We wanted to share what are top five favorite cooking woods to use in your Chicago Brick Oven. We can’t stress enough how important good hard wood is to the success of cooking in your Chicago Brick Oven residential wood fired pizza oven. I personally like red oak the best because of how hot the wood gets and the slow long burn factor.
| Apple and Cherry: | Very mild with subtle fruity flavor, slightly sweet fruity smoke. Good with poultry and pork. |
| Alder: | Very delicate with a hint of sweetness. Good with fish , pork, poultry and light -meat game birds. |
| Hickory: | Sweet to stronger heavy bacon-like flavor. |
| Pecan: | Sweet and mild with a flavor similar to Hickory only a little milder. |
| Oak: | Most versatile of the hardwoods blending well with most meats. A mild smoke with no aftertaste. Adds a distinctive flavor to beef and poultry. |
If you want to lean more about owning a Chicago Brick Oven, call the expert’s at The Outdoor Pizza Oven Company. 800-256-5534
