Why cook meat over oak wood?

Wood is more than a source of heat. Used well, it changes aroma, surface texture and the character of the cooking itself.

Oak burns steadily and gives meat a distinctive but balanced smoke character. A clean fire should support the flavour of the beef rather than cover it with heavy, bitter smoke.

Over live fire, oak produces the intense heat and embers needed for strong surface caramelisation. In a smoker, controlled combustion allows larger cuts such as brisket and beef ribs to spend hours in gentle smoke.

At TÜTSÜ, oak is central to both sides of the kitchen: smoker and live fire. The fuel is the same, but temperature, time and its relationship with the meat are very different.