The Fuel for a Genuine Wood-Fired Experience

Tending Your Fire

Building a fire capable of producing 1,000ºF heat is not as intimidating as it may sound. In fact, you’ll quickly realize it’s one of the best parts of the entire cooking experience. It begins with selecting the right wood.

An authentic wood-burning oven means an in-chamber fire. Only in-chamber fire produces the high heat and wood flavors that make everything taste better. To be clear, any appliance with a firebox underneath the cooking surface is not an oven. It's a grill.

Selecting the Right Wood

The right wood can enhance the flavor profile of a wide range of foods. When choosing, be mindful that hard, dry, aged wood burns hotter and cooks faster. The best-burning hardwoods are arbor, ash, beech, maple and oak. Experiment to find your preferred methods and wood. 

Genuine Wood-fired Experience

With our patented FlameRoll™ technology, it's simple to build a fire capable of creating up to 1,000ºF heat. To begin, put a spark to tinder and kindling set directly on the stone hearth. Slowly build your fire using charcoal, cooking wood or a combination of both. Allow the heat to bake into the stone for 35 minutest to an hour. Then move the fire to the back or side of the oven, creating room for your food.

Using Flavored Wood

Imagine the aroma and mouthwatering taste of apple wood turkey, orange wood duck or maple wood steak. With an in-chamber fire and your own creativity, there's no limit to the flavors you can produce. Infuse your favorite recipes with the rich smokiness of these flavored cooking woods: 

• Alder
• Apple
• Apricot
• Cherry
• Grape
• Hickory
• Lemon
• Maple
• Mesquite

Which Kind of Wood to Use

Hard, dry, aged wood burns hotter and cooks faster. The best burning hardwoods are arbor, ash, beech, bower, maple and oak.

Soft woods, such as linden or poplar, create about 50% less heat than oak. Energy that comes from combustion doesn’t depend on the type of wood, but on its degree of dryness.

The ideal stacking period for wood is six months in the open and two years (up to three years for oak) in a dry, protected spot. The wood can also be dried in the oven after you make sure there are no coals or embers left, so the wood will not ignite.

IMPORTANT NOTE: Resinous, treated and waste woods should not be used as they can be dangerous to your health.