I’m enamored with the concept of having an outdoor wood burning oven. Friends of our purchased a house that had one. They used it sporatically at first, but have since abandond it. The biggest complaint is that they have to... (2 replies, last updated by MagnumWino January 10, 2009)

need a restaurant in Manhattan beside apizz or peasant that utilizes a wood burning oven, and can taste it in the food (3 replies, last updated by HamsonNYC August 27, 2005)

I need some help. I would like to put a wood burning oven in the backyard, but am not sure what brand I should get. I would like a brick or stone one for appearance. I want to be able to cook pizzas, roast meats and perhaps fish.... (1 reply, last updated by Peter Hertzmann June 29, 2002)

There was a brief discussion on the Chicago board about coal and wood burning ovens. With regards to restaurants that promote themselves for having such ovens, does it make a lick of difference. I have tried doing searches and... (4 replies, last updated by David Pearlman June 26, 2002)

Hard to give you a straight answer. It’s true, but it isn’t :-( When you light the wood chunks, it smokes. Once the wood catches and the fire starter burns out, it doesn’t smoke very much, if at all. (It depends... (7 replies, last updated by duckdown October 27, 2008)

I’ve searched this site to no avail – any recommendations where these can be found in the GTA (willing to go anywhere for some authentic Neapolitan pizza baked in wood/coal burning oven). Thanks (0 replies, last updated by Pizza lover May 1, 2005)

I’m buying a house that has a wood-burning stove – not a cooking stove, and I’m wondering if anybody has tried cooking on one and can offer any tips. (5 replies, last updated by kmr October 18, 2007)

I think Bhutani is correct in that coal fired ovens get hotter. Don’t forget coal, in a most simplistic explanation, is wood with the water burned off. It gets quite a bit hotter. I have a Big Green Egg that I cook pizza in... (19 replies, last updated by CocoaNut April 25, 2009)

I always enjoy going to New York and geting pizza John’s of Bleecker Street. They use coal-fired ovens. I am looking for the best pizza places in Baltimore/Anne Arundel. I would prefer wood burning pizza places. Any suggestions. (4 replies, last updated by ko1 November 8, 2007)

I haven’t been there, but I think Spiedo in San Mateo has rotisserie and pizza and a wood burning oven. http://www.spiedo.com/ (4 replies, last updated by katya August 16, 2006)

A review is in Silicon Valley Metro online, this sounds pretty good. Thin crust pizzas, dessert pizzas, salad, stromboli, desserts, drinks. Any reports? Slice Address: 266 E. Campbell Ave., Campbell. Phone: 408.376.3800. Hours:... (0 replies, last updated by hhc May 16, 2007)

I vacation at a wonderful place with a patio wood burning oven. I’ve done the usual dinner meal- pizza, chicken, calzone... I always feel I’m ‘wasting’ the oven (cooking for only 1 or 2, and only that... (0 replies, last updated by pmurray59 May 26, 2009)

I believe that the key is to let the wood burn down to coals, and use the coals to cook like charcoal. Open flame is too hard to control and get to cook evenly. An open BBQ pit operates on this principle, shoveling coals from a... (5 replies, last updated by blackbookali November 17, 2004)

I buy apple wood logs, about 2" thick, at Fred Meyer in Ballard. They are nice and dry and burn wonderfully. For smoking you can soak some in warm water for an hour and then drop them onto burning coals for smoke. Sutter hearth... (17 replies, last updated by stevej December 18, 2007)

Orchards prune the trees after the harvest and would have no reason to have any lying around. They either get burned or mulched. I do get my apple wood from an orchard, just have to get the timing right. (11 replies, last updated by Monch July 17, 2008)