Cooking with wood
There is something special
about wood-fired food and we
love it at Ooni HQ. The sights,
sounds and smells are hard
to beat. Wood gives Ooni-
cooked dishes extra flavour
and is perfect for an authentic
Neapolitan stone-baked pizza.
Types of wood
We recommend the use of
high-quality, dry hardwood from
deciduous trees such as oak or
beech. We recommend wood
pieces of up to 25cm (10”)
long and around 4cm (1.5”)
in diameter as these will fit
comfortably in your charcoal/
wood burner.
Do not use treated or painted
wood. Wood with high resin
content, such as pine or spruce,
might add unwanted flavours to
your cooking.
Lighting method
To light the wood, add no
more than 4 pieces on the
charcoal/wood burner and
light using either a blow torch
or firestarters. Do not use
petroleum based firestarters
as these may impart unwanted
flavours to your food. Once your
wood is fully lit (5-10 minutes)
begin adding more wood
through the hatch.
Always wear your Ooni Gloves
when using Ooni Pro.
Maintaining temperature
Wood will give a wide range
of temperatures based on the
amount burning. Add little and
often to keep Ooni Pro running
at a consistent temperature.
As with all wood-fired cooking,
it is best to maintain your fire
gradually. Refuel when the wood
has mainly burnt to embers but
before all visible flames have
disappeared.
Do not overload the grate as too
much wood may damage your
Ooni Pro and cause excess smoke
or soot.
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