Fire and Flavour

What Moisture Content Means for Pizza Oven Logs
If you've been looking at pizza oven logs, you've probably seen moisture content mentioned — often as a percentage, and often with the claim "less than 20%." But what does that actually mean, and why does it matter? What is moisture content? Moisture content refers to the amount of water contained within a piece of wood, expressed as a percentage of the wood's total weight. Freshly cut (green) wood can contain 50–60% moisture. As wood dries — either through seasoning or kiln-drying — that percentage drops. The lower the moisture... Read more...
Kiln-Dried vs Seasoned Logs — What's the Difference and Why It Matters
When you're buying wood for a pizza oven, you'll come across two terms: kiln-dried and seasoned. Both refer to wood that has been dried to reduce moisture content — but the process, consistency, and results are very different. What is seasoned wood? Seasoned wood is timber that has been cut and left to dry naturally over time, typically outdoors or in an open barn. The idea is that over 12–24 months, moisture evaporates from the wood until it reaches a level suitable for burning. The problem is that seasoning is... Read more...
Best Wood for a Pizza Oven UK
If you own a wood-fired pizza oven, the wood you choose matters as much as the dough. The wrong wood means struggling to hit temperature, uneven cooking, excessive smoke, and a bitter taste on your pizza. The right wood means a clean, fierce burn that gets your stone up to 400°C and keeps it there. Here's what you need to know. Hardwood only — always Softwoods like pine, spruce, and fir are not suitable for pizza ovens. They burn too quickly, produce excessive smoke, and release resins that can taint... Read more...
Birch vs Oak: Which Wood is Best for Your Pizza Oven?
Birch vs Oak: Which Wood is Best for Your Pizza Oven?
Birch or oak for your pizza oven? We break down the differences, when to use each wood and why the best sessions often use both — plus why log size... Read more...