--- title: "Burning the right wood in a pizza oven: dry hardwood, under 20 percent" description: "How to tell seasoned wood by color, weight and sound, the hardwoods the makers name, what never goes on the fire, where to stack it, and how wet wood shows up…" url: "https://pizzaovenrepair.center/guides/burning-the-right-wood/" date_modified: "2026-09-26" --- Gas, fire, smoke and food # Burning the right wood in a pizza oven: dry hardwood, under 20 percent The best wood for a pizza oven is split hardwood such as oak, maple, ash, hickory or fruitwood, seasoned or kiln-dried to under 20 percent moisture. Never burn pine, fir or cedar, painted, treated or glued wood, driftwood, trash or liquid starters. Store it off the ground with only the top covered, and let small dry kindling start the fire. By [PizzaOvenRepair.center technical team](https://pizzaovenrepair.center/authors/technical-team/) Published September 26, 2026 ## At a glance. The fuel decides more about a wood-fired bake than the dough recipe does. Split hardwood that has dried long enough lights quickly, climbs to baking heat without a fog of smoke and leaves little behind in the flue; wet, resinous or treated wood does the opposite and makes the chimney the next thing on the repair list. Read the whole guide ### Moisture target Under 20 percent EPA Burn Wise and Coyote both give the same limit. ### Seasoning time About 12 months for hardwood EPA lists 6 months for soft wood and 12 for hard; Chicago Brick Oven asks for two years. ### Woods the makers name Oak, maple, ash, hickory, alder, apple, pecan, mesquite Coyote's list; oak is the most widely available. ### Never Pine, treated or painted wood, lighter fluid Alfa calls treated wood, pine, resin and scraps strictly prohibited. In this guide 1. What properly dried wood looks, weighs and sounds like 2. The best wood for a pizza oven, by the makers' own lists 3. What never goes into the fire 4. Storing firewood so it stays dry 5. How the wrong wood shows up at the oven 6. Step by step 7. Questions ## What properly dried wood looks, weighs and sounds like EPA's Burn Wise program gives three tests anyone can make at the woodpile: seasoned wood is darker than fresh-cut wood, weighs less, and sounds hollow when two pieces are knocked together. Its target is a moisture content under 20 percent, checked with a wood moisture meter before the wood goes into the fire. Coyote uses the same figure in its Duomo manual and asks for kiln-dried logs under 20 percent water content. Time does the drying. EPA's storage page suggests at least 6 months for soft wood and 12 months for hardwood, split before stacking so more of each piece is exposed to air. Chicago Brick Oven sets a stricter bar for its domes, asking for hard woods dried at least two years, and adds a simple warning sign: if you see moisture coming out of the logs on the fire, the wood is not dry. ### Hissing, popping and steam at the log ends Alfa warns that wet or damp wood is hard to start, can pop as the water inside expands, and produces a lot of smoke and ash with less heat. A log that sizzles and bubbles at the cut end is boiling off water, and every bit of heat spent on that water is heat the floor of the pizza oven never receives. Source: [EPA Burn Wise — Best wood-burning practices](https://www.epa.gov/burnwise/best-wood-burning-practices) — Seasoned wood is darker, lighter and sounds hollow; burn wood under 20 percent moisture, tested with a meter; store off the ground with only the top covered; the list of materials not to burn; regular smoke signals a problem; [EPA Burn Wise — Firewood storage](https://www.epa.gov/burnwise/storage) — Split before stacking; keep wood off the ground under a sloped roof with overhang; season at least 6 months for soft wood and 12 months for hard wood; [Coyote — Duomo Wood Fired Pizza Oven Owner's Manual](https://coyoteoutdoor.cdn.prismic.io/coyoteoutdoor/aBI1GfIqRLdaBwbi_Coyote_Wood-Fired_Pizza_Oven_Owners_Manual_2.pdf) — Use dried hardwood such as alder, apple, ash, hickory, maple, mesquite, pecan or oak, kiln-dried under 20 percent water; no pine, fir, cedar, painted wood or plywood, which coat the flue with creosote; 3 to 5 inch pieces; place the oven where smoke will not reach homes; [Chicago Brick Oven — CBO-500/750/1000 User Manual](https://cdn.shopify.com/s/files/1/2643/6080/files/CBO_500-750-1000_User_Manual_120225_English_V1_-_Digital.pdf?v=1787951517) — Use hard woods dried at least two years; moisture seen coming from logs means the wood is not dry; burn only solid dried wood, not scrap, compressed logs or coal; keep 7 inches between the bottom insulation boards and stored wood ## The best wood for a pizza oven, by the makers' own lists Coyote names alder, apple, ash, hickory, maple, mesquite, pecan and oak for its wood-fired dome, with oak as the most popular and easiest to find. Chicago Brick Oven asks for clean, dry hardwood suited to cooking, seasoned or kiln-dried, and to keep it under cover after delivery. The makers do not rank flavors; the rule they agree on is dense, clean, dry hardwood, split to a size that fits the oven's mouth. Size matters as much as species. Coyote suggests medium pieces about 3 to 5 inches across once the fire is established, because larger logs take longer to catch and can heat the oven unevenly. EPA suggests softer, less dense woods such as maple or basswood as starter pieces, with the denser hardwood added once the fire is burning well. *What the pizza oven makers say about common firewood* | Wood | Makers' view | Why | | --- | --- | --- | | Oak, maple, ash, hickory | Named by Coyote for cooking fires | Dense, clean-burning hardwoods | | Apple, alder, pecan, mesquite | Named by Coyote | Hardwoods used for their flavor | | Pine, fir, cedar | Ruled out by Coyote and Alfa | High sap and resin, heavy soot and creosote | | Plywood, painted or stained boards | Ruled out by Coyote, Alfa and EPA | Glues and coatings release harmful fumes | | Compressed logs, coal, scrap | Ruled out by Chicago Brick Oven | Not the solid, dried wood the dome is built for | Source: [EPA Burn Wise — Tips for a better burn](https://www.epa.gov/burnwise/tips-better-burn) — Use softer or less dense hardwoods to start the fire; look at the chimney, visible smoke usually means the fire needs more air; bring kindling in the night before; [Coyote — Duomo Wood Fired Pizza Oven Owner's Manual](https://coyoteoutdoor.cdn.prismic.io/coyoteoutdoor/aBI1GfIqRLdaBwbi_Coyote_Wood-Fired_Pizza_Oven_Owners_Manual_2.pdf) — Use dried hardwood such as alder, apple, ash, hickory, maple, mesquite, pecan or oak, kiln-dried under 20 percent water; no pine, fir, cedar, painted wood or plywood, which coat the flue with creosote; 3 to 5 inch pieces; place the oven where smoke will not reach homes; [Chicago Brick Oven — CBO-500/750/1000 User Manual](https://cdn.shopify.com/s/files/1/2643/6080/files/CBO_500-750-1000_User_Manual_120225_English_V1_-_Digital.pdf?v=1787951517) — Use hard woods dried at least two years; moisture seen coming from logs means the wood is not dry; burn only solid dried wood, not scrap, compressed logs or coal; keep 7 inches between the bottom insulation boards and stored wood; [Chicago Brick Oven — Frequently asked questions](https://chicagobrickoven.com/pages/faq) — Use clean, dry hardwood, seasoned or kiln-dried, stored under cover; avoid treated, painted or resinous wood; a damp oven may need recuring Close on a neat stack of split, seasoned hardwood beside a pizza oven. ## What never goes into the fire EPA's list of materials that release toxic or harmful chemicals when burned, and can damage the appliance, applies to a pizza oven as it does to any wood burner. Food cooks inches from that smoke, which is one more reason to keep the fire clean. Marra Forni, writing for restaurant ovens, says to burn only seasoned or dried, untreated solid wood and never liquids, charcoal or garbage. - Household trash, cardboard, plastics, foam and printed wrappers - Coated, painted or pressure-treated wood - Ocean driftwood, plywood, particle board or anything with glue - Wet, rotted, diseased or moldy wood - Gasoline, kerosene, lighter fluid or charcoal starter ### Charcoal depends on the maker The manuals do not agree on charcoal, so read yours. Alfa allows high-quality natural lump wood charcoal in its home ovens but not briquettes, Chicago Brick Oven rules out coal, and Marra Forni rules out charcoal in its commercial domes. Whichever fuel the manual allows, the starter is the same: paper, dry kindling or an all-natural fire starter, never a liquid. Source: [EPA Burn Wise — Best wood-burning practices](https://www.epa.gov/burnwise/best-wood-burning-practices) — Seasoned wood is darker, lighter and sounds hollow; burn wood under 20 percent moisture, tested with a meter; store off the ground with only the top covered; the list of materials not to burn; regular smoke signals a problem; [Marra Forni — Static oven manual (Rev. 5-2026)](https://marraforni.com/wp/wp-content/uploads/2026/05/Static-Manual-Marra-Forni-Rev-5-2026.pdf) — Burn only seasoned or dried, untreated solid wood, never liquids, charcoal or garbage; firewood near the oven kept in a tightly sealed metal container per NFPA 96 ## Storing firewood so it stays dry EPA's advice is to store wood outdoors, off the ground, with only the top covered, because covering the sides traps moisture. A roof with a good overhang and a sloped top keeps rain off, and a raised base keeps out ground moisture and pests. Chicago Brick Oven adds that wood kept dry after delivery heats the oven more consistently, and that a dome left damp may need recuring before it goes back to high heat. Commercial kitchens have tighter rules. Marra Forni says firewood kept near its ovens must sit in a tightly sealed metal container, well away from the oven and any source of heat, and points to NFPA 96 for wood storage procedures. - Split the wood before it goes on the stack - Raise the stack on a base, clear of the soil - Roof the top with an overhang and a slope; leave the sides open - Give hardwood a full year to season, soft wood about six months - Keep the pile away from the pizza oven's mouth and any hot ash ### Wood stacked under the oven The space under a built dome looks made for a woodpile, and it can be, within limits. Chicago Brick Oven requires 7 inches between the bottom insulation boards of the oven and any wood stored beneath, and suggests a noncombustible barrier or marker so the pile never creeps closer. Coals and ash never go there; Alfa says to keep hot coals and ashes off the ground, the patio, the deck and away from plants. Source: [EPA Burn Wise — Best wood-burning practices](https://www.epa.gov/burnwise/best-wood-burning-practices) — Seasoned wood is darker, lighter and sounds hollow; burn wood under 20 percent moisture, tested with a meter; store off the ground with only the top covered; the list of materials not to burn; regular smoke signals a problem; [EPA Burn Wise — Firewood storage](https://www.epa.gov/burnwise/storage) — Split before stacking; keep wood off the ground under a sloped roof with overhang; season at least 6 months for soft wood and 12 months for hard wood; [Chicago Brick Oven — Frequently asked questions](https://chicagobrickoven.com/pages/faq) — Use clean, dry hardwood, seasoned or kiln-dried, stored under cover; avoid treated, painted or resinous wood; a damp oven may need recuring; [Marra Forni — Static oven manual (Rev. 5-2026)](https://marraforni.com/wp/wp-content/uploads/2026/05/Static-Manual-Marra-Forni-Rev-5-2026.pdf) — Burn only seasoned or dried, untreated solid wood, never liquids, charcoal or garbage; firewood near the oven kept in a tightly sealed metal container per NFPA 96 ## How the wrong wood shows up at the oven The pattern is familiar: the fire takes a long time to get going, the dome stays gray instead of burning clear, smoke rolls out of the mouth and leaves black streaks up the front, and the floor struggles to reach baking heat. EPA says a properly used wood burner should make very little smoke, and that smoke you regularly see or smell is a sign of a problem. It also suggests stepping outside to look at the chimney: visible smoke usually means the fire needs more air. Coyote traces the longer-term cost: soft woods with high sap or oil content leave excess soot on the oven and coat the chimney flue with creosote. That coating is fuel for a flue fire, so a winter of damp wood is a reason to have the chimney looked at before spring. ### Smoke and the neighbors EPA's page on backyard fires reminds owners that wood smoke carries fine particles, that children, older adults and people with heart or lung disease are more sensitive to them, and that fires should not be lit on air quality alert days. Coyote asks that the oven be placed where smoke will not drift into your home or the homes next door. Source: [EPA Burn Wise — Best wood-burning practices](https://www.epa.gov/burnwise/best-wood-burning-practices) — Seasoned wood is darker, lighter and sounds hollow; burn wood under 20 percent moisture, tested with a meter; store off the ground with only the top covered; the list of materials not to burn; regular smoke signals a problem; [EPA Burn Wise — Tips for a better burn](https://www.epa.gov/burnwise/tips-better-burn) — Use softer or less dense hardwoods to start the fire; look at the chimney, visible smoke usually means the fire needs more air; bring kindling in the night before; [Coyote — Duomo Wood Fired Pizza Oven Owner's Manual](https://coyoteoutdoor.cdn.prismic.io/coyoteoutdoor/aBI1GfIqRLdaBwbi_Coyote_Wood-Fired_Pizza_Oven_Owners_Manual_2.pdf) — Use dried hardwood such as alder, apple, ash, hickory, maple, mesquite, pecan or oak, kiln-dried under 20 percent water; no pine, fir, cedar, painted wood or plywood, which coat the flue with creosote; 3 to 5 inch pieces; place the oven where smoke will not reach homes ## Where to stop Heavy creosote in the flue, a dome that steams or weeps after rain, or cracks that appeared after a season of wet wood are for a technician. Nobody scrapes a hot flue, climbs to the cap or runs an oven hard to dry it out. Written by [PizzaOvenRepair.center technical team](https://pizzaovenrepair.center/authors/technical-team/). Technicians servicing backyard pizza ovens and pizzeria deck and conveyor ovens, drawing on field visits and oven manuals. Sources: [EPA Burn Wise — Best wood-burning practices](https://www.epa.gov/burnwise/best-wood-burning-practices) · [EPA Burn Wise — Firewood storage](https://www.epa.gov/burnwise/storage) · [EPA Burn Wise — Tips for a better burn](https://www.epa.gov/burnwise/tips-better-burn) · [EPA Burn Wise — Backyard recreational fires](https://www.epa.gov/burnwise/backyard-recreational-fires) · [Coyote — Duomo Wood Fired Pizza Oven Owner's Manual](https://coyoteoutdoor.cdn.prismic.io/coyoteoutdoor/aBI1GfIqRLdaBwbi_Coyote_Wood-Fired_Pizza_Oven_Owners_Manual_2.pdf) · [Alfa Forni — User manual, domestic ovens (North America)](https://www.alfaforni.com/download/user-manual/home/user_manual_domestic_ovens-NA.pdf) · [Chicago Brick Oven — CBO-500/750/1000 User Manual](https://cdn.shopify.com/s/files/1/2643/6080/files/CBO_500-750-1000_User_Manual_120225_English_V1_-_Digital.pdf?v=1787951517) · [Chicago Brick Oven — Frequently asked questions](https://chicagobrickoven.com/pages/faq) · [Marra Forni — Static oven manual (Rev. 5-2026)](https://marraforni.com/wp/wp-content/uploads/2026/05/Static-Manual-Marra-Forni-Rev-5-2026.pdf) ## Step by step. Four steps, in the order worth doing them. 01 ### Check the wood Pick split hardwood that is dark, light for its size and hollow-sounding, or under 20 percent on a meter. 02 ### Start small Build a small stack of dry kindling in the center of the pizza oven floor and light it with paper or a natural starter. 03 ### Feed it gradually Add two or three larger pieces once the kindling is burning well, then medium splits as needed. 04 ### Watch the chimney If the cap keeps smoking, give the fire more air or drier wood rather than more logs. For the heart of your home. ## Questions owners ask. ### Can I burn wood from a big-box store bundle? If it is split hardwood and dry, yes. Check it the way EPA suggests, by color, weight and sound or with a moisture meter, before trusting the label. ### Are wood pellets or chips a good fuel for a wood-fired dome? Only where your manual allows them. Alfa mentions soaked chips in a smoker box for flavor, but the fire itself is built from split wood or the fuel the maker names. ### Does fruitwood burn too fast to hold baking heat? Apple and similar fruitwoods are on Coyote's list for the oven. Mix them with a denser hardwood such as oak if the floor cools too quickly between pies. ### Why does my new firewood smoke even though it looks dry? Bark and outer layers dry first while the core stays wet. Split a piece and test the fresh face; EPA suggests bringing kindling in the night before so it warms and dries. ## The problems behind it. Each has a page of its own: what it usually means and the causes in the order worth checking. [All 17 problems](https://pizzaovenrepair.center/problems/) Problem ### Wood-Fired Pizza Oven Smoking Heavily Out of the Chimney Top 6 causes, cheapest first Problem ### Black Soot Streaks on the Pizza Oven Arch and Front Face 6 causes, cheapest first Problem ### Pizza Oven Not Getting Hot Enough to Bake a Crisp Crust 7 causes, cheapest first Problem ### Pizza Oven Dome Cracked Inside or Out After Rain or a Big Fire 6 causes, cheapest first ## When it needs a technician. The repairs on the right are where this guide ends when the checks do not settle it. ### Pizza oven cleaning and safety inspection A full cleaning of the pizza oven's burners, floor, fingers, chimney path and vents, with a gas leak check, flame check and written safety report. ### Pizza oven door and chimney repair Pizza oven doors, hinges, springs, gaskets and heat shields repaired, and chimneys cleaned, capped and set to draw, so heat stays in and smoke goes up. ### Pizza oven floor and dome repair Cracked or spalled hearth bricks and stones reset or replaced, dome and arch cracks packed and sealed, and the oven cured back up slowly. ## More in gas, fire, smoke and food. What to do about a gas smell at the pizza oven, fire escaping the mouth or burning in the chimney, smoke filling the room, and how hot toppings must get before a pie is safe to serve. [The whole section](https://pizzaovenrepair.center/guides/safety-and-food/) Gas, flame, smoke and safe bake temperatures ### A gas smell at the pizza oven: burners off, supply closed, everyone back Why a working oven can still leak, the four moves the makers print for outdoor ovens, the stricter rules inside a pizzeria, and what has to happen before anyone lights it again. Gas, flame, smoke and safe bake temperatures ### Chimney fire or smoke in the room: closing the door on a pizza oven flue Telling overfiring from a burning flue, starving the fire of air without water, smoke spilling under a patio roof or into a dining room, and the inspection that comes before the next bake. Guides ### All 18 guides Six sections, by what you are trying to find out. --- **[Read on the site: Burning the right wood in a pizza oven: dry hardwood, under 20 percent](https://pizzaovenrepair.center/guides/burning-the-right-wood/)** **[Book a visit with PizzaOvenRepair.center](https://pizzaovenrepair.center/schedule/)**