{"id":12390,"date":"2026-07-27T08:11:00","date_gmt":"2026-07-27T07:11:00","guid":{"rendered":"https:\/\/arthemille.com\/blog\/koken-op-hout-de-techniek-achter-een-goed-vuur\/"},"modified":"2026-08-25T10:57:35","modified_gmt":"2026-08-25T09:57:35","slug":"koken-op-hout-de-techniek-achter-een-goed-vuur","status":"publish","type":"post","link":"https:\/\/arthemille.com\/fr\/blog\/koken-op-hout-de-techniek-achter-een-goed-vuur\/","title":{"rendered":"Cuisiner au feu de bois : la technique pour un feu r\u00e9ussi"},"content":{"rendered":"\n

Cuisiner au bois est plus lent que cuisiner au gaz, et c\u2019est pr\u00e9cis\u00e9ment le but. Il n\u2019y a pas de bouton \u00e0 tourner, pas de flamme constante ni de temp\u00e9rature fixe, seulement du bois qui prend, un feu qui se d\u00e9veloppe lentement et un moment o\u00f9 les flammes s\u2019apaisent et o\u00f9 la braise prend le relais. C\u2019est sur cette braise que vous cuisinez. <\/strong><\/p>\n\n

Lorsque l\u2019on cuisine au feu de bois pour la premi\u00e8re fois, on d\u00e9couvre quelques surprises. Le feu ne se r\u00e8gle pas \u00e0 l\u2019aide d\u2019un bouton, la chaleur se d\u00e9place et tout prend un peu plus de temps que pr\u00e9vu. Ce n\u2019est pas un manque de contr\u00f4le, mais une autre fa\u00e7on de ma\u00eetriser la cuisson, qui devient rapidement intuitive avec un peu de pratique. <\/strong><\/p>\n\n

Cet article d\u00e9taille la technique : quel bois utiliser, comment pr\u00e9parer le feu, la diff\u00e9rence entre chaleur directe et indirecte, et les erreurs \u00e0 \u00e9viter lors des premi\u00e8res fois.<\/strong><\/p>\n

8\u201312 minutes<\/div>\n
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\n\t\t\t\t\t\t\tTable des mati\u00e8res<\/strong>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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  1. Pourquoi cuisiner au bois<\/a>
  2. Quel bois pour le barbecue<\/a>
  3. Pr\u00e9parer le feu et attendre la braise<\/a>
  4. Chaleur directe versus indirecte<\/a>
  5. Les erreurs que font les d\u00e9butants<\/a>
  6. De la technique \u00e0 l\u2019assiette<\/a>
  7. FAQ \u2013 Questions fr\u00e9quentes<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n
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    Pourquoi cuisiner au bois<\/h2>\n\n

    Le feu donne du go\u00fbt, et c\u2019est la premi\u00e8re raison pour laquelle on cuisine au feu de bois. Le bois qui br\u00fble apporte une subtile note fum\u00e9e qu\u2019un br\u00fbleur \u00e0 gaz ne peut reproduire. Viandes, l\u00e9gumes, poissons et pains s\u2019impr\u00e8gnent ainsi des ar\u00f4mes du feu sur lequel ils cuisent. Une saveur qui \u00e9voque la cuisine en plein air, la lenteur et ces soir\u00e9es o\u00f9 l\u2019on prend le temps. <\/p>\n\n

    Mais le go\u00fbt n\u2019est pas le seul avantage. Cuisiner au feu de bois change aussi le rythme d\u2019une soir\u00e9e. Avec le gaz, il suffit de tourner un bouton pour obtenir imm\u00e9diatement de la chaleur. Avec le bois, on construit son feu, on attend que les braises se forment et on ma\u00eetrise la temp\u00e9rature avec ses gestes et sa patience. La cuisine devient ainsi une partie int\u00e9grante de la soir\u00e9e, plut\u00f4t qu\u2019une \u00e9tape que l\u2019on exp\u00e9die avant qu\u2019elle ne commence vraiment. <\/p>\n\n

    Et puis, il y a aussi le spectacle et le son : le bois qui cr\u00e9pite, l\u2019odeur des premi\u00e8res flammes et cette source de chaleur que l\u2019on voit vivre et danser. Une flamme de gaz n\u2019offre tout simplement pas la m\u00eame exp\u00e9rience. <\/p>\n\n

    La diff\u00e9rence avec le gaz n\u2019est donc pas seulement technique. Le gaz est plus rapide et plus constant, ce qui est tr\u00e8s bien, mais le bois apporte du go\u00fbt, du rythme et un feu autour duquel se rassembler<\/strong>. Pour ceux qui voient la cuisine d\u2019ext\u00e9rieur comme une activit\u00e9 et non comme une corv\u00e9e, ce dernier point p\u00e8se plus lourd. <\/p>\n\n

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    \"Directe<\/a><\/figure><\/div>\n\n
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    Quel bois pour le barbecue<\/h2>\n\n

    Tous les bois ne conviennent pas \u00e0 un barbecue, et le choix du bois d\u00e9termine plus de choses qu\u2019on ne le pense : la fa\u00e7on dont votre feu br\u00fble<\/strong>, son odeur<\/strong>, et si votre plat cuit proprement<\/strong> ou dispara\u00eet sous une couche de suie<\/strong>.<\/p>\n\n

    La base, c\u2019est un bois feuillu sec et non trait\u00e9. Le ch\u00eane, le h\u00eatre, le charme et les bois fruitiers br\u00fblent longtemps et de mani\u00e8re r\u00e9guli\u00e8re, tout en produisant une chaleur propre et constante : exactement ce que l\u2019on recherche pour cuisiner au feu de bois.
    Le bois humide ou fra\u00eechement coup\u00e9 produit l\u2019effet inverse : il fume davantage, d\u00e9gage moins de chaleur et laisse des d\u00e9p\u00f4ts de suie sur la plaque de cuisson. Le bois n\u2019est pr\u00eat \u00e0 \u00eatre utilis\u00e9 pour cuisiner que lorsqu\u2019il a suffisamment s\u00e9ch\u00e9, id\u00e9alement jusqu\u2019\u00e0 atteindre un taux d\u2019humidit\u00e9 inf\u00e9rieur \u00e0 20 %. Pour du bois fra\u00eechement coup\u00e9, cela demande facilement un an, voire davantage. <\/p>\n\n

    Le bois r\u00e9sineux, tout comme le bois trait\u00e9 ou peint, est toujours \u00e0 \u00e9viter. Le bois r\u00e9sineux peut provoquer des projections en raison des r\u00e9sines qu\u2019il contient, tandis que le bois trait\u00e9 peut lib\u00e9rer des substances qui n\u2019ont rien \u00e0 faire \u00e0 proximit\u00e9 des aliments. <\/p>\n\n

    Un bon bois commence donc par un bon stockage. Un rangement ouvert, qui permet \u00e0 l\u2019air de circuler, garde votre r\u00e9serve de bois au sec et \u00e0 port\u00e9e de main. En acier Corten, un tel rangement pour bois en acier Corten s\u2019int\u00e8gre naturellement dans le m\u00eame univers esth\u00e9tique que le reste du jardin. <\/p>\n\n

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    D\u00e9couvrez nos range-b\u00fbches<\/a><\/div>\n<\/div>\n\n
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    \"Welk<\/a><\/figure><\/div>\n\n
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    Pr\u00e9parer le feu et attendre la braise<\/h2>\n\n

    Cuisiner au feu de bois demande de la patience, et tout commence par la mani\u00e8re dont vous construisez votre feu. On ne jette pas tout le bois en une seule fois dans le foyer : on construit le feu progressivement, en commen\u00e7ant par les plus petits morceaux avant d\u2019ajouter les plus gros. <\/p>\n\n

    Commencez par une poign\u00e9e de petit bois bien sec ou de petits morceaux de bois, avec un allume-feu en dessous. Disposez ensuite de fines b\u00fbchettes par-dessus et, une fois qu\u2019elles ont bien pris feu, ajoutez progressivement des morceaux de bois plus gros. Le feu doit pouvoir respirer : veillez donc \u00e0 ne pas empiler le bois trop serr\u00e9. <\/p>\n\n

    Laissez ensuite le bois br\u00fbler tranquillement. Les flammes montent haut et le bois cr\u00e9pite : c\u2019est justement le moment o\u00f9 il ne faut encore rien d\u00e9poser sur la plaque de cuisson. Avec des flammes hautes et vives, les aliments risquent de br\u00fbler \u00e0 l\u2019ext\u00e9rieur alors qu\u2019ils sont encore crus \u00e0 l\u2019int\u00e9rieur. <\/p>\n\n

    Ce que vous attendez, ce sont les braises. Lorsque les flammes retombent et que le bois se transforme en braises rougeoyantes recouvertes de cendre blanche, vous obtenez cette chaleur r\u00e9guli\u00e8re dont vous avez besoin pour cuire et griller.
    Comptez environ une demi-heure entre l\u2019allumage du feu et les premiers aliments d\u00e9pos\u00e9s sur la plaque de cuisson. Ne consid\u00e9rez pas cette demi-heure comme du temps perdu : c\u2019est le moment de la soir\u00e9e o\u00f9 le feu fait son travail, pendant que vous pr\u00e9parez tranquillement le reste.
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    \"Koken<\/a><\/figure><\/div>\n\n
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    Chaleur directe versus indirecte<\/h2>\n\n

    Une fois les braises bien form\u00e9es, vous avez deux fa\u00e7ons d\u2019utiliser cette chaleur. La diff\u00e9rence entre les deux d\u00e9termine la mani\u00e8re dont vos aliments vont cuire.<\/p>\n\n

    La chaleur directe consiste \u00e0 cuisiner juste au-dessus des braises, l\u00e0 o\u00f9 la chaleur est intense et la cuisson rapide. C\u2019est la zone id\u00e9ale pour tout ce qui doit cuire rapidement et former une belle cro\u00fbte : une pi\u00e8ce de viande que l\u2019on saisit, des l\u00e9gumes l\u00e9g\u00e8rement grill\u00e9s sur les bords ou du pain que l\u2019on souhaite faire dorer rapidement.
    La chaleur indirecte, c\u2019est l\u2019inverse : on cuisine \u00e0 c\u00f4t\u00e9 des braises plut\u00f4t que directement au-dessus. La chaleur y est plus douce et enveloppe les aliments plus progressivement. C\u2019est la zone id\u00e9ale pour les pr\u00e9parations qui ont besoin de temps, comme une grosse pi\u00e8ce de viande qui doit cuire \u00e0 c\u0153ur sans br\u00fbler \u00e0 l\u2019ext\u00e9rieur, ou un plat que l\u2019on souhaite garder au chaud pendant que le reste termine sa cuisson. <\/p>\n\n

    Sur une plaque de cuisson autour du feu, il suffit de choisir l\u2019endroit o\u00f9 vous d\u00e9posez vos aliments. Pr\u00e8s de l\u2019ouverture centrale, la chaleur est plus intense ; elle devient plus douce \u00e0 mesure que l\u2019on se rapproche du bord. Vous disposez ainsi de deux zones de cuisson sur un seul appareil : saisir pr\u00e8s du feu et poursuivre la cuisson en douceur sur les bords. <\/p>\n\n

    Tout l\u2019art consiste \u00e0 passer d\u2019une zone \u00e0 l\u2019autre. Saisissez bri\u00e8vement vos aliments sur la zone la plus chaude, puis d\u00e9placez-les vers le bord pour poursuivre la cuisson plus doucement. Une fois ce rythme ma\u00eetris\u00e9, vous cuisinez au feu de bois avec autant de contr\u00f4le qu\u2019au gaz. <\/p>\n\n

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    \"Barbecue\u00ebn<\/a><\/figure><\/div>\n\n
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    Les erreurs que font les d\u00e9butants<\/h2>\n\n

    La plupart des erreurs commises lorsque l\u2019on cuisine au feu de bois ont la m\u00eame origine : trop t\u00f4t, trop chaud et trop impatient. Elles sont pourtant faciles \u00e0 \u00e9viter d\u00e8s que l\u2019on sait \u00e0 quoi faire attention.<\/p>\n\n

    L\u2019erreur classique consiste \u00e0 commencer trop t\u00f4t, en cuisinant sur les flammes plut\u00f4t que sur les braises. R\u00e9sultat : les aliments sont br\u00fbl\u00e9s \u00e0 l\u2019ext\u00e9rieur et encore crus \u00e0 l\u2019int\u00e9rieur. La solution est aussi simple qu\u2019elle demande de la patience : attendez que le bois se soit consum\u00e9 et transform\u00e9 en braises.
    Une autre erreur fr\u00e9quente consiste \u00e0 utiliser le mauvais bois. Le bois humide ou fra\u00eechement coup\u00e9 produit de la fum\u00e9e plut\u00f4t que de la chaleur, et cette fum\u00e9e donne un go\u00fbt \u00e2cre plut\u00f4t qu\u2019agr\u00e9able. Le bois r\u00e9sineux provoque des projections, le bois trait\u00e9 est \u00e0 proscrire, et le bois feuillu sec reste le seul bon choix. <\/p>\n\n

    Utiliser trop de bois \u00e0 la fois est \u00e9galement un pi\u00e8ge, car de grandes flammes ne signifient pas forc\u00e9ment une chaleur id\u00e9ale pour cuisiner. Construisez plut\u00f4t votre feu progressivement, avec de petites quantit\u00e9s de bois, et ajoutez-en au fur et \u00e0 mesure que vous avez besoin de chaleur, au lieu de tout empiler d\u00e8s le d\u00e9part.
    Enfin, n\u2019oubliez pas de continuer \u00e0 ma\u00eetriser le feu, car un feu de bois est vivant : la chaleur diminue, se d\u00e9place et demande de temps en temps d\u2019ajouter une b\u00fbche. Celui qui ignore son feu jusqu\u2019\u00e0 ce que les aliments br\u00fblent oublie finalement le r\u00e9glage le plus important : l\u2019attention. <\/p>\n\n

    Il reste encore un point essentiel : la s\u00e9curit\u00e9. Cuisinez toujours sur une surface stable et incombustible, \u00e0 distance suffisante de la fa\u00e7ade, des haies et de toute v\u00e9g\u00e9tation. Les m\u00eames pr\u00e9cautions s\u2019appliquent lorsque vous installez un brasero.
    En Wallonie, l\u2019utilisation d\u2019un barbecue ou d\u2019un brasero \u00e0 la maison doit toujours se faire avec prudence et \u00e0 bonne distance de la v\u00e9g\u00e9tation et des mat\u00e9riaux inflammables. Le br\u00fblage de d\u00e9chets \u00e0 l\u2019air libre est quant \u00e0 lui soumis \u00e0 une r\u00e9glementation sp\u00e9cifique et est en principe interdit, sauf dans certains cas bien d\u00e9finis. Des r\u00e8gles communales ou des restrictions temporaires peuvent \u00e9galement s\u2019appliquer. En cas de doute, v\u00e9rifiez toujours la r\u00e9glementation de votre commune concernant les feux en plein air.
    En Flandre, vous pouvez faire du feu dans votre propre jardin avec du bois sec et non trait\u00e9, m\u00eame si certaines communes peuvent imposer des r\u00e8gles plus strictes. En cas de doute, v\u00e9rifiez donc toujours la r\u00e9glementation locale concernant les feux en plein air.     https:\/\/www.wallonie.be\/fr\/faq-prevention-incendies-en-foret?<\/a>
    https:\/\/vmm.vlaanderen.be\/beleid\/luchtbeleid\/beleid-houtverbranding\/meest-gestelde-vragen-

    <\/p>\n\n

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    Lire le guide complet sur l\u2019installation d\u2019un brasero<\/a><\/div>\n<\/div>\n\n
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    De la technique \u00e0 l\u2019assiette<\/h2>\n\n

    La technique n\u2019est qu\u2019un d\u00e9but, car au final, c\u2019est ce qui arrive dans l\u2019assiette qui compte. Celui qui apprend \u00e0 lire les braises, choisit le bon bois et passe ais\u00e9ment de la chaleur directe \u00e0 la chaleur indirecte a tout en main pour cuisiner en plein air comme il se doit. Le reste est une question de pratique, et cette pratique a du go\u00fbt. <\/p>\n\n

    Le choix de l\u2019\u00e9quipement a lui aussi toute son importance. Cuisiner au barbecue au feu de bois n\u00e9cessite un appareil con\u00e7u pour le feu ouvert. Le barbecue Arthur en acier Corten a \u00e9t\u00e9 pens\u00e9 pr\u00e9cis\u00e9ment dans ce but, avec une plaque de cuisson tout autour du feu et une ouverture centrale permettant d\u2019ajouter une grille lorsque vous souhaitez griller de mani\u00e8re plus traditionnelle.
    Pour savoir quel mod\u00e8le convient le mieux \u00e0 votre espace, du compact Piccolo au Grande con\u00e7u comme un v\u00e9ritable \u00eelot de cuisson, consultez notre guide pour choisir son barbecue en acier Corten. Et si vous souhaitez am\u00e9nager tout l\u2019espace autour de votre barbecue, retrouvez nos conseils dans notre article consacr\u00e9 \u00e0 l\u2019am\u00e9nagement d\u2019une cuisine ext\u00e9rieure. <\/p>\n\n

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    D\u00e9couvrez nos Barbecues<\/a><\/div>\n<\/div>\n\n
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    Lire le guide complet sur l\u2019acier Corten au jardin<\/a><\/div>\n<\/div>\n\n
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    Lire le guide complet sur le choix d\u2019un Barbecue en Acier Corten<\/a><\/div>\n<\/div>\n\n
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    Lire le guide complet sur l\u2019am\u00e9nagement d\u2019une cuisine d\u2019ext\u00e9rieur<\/a><\/div>\n<\/div>\n\n
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    Une pr\u00e9cision s\u2019impose, car la confusion est compr\u00e9hensible : on cuisine sur un barbecue, pas sur un brasero. Sur un brasero Sofia, vous pouvez tout au plus faire griller un marshmallow au bout d\u2019un b\u00e2ton, car il est con\u00e7u pour apporter chaleur et convivialit\u00e9, et non pour cuisiner. Pour en savoir plus, consultez notre article consacr\u00e9 au brasero dans le jardin. <\/p>\n\n

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    D\u00e9couvrez nos Braseros<\/a><\/div>\n<\/div>\n\n
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    Lire le guide complet sur un brasero dans le jardin<\/a><\/div>\n<\/div>\n\n
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    \"Van<\/a><\/figure><\/div>\n\n
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    D\u00e9couvrez la collection compl\u00e8te d\u2019ArtheMille<\/a><\/div>\n<\/div>\n\n
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    FAQ \u2013 Questions fr\u00e9quentes<\/h2>\n
    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tOp welk hout kun je het best koken?<\/strong><\/strong><\/span><\/div>

    Droog en onbehandeld loofhout is de beste keuze.<\/strong> Eik, beuk, haagbeuk en fruithout branden lang en gelijkmatig en geven een schone hitte, terwijl je nat of vers hout, naaldhout en behandeld hout beter vermijdt. Hoe droger het hout, hoe minder rook en hoe meer smaak je overhoudt.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tHoe lang duurt het voor je op een houtvuur kunt koken?<\/strong><\/strong><\/span><\/div>

    Reken op ongeveer een halfuur tussen het aansteken en de eerste hap die op de plaat gaat.<\/strong> Je kookt namelijk niet op de vlam maar op de gloed, dus laat het hout eerst rustig uitbranden tot een bed van roodgloeiende houtskool voor je begint.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWat is het verschil tussen directe en indirecte hitte?<\/strong><\/strong><\/span><\/div>

    Directe hitte<\/strong> is koken recht boven de gloed, hoog en snel, om te schroeien en te kleuren, terwijl indirecte hitte <\/strong>koken naast de gloed is, zachter en trager, om grotere stukken te laten garen zonder ze te verbranden. Op een kookplaat rondom het vuur heb je beide zones tegelijk, van heet in het midden naar zacht aan de rand.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tKun je op een vuurschaal koken?<\/strong><\/strong><\/span><\/div>

    Nee<\/strong>, een vuurschaal is gemaakt voor warmte en sfeer en niet om op te koken, hoogstens voor een marshmallow aan een stok. Voor buitenkoken kies je een barbecue, en daarvoor is de Arthur in cortenstaal gebouwd.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tHeb je veel hout nodig om op te koken?<\/strong><\/strong><\/span><\/div>

    Minder dan je denkt<\/strong>, zolang je hout droog is. Je kookt op de gloed en niet op een groot vuur, en goed gedroogd loofhout uit een open houtrek geeft de meeste hitte met de minste rook.<\/p><\/div><\/div><\/div>\n

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    Cuisiner au bois est plus lent que cuisiner au gaz, et c\u2019est pr\u00e9cis\u00e9ment le but. Il n\u2019y a pas de bouton \u00e0 tourner, pas de flamme constante ni de 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