Using flavored wood.

Just imagine the aroma and mouth-watering taste of Apple Wood Turkey, Orange Wood Duck or Maple Wood Steak!

To maximize your cooking experience, there’s nothing better than using a fine cooking wood — alder, apple, apricot, cherry, grape, hickory, lemon, maple, mesquite, nectarine, orange, peach, pear, pecan, plum, white oak.

 

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. The energy that comes from combustion doesn’t depend on the type of wood you use, 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.

 

Which wood not to use.

Resinous and treated woods are not recommended and can be dangerous to your health. Waste wood should also not be used because your wood burning oven is a cooking instrument.