Seasoned and dried hardwoods are the best woods to use in your pizza oven. Hardwoods are great for cooking because they are typically cleaner and burn for longer than softwoods. The most popular types of hardwood used in cooking are oak, maple, hickory, ash, birch, walnut, and beech.
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What is the best firewood for pizza oven?
These are all highly recommended firewoods for pizzas, so don’t be afraid to try out different types and combinations. Oak is a very heavy and dense wood, ideal for the high temperatures required by pizza ovens. Oak wood is generally easy to source and burns very hot, imparting a clean, earthy flavor.
What kind of wood is used to make pizza?
Pecan is actually a variety of hickory, however, it imparts a much more subtle flavor with a hint of nuttiness that goes great with pizza. While it is a strong, dense hardwood, it does not burn as long as other hickory woods or oak.
What is the best wood for cooking?
The best woods for cooking are seasoned and dried hardwoods. Hardwoods, which usually contain broad leaves on the trees, are a better option than softwoods, which usually have needles and cones. One reason hardwoods are better for cooking in a pizza oven is that they are cleaner and last longer than softwoods.
Can you cook in a wood fired pizza oven?
Cooking in your pizza oven with hardwood brings other benefits as well; every wood fired oven seasons differently over time, just like a cast iron skillet, so each will produce food with subtle differences.
What kind of wood should I use for a pizza oven?
Best woods to use for firewood
The best woods to burn in your Forno Bravo pizza oven are dry, seasoned hardwoods such as oak, alder, maple, ash, beech, and birch. Oak is probably the safest, is easy to source, and burns very hot compared to other woods.
Can you use any wood for pizza oven?
Hardwoods, which usually contain broad leaves as trees, are a better option than softwoods, which usually have needles and cones. One reason hardwoods are better for cooking in a pizza oven is because they are cleaner and last longer than softwoods. The best examples of hardwood are ash, beech, sycamore, birch and oak.
Do you need fire bricks for pizza oven?
“Do I Need to use Fire Bricks for a pizza oven?” While you don’t have to use fire bricks for a pizza oven, it is very highly recommended by professionals and consumers alike. Because fire bricks are better for retention of heat it means you dont have to keep stocking up the fire and can use less wood in the long term.
Can you use kindling wood for pizza oven?
Kiln dried kindling wood is the ideal wood to fire up the oven. Make sure it’s extremely dry and of the highest calibre.
Is Poplar good for pizza oven?
Soft woods come from evergreen trees such as conifers and have a softer wood that is less dense. When it comes to burning wood in a wood fired oven, hardwood is generally better as it burns slower.
Wood Fired Pizza Ovens: What Type of Wood to Use?
|Type of Wood
|How it Burns
|A very smoky wood with a poor burn.
|Poor heat output and does not last very well.
Can you use wood chips in a pizza oven?
Oak is, hands-down, the best because it burns the hottest and cleanest. Other choices that will work include hickory, pecan, maple and mesquite. We’ve also had fine success with fruitwoods like apple and cherry popular in low and slow barbecue-style cooking, as long as you can get nice-size chunks.
Can you use charcoal in a wood fired pizza oven?
But can you use charcoal in a wood-fired pizza oven? The short answer is yes, you can use any type of fuel to generate heat and cook pizza, but you will need to keep a few things in mind such as the flavor, heat, and smoke generated by the coals.
What can I use instead of a firebrick?
Alternatives to Firebrick
Can you use concrete for pizza oven?
Mix your concrete in a 1:2:4 ratio (cement/sand/aggregate) and use a spade to fill the mould. Use some scrap wood to level off the concrete and ensure that it’s flat so that your pizza oven is resting on a level base. Create the shape: once your base has dried, you can start creating the shape of your pizza oven.
Can pavers be used as fire bricks?
These bricks are typically fired to 1800ºF and easily withstand the heat of flames. Landscaping brick that’s been kiln-fired is safe to use. Brick paver stones should also be safe to use.
Can I use heat logs in a pizza oven?
As our Heat Logs are made of hardwood and contain very little moisture (less than 9%), they will burn more efficiently and will, therefore, reach the appropriate pizza oven temperature of 400oC.
How much wood do I need for a pizza oven?
For lower temperatures, you do not need as much wood as you do to make pizza. For instance, if you want to bake pizzas, you will want to start a fire and keep adding wood. Reaching 700°F+ can take around 18-20 pieces of wood that are about 16 inches long and 4 inches in diameter.
Is olive wood good for pizza oven?
Arguably, the most valuable firewood for pizza ovens is olive. The olive tree grows very slowly which makes the wood very dense. This high density is complemented by a hardness which makes olive wood more robust than oak. It’s not uncommon for hard woods to not burn as well as softer woods, however olive is different.
What is the best oven for pizza?
How do you make a wood burning pizza oven?
– Make sure you comply with the legal requirements, before starting teh construction – Buy or rent a power mixer to save you from a hard work – Pay attention to concrete recipes as they are essential for a proper job
How to make outdoor fireplace with pizza oven?
– Step 1: Make the plinth. Takes about 4 hours. – Step 2: Make the dome mould. Takes about 1 hour. – Step 3: The first oven layer. Takes about 2 hours, plus 4 hours drying. – Step 4: Cut the entrance. – Step 5: Build the brick opening. – Step 7: The final shell.
What is the Best Wood for Your Pizza Oven?
- SmokedBBQSource is made possible by the contributions of its readers.
- If you make a purchase after clicking on one of the affiliate links on this page, we may get a commission at no additional cost to you.
- More information is available here: http://www.cnn.com/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/c It is possible to make a significant difference in the taste, texture, and cooking speed of your pizza by selecting the appropriate wood for your pizza oven.
- While there is lots of information available about smoking woods, many people don’t pay enough attention to the wood they use to cook their pizza, which is unfortunate.
- Everything you need to know about selecting the ideal wood for your pizza oven can be found in this booklet, which you can download for free.
Choosing the best wood for your pizza oven
- Cooking pizza necessitates the use of a very hot oven.
- This alone is the most compelling argument for selecting specific firewood for your pizza oven with great attention.
- When it comes to providing the type of heat that you’ll need to cook your pizza to perfection, only dense, dry hardwood will suffice.
- Even though oak and maple are both safe alternatives, continue reading for our complete list of permitted woods options.
- Prepare an excellent coal bank and use hardwood splits to maintain the fire blazing throughout the cooking process in your pizza oven to get the desired screaming hot temperature.
- In addition to just the heat, there are a number of other considerations that make selecting the ideal wood for your pizza oven a no-brainer.
In our recipe for wood fired pizza, we offer a step-by-step instruction to starting a fire in your pizza oven that you may reference.
The type of wood affects the flavor
First and foremost, there is the effect that the wood has on the flavor of the pizza. The type of wood you use to make your pizza can have an impact on the flavor of your finished product, so it’s crucial to use wood that produces the correct tastes. If you use the wrong wood, you will get harsh, bitter overtones that will turn even the most ardent pizza fan away.
The right kind of wood makes things easier
- Second, utilizing the proper type of wood for your pizza oven will make it much easier to get it up and running and ready to cook pizza in no time.
- Using wood that is not suited for a fire will make it more difficult to get it started and will make it a more time-consuming operation.
- Even if you manage to get your wood to burn in the end, if it is not thick enough to burn at a high temperature, you will have a lengthy wait on your hands until your oven eventually reaches 800-900°F…
- if it even manages to reach that temperature.
Types of wood for a pizza oven
- Using the wrong type of wood for your pizza oven might result in an oven that doesn’t heat up sufficiently, leaving your pizza doughy and soggy when it’s time to serve.
- There’s also a chance that you’ll wind up with an enormous buildup of soot and creosote, an unpleasant, off-putting flavor, and a lengthy wait for an inedible outcome.
- If you want your pizza oven to produce a superior flavor, high heat output, crispy, even cooking, and a crispy and evenly cooked foundation, you should use the following types of firewood.
Seasoned and dried hardwoods
- Hardwoods such as oak, maple, and ash, which have been seasoned and dried, are unquestionably the best woods for burning in your pizza oven.
- Hardwoods are often more denser in comparison to softwoods (duh).
- The result is that they produce more heat for the same amount of wood, which makes them an excellent choice for wood-burning pizza ovens since they are capable of producing the blistering temperatures necessary by wood-burning ovens.
- Take note that we have expressly indicated that we are talking about seasoned and dried hardwoods.
- Wood for your pizza oven should be completely dry in order to achieve high temperatures and burn consistently without releasing excessive smoke into the atmosphere.
- In general, because it is easily accessible and burns extremely hot, oak is perhaps the most preferred type of wood for making pizza because of its versatility.
However, it also boils down to what is accessible in your local region, as well as your own personal tastes and preferences in general.
- Aside from your standard hardwoods, fruitwoods may also be a lovely addition to your pizza oven, adding a new level of taste and enhancing the whole experience.
- Pecan, apple, and plum are all popular alternatives for enhancing the flavor of your pizza by providing a subtle touch of added depth to the flavor.
- It should be noted that not all fruitwoods burn as hot as some of the aforementioned hardwoods, and that in general, these should be used sparingly and mixed in with your oak or other hardwood of choice.
- With this method, you can effortlessly control heat levels while adding a little perfume to the dish, without the taste being too dominant.
- You may experiment with other varieties of fruitwood in this fashion, evaluating which tastes pair well with your favorite pizza toppings and determining the optimal concentration ratio for a flavorsome addition rather than an overpowering taste.
- It’s possible that apple is the most popular fruit because of its high burning temperatures, moderate flavor, and nice fragrance.
However, once again, the type of fruitwood that will work best for you will be determined by your taste sensibilities.
Which wood is best for pizza ovens?
This article will go through some of the most common types of firewood for pizza ovens in further detail. Read through the list and choose the ones that appeal to you the most, before checking to see if they are available in your area. You should feel free to experiment with different types and mixes of firewood for pizza as they are all highly suggested for this purpose.
- Considering that oak is a hefty and solid wood, it is an excellent choice for the high temperatures required for pizza ovens.
- Oak wood is often simple to come by and burns quite hot, adding a clean, earthy taste to the finished product.
- Expect a stronger flavor and more powerful smoke if you choose red oak instead of white oak as your wood choice.
- When it comes to wood-fired pizza stoves, oak is considered the finest all-around wood to utilize, and it may be used alone or with tiny amounts of fruitwood to provide a more complex flavor profile.
- In case you’re undecided about which wood to use for your pizza oven, opt for oak firewood instead.
- You won’t be disappointed!
- For your pizza oven, maple is yet another wonderful option to consider.
- You may use it alone or in a mix with other woods such as oak or applewood.
- Maple has a mild, delicately sweet flavor that pairs nicely with a wide range of pizza toppings, including pork, chicken, and most veggies, and is especially good on pizza crust.
- It is estimated that there are over 100 varieties of maple, with the so-called ″soft maples″ such as the red maple, silver maple, and boxelder maple giving some of the best tastes and even burning among the species.
- If you want to recreate the flavor of an actual pizzeria at home, applewood is going to be at the top of your list of fuels for your pizza oven, according to the experts.
- Applewood is used by many elite pizzaiolos because of its high burning temperatures, as well as its scent and flavor-enhancing properties.
- Applewood is well regarded for its somewhat sweet, fruity flavor, which pairs well with virtually any topping.
- The only disadvantage is that it can pop rather loudly, which may cause a tiny amount of ash to fall into your pizza if you have a small home pizza oven.
- However, we would strongly advise you not to let this deter you from applying.
- Hickory is not only one of the most popular cooking woods available, but it is also one of the hottest burning hardwoods available.
- As a result, it is a common choice for pizza ovens, where extremely high temperatures are required for baking.
- The majority of hickory tree kinds are native to the eastern United States, and because of their widespread appeal, they are widely available.
- Hickory is a clean-burning wood with a powerful taste that burns similar to oak but with a considerably more pronounced flavor.
- Combine hickory and oak for a more flavorful taste; because of their comparable burn speeds and complementing tastes, they are frequently used in conjunction with one another.
- Ash trees are native to eastern and central America, where they grow in abundance.
- Oak and ashwood are quite similar in that they both burn hot and have a moderate and neutral flavor, which makes ashwood a good choice for your pizza oven.
- Not only does it burn hot, but it also burns for a long period of time and consistently, making it a pleasure to use.
- It is also rather simple to light, allowing you to have a hassle-free pizza evening without having to keep an eye on your fire all the time.
- Add a few pieces of mesquite for a deeper smoky taste, or some apple or plumwood for a hint of sweetness for a more delicate smoky flavor.
- One of the most abundant woods found in Texas, where it is particularly popular, mesquite has a peculiar, harsh flavor that distinguishes it from other types.
- As a result of its high concentration of lignin (a complex organic polymer that helps plants retain their shape), it creates a significant quantity of smoke, making it arguably the most smoky of all the most often used cooking woods.
- Because it burns extremely hot and quickly, it is an excellent choice for your pizza oven.
- Just be sure to either combine it with a milder-flavored wood or pair it with some of your most flavorful toppings that may absorb its powerful, earthy taste before serving.
- Plum produces a significant quantity of heat, making it an excellent choice for your pizza oven’s heat output.
- Offer it to oak or combine it with pecan and let its delicate taste to add depth to your dish.
- It is somewhat sweet and moderate in flavor.
- Plumwood is frequently used in chicken preparations, but it is also a fantastic choice for vegetarian toppings and pig.
- It is also an excellent choice for wood-fired pizza ovens.
- Pecan is essentially a kind of hickory; nevertheless, it has a much more mild flavor with a hint of nuttiness that pairs well with pizza and other dishes that call for pecans.
- Despite the fact that it is a robust and thick hardwood, it does not burn as long as other hickory or oak species.
- As a result, using pecans alone in your pizza oven may be difficult at times.
- As a complement to other hotter-burning, complementary-flavored woods such as oak, plum, or apple, it makes a fantastic addition to a fire.
- As a result, using pecans alone in your pizza oven may be difficult at times.
- As a complement to other hotter-burning, complementary-flavored woods such as oak, plum, or apple, it makes a fantastic addition to a fire.
More information may be found in this video on the many sorts of wood that can be used.
Which wood should you avoid in pizza ovens?
- There are a variety of wonderful possibilities available, and you may be wondering which woods you should avoid using in your pizza oven.
- Simply put, avoid anything that is not made from kiln-dried hardwood.
- If the wood is not entirely dry and a hardwood, it will not burn hot enough to cook your pizza to a precise crispness that you desire.
- Overall, if you stick to dry hardwood for your pizza oven, even if it isn’t the ideal wood for the job, you will still end up with excellent results.
- Consider the following types of wood that you should absolutely avoid using in your pizza oven:
Wood with a high sap content
High sap content woods are not suitable for cooking since they emit creosote (a hazardous by-product of wood combustion), which can accumulate in the pizza oven over time. For this reason, they should not be used for baking. If you truly want to utilize softwood, seasoning and curing it can assist to minimize the amount of sap in the wood, as can removing the bark from the wood before use.
Woods with a high moisture content
- If the wood you left aside has not yet completely dried out, it is not recommended that you use it in your pizza oven.
- With such a short cooking period at such a high temperature, wood that has a high moisture content simply will not do, resulting in an unpleasantly mushy mess rather than a crisp foundation.
- When moist wood is burned, it produces a great deal of smoke and just a little quantity of heat.
- This excessive smoke causes soot to accumulate in your oven, as well as a buildup of creosote.
- Test your home-seasoned wood using a moisture meter to be sure that it has achieved the 20 percent moisture threshold necessary for optimal cooking outcomes.
Woods that are too dry
- On the other hand, wood with a moisture content of less than 15 percent is regarded excessively dry for use in wood-fired ovens and should be avoided at all costs.
- Overly dry wood, while less frequent than moist wood, produces excessive smoke and creosote, as well as burning excessively quickly, resulting in a fire that is difficult to control.
- In the event that you have some offcuts that have become excessively dry after being stored in a hot environment, you might mix them in with your usual firewood piece by piece, so boosting the moisture content of the entire load.
- We can categorically rule out this option!
- Remove any laminated wood or treated wood that has residues of paint, glue, or chemicals on it and dispose of it properly.
- Not only can certain forms of treated wood burn extremely unpredictably and frequently in a dangerous manner, but the particles that are released when they are burned are also hazardous.
- If you are unsure about the origin of any wood, it is advisable not to take the chance of consuming possibly dangerous poisons.
- Make certain to utilize wood that you have collected yourself or that you have purchased from a reputable provider.
- Any type of wood that appears to have been treated should be avoided at all costs, no matter how appealing it appears.
Wrapping it up
- When it comes to pizza ovens, heat is everything, and dried and seasoned hardwoods are an ideal choice because of their thick build, which allows for a long, high burn time and a consistent temperature.
- It may be a costly and time-consuming learning curve to learn how to make pizza in a wood-fired oven.
- The last step, choosing the right wood to use in your pizza oven, would be a terrible disappointment.
- Finding the proper wood to cook your pizza with is an important step in achieving pizza perfection, even though it isn’t always considered a top priority by some.
What Kind of Firewood for Pizza Oven Use?
- You’ve discovered a wood-burning pizza oven for sale and are eager to get it up and running!
- Creating mouthwatering wood-fired pizza dishes, such as an almond wood smoked chicken and spinach pizza, is something you’re looking forward to.
- Hold on a second!
- Trying to heat a smokey oven for an hour is not your idea of a fun time, I believe we can all agree.
- However, if you have the greatest wood to utilize in your pizza oven, this does not have to be the case at all.
- In this blog post, we’ll talk about the finest woods to use for your domestic outdoor wood-burning pizza oven, as well as how to build one yourself.
Hopefully, after reading this piece, you’ll have a better understanding of the dos and don’ts of utilizing wood in a pizza oven.There is information in this article on the following subjects that are connected to cooking with wood: 1.Woods to Avoid When Using a Wood-Fired Oven for Cooking 2.The Most Appropriate Wood for a Pizza Oven 3.Does the amount of moisture in the air have an impact on wood-fired cooking?4.
- What is causing my pizza oven to smoke?
- How Much Wood Do You Need for a Pizza Oven?
- Where Can I Purchase Wood for Pizza Ovens?
- The Best Wood for Cooking in a Wood Fired Pizza Oven 8.
- Pizza Oven Wood with a Flavoring Blend
Woods to Avoid When Cooking in Wood Fired Oven
- In a wood fired oven, not all wood is suitable for use, and not all firewoods contribute to the delicious mixes of flavor that characterize wood fired cooking.
- It is not necessary to nullify the benefits of cooking in a wood-fired oven by utilizing firewood that is harmful to your health when cooking in one.
- Woods that have been laminated, pressure treated, or painted, as well as any wood that has been treated with chemicals, should never be used in a wood burning oven.
- What is the significance of this?
- These woods contain dangerous compounds that can be harmful to the environment.
- Aside from that, avoid woods with a high sap content, such as pine.
Sap creates soot and creosote, which covers the bottom of the oven and is harmful to human health.The importance of this becomes even more apparent when utilizing different types of wood in professional wood-fired pizza ovens.
Best Wood for Pizza Oven
- Now that you’ve learned about the sorts of wood you shouldn’t use for pizza ovens, you might be wondering, ″what is the greatest fuel for pizza ovens?″ Hardwoods that have been seasoned and dried provide the greatest cooking woods.
- Hardwoods, which are distinguished by their wide leaves on the trees, are preferable to softwoods, which are distinguished by their needles and cones.
- One reason that hardwoods are preferable for cooking in a pizza oven over softwoods is because they are cleaner and last longer than their softwood counterparts do.
- Maple, oak, ash, hickory, walnut, birch, and beech are some of the most beautiful hardwoods available.
- That’s not all, either.
- Fruitwood is highly suggested if you enjoy the fragrant influence that wood has on your cuisine.
It may have a significant impact on the flavor of your dinner.Fruitwood, as the name suggests, is derived from a variety of fruit-bearing plants.Apple, cherry, plum, almond, pear, hickory, maple, pecan, mesquite, chestnut, avocado, alder, apricot, and nectarine are some of the fruits that may be found in fruitwood.These woods can make a significant difference in the flavor of your next supper!You may move forward to Flavored Wood for Pizza Oven if you’re interested in learning about the many types of wood and the recipes that go with them.
Does Moisture Content Affect Wood Fired Cooking?
- Did you know that the moisture level of your firewood has an impact on not only the quality of your meal, but also the performance of your wood-fired oven?
- YES, it absolutely does!
- When your wood has an excessive amount of moisture, your oven must work more to dry the wood while spending less time heating the oven itself.
- Less than 20 percent moisture content is the optimal moisture level for the finest wood that may be utilized in wood-burning ovens.
- This indicates that wood that has not been properly dried is not advised.
- There should be a beautiful balance between dry and green wood, with neither being too dry nor too green.
Why Is My Pizza Oven Smoking?
- One of the most common concerns we hear from new wood-fired cooks is that their pizza oven produces an excessive amount of smoke.
- While this may be ideal for smoking meats, it is not what you want while hosting a pizza get-together.
- Even the nicest wood-fired pizza oven can smoke if you use the incorrect type of wood to fire it up.
- Here’s how it works: Greenwoods are ones that have only recently been harvested and have not yet had the opportunity to dry out.
- This particular sort of wood is not what you are looking for.
- It will not create the proper amount of flame required within the oven and will generate a large amount of smoke.
To prevent producing excessive smoke, select hardwood that has been kiln dried to guarantee that the wood you use has a balanced moisture and dryness.The following table, based on information from an AmazingRibs.com article, displays the fundamental smoke, embers, and burning energy produced by the many varieties of fruitwoods used in cooking.
How Much Wood for a Pizza Oven?
As a result, how much wood do you truly require while using your oven to cook with?The anticipated response has finally arrived.It is conditional.Typically, you can get your fire starting and your oven up to temperature with around 5 tiny pieces of wood to get things rolling in the beginning.
- Typically, the length of wood used for cooking in a pizza oven is 12 inches in length.
- Beginning with smaller pieces of wood before adding larger pieces of wood is typically the most efficient method for getting a fire going.
- Depending on the heat retention of your oven (for example, brick ovens retain heat better than stainless ovens), you may only need to add a few more pieces of wood to keep the temperature stable, or you may need to add a piece of wood every few minutes to keep the temperature stable while you are cooking pizzas.
- When acquiring huge quantities of wood, it is common for it to be sold as a ″cord.″ When the wood is stacked four feet high by four feet wide by eight feet long, it is considered a complete cord (4 ft.
- x 4 ft.
- x 8 ft.).
- The cord of wood size is derived from the fact that it is measured using a cord or string.
- The origin of the term ″cord″ may be traced back to the 1610s, when timber was sold in bundles tied together with cord.
- The wood pieces are often packed on a pallet and organized in such a way that they are parallel, touching, and compact that they fill a volume of 128 cubic feet.
Where to Buy Wood for Pizza Ovens
For the finest results while cooking in your pizza oven, always look for the best wood.If you’re looking for firewood on the internet, you may try searching for ″where to get wood for pizza oven″ or ″firewood pizza.″ There are a variety of internet specialist retailers, such as and, that provide excellent firewood for use in your pie oven.Aside from that, we have a wonderful range of firewood such as Apple wood, Cherry wood, and Oak firewood that is ideally trimmed to fit into a pizza oven.You can generally locate wood locally by searching your local Craigslist or asking around.
- If the shipping prices prevent you from ordering from an online retailer, you can usually find wood by asking about.
- Only ensure that the wood is a hardwood for cooking that has been seasoned and dried before purchasing.
Best Wood for Wood Fired Pizza Oven Cooking
When it comes to cooking in your wood-fired pizza oven, the quality of the wood you use makes all the difference.There are further benefits to using hardwood to cook in your pizza oven, including the fact that every wood fired oven seasons differently over time, just like a cast iron skillet, resulting in food that is somewhat different from the next.Basically, your wood burning oven will develop its own environment and personality, infusing your pizza oven recipes with tastes that you won’t be able to get anywhere else in the world.Other elements such as the quality of your meat, the temperature of your oven, the spices you use, and any additional sauces you add will all have an influence on the final taste of your dinner, just as much as the sort of wood you use.
- So, in addition to all of the other criteria, spend some time experimenting with different types of wood.
Flavored Wood for Pizza Oven
According to The Forest Encyclopedia, the flavor of wood is typically determined more by the temperature and soil in which the trees are produced than by the kind of wood itself.Thus, the variations between maples grown in Tennessee and maples grown in Colorado may be higher than the differences between maple and pecan trees planted in the same location, if they are grown side by side.As a disclaimer, various fruitwoods have quite distinctive fragrances, and as a result, they season food in distinctly different ways.As a result, some fruitwoods are more suited for particular types of food than others.
- The following are some of the most popular fruitwoods, as well as the most common sorts of cuisine to prepare in your wood-fired oven using them.
Alder is a genus of flowering trees and shrubs in the birch family that includes spruce, birch, and willow.Its moderate flavor, combined with a gentle, somewhat sweet undertone, makes it the ideal go-to smoke flavor for most people.Some individuals enjoy blending Alder with other types of wood to create their own unique taste combinations.Because it has a subtle flavor, alder pairs nicely with a variety of foods such as fish, chicken, vegetables, lamb, and sausage.
- Try this recipe for Alder Wood Smoked Salt Salmon to see what you think.
Although the apple tree is quite popular in the United States, it originated in Central Asia.The Apple tree was introduced to North America by European colonists.Because apple wood burns extremely hot, it is frequently used by pizzerias to improve the scent and flavor of their pizzas.Because of the mildness of this wood, it is also suitable for smoking foods for extended lengths of time.
- Apple wood is a fantastic choice for cold smoking cheese and meats because of its versatility.
- Try this recipe for Applewood Smoked Chicken to see what you think.
Hickory trees are found in about 18 different kinds around the world.It is estimated that the United States is home to as many as 12 different species of Hickory trees.Hickory has a robust scent that is slightly sweet but not overpowering, similar to that of oak.Hickory is commonly used in the preparation of bacon and sausage meals, but it also goes well with beef and poultry dishes.
- Because hickory has a very strong smoke taste, it can dominate some meals if used in large quantities.
- Try this recipe for Hickory-Smoked Chicken to see what you think.
The maple tree, with its enormous, brightly colored leaves, is one of the most well-known trees in the world.There are around 128 different species of maple, with the majority of them hailing from Asia.Maple has a sweet flavor and a light aroma that are evocative of maple syrup, which is a good thing.Because of its smokey sweetness, it naturally combines well with pork, but it is also frequently used with poultry and vegetables as well.
- One thing to keep in mind with maples is that there are several different species, each with a different amount of sap content.
- When burned, this sap will caramelize (more sap = greater caramelization), which will have an effect on the taste of your dish.
- The higher the level of caramelization, the greater the likelihood of a slightly bitter flavor developing.
- Try this recipe for Maple Bourbon Smoked Ribs to see what you think.
Mesquite trees are native to Mexico and the southern United States, where they thrive in arid conditions.These trees are able to live in arid environments because their roots are extraordinarily lengthy, allowing them to reach water that is thousands of feet beneath.Mesquite is famous because it burns really hot and produces a lot of heat.It is a popular for grilling steaks or pork chops since it imparts a robust taste to the meat when cooked.
- Because it is a stronger wood, some people believe that it might be bitter or unpleasant to the taste.
- Try this recipe for Mesquite Smoked Bbq Pork Ribs for a delicious meal.
It is estimated that there are roughly 600 different species of oak trees, with the greatest number of oak species occurring in North America.In Mexico, there are roughly 160 species, whereas China has approximately 100 species.Oak is one of the most common timbers for use in wood-fired ovens since it is typically easily available in most locations, making it one of the most often utilized.It burns for the greatest period of time and emits a wonderful scent that is perfect for cooking.
- In most cases, oak wood is utilized to cook ribs, lamb, and beef since it is a wonderful compliment to the majority of meat flavors.
- Make this recipe for Oak Smoked Prime Rib and see what you think.
The peach tree is endemic to Northwest China, where it may be found in abundance.The peach tree is a member of the genus Prunus, which contains other fruit trees such as the plum, apricot, almond, and cherry.As a result, peach is frequently employed by competitive Pitmasters to provide a fruity and somewhat sweet flavor to white meats, shellfish, and fish.When cooking beef, chicken, or pork, it is frequently used in conjunction with oak or hickory.
- It is frequently employed in the smoking of game birds.
- Try this recipe for Whiskey Peach Smoked Pulled Chicken to see what you think.
The Pecan tree, which is well-known in some regions of the United States, is frequently farmed for both its fruits and its wood.This species of Hickory is endemic to the southern United States, namely the region around the Mississippi River, and it may also be seen growing in the northern part of Mexico.Pecan is a tree that is commonly used in wood-fired ovens.It has a sweet flavor that is a bit smoother than hickory, and it is used to make cigars.
- Because it is not as powerful and does not burn as hot as other smoking methods, it is ideal for smoking larger quantities of meat, such as hog roasts and Thanksgiving turkey.
- Try this recipe for Pecan Wood Smoked Pulled Pork Sandwiches to see what you think.
Walnut trees may grow to be exceedingly huge, with some reaching heights of up to 131 feet.China is the world’s leading producer of walnuts, accounting for half of global production.When it comes to cooking fruits and vegetables, walnut is the ideal complement.In particular, it enhances the flavor of vegetables and fruits, particularly mushrooms and potato.
- If you want a delicious scent in your meal, this is an excellent wood to use!
- Try this recipe for Texas-Style Smoked Brisket to see what you think.
- Experiment with several types of wood and different flavors to see which one you prefer the most.
- We’re confident that your family and friends will appreciate the opportunity to sample the delectable dishes you’re preparing.
- Share your favorite wood that you use for your wood burned recipes in the comments section.
- Articles that are related
What’s the Best Kind of Wood for a Pizza Oven?
According to a recent poll, pizza is the most popular food in the United States.With its circular baked dough covered with sauce, cheese, meat, and vegetables, it’s a wonderfully adaptable meal that can be cooked in an almost limitless number of different ways.A wood-fired pizza oven and high-quality cooking wood, on the other hand, are two essentials for making great pizza in the style of the experts.As soon as you’ve learned the technique of utilizing a wood-fired pizza oven, you’ll be able to create restaurant-quality pizza in the comfort of your own home.
- Throughout this post, we’ll go over the essential distinctions between high-quality firewood and low-quality firewood, as well as how the quality of your firewood will affect your cooking experience, as well as the flavor and texture of your pizza.
- For those of you who want to bypass all of the research and simply get the best pizza wood available, stop by our pizza oven firewood store today!
- Pizza Delivery Firewood Delivery
What Is a Pizza Oven?
A pizza oven, also known as a brick oven or stone oven, is a specific form of baking chamber that is intended to cook big items, such as pizza, at high temperatures for extended periods of time.Despite the fact that they are constructed in a variety of ways, the majority are made of brick or clay and have a half-dome baking chamber.You just put your pizza into the oven, where it will cook as a result of the heat generated by the wood burning.A pizza oven is not the same thing as a standard domestic oven in many ways.
- Just to give you a comparison, pizza ovens are often fired by wood, whereas kitchen ovens are typically heated by electricity or gas.
- This alone has the potential to have a big influence on the flavor and overall quality of the pizza.
- Kitchen ovens do not have the same flavor as wood-fired ovens since they utilize gas or electricity instead of wood to cook with.
- While it is still possible to cook pizza in a household oven, it is not recommended that you have unrealistic expectations.
- Kitchen ovens, on the other hand, are not capable of producing as much heat as a pizza oven.
- For reference, the maximum temperature of a conventional kitchen oven is around 500 to 600 degrees Fahrenheit.
- While this is more than sufficient heat for baking chicken, pork chops, casseroles, and other foods, it is insufficient for achieving the true Napoletana pizza flavor that is desired (which cooks at 900 degrees).
- Although it is baked in a domestic oven, pizza dough maintains its relative softness.
- Cooking pizza in a pizza oven, on the other hand, will result in a golden brown hue and a crispy texture to the dough as a result of the high heat.
- The reason for this is because pizza ovens may achieve temperatures of up to 1,000 degrees Fahrenheit and more.
- A new and increasing selection of stainless steel pizza ovens has also emerged in recent years, which are smaller, more portable, and less expensive than previous models.
- Despite their diminutive size, they are still capable of reaching extremely high temperatures, which allows them to produce some outstanding pizzas.
- Examples of this type of pizza oven are the Ooni Pro, Ooni Karu, and Bertollo Wood Fired Oven, to name a few examples.
Why the Right Wood Matters When Using a Pizza Oven
Unless you’re familiar with the operation of a pizza oven, you could believe that all wood is equal.After all, when it comes to making pizza, how much of a difference does wood truly make?It is important to use the appropriate wood for a variety of reasons.Starting with Richard Blais, winner of Bravo’s Top Chef All-Stars, he described the value of high-quality cooking wood by saying, ″Firewood is an ingredient.″ You’ll want to use Cutting Edge Firewood every time after you’ve gotten your head around it and realized that excellent cooking requires superb ingredients.
- The quality of the wood has an impact on a number of crucial elements, including:
- The Flavor – If you cook with wood that has a musty smell, your pizza will have a musty taste to it. If you cook with wood that has mold or fungus on it, the mold and fungus will be cooked out of the wood and onto your pizza. You will receive nothing but the fantastic wood-fired flavour that people enjoy in delicious pizzas if, on the other hand, you use clean and dry wood
- How about the experience – have you ever had to put forth a lot of effort to get wood to burn? I find it to be quite annoying and time-consuming. I can’t tell you how much better it feels when you can light a single match and then rapidly kindle a lovely fire
- A lack of heat — Wood-fired pizza ovens are designed to cook pizza at extremely high temperatures, but low-quality wood can never heat the fire sufficiently. In order to generate the type of heat necessary for truly excellent pizza, you must use solid and dry wood.
- Adding damp wood to a fire will actually lower the temperature of the fire, which is a matter of consistency. Keeping the temperature steady when cooking a pizza becomes much more difficult, and this might induce severe headaches when attempting to prepare the dish. So, why would you use wet wood if you wouldn’t use a cup of water to put in your oven?
In conclusion, if you want to improve your pizza-making skills, you must know that firewood is an essential component, and that the greatest ingredients result in the best pizzas imaginable.
Backyard Pizza Chef Testimonial
Even if we can talk about the value of excellent cooking wood, would you be able to tell the difference while you’re making a pizza in your backyard?One of our clients, Greg A in Maryland, had the following to say about us: It has been almost six years since I purchased my wood fired pizza oven, which you can see in the photos attached.I made it through every single one of the horrible pizza lessons you could imagine while working with the dough and other components to develop the ultimate method for making Neapolitan pizza from scratch.Over the years, I’ve been irritated by the difficulty in locating consistent, dry, clean wood.
- What was deemed kiln dried in Maryland was first stored outside and allowed to mature for a period of time before being transported to a kiln for a few hours at the most at some point.
- At Cutting Edge, I feel I have finally discovered the appropriate wood for my project.
- Everything is in its proper place, including the temperature, flavor, and timing.
- The tale is told through a close-up photograph of a pizza with a piece of wood burning behind it in the background.
- It burns evenly over the length of the stick, producing a hot, brilliant flame.
- Lights are quick and simple to install.
- It took half the time and half the amount of wood to get the oven up to temperature.
- In reality, I was able to manage the temperature so readily with this wood since it provided immediate heat rather than requiring heat to smolder and dry up before being fully functional.
- The pizza was clean and crisp, just how it should have been.
- I am overjoyed to have discovered the greatest wood for any oven — I couldn’t be happier with my decision!
- As you can see, selecting the appropriate type of wood makes a significant impact!
- So, how do you go about selecting the correct wood?
Choose Kiln Dried Cooking Wood
In your pizza oven, always use dry cooking wood to cook with.Wet or damp wood will result in a less-efficient combustion process because of the moisture content of the wood.It will convert less organic wood materials into heat after it is lit– if you are even able to light it in the first place.Unfortunately, this implies that the temperature of your pizza oven will be too low in order to get a crispy bottom crust.
- A high quantity of particle matter will be released into the air by the wet or damp wood, some of which will drop on your pizza as a result of this process.
- It is important not to think a piece of wood is dry just because it does not appear to be wet or damp – there may be plenty of moisture present on the inside.
- When a tree is chopped down or falls to the ground, the moisture content of the wood is normally around 50%.
- As soon as the wood is seasoned for a year, the moisture level of the wood often drops to 20-30 percent.
- Unfortunately, by this time, the wood has already begun to degrade and become less thick.
- Cutting Edge Firewood uses the most stringent drying process available in the industry to provide the highest quality product.
- In order to get an extremely high burn temperature, we kiln dry newly cut firewood for 48 hours at 250 degrees – this process eliminates an immense amount of moisture from the wood while also killing any bugs, fungus, and mildew.
- Our wood has a moisture level of 5-10 percent, making it the greatest firewood available anywhere in the world for cooking and heating.
Choose the Right Size
There are many different types of wood cuts, and each one has a distinct function.Using wood cooking pieces or cooking splits in a Kamado-style grill, such as the Big Green Egg or the Primo, will produce the best results when cooking pizzas on it.These pieces and splits, on the other hand, are far too little to be used in a full-sized wood fired pizza oven.If you’re using a full-sized oven, such as the Forno Piombo, Alfa Oven, or Fontana Forni, you’ll need our 16-inch pizza cut firewood for baking pizzas.
- With the cooperation of skilled pizza cooks, we developed this particular cut of pizza wood.
- It is incredibly easy to fire each cut, which is 16 inches long and 1-2 inches wide, and it produces extremely intense temperatures very rapidly.
- The fire can be built and brought to temperature in 30 minutes using our pizza sliced wood with only 6 pieces of wood!
- The fact that the wood is thick means that it will burn hotter and for a longer period of time than any other wood on the market.
- If you have a smaller pizza oven, such as the Ooni Pro, then you’ll want to test our teeny pizza cut out for yourself.
- This piece of wood measures 6 inches in length and 1-2 inches in thickness, giving it the ideal size for tiny pizza ovens.
- In addition, our wood will burn very well and extremely hot, providing you and your visitors with a fantastic outdoor experience!
Which Wood Species is Best for Pizza?
- Cooking using oak firewood produces the best-tasting pizza, which is what we normally recommend. In fact, all of our pizza cut firewood is made of oak, which is a sustainable resource. What is the significance of oak? Because it burns quite hot and has a relatively mild flavor, it is a popular choice. What is the significance of the mild flavor? The flavor of smoked food is quickly absorbed by bread (or pizza crust) because of the rapid absorption of the flavor. You may absolutely cook your pizzas on wood, such as hickory, but the flavor may be too intense for some people. We’ve discovered that oak has just the right amount of taste for the majority of individuals! As a result, we propose that you start with oak firewood and then go to other species as your knowledge and experience improve. Additionally, you may start the fire with oak and then add a handful of pieces of another species — this will add taste but will be less overbearing than if the entire fire were made of something like pecan or hickory. If you’re interested in trying something else, here’s a brief guide to some more popular types of wood: Pecan may impart a nutty taste to dishes that are breaded
- it is particularly good with fish.
- Cherry burns at a lower temperature than oak, but it might impart a touch sweetness to your pizza.
- Hickory burns hotter than oak and imparts a robust wood-fired taste to whatever dish you prepare with it.
- In addition to apple, another popular fruit wood that may be used to impart apple flavor to your pizza is walnut.
Tips on Using a Pizza Oven
- In addition to utilizing the proper cooking wood, follow these guidelines to create delectable pizza in a pizza oven: 1. In your pizza oven, aim for an interior temperature of 700 to 800 degrees Fahrenheit (180 to 200 degrees Celsius). Increasing the amount of cooking wood in your pizza oven will boost the temperature of the oven.
- Build a fire in the center of the pizza oven, and when you’re ready to put the pizza in, use a metal scraper to transfer the coals to the rear of the oven
- after the pizza is done, remove it from the oven and set it aside.
- After each usage, thoroughly clean away any residual wood or ash from your pizza oven.
- Use of dough with a high sugar content should be avoided. The use of a sugar-based dough is acceptable for baking pizza in a standard kitchen oven. Nonetheless, when it’s employed in a wood-fired pizza oven, it results in inconsistent cooking of the crust.
- Don’t leave your pizza in the oven for an excessive amount of time. In most cases, after your pizza oven has achieved a temperature of 700 to 800 degrees Fahrenheit, it will only take one to two minutes to cook a pizza completely. Allowing it to cook for more than two minutes may result in the crust or toppings being burned
- however, this is rare.
- To avoid burns, exercise caution when putting and removing your pizza from the oven.
- Remember that, although though it’s referred to as a ″pizza oven,″ it can be used to cook a variety of different items, including potatoes, bread, fish, hamburgers, and other dishes.
It is not necessary to confine your pizza-making activities to a standard kitchen oven. Cooking pizza in a pizza oven with the appropriate wood can help you produce better-tasting pizza that cannot be replicated in a standard domestic oven. And, after you’ve mastered it, you can use it to prepare a variety of different dishes.
How we deliver Pizza Cut cooking wood
You may choose from a variety of delivery options, depending on your geographic location.If you buy a box of pizza firewood, we will arrange for the delivery of the wood to your front door through a third-party delivery service.In addition to being highly convenient, boxes are sent or delivered promptly, making them an excellent choice for receiving firewood.All of our cooking wood boxes come complete with fire starters and everything else you’ll need to get the fire started.
- In addition to delivering both our 16′′ pizza cut and our small pizza cut within boxes, we also provide complimentary shipping on all of our little pizza cut packages.
- In the event that you buy racks of our 16′′ pizza cut firewood, you will either be provided with our gratis artisan delivery service (which is only accessible in our local delivery zones) or the wood will be shipped by freight.
- Two-by-four-foot freight racks are packed within a wooden rack that is two feet wide and four feet tall.
- We will load the racks onto a pallet, which will then be transported to your residence.
- If you make a lot of pizza, our 16′′ Ultimate Package is the most cost-effective way to get pizza cut wood to your location.
Try the Best Pizza Cooking Wood Available
So, you want to create some authentic Italian pizza in your garden and serve it to your friends and family? Then make certain that you are using superior pizza cut firewood from Cutting Edge Firewood. Make your selection from our small pizza cut or normal pizza cut selections below, or read on to discover more about our pizza oven firewood alternatives.
Wood Fired Pizza Ovens: What Type of Wood to Use?
If you’ve ever visited an Award Leisure showroom, you’ve undoubtedly had the pleasure of tasting the authentic delicious taste that comes from our freshly prepared pizzas, hot out of the oven.Some people are unaware of the wide range of flavor and texture options available simply by changing the wood used in your grill.This opens up an entirely new world of possibilities for experimenting with and generating delectably smokey flavors!Learn about the many types of wood you may use in your wood fired pizza oven, as well as what to avoid using them.
- Is it better to use hard or soft wood?
- Hard timbers are often obtained from deciduous trees (that lose their leaves annually).
- They have a tendency to develop more slowly, resulting in a denser wood.
- Soft woods are derived from evergreen plants such as conifers, and have a softer and less thick wood than hardwoods.
- When it comes to burning wood in a wood fired oven, hardwood is typically preferable since it burns more slowly than other types of wood.
- Softwood has a density that is approximately half that of hardwood, resulting in it burning twice as quickly and requiring twice as much fuel.
- The Best Woods to Use When choosing the sort of wood you want to use, you want to go for one that produces a lot of heat while also producing little smoke.
- We’ve divided these wood kinds into three categories: the best, the worst, and varieties to try that may require a little more seasoning or that may only be used on occasion.
|Type of Wood
|How it Burns
|Burns slow and steady when dry, small flame size, does not produce sparking or spitting. Cooking effects: gives a tangy, sweet flavour to food. It goes with almost everything, but its great with pork and poultry dishes.
|Produces a steady flame and good heat output. It can be burnt when green but burns best when dry.
|Good traditional firewood that has a slow burn with good heat output.
|Good but fast burning wood and produces best results when allowed to season.
|A good burning wood that produces a good heat output in a slow burn.
|Burns well with a good flame. The smaller branches are also good to use as kindling.
|Good burning wood that produces a good flame and heat output. Cooking effects: light and smoky aroma.
|A good burning wood that produces a good heat output.
|A good burning wood that has a slow burn and good heat output.
|One of the best woods for burning. It produces a steady flame and very good heat output, while producing very little smoke.
|A good burning wood that has a slow burn and very good heat output.
Worst Types of Wood
|Type of Wood
|How it Burns
|Poor heat output does not last long.
|Poor burning wood, produces a small flame and poor heat output.
|A poor burning wood that produces a small flame with poor heat output. The sap also causes deposits in the flue over time.
|A smoky wood with poor burn.
|A very smoky wood with a poor burn.
|Poor heat output and does not last very well.
|Does not burn well, even when seasoned.
Other Woods to Try
|Type of Wood
|How it Burns
|Produces a steady flame and good heat output. Does not burn well when green. Cooking effects: Gives off an herbal aroma similar to chamomile tea. Works well with oily fish and lighter meats.
|Produces good heat output but burns quickly. Can be burned unseasoned, but the sap causes deposits in the flue over time. Cooking effects: mineral, zesty flavour that is great with aged beef, game, venison or vegetables like asparagus and courgette.
|Good burning wood that produces a consistent and long heat output. It burns with a small flame but does tend to crackle and spit. The sap causes deposits in the flue over time. Cooking effects: Seafood is commonly paired with cedar, although poultry and vegetables are an option.
|Slow burning wood with a good heat output. Must be seasoned well. Cooking effects: similarly to other fruit woods, cherry gives food a bold and earthy flavour.
|Unpredictable burn patterns due to high moisture content. Should be dried for 2 years for best results. Slow to get going and it may be necessary to use a better burning wood to start it off. Splitting logs should be done early.
|Fast burning wood. The sap causes deposits in the flue over time.
|Fast burning wood that produces a good flame but poor heat output. Holly will burn green but is best dried for a minimum of a year.
|Good for burning in stoves, it produces a good flame and heat output. Not a good wood for open fires due to spitting.
|Reasonable heat output but must be well seasoned. The sap causes deposits in the flue over time.
|Burns with a good flame but only reasonable heat output. Must be well seasoned. Cooking effects: Exotic aromas that are characteristic of smoked duck.
|Produces a small flame and a slow burn due to density. Best when seasoned for a minimum of two years. Cooking effects: gives a mild, woodsy flavour with a hint of vanilla and citrus. Goes with all meats and many types of seafood.
|Burns well with a good heat output but needs to be seasoned well. Cooking effects: Slightly lighter smoke than apple, giving food a mellow, nutty dimension to food.
|Burns with a good flame, but the resin sap causes deposits in the flue over time.
| A good burning wood with a slow burn and good heat output. Not good for open fires due to producing an acrid and dense s
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