Cooking Wood

Hardwood is preferred for open wood fire slow cooking, pizza ovens, roasting, baking, smoking food and grilling. Hardwood burns hotter, provides a longer burn time and produces clean, hot coals compared to softwood which burn quickly and produces bitter smoke.
Hardwood coals maintain the heat essential for braising and making stews in a Dutch oven
Different hardwood species such as hickory, oak and fruitwoods like apple, pecan and cherry offer a variety of aromatic profiles enabling meat, poultry, seafood and vegetables to be smoked, enhancing their flavour and imparting a unique taste.
Experiment by trying different wood types to discover your favourite flavour combination.
Sustainably sourced wood to minimize the impact on the environment.
Heat treated to provide a low moisture content firewood free of insects.