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Wood Oven

  • 06-07-2015 1:29pm
    #1
    Sebatron3
    Registered Users, Registered Users 2 Posts: 40 ✭


    Does anyone know what the best wood is for a wood oven, with regards to longevity of burning and also flavour?


Comments

  • #2
    Dr_Teeth
    Registered Users, Registered Users 2 Posts: 2,010 ✭✭✭Dr_Teeth


    If you're hot smoking your food, you'd want hard wood or fruit wood. Oak would be a great option as it wouldn't give too strong a flavour. Make sure it doesn't have too much moisture - kiln dried would be best.


  • #3
    Dial Hard
    Registered Users, Registered Users 2 Posts: 14,238 ✭✭✭✭Dial Hard


    Dr_Teeth wrote: »
    If you're hot smoking your food, you'd want hard wood or fruit wood.

    I think he means for a wood-burning pizza oven, but the same advice applies, tbh.

    OP, my ex and I were planning a brick pizza oven for the back garden the year we split and I found this site an absolute treasure-trove of information - www.fornobravo.com

    There's a whole section on what woods to use here - http://www.fornobravo.com/pizza-oven-management/choosing_wood.html


  • #4
    Sebatron3
    Registered Users, Registered Users 2 Posts: 40 ✭Sebatron3


    Thanks for that, lots of useful info on the site. It has inspired me to definitely build my own after having seen the prices they charge for one of their pizza ovens. Plus, the handmade ones look better. With regards to fuel, there's a wood oven pizza place round the corner from where I live, I'll ask them where they get their wood... over a slice of wood fired pizza and a craft beer of course!


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