What Wood To Use For Pizza Oven?

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 wood to burn in a pizza oven?

The best woods for burning in your pizza oven are undoubtedly seasoned and dried hardwoods such as oak, maple, and ash. Hardwoods are usually much denser than softwoods (duh).

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 I store firewood under my pizza oven?

We recommend you build your foundation 2” to 3” above ground to prevent rain from getting the firewood stored under your pizza oven wet. You can store some wood below your oven, but the size is somewhat restricted, and it might be best reserved for kindling and your wood supply for the next few firings.

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 a 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.

What wood do you use for OONI?

The best wood for an Ooni Oven is the cooking logs made by Smoak Firewood. All of their wood is 100% free from preservatives, kiln-dried for maximum burning, and they offer the wood in five different varieties (white/red oak, maple, hickory, and cherry).

What is the best wood for pizza oven Australia?

To start the fire a dry softwood kindling should be used and after about 5 minutes of burning slightly larger pieces of a hardwood should be added. Australia has an abundance of ironbark timber which is a great wood to use in a pizza oven.

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.

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
Poplar	A very smoky wood with a poor burn.
Spruce	Poor heat output and does not last very well.

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.

What’s the best wood to cook with?

Type of Wood

Dried hardwoods, fruitwoods, and nut woods, are the best for cooking. Softwoods such as pine, redwood, fir, cedar and cypress are not ideal for cooking because they contain terpenes and sap. This gives the meat a bad flavor.

Can I use cast iron in a pizza oven?

Give your cast iron a few minutes of heat before adding any food, and you’ll continue to see great results. We love heating our cast iron skillets (or melting butter) in the hot pizza oven before using them.

Can I use wood pellets in my pizza oven?

Wood pellets are frequently used to heat pizza furnaces but are specifically used in outdoor or stone pizza ovens. Most outdoor pizza ovens will have a special compartment for wood pellets. All that is needed is to put your wood pellets in that compartment and ignite them on fire to bake your pizza.

Can you use normal wood in Ooni?

Some pizzaiolos have personal preferences, with beech being the most popular. We’ve tested most species of hardwood and found it doesn’t make much difference! Oak, ash, beech and birch all work brilliantly as long as they’re dry enough.

Is olive wood good for pizza ovens?

Olive (Olea spp.)

Olive wood is considered the most valuable firewood for pizza ovens in Italy. The olive tree grows very slowly. Hence the wood is very dense, and the high density of timber goes together with hardness. Moreover, olive wood is sturdy, much harder than Oak.

Is Ironbark good for pizza oven?

The best wood for use in your pizza oven is Iron Bark or Black or Grey Box as they burn very regular which helps with temperature control, and slow which means it will retain the heat for longer.

How long does it take to cook pizza in wood fired oven?

It usually takes up to 1 hour to fully heat up a wood fired pizza oven. However, this does depend on the size and design of your pizza oven, the wood used and the weather outside. Smaller ovens can be heated up in 40 minutes, larger ovens could take as long as 2 hours or even more to heat up to the right temperature.

Is red gum good for pizza oven?

Burning Stability – To start off, red gum firewood burns longer and cleaner than other options you run into. Red gum itself will burn at a higher temperature and thus allow you to get in and cook your pizza to that perfect finish.

What is the best oven for pizza?

Cooking Space: 15” Diameter

Power: Gas

Temperature 600F – 800F in 10 – 15 minutes

Cook Time: 5 minutes

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.

Fruitwoods

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.

Oak

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!

Maple

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.

Apple

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

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

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.

Mesquite

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

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

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

Woods with a high sap content aren’t excellent for cooking since they emit creosote (a hazardous by-product of wood burning) which can build up in the pizza oven over time. If you truly want to utilize softwood, seasoning and curing can assist to minimize the sap content, as well as removing the bark.

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.

Treated woods 

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?5.How Much Wood Do You Need for a Pizza Oven?6.

Where Can I Purchase Wood for Pizza Ovens?7.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.

	Wood Type	Smoke	Energy	Embers
	Alder	Mild	Low	Fair
	Apple	Medium	High	Excellent
	Hickory	Strong	High	Excellent
	Maple	Mild	High	Excellent
	Mesquite	Strongest	High	Excellent
	Oaks	Medium	High	Excellent
	Peach	Medium	Medium	Fair
	Pecan	Strong	High	Good
	Pear	Medium	High	Fair
	Walnut	Strong	High	Good

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 Wood 

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.

Apple Wood

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 Wood

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.

Maple Wood

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 Wood

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.

Oak Wood

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.

Peach/Nectarine Wood

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.

Pecan Wood

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 Wood

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

Choosing The Right Wood For Your Pizza Oven – Forno Bravo

It is ideal to use dry, seasoned hardwoods in your Forno Bravo pizza oven.Examples of such woods include: oak, alder, maple, ash, beech, birch, and elm.Oak is probably the safest wood to use because it is easy to get and burns quite hot when compared to other types of wood.

Hardwoods can weigh up to three times as much as softwoods, and as a result, they produce more heat (BTUs) per unit of volume than softwoods.Fruitwoods, such as apple, almond, cherry, hickory, pear, and pecan, are also quite popular in the United States.The aroma of fruitwoods is another perk of using them.Apple wood is preferred by some of the most well-known wood-fired pizzerias because it burns extremely hot and produces a wonderful scent and flavor.(Other home cooks have discovered that apples ″pop″ too much in smaller ovens, resulting in ash on their pizzas.) If you decide to use a softwood, make sure to cure and season it well to lessen the amount of sap it contains.

Additionally, removing the bark will aid in reducing the amount of moisture and sap present.Providing that they meet the untreated standards outlined below, woodchips and wood pellets can be utilized for kindling and fuel.However, because they normally do not create the same number of BTUs as firewood, they are unlikely to be effective as the primary source of woodfuel in your pizza oven.

The type of wood you use for your pizza oven will be determined by your geographical location.Please use caution and only purchase wood from your immediate area; do not transfer wood from distant places.When carrying firewood, it is common for bugs, pests, and non-native species to accompany it, resulting in the spread of illness between different places.There are also some excellent materials about firewood available on university and government-sponsored websites that might assist you in making your selection.Cutting or gathering firewood on National Forest Service (NFS) or Bureau of Land Management (BLM) property necessitates the acquisition of a simple permit, which may be obtained directly from the appropriate government agency.

What not to use as firewood

Never burn wood that has been laminated, such as plywood (or particle board), pressure-treated wood, or anything that has been painted, chemically treated, or glued together.To get your firewood started, you can use untreated pallets and construction timber scraps as kindling to get it starting.The phrase ″when in doubt, throw it aside″ applies if you aren’t sure if the wood has been chemically treated.

If these poisons are present in the air or in your diet, you should avoid them.It is not recommended to use charcoal in your home pizza oven.One reason to avoid using charcoal is because it emits far more carbon monoxide than firewood does.Because carbon monoxide cannot be detected without specific equipment, it is a serious health hazard.In addition, despite the fact that charcoal burns hotter than firewood, it does not transmit heat as efficiently within the oven as the latter.

There are three methods in which brick ovens obtain heat: flame refraction off the dome, thermal equilibrium, and hot coal transmission.A brick oven loses one of its heat sources since charcoal does not generate a direct flame, as opposed to gas or electric burners.In addition to voiding the guarantee on your Forno Bravo oven, using charcoal poses a safety hazard to your family.

Red pine and other resinous woods with high sap or oil content should be avoided.This sort of firewood will produce a lot of soot, which will cover the pizza oven and chimney flue with creosote as a result.You may get rid of it by burning it with a hotter and cleaner-burning fuel, such as oak.While you can handle the majority of basic oven cleaning, it’s a good idea to engage a qualified chimney sweep at least once or twice a year to ensure that your oven is properly cleaned (more often depending on the frequency of use).Pine, fir, eucalyptus, white birch, and cedar are just a few of the woods that fall under the sappy or oily classification.

If you do decide to utilize certain oily woods for taste, remove the resinous bark first to limit the amount of moisture and sap in the wood.

Moisture levels in firewood are critical

A freshly cut tree, often known as ″green wood,″ is akin to a sponge that has been presoaked in water; it must be allowed to dry out, or ″seasoned,″ before it can be used for its intended purpose.The moisture level of firewood should be in the range of 20 percent.Take a look at your woodwork.

if the cut ends of the firewood have darkened (become grey) and have minor radial fissures, this indicates that the wood is dry and ready to be burned, It is really too dry for use in wood-fired ovens if the moisture level is less than 15%.When placed on a bed of hot coals, too dry wood will convert heat energy into smoke and creosote.Wet or wet wood will burn badly and generate a lot of smoke, so avoid using it.If your wood is still green, it is most likely uncured, and it will burn badly and emit a lot of smoke when it is burned.This will result in the accumulation of soot and creosote, and it will not burn very hot.

In the event that you can’t locate a dependable supplier or if you gather your own wood, we recommend that you invest in a wood moisture gauge.If at all feasible, you should gather or purchase firewood in the early spring or late winter so that it has time to dry out during the summer.A well constructed woodpile is required before wood can be considered to be seasonable.

In general, drying time varies depending on the kind of wood; some hardwoods take a year or two to reach optimum 20 percent moisture levels, while softwoods may be dried in as little as six to eight months.

Cutting and using firewood

If you have enough storage space, attempt to purchase wood in cords rather than individual pieces.An eight-foot-long cord is a stack of wood that is four feet broad, four inches high, and eight feet long (4x4x8′).Consider your options carefully, as many individuals have been taken advantage of by unscrupulous foresters wanting to make a fast cash.

For a concise explanation of what a cord of wood is, please see this page.For a more in-depth description of how to measure a cord and how to stack wood, please see this page.If you plan to chop your own firewood, attempt to do it during the off-season, when the sap is still present in the roots of the trees.It is recommended that wood be allowed to cure for about six to twelve months.When the cut ends have darkened and a sequence of ″checks″ or cracks have emerged across the ends, you will know it is ready.

Split wood dries more quickly than round wood, catches fire more quickly, and burns brighter in the oven than round wood.It is recommended that wood for burning be no greater than 3 inches in diameter and around 12-18 inches in length as a general guideline.It is necessary to chop the kindling into smaller pieces.

Bark, needled pine twigs, and leaves should not be used for kindling since they are too resinous and smoky.If you do decide to leave the bark on the wood because you want more smoke, we recommend that you turn the bark up with the exposed wood underneath it, as this will aid in the ignition of the fire and the better burning of the wood in the oven.Keep your oven from being ″over-fired.″ In the event that flames are shooting out of the oven’s mouth, you are utilizing much too much wood!Additionally, when there is wood burning inside the oven, do not completely close the door.As a result, when you open the oven door, the fire may flare up, resulting in serious harm to you and maybe significant damage to your oven.

If you’re trapped with a load of wet wood, or if your wood has been soaked by rain, there’s a tip that can help you dry it out faster.Every time you have finished cooking in your oven, put the wood for the following day’s cooking inside the oven.The moisture will be baked out of the wood using the heat from the previous fire that has been kept.It is possible to dry your next load of wood the next day, even if you are cooking on low heat overnight.It is quite effective.Make careful to keep the oven door open just a crack to let any fumes and steam to escape from the chamber.

Storing and managing firewood

Construction of your foundation 2 to 3 inches above ground level is recommended to avoid rain from seeping into the firewood stored beneath your pizza oven.While it is possible to keep some wood beneath your oven, the space available is limited, and it may be advisable to reserve it for kindling and your wood supply for the next few firings.If you purchase a Forno Bravo Cucina stand, it will have a wood storage area beneath the hearth of the pizza oven.

Water-resistant coverings for our Primavera and Napolino outdoor pizza ovens are available for purchase in our online store.If you have the space, you should consider constructing a woodshed to store your split wood.A woodshed with a waterproof roof and a raised floor with openings to allow for adequate circulation is an effective structure.It is possible to dry wood in your oven with the door slightly ajar after it has been rained on or otherwise moistened.It should be sufficiently dry for use the following day if you set it in your oven after you have completed cooking with the door slightly ajar after you have finished cooking.

When it comes to brick ovens, another excellent resource is the Forno Bravo community forum, which has over 26,000 members worldwide.If you are searching for a fantastic local wood supply, why not ask someone who has previously done the research in your area?

Top 5 Best Woods to Use in a Pizza Oven

You’ve made the decision to go for it!You’ve made the decision to bypass the first few steps and go straight for the heavy guns of owning a pizza oven — a WOOD FIRED OVEN!Congratulations!

This is arguably the best option for capturing the pure authenticity of old world Italian charm and artisanal bliss, but it is also the one that necessitates the most space, care, effort, time, and resources.If that isn’t enough to put you off, then consider yourself my hero!Let’s get this party started.There is a lot of information available online on how to create a perfect pizza, including the materials for good dough, sources for all the other toppings, oven temperatures, and other factors.It appears that there is a dearth of knowledge regarding which types of wood are ideal and in what condition they should be kept in order to achieve the greatest efficiency and effectiveness.

There are several of those issues that I intend to address in this article.Along with choosing the ideal outdoor wood-fired oven (which we can assist you with!), one of the most difficult decisions is determining the best sort of wood to use for cooking.

It may not be as straightforward as you would anticipate or wish.Let’s have a look at a few of significant issues: The majority of wood-fired ovens are designed in such a manner that you can just slap the pie directly into the chamber where the fire and coals are already blazing.The catch, of course, is making certain that the heat is distributed properly throughout the pizza, but that’s a topic for another day.Because the wood itself is burning in the same chamber as your food, you’ll want to think about what the fire is actually contributing to your pizza before you put it on the grill.

What Wood NOT to Use

While it may be tempting (since it’s simple and inexpensive), please avoid using processed woods wherever possible.Pressure treated, laminated, painted, stained, or glued timbers such as plywood or particle board are examples of what I mean.It is even better not to use it if you believe that any chemicals have gotten within ten feet of it!

All of those chemicals will be absorbed into your pie instantly during the baking process.I suppose that settles it!Furthermore, who wants those toxins hanging about in the air, where we may inhale them as well as ingest them through our pizza crust?YUCK!Okay, so you get that, but here’s a tougher sell: don’t utilize softwoods in your construction!

Why?For starters, it will not burn as hot and will surely not burn as long, resulting in an initial firestorm that will swiftly dissipate into ash and soot within a short period of time.Additionally, it will most likely contain sap (such as pine or cedar), which may result in a soiled soot and creosote buildup.

There aren’t any advantages to utilizing soft wood, except than the fact that you might be able to acquire it for free.Even so, it’s possible that chopping up a few clean pine logs for early kindling may be sufficient.However, unless your pizza oven is specially intended to use wood pellets (which means it is compact and portable), pellets and chips will not supply the heat necessary to bake a pizza in an oven that doesn’t even have a door.Wood chips and pellets are also acceptable for kindling.In addition, I would avoid using charcoal as a primary heat source.

When finishing a pizza, a direct flame is required to melt the toppings and brown/crisp the top crust.Due to the fact that charcoal does not generate a continuous direct flame (and often does not produce any flame at all), you will end up with a less-than-satisfying pizza that will not be done on top and will most certainly not be uniformly cooked.Listed below is our current advice for the finest (and most convenient) source to obtain wood for your oven: Amazon Cooking Wood Logs – Smoak Firewood – USDA Certified Certified Red Oak Kiln Dried Hardwood (about 30 pounds) Another sort of wood that should not be used in your wood burning pizza oven (at least for the time being) is wood that has not been properly dried or cured.Even if the wood is the correct species, it will not function properly if it is not completely dry.Your engine may not even start, and you will almost likely produce a large amount of smoke as a result.Depending on how large and thick your pieces of wood are, it might take several months to a year for them to dry out completely.

1. After two years, the ground will most likely be as dry as it can ever be.
2. Wood is best dried in a kiln specifically designed for drying wood (a more costly choice) or in a shed or garage with sufficient ventilation and a weatherproof roof, walls, and floor (a less expensive alternative).
3. If you acquire your wood in cords, you should be able to use it right away.

Top 5 BEST Woods to Use (in North America – ish!)

Hardwood is the fuel of choice for your wood-fired pizza oven, if you haven’t worked that out before. Many different hardwoods would be suitable, but the reason we have a top 5 is because we considered criteria such as accessibility, affordability, efficiency, and flavor while deciding on our selection.

1. Oak – this is undoubtedly one of the most common species, and it is also one of the more affordable to purchase at a fair price. It also happens to be one of the top candidates for hot burning woods, making it an excellent option.
2. Apple – this one comes in a close second since it burns really hot and has the added benefit of having a fantastic scent and flavor. It would have been number one if it weren’t for the fact that it is somewhat expensive and that it is also more barely available than many other hardwoods.
3. Cherry – this wood is very similar to the apple, thus it comes in at a close third.
4. You may get some right now on Amazon, but you can also obtain it locally, though it may be difficult to locate.
5. Maple is a traditional wood that may be used in a wide variety of applications due to its versatility. It’s also incredibly accessible and readily available throughout the majority of the nation. For example, despite ash is a somewhat softer wood than maple, it is still considered a hardwood and is even more readily accessible (and less expensive) than maple, allowing it to make it into our top five list. For example, for example,

If you can get them, other hardwoods are a fantastic alternative to maple. Almond, hickory, pear, pecan, peach, plum, walnut, mesquite, beech, and birch are just a few of the wonderful woods available.

Pizza Oven Firewood

When selecting a sort of firewood for your pizza oven, is there anything else that you should take into consideration?Well, I’m delighted you inquired because there is an answer!(Surprise, surprise!There’s more!Here are some odd ideas on firewood that you might want to keep in mind while you’re out searching for wood: I’ve heard that there is such a thing as wood that is TOO dry (though I haven’t personally experienced it), and I’ve heard that there is such a thing as wood that is TOO wet.

• You read it correctly: you read that correctly!
• According to reports, it can emit smoke and soot in the same manner as wood that has become excessively moist.
• I may come back to this subject in the future, but for the time being, it’s buried deep in the recesses of my mind, waiting to be unpacked.
• We talked a little about wood that is too moist and hasn’t dried out yet, but how can you tell if something is too wet to work with?
• If you follow a few easy guidelines, we’ll be able to tell when the wood is sufficiently dry.
• First and first, if you purchase your wood, you will most likely receive wood that is somewhat dry and ready to burn.

If you acquire your wood from a friend or from a location where the wood is still fresh, attempt to cut it during the winter or during the non-growing season (if you have the option), because the majority of the sap and moisture is concentrated in the roots rather than the wood.then divide or chop it into pieces approximately 16 inches long and 2-3 inches in diameter using your best judgment.It is acceptable for your kindling to be a little smaller.It will be the proper size for burning, and it will dry much more quickly than bigger chunks of wood.

When you conclude a baking session, it’s a good idea to put enough wood in the oven to last for another session once the heat has subsided a little.This will allow the wood to cure and prepare it for the next session.When it comes to your oven, if it has a door, I’d recommend leaving it at least partially open to lessen the risk of a flare-up fire in the drying wood and allow any smoke or gasses to escape.If you’re the technologically savvy sort, here’s a solid rule of thumb to help you fine-tune your burn: Make your wood for a single session 60 percent air dried, with the remaining wood (40 percent) being primarily dried in the oven itself after a baking session to ensure a successful session.Final point of advice: If you’re looking for wood, consider visiting places like firewood retailers, manufacturers that process wood (such as gun stock factories), local Parks and Recreation government authorities, tree cutting companies, or friends or neighbors who are currently cutting or pruning trees.If you’re lucky (as I was this week), you might come across a local, municipal town maintenance crew or hydro line crew cutting down a large tree by the side of the road.

1. When you take the wood, they typically don’t mind at all, and in fact, it would be beneficial to them if you did.
2. Just make sure to ask in a respectful manner first!
3. If nothing else works, we can point you in the direction of a fantastic premium Oak bundle source who will delivery directly to your home!
4. Yes, I’m referring about a web-based service choice.
5. Furthermore, if you don’t eat pizza every day, it may be the most convenient and high-quality alternative for you in terms of convenience and quality.

I Have the Wood, Now What?

Thank goodness for those of you who possess pizza ovens that have their own wood storage compartment.Because most ovens do not have this feature, most of us are forced to rely on alternative methods of storing wood.My experience with wood storage for my fireplace spans many years, so if you’re new to wood storage, here are a few fundamental guidelines to get you started: A pile of wood that has been neglected for a long time.I did not utilize a wood rack or an appropriate cover for my project.I’ll leave it to the photograph to speak for itself!

• If you’re lucky, you’ll be able to just stack a few boxes of wood in a corner of your garage (since, after all, there’s plenty of additional space for that, right?).
• The vast majority of us will be forced to make do with piling our wood along the perimeter of our homes!
• The best wood you’ll want to use, on the other hand, will be solid and dry, which will make for excellent pizza oven wood for direct flame and even better for heat-generating coal after the fire has died down.
• Keeping the wood dry in a damp climate might be a difficult task for those of us who don’t have enough space inside our homes for storage or don’t have a shed in our backyards.
• One of those folks happens to be myself, and I’ve had a lot of experience with storing wood over the years.
• However, here’s a snapshot of one of my CURRENT storage arrangements!!

To be honest, I’m ashamed of myself for attempting this awful wood storage project.When it comes to storing wood, I’ve fallen into the same trap as the majority of people.Aside from not using an organizer rack, I have also not employed a weather protecting cover that has been correctly created.Consequently, my wood stacks are beginning to bend and wood is falling to the ground, and my old tarp is ripping and decaying at the same time.

To avoid this, I strongly advise you to get a wood rack to arrange your wood, as well as a weather proof cover to make your life a little simpler.Many alternatives are available on the internet, and you may search and adjust them to your liking, but I particularly prefer the Woodhaven 4 foot rack (which is a decent all-around size for normal wood stockpiles) since it comes with a cover.Because the cover does not stretch all the way to the bottom of the rack, natural drying will be possible even if the wood becomes damp.If you live in a severe area, you may also get a cover like this one to boost your protection.

Is That It?

The Kindling Cracker is a fantastic tool for creating kindling in a safe, quick, and simple manner!I’m delighted you inquired about it!In the event that you are the type of person who likes things to be ″just so,″ we have a few additional suggestions that will help you avoid any unpleasant shocks along the way.In the event that you acquire wood online, the likelihood that you will require a hatchet or ax to shape and prepare your wood for burning is lower.However, because I obtain wood from a variety of sources, I have three axes scattered over the land (safely hidden for the most part for obvious reasons).

• Spending a bunch on fancy-looking devices that appear like they came straight out of an old Western film is one option; sticking with a simple instrument that will do the job just as well is another.
• This ax is one of the least expensive solutions available on the internet, but I think it’s a good fit for our needs.
• Consider exploring the other possibilities, which include camping and survival hatchets as well as mauls that are particularly built for splitting wood.

So Cool!

This is the excellent tool for those of you who appreciate the notion of simple to split pizza oven kindling but don’t want to deal with an ax.Known as the Kindling Cracker, it allows you to securely and significantly more simply break your small log chunks into kindling using only a strong hammer than you could previously.It’s possible that you’ll need one of these carriers unless you’re having your precisely cut wood delivered directly to your front door (as you