Wood with High Oil and Sap ContentWhen it comes to firing up your pizza oven, you’ll want to pay close attention to the type of wood you’re using. Certain woods should be avoided, particularly those that have high oil and sap content. These woods can create a lot of smoke and soot, which can quickly clog up your chimney and oven flues or cause a buildup of creosote. Red pine is a prime example of the type of wood to avoid.
The Danger of Soot BuildupSoot buildup in your pizza oven is a serious issue that can lead to poor performance and even fire hazards. Not only can it cause a decreased efficiency of the oven, but it can also increase the amount of smoke produced within the chamber, making it unpleasant and uncomfortable to operate. Saturating your oven with soot can be avoided by refraining from burning wood with high oil and sap content. If you must, burn off the creosote buildup by using a hotter fire, made with cleaner-burning wood like oak.
Best Woods for Pizza OvensNow that we’ve discussed the types of wood to avoid, let’s dive into the woods that are safe to use for your pizza oven. Use these woods for reliable and consistent performance and flavor: