10:20:11","slug":"lena-para-horno-o-barbacoa-cual-elegir","status":"publish","type":"post","link":"https:\/\/lacarboneria.es\/wp-blog\/lena-para-horno-o-barbacoa-cual-elegir\/","title":{"rendered":"Le\u00f1a para horno o barbacoa: \u00bfCu\u00e1l elegir?"},"content":{"rendered":"\n

Nada tan rico como el aroma que una buena le\u00f1a aporta a un asado, seguramente sea el ingrediente que ahora se empieza a valorar y que hace a\u00f1os nadie ten\u00eda en cuenta\u2026. pero los tiempos cambian y debemos de aprender a elegir la mejor madera para casa ocasi\u00f3n.
<\/strong>
Lo primero que tenemos que saber es que no sirve cualquier madera, seg\u00fan el efecto, el sistema y el plato que vayamos a cocinar, podremos elegir entre unas u otras\u2026.<\/p>\n\n\n\n

Tipos de le\u00f1as y sus platos…<\/h2>\n\n\n\n

Si cocinamos en un horno de le\u00f1a castellano, el tradicional en el que la le\u00f1a se introduce en el propio horno (existen hornos indirectos o de escopeta que la le\u00f1a no va en el interior) necesitaremos una le\u00f1a dura como puede ser la le\u00f1a de encina, el roble o el olivo.<\/p>\n\n\n\n

La encina y el roble son maderas con un alto poder calor\u00edfico y un magnifico aroma<\/strong> que las hace pr\u00e1cticamente las reinas de las maderas para el asado, porque adem\u00e1s su durabilidad es de las mas altas.

El olivo tiene a su favor que es una madera un poco m\u00e1s econ\u00f3mica y que genera mucha mas llama, detalle que puede gustar m\u00e1s o menos seg\u00fan el maestro asador y el producto que vaya a cocinar. Si se trata de cocinar pizza, le\u00f1a de haya y el propio olivo generan la temperatura y la llama preferida de los pizzeros profesionales, pero va a gusto de cada uno, con lo cual lo ideal es probar hasta dar con la que m\u00e1s cumpla con nuestras expectativas.<\/p>\n\n\n\n

Para los arroces, que decir que la le\u00f1a de naranjo y el almendro se llevan la palma. Estas dos maderas semi blandas nos generan buenas llamas con calor intenso con un grosor perfecto para mover los le\u00f1os a necesidad de la cocci\u00f3n del arroz. Si no disponemos de estas dos maderas, el sarmiento de vid junto con una buena cama de brasas de carb\u00f3n tambi\u00e9n pueden ser la soluci\u00f3n para un buen arroz. Y para la parrilla, el dilema de siempre\u2026\u00bfle\u00f1a o carb\u00f3n? \u00bfY por qu\u00e9 no los dos combustibles?<\/strong>

Cocinar con le\u00f1a, supone que nos llevara m\u00e1s tiempo el que la madera se convierta en brasas, por que el carb\u00f3n ya es madera carbonizada y este proceso es mas corto.<\/p>\n\n\n\n

Mucha gente combina el carb\u00f3n con madera de encina a\u00fan humeante para dar un toque m\u00e1s ahumado<\/strong>, sobre todo en carnes como el pollo. Pero si la elecci\u00f3n es solo de le\u00f1a, tendremos que buscar le\u00f1as duras como la encina o el roble, que nos van a generar unas buenas brasas con una durabilidad efectiva, es decir que a medio asado, no se nos caiga la temperatura y m\u00e1s que asar, terminemos cociendo la carne. Si nos lees desde Latinoam\u00e9rica o EEUU maderas como el quebracho o el mezquite ser\u00e1n las ideales para hacer grilling, el aroma de estas le\u00f1as es buen\u00edsimo sobre todo para cocinar carnes.

Si cocinas con le\u00f1a como m\u00e9todo habitual, lo ideal es que cuentes con una fogonera o un recipiente en el cual ir quemando la madera para que se vaya convirtiendo en brasas que posteriormente incorporaras a tu parrilla seg\u00fan vayas necesitando calor.<\/p>\n\n\n\n

Lo que es importante a tener en cuenta, sobre todo cuando uno est\u00e1 empezando en este apasionado mundo de la cocina con fuego, es que, a mayor grosor de la madera y mayor dureza de esta, el tiempo de espera en convertirse en brasas es mucho mas, que si elegimos una madera mas fina. Lo ideal para parrillas es madera de un grosos como un antebrazo\u2026pero esto va a gustos.

Y lo que jam\u00e1s hagas es utilizar maderas con barnices o maderas tratadas con pinturas, etc \u2026. Y las maderas de barcos que tambi\u00e9n pueden ser toxicas. Al quemarse pueden desprender vapores t\u00f3xicos que arruinen tu asado\u2026.

No seas r\u00e1cano y visita nuestra secci\u00f3n de le\u00f1as para barbacoas y hornos y a\u00f1ade un poco de presupuesto a tu asado.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Elige la mejor le\u00f1a seg\u00fan el efecto, el sistema y el plato que vayas a cocinar.<\/p>\n","protected":false},"author":2,"featured_media":164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[20],"tags":[16,8,30,18,25,28],"class_list":["post-155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comparativa","tag-barbacoa","tag-bbq","tag-consejos-bbq","tag-lena","tag-lena-para-horno","tag-tips"],"yoast_head":"\nLe\u00f1a para horno o barbacoa: \u00bfCu\u00e1l elegir? 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