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If you have a wood-fired pizza oven, you may be a little uncertain about some aspects of it. Obviously, your pizza oven uses wood to cook, but some woods are better than others for creating the right cooking environment. Here’s what you need to know about wood for pizza ovens.

What NOT to Burn

We’ll get into what some of the best woods are, but it’s best that we cover what you should not burn in your pizza oven. Never burn wood like plywood or any other wood that has been treated with chemicals or glue. This can create toxic fumes that can get into your food. If you’re not sure, just don’t use it.

In addition, you should avoid resinous woods like pine, which can contribute to creosote buildup in the chimney—a fire hazard. Have your chimney swept at least once a year.

Best Wood for Burning

As you can see, not every wood is appropriate for burning. Hardwoods are the best choice for burning, partially because they are denser and burn for longer, but they also burn at a hotter temperature. Woods like oak, maple, and birch are all very good options for your oven. Many people also take advantage of fruitwood. This includes wood like apple, cherry, and hickory. They have a particular aroma, which naturally gets into what you’re cooking.

Wood Oven

Curing Wood

Wood should be split and placed someplace away from the house where it can cure. The object is to get some of the moisture out, which will allow the wood to burn well without excessive smoking. Make sure this wood is covered with a tarp and kept elevated off the ground. Wood should be cured (also known as seasoned) for six months to a year.

Contact the experts at Hi-Tech Appliance and visit our Louisville, Colorado showroom. You can check out our selection of wood-fired pizza ovens and discuss options for service and installation.

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