Elevate your wood-fired cooking with the right fuel.
When it comes to cooking with a wood-fired oven, firewood is more than just fuel: It´s a key ingredient. The type of wood you choose affects everything from the flavor of your dishes to heat intensity, burn time, and oven cleanliness. Whether you’re a home cook or a professional chef, understanding which wood to use will elevate your cooking experience.
At Firewood Oven, we´ve helped hundreds of customers across Puerto Rico achieve consistent, flavorful results with their ovens. In this guide, we go beyond the basics to help you select the best firewood for your culinary goals and introduce you to premium alternatives like briquettes for efficient performance.
Hardwood vs. Softwood: Know the Difference
Hardwoods (oak, hickory, fruitwoods) are denser and burn hotter and longer than softwoods. This makes them ideal for pizza ovens, especially when consistent high heat is required.
Softwoods (pine, fir, spruce) ignite quickly but burn faster and cooler. They produce more smoke and leave behind more ash and creosote, which can affect food flavor and oven hygiene.
Verdict: For serious cooking, hardwoods are the clear winner.
Best Firewood for Wood-Fired Ovens
Here are the top types of wood recommended for superior heat and authentic flavor:
Oak (Red or White)
- Burn time: Long
- Flavor: Mild, slightly sweet
- Heat: High
- Best for: Pizzas, meats, breads
Oak is one of the most reliable choices—it’s dense, burns cleanly, and delivers consistent heat.
Hickory
- Burn time: Long
- Flavor: Bold and smoky
- Heat: High
- Best for: Roasting meats, smoking
Hickory gives food a rich, BBQ-style flavor. It’s excellent for robust dishes that benefit from deeper smokiness.
Fruitwoods (Apple, Cherry, Peach)
- Burn time: Medium
- Flavor: Sweet, fragrant
- Heat: Moderate to high
- Best for: Poultry, fish, vegetables, dessert pizzas
Fruitwoods are a favorite for lighter dishes that need a hint of smoke without overpowering the natural flavors.
Woods to Avoid in a Wood-Fired Oven
Some woods are unsafe or unsuitable for cooking due to their resin content, moisture level, or chemical treatment. Avoid the following:
- Pine, cedar, fir (softwoods) – High resin, excessive smoke
- Treated or painted wood – Can release toxic fumes
- Green/unseasoned wood – High moisture leads to poor combustion and soot buildup
Why Briquettes Are a Smart Option
At Firewood Oven, we offer premium briquettes made from compressed hardwood sawdust. These are an excellent alternative or supplement to traditional firewood.
Benefits of briquettes:
- Consistent shape and size
- Longer, even burn
- Low moisture and low ash
- Easier to store and transport
Ideal for commercial kitchens or home chefs looking for convenience without sacrificing heat or flavor.
Ready to Fire It Up?
Choosing the right firewood is essential to getting the most out of your wood-fired oven. Whether you go with classic oak logs or our clean-burning briquettes, your cooking will benefit from cleaner flames, better heat retention, and unbeatable flavor.
Explore our collection of premium ovens and accessories at FirewoodOven.com, or contact us to learn more about the best fuel solutions for your needs.
Happy cooking, and may your fire always burn bright.
