Kiln Dried Cherry Firewood for Wood Fire Pizza Ovens

Whether you enjoy gourmet cooking, a campfire cookout, the aesthetic of a solo stove on your deck, or a hot fire in your fireplace - camping or glamping, our firewood is the best choice. It is 100% natural and perfect for cooking the food you will eat and entertain with.

All of our wood is kiln-dried for a minimum of 72 hours, exceeding heat treat standards for firewood. This means your wood is dry, clean, and free of mold and bugs - ideal for cooking! It can safely cross state lines without the risk of carrying invasive insects that are detrimental to our ecosystems, making it perfect for storing in your home, camper, or cottage.

Our firewood is sourced from Northwest Pennsylvania via state foresters. This practice protects the forests and ensures a level of stewardship focused on long-term forest and wildlife health. Additionally, our firewood is dried using renewable energy. Our biomass-fueled kilns have a very small carbon footprint compared to gas-fueled kilns, which are the industry standard. We are located in sawmill country, which produces an abundance of waste wood or cast-offs from lumber. We recycle these materials into fuel, which in turn heats our wood-drying kilns. We don't believe in wasting wood!

Most people don't think about vegetables when they hear "wood-fired," but the reality is - wood-fired veggies are THE BEST! Our food of choice, "Peetzee," is the inspiration for everything we do. We would like to redefine the term "loaded potatoes" with our own version: mini potatoes cooked in garlic, onions, and green peppers with the fat/oil of your choice - bacon fat being the way to go. Don't have a farmer? Find one and buy from them. Then cook all your steaks like this. And of course, pair it with PIZZA!

Oak is the all-around go-to for cooking wood. It is reliable, easy to use, and has a neutral scent. It burns hot and has a great balance of flame and coals, maintaining its heat longer than other hardwoods. Our oak tiny splits are easy to get started and reach temperature quickly. With our experience cooking in an Ooni Karu 16, it takes oak tiny split firewood only 20 minutes to bring the stone temperature from 0°F to 750°F. Oak has a high heat value, meaning its coals will retain their heat longer than other types of wood, easily reaching over 1000°F.

Choose cherry to level up your entertaining. It is an aromatic, clean-burning wood with a charming snap and crackle, delivering a lovely char on all the right edges and a red hue when used for cooking meat. It's a great choice when a slower cook time is desired, like for a ribeye steak, balancing a seared exterior with the desired doneness on the inside. Our drying process ensures our firewood can attain high temperatures in a short amount of time, with cherry easily reaching 800°F. Cherry is also great to blend with other hardwoods when you desire a lower cooking temperature while still maintaining the qualities of oak or hickory.

The classic go-to for smoking meats is hickory, delivering rich and bold flavor. Hickory is an energy-dense hardwood more than capable of delivering the heat and sustaining it with a solid bed of coals that lasts. Hickory has a great smell and flavor when used properly, and we recommend using it after some experience with oak or cherry. Hickory easily reaches over 1000°F, allowing a 1-inch thick New York strip steak to cook to medium in just 3 minutes, and a 12-inch pizza to cook in 2 minutes. Longer cook times with lower temperatures can be achieved through wood species selection and good fuel management.

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