5 Tips for Choosing the Perfect Pizza Oven Logs

Wood-fired pizza ovens have become increasingly popular in recent years, and it’s not hard to see why. The food that comes out of these ovens is delicious, and the ambiance of a wood-fired oven adds so much to the dining experience. But if you don’t have access to or can’t afford a wood-fired oven, there are plenty of ways to replicate the effect of having one at home without building an entirely new structure.

1) Choose based on your budget

No matter what your budget is, there are a few things you should always keep in mind when choosing pizza oven logs. Here are our top 5 tips for picking out the perfect logs for your pizza oven:

In order to figure out how much wood to buy, take into account that one cord of wood will give you about 100 hours of cooking time. If you’re buying pre-cut logs from a store or company, make sure they come with an ingredient list so that you know what they’re made of and can figure out how much they will cost per hour of cooking time. If you're cutting logs yourself, it's worth taking a bit more time to measure them up beforehand. You want them to be relatively uniform size pieces so that they'll burn evenly and produce even heat across the oven floor. 

Logs should also be cut at least two inches thick - otherwise they won't have enough heat resistance to get through a full batch of pizzas without burning. Most of the expensive hardwoods aren't really necessary for creating good tasting oven logs. Feel free to go with pine, spruce, cedar, fir, hemlock or poplar if you prefer a cheaper option. Just remember that these types of woods may require more upkeep (like treating) because they don't last as long and don't retain heat as well as other woods do.

2) Burn them slowly (not too hot!)

If you want to get the most out of your pizza oven logs, it's important to burn them slowly. This allows the wood to slowly release its flavor and aromas, which will make your pizzas taste even better. Plus, burning wood slowly also helps to create a more even heat in your oven, which is essential for cooking perfect pizzas. Here are a few tips to help you choose the perfect pizza oven logs - Choose an all-natural product (i.e., not treated with chemicals) 

- Pick hardwood over softwood: Hardwoods like oak and hickory have higher BTUs than softwoods like pine or cedar, so they'll produce more heat for longer periods of time. 

- Don't use seasoned firewood: Seasoned firewood releases too much liquid as it burns, which can leave water spots on your pizza stone or bottom crust. By contrast, unseasoned firewood has less moisture and burns hotter. The downside? It burns faster. So if you're looking for firewood that lasts long but doesn't give off enough heat, this may be a good option for you.

3) Use a thick base

When it comes to pizza oven logs, you want to make sure you choose a thick base. This will help ensure that your pizza cooks evenly and doesn't get burnt. Plus, a thicker base will also help keep the heat in, making your pizza taste even better. Just be careful not to use too many logs at once - if you do, they'll take too long to cook and end up burning. If you're using them with a gas oven, just light them as soon as the flames start to die down or else they won't ignite. You should also never put logs on top of or under other combustible materials like paper or cardboard; instead place them on either side of your burner so they can still receive oxygen. 

Oops! The next tip is missing from this blog post... 1) Buy high-quality logs: As mentioned before, make sure you buy high-quality logs - these are generally easier to light and are often coated in something that makes them less likely to give off any sparks.

2) Find out how much wood burns per hour: Different woods have different properties (for example, some burn slower than others), so figure out how much wood your particular log produces per hour by checking its BTU output.

4) Get some tips from professionals

If you're looking to up your pizza game, one way to do it is by using logs from a pizza oven. But with so many different types of wood out there, how do you know which one is right for your oven? Here are five tips to help you choose the perfect pizza oven logs - The type of wood used should be compatible with the type and size of your oven. You can find this information on a log's package or in the owner's manual for your oven. 

- It's important to use fresh logs; they need to be dry and well seasoned before you put them in an oven. 

- Make sure that if you have an electric oven, it has enough power as burning logs can cause a fire hazard! - Don't forget to give your oven a break every few months. Switching up what you cook inside will allow your oven to recover its heat faster than just leaving in the same logs over and over again. 

- For those of us who want some variety, but don't want to hassle with storing a bunch of different kinds of wood at home, getting pre-seasoned bundles might be the best option for you! Plus, most brands come with instructions about how to start your fire (and keep it going).

- And lastly, make sure that whatever kind of wood you decide on is appropriate for cooking pizzas. After all, who wants a smoky crust?!

5) Use long-lasting hardwood

1. Look for hardwoods that are known for their durability, such as oak or hickory.

2. Avoid softwoods like pine, which will burn through quickly and leave you with little to no heat.

3. Seasoned logs are always a better choice than unseasoned, as they'll produce less smoke and last longer.

4. If you can't find pre-cut pizza oven logs, cutting your own to the right size can be tricky. The best way is to cut each log into smaller pieces using a sharp handsaw. The easiest way is to use an electric saw with the blade set at a 45 degree angle, so it cuts across the width of the log rather than its length. 

5.When storing logs, store them in long lengths (6 feet or more) on flat ground in single layers so air can circulate all around them easily. 1. Find out what type of wood you want - there are many types of woods used in this cooking method! Hickory, oak, applewood, maple - try different types to see what's best for you!