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24
Using Flavored Wood
JUST IMAGINE THE AROMA AND MOUTHWATERING 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.
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