When it comes to outdoor wood-fired cooking, nothing matters more than what you burn. The firewood you choose can define your flavors, fuel consistency, and even the lifespan of your oven. Choosing the best firewood for cooking is an essential skill whether you’re grilling, roasting, or smoking over an open flame.
If you want rich, smoky flavors and clean, even heat, start with the right wood—and avoid the wrong ones.
The Best Firewood for Cooking
Hardwoods are the gold standard for any wood-fired cooking. They burn hotter, cleaner, and longer than softwoods, producing a stable bed of coals and a steady flame.
Top Choices:
Oak – A classic, all-purpose hardwood. Oak burns evenly and gives a balanced, neutral smoke flavor that pairs well with beef, pork, poultry, and vegetables.
Hickory – Bolder than oak, hickory produces strong, smoky notes—perfect for ribs, brisket, and other rich meats.
Maple – Slightly sweet and gentle, maple is a great match for poultry and pork, especially when you’re going for a subtle char.
Cherry – Adds a mild fruity aroma and a rich mahogany color to your food. Great with duck, chicken, and ham.
Apple – Clean-burning and mildly sweet. A fantastic option for more delicate dishes like fish or fruit-glazed meats.
Pro Tip: Always use seasoned firewood (air-dried for at least 6–12 months). Green wood contains too much moisture and produces thick, bitter smoke and creosote buildup.
Firewood to Avoid
Some woods are unsafe or simply unsuitable for cooking.
Pine, Fir, and Spruce – These softwoods burn fast, pop aggressively, and release sticky resins that can coat your food and oven.
Treated or Painted Wood – Toxic. Never burn chemically treated wood; it can release dangerous fumes into your food and oven space.
Driftwood – Contains salt that can corrode metal components and produce a chemical-like smoke.
Note: Using poor-quality or unsafe firewood in your wood-fired oven can lead to permanent damage—and may void your product warranty.
How to Store Cooking Firewood Properly
To get the best performance from the best firewood for cooking, storage matters just as much as selection.
-
Stack wood off the ground on a pallet or firewood rack
-
Keep it under a roof or tarp (but don’t wrap it fully—wood needs airflow)
-
Store it near your cooking area for convenience, but never inside the oven
Proper storage ensures dry, clean-burning wood every time you light up your fire.
Why Firewood Choice Matters for Outdoor Ovens
If you’re cooking with a high-performance fire oven like the Engel Fire, the wood you use plays a huge role in the final outcome. The Engel Fire is designed to retain and distribute heat with precision—so pairing it with the best firewood for cooking means you’re maximizing efficiency and flavor.
The right wood delivers:
Cleaner combustion
Better temperature control
Longer-lasting heat
Rich, consistent smoke flavor
Whether you’re grilling vegetables or slow-roasting a lamb shoulder, choosing the best firewood for cooking helps turn good meals into unforgettable ones.
Ready to Fire Up Better Meals?
The right firewood sets the stage—but it’s the oven that brings everything to life.
Whether you’re grilling steaks, roasting vegetables, or slow-smoking ribs, the Engel Fire was designed to make every moment around the flame unforgettable. Pair it with the best firewood for cooking, and you’re not just making dinner—you’re creating an experience.
Explore the Engel Fire and bring home the craftsmanship, control, and flavor your cooking deserves.
Want to Explore More?
Check out this helpful wood flavor chart from A1 Country Firewood →
