What species of wood do we burn in our Wood Fired Oven?

Oak, Hickory, and Poplar are the ideal choices of wood for a wood-fired oven. Oak is particularly valued for its high density and long burn time, providing consistent heat, which is essential for achieving the perfect cooking temperature. Hickory is known for its strong flavor, which can enhance the taste of various dishes when cooked in the oven. It also burns hot and gives a great amount of heat. Poplar, while not as dense as oak and hickory, can still be used effectively as it burns cleanly and produces a good amount of heat, making it suitable for certain cooking applications.

In contrast, the other wood options mentioned may not provide the same quality of heat or flavor enhancement in a wood-fired oven context. For example, while pine is readily available and commonly used for other types of burning, it produces more creosote and can cause more popping, which is not ideal for cooking.