Choosing the right firewood is key to getting the best performance from your wood-fired oven. Some woods offer consistent heat, while others enhance your dishes with smoky flavors. In this guide, we’ll explore the best firewood options for efficient and delicious cooking.
Why is choosing the right firewood for your oven important?
The type of firewood you use directly impacts the flavor, heat consistency, and cooking time of your meals. Some woods, like hardwoods, create longer-lasting embers and intense heat, perfect for baking pizzas or breads that require high temperatures. In contrast, softer woods may burn faster and need more frequent refueling.
Recommended types of firewood for wood-fired ovens
Hardwood: Oak, Olive tree, and more
Hardwoods like oak, olive tree, and beech are ideal choices for wood-fired ovens due to their density. These woods provide strong, long-lasting heat, making them perfect for extended cooking sessions. They also deliver a subtle smoky flavor that complements your dishes.
Softwood: Pine, spruce, and more
Although softwoods like pine and spruce burn faster and produce less heat, they can be useful for quick fires or to start the oven. However, softwoods tend to release more resin, which can create heavy smoke that’s not ideal for some cooking situations.
Tips for selecting the best firewood for cooking
- Use dry wood: Wet or green wood produces more smoke and less heat. Ensure your firewood is well-seasoned before use.
- Choose hardwood for long cook times: For pizzas, breads, or meats that require consistent high heat, dense woods like oak are your best bet.
- Avoid resinous woods: Softwoods such as pine may impart unwanted flavors and create more soot in your oven.
