5 reasons to use logs instead of charcoal for your barbecue

With the weather finally warming up, many of us will be taking to the outdoors to use our barbecues for the first time this year.

But this summer, it might be time for a change when it comes to the type of fuel you use.

Recently, many people have been looking to kiln dried wood as an alternative to charcoal. Its natural properties and cleaner burn have been a hit with plenty of grilled food enthusiasts, either in their back garden or other outdoor locations.

Each type of wood also has its own properties and benefits. For example, kiln dried birch logs are often cheap, easy to light, and popular for their beautiful flames.

Kiln dried oak logs on the other hand, usually burn for a very long time and at high heat, which makes them perfect for cooking. Although it's commonly more expensive than birch, this type of firewood is used in many authentic Italian pizzerias.

And finally, kiln dried ash logs, normally the most expensive option, burn almost as long and hot as oak but are a lot easier to light. This makes them convenient for many people, especially novices.

Here are five reasons why people are making the switch from charcoal to log wood. Carry on reading below...

When it comes to getting a 'quick start' barbecue going, a lot of lighter fluid may be required. Not to mention, plenty of kindling and up to a bag of charcoal to keep the burn going as the food cooks.

On the other hand, wood fuels are long lasting and reliable. A little goes a long way, so for an average sized barbecue, a couple of match sticks, a small handful of kindling and around three logs would usually be all you need to cook a meal for two to four people.

Charcoal isn't the cleanest of materials, often marking hands, clothes and tools with black