(508) 759-3600 - 3136 Cranberry Hwy, East Wareham, MA 02538

(416) 252-5560 - 664 The Queensway, Toronto, ON M8Y1K7, CA

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...

need a restaurant in Manhattan beside apizz or peasant that utilizes a wood burning oven, and can taste it in the food

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....

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...

Tools for creating aromatic smoke, à la the molecular gastronomists

Nothing commands culinary respect more than an impressive roasted suckling pig.

Touring bourbon distilleries in Kentucky.

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...

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

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.

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...

Tastes more substantial than it sounds.

A burning question.