woodfired

Woodfired refers to cooking or heating that uses wood as the primary fuel source. In culinary contexts, wood-fired ovens and grills burn hardwoods to produce radiant heat and smoke, contributing distinct flavors and textures. The term is often used for artisanal pizza, bread, and roasted dishes, as well as for traditional ovens in bakeries and pizzerias.

Historically, wood-fired methods were the standard means of cooking before coal and gas. They continue in professional kitchens and homes that use dedicated wood-burning ovens or stoves, prized for high heat retention and the ability to cook quickly with a thick thermal mass.

Mechanics: a fire chamber heats a cooking surface such as a brick deck or stone floor. Once the target temperature is reached, the fire may be fed intermittently or allowed to burn down; the surrounding bricks and stone store heat, enabling radiant cooking. Food is exposed to radiant heat from the deck and walls, as well as some convection when doors are opened for turning or repositioning.

Fuel and flavor: hardwoods like oak, maple, hickory, and fruitwoods burn longer and cleaner than softwoods, producing steady heat and a balanced smoke profile. Fuel choice affects flavor, aroma, and cooking dynamics.

Applications and temperature: wood-fired pizza ovens often reach very high temperatures, enabling rapid cooking; bread and roasted items benefit from a hot, evenly heated surface, with lower temperatures used for longer bake times.

Safety and environment: wood burning emits particulates and creosote; proper ventilation, chimney maintenance, and compliance with local regulations are important.