Why is it that meat stewed on wood fired is more flavorful and tastier than gas?

Hello, glad to answer your question!

Whether the firewood is cooking rice and stir-frying or stewing meat, because the temperature of firewood burning is lower than the ignition temperature of the natural gas stove, but the area of combustion is larger, so that the bottom of the pot can be fully heated, the temperature is uniform, so that the rice or stewed meat in the process of cooking from raw to cooked is synchronized, uniform, and of course, the taste is better.

In addition, any plant (firewood) has its own special flavor, they are in the combustion process, although not directly penetrate the flavor into the pot of rice, but through the smoke can still make the rice get its natural flavor.

So, cooking and stewing with firewood is more natural, and you can feel the nature when you take it from the nature!

Thanks, I hope this helps!