You know the frustration – eagerly preparing to make a mouthwatering pizza in your Ooni pizza oven, only to be let down by the wrong wood. The struggle of getting the right wood for your Ooni can be real. It’s either too smoky, burns out too fast, or leaves a weird aftertaste.
In this guide, we’ll cut through the confusion and highlight the best wood options for your Ooni pizza oven. No more second-guessing at the store or settling for less-than-perfect results. Let’s get your pizza game on point with the right wood that your Ooni deserves.
Best wood for Ooni pizza oven
In short, you should get kiln-dried hardwood logs, around 6″ long.
| Old Potters Kiln Dried Pizza Oven Cooking Logs |
| Perfect size for Ooni Karu 12 – no chopping required. |
| New England Cookwood Savory Blend |
| Exceptionally low moisture content below 10%. |
| OOFT Pizza Oven Wood |
| Rapid heat build-up with kiln-dried oak for efficient pizza oven preheating. |
| Carolina Cookwood |
| Local sourcing of naturally dried White Oak hardwood. |
| Poco Bero Pizza Oven Wood Oak |
| Perfect fit at 5.5″ for smaller portable pizza ovens, especially Ooni Karu 12. |
Old Potters Kiln Dried Pizza Oven Cooking Logs — Best pick for Ooni with the perfect size
Size and Fit:
These logs are 6 inches long and 1.5 inches in diameter – the perfect fit for my Karu 12 portable pizza oven.
No more struggling with oversized pieces.
They slide right into my Ooni without any fuss.
Variety and Quality:
I love that I can choose between oak, hickory, or cherry.
I went with oak for a straightforward burn that won’t mess with my pizza’s flavor.
The kiln-dried quality means these logs are super dry.
And knowing they’re USDA-certified adds that extra layer of assurance.
Weight and Packaging:
With around 12 lbs and 790 cubic inches of wood, you’re getting a decent amount.
The packaging is smart – the wood is neatly chopped and ready to go.
You can tell the folks at Old Potters know their stuff.
Performance:
These logs light up fast and burn hot, even quicker than some other brands I’ve tried.
The consistent size ensures an even, clean burn every time.
And you won’t find any junk pieces with bark.
It’s all good-quality wood that contributes to a clean, tasty cook.
Versatility and Compatibility:
These logs aren’t just limited to the Ooni Karu 12.
They fit into various portable pizza ovens.
So, whether you’ve got an Ooni or another brand, these logs are a solid choice.
Pros:
- Perfect size for Ooni Karu 12 – no chopping required.
- Variety of wood options – oak, hickory, or cherry.
- Kiln-dried for a bone-dry, clean burn.
- Thoughtful packaging – neatly chopped and ready to use.
- Burns hot and fast, outperforming some competitors.
- Consistent size ensures an even and clean burn.
- Versatile – fits various portable pizza ovens.
- USDA-certified for added safety assurance.
Cons:
- Limited to 12 lbs – you may need more for extended cooking sessions.
New England Cookwood Savory Blend — Best hardwood species blend with dual kiln-drying
Moisture Content and Kiln Drying:
This wood is seriously dry, with moisture content below 10%.
They’ve gone the extra mile with a dual kiln-drying process that not only meets but exceeds USDA standards.
Translation: it lights up like a charm, and you get the flavor without the unnecessary smoke.
Variety and Species Blend:
The Savory Blend box is like a hardwood buffet from New England.
You’ve got maples, oak, black birch, cherry, beech, and ash in the mix.
It’s a flavor journey, especially if you’re into trying different wood tastes with your pizzas.
Sizing and Ready-to-Use Convenience:
Props to these guys for sizing – every piece is exactly 5.25″ long.
No fumbling with wood that’s almost the right size.
Straight out of the box and into the fire – super convenient for those who want a no-fuss wood option.
Performance and Burn Characteristics:
Now, the burning game.
The Savory Blend gets hot real quick, but here’s the catch – it burns fast.
After each pizza, be ready to toss in more wood.
It might not be the slow-burning experience some are after.
Also, compared to Old Potters Oak, it does produce more smoke and soot, so keep that in mind.
Quantity and Packaging:
With 14 pounds in the box, you’ve got enough wood to keep the pizza party going.
The consistent sizing, as promised by the manufacturer, adds a layer of reliability.
Pros:
- Exceptionally low moisture content below 10%.
- Dual kiln-drying process exceeds USDA standards.
- Variety of hardwood species for diverse flavors.
- Exact sizing at 5.25″ eliminates hassle.
- Ready-to-use convenience – no trimming needed.
- Decent quantity with 14 pounds per box.
- Great for experimenting with different wood flavors.
Cons:
- Burns fast, requiring additional wood after each pizza.
- Higher smoke and soot production compared to alternatives.
- Might not suit those seeking a slower burn.
OOFT Pizza Oven Wood — Best pure oak with rapid heat buildup
Performance and Heat Build-up:
The claim that kiln-dried oak rapidly builds up the required heat in your pizza oven holds true.
This wood brings the temperature up quickly and efficiently.
The slower burn is a plus.
It creates a steady and prolonged heat source – perfect for that classic wood-fired flavor we all love.
Size and Compatibility:
At 6 inches, these sticks are a great fit for the Ooni Karu 12, and that’s not where it stops.
They’re versatile enough to work with most popular outdoor pizza oven models like Solo Stove Pi Pizza Oven, Gozney Roccbox, and others.
The availability of 8-inch sticks for the Ooni Karu 16 from this manufacturer adds a nice touch for those with larger ovens.
Quantity and Longevity:
The 12-14lb box is not lightweight when it comes to providing high heat and a slow burn.
This wood lives up to the promise of multiple cooks from one box.
So it’s a good value pack for those who frequently fire up their pizza oven.
Clean Burning and Packaging:
The wood burns clean, leaving no unwanted flavors lingering on your pizza.
Plus, the environmentally friendly brown kraft cardboard box that’s fully recyclable is a nice touch.
Especially if you prefer sustainable packaging for your purchases.
Pros:
- Rapid heat build-up with kiln-dried oak for efficient pizza oven preheating.
- Versatile 6-inch sticks fit Ooni Karu 12 and other popular pizza oven models.
- Also available in 8-inch sticks for larger ovens like Ooni Karu 16.
- A 12-14-pound box ensures high heat and a slow burn for multiple cooking sessions.
- Clean-burning oak leaves no unwanted flavors on the pizza.
- Environmentally friendly packaging in a fully recyclable brown kraft cardboard box.
Cons:
- Limited wood options – exclusively oak.
- May not be suitable for those seeking a variety of wood flavors.
- Potential for faster burning may require more frequent wood additions during cooking sessions.
Carolina Cookwood — Best air-dried wood
Local Sourcing and Quantity:
Carolina Cookwood keeps it local with naturally dried White Oak hardwood sourced in the US.
The 12-14 pounds of wood, totaling 750 cubic inches, gives me enough to fuel multiple pizza sessions – a win in my book.
Size and Compatibility:
The 5-6 inch pieces are spot-on for my Ooni Karu 12.
Plus, the universal compatibility extends its reach to other popular ovens like Bertello, Roccbox, Cru, and more.
It’s a one-size-fits-all for pizza enthusiasts.
Drying Process and Flavor Profile:
Carolina Cookwood takes a different route by skipping the kiln-drying.
Their preference for a longer air-dried seasoned wood process brings out a fantastic oak flavor.
It’s a unique touch that adds a distinctive taste to both pizza and BBQ.
Packaging and Convenience:
I appreciate the hand-packaged touch in organic, breathable burlap bags.
The cardboard box is convenient for storage, handling, and even tossing in the trunk for on-the-go pizza adventures.
Burning Characteristics:
This wood gets hot and fast, which is perfect for those moments when you’re craving a quick pizza fix.
However, the non-kiln-dried nature does mean it takes a bit more time to light up.
Reaching those ideal pizza cooking temperatures requires some patience.
Bark Presence:
The pieces might come with bark, giving them a rustic feel and adding a bit more interesting flavor to your pizza.
However, it may bring along some soot and smoke during the burn.
Plus, wood with bark may rot quicker than clean wood in storage.
So this might be something to weigh.
Pros:
- Local sourcing of naturally dried White Oak hardwood.
- Universal compatibility with various pizza oven models.
- Unique air-dried seasoned wood process for a distinct oak flavor.
- Convenient hand-packaging in organic, breathable burlap bags.
- Quick and efficient burn for on-the-go pizza sessions.
Cons:
- Non-kiln dried, requiring more time to light up.
- May take longer to reach optimal pizza cooking temperatures.
- The presence of bark can lead to some soot and smoke during burning and impact long-term storage.
Poco Bero Pizza Oven Wood Oak — Best Small Logs with a Firestarter
Perfect Fit:
This Oak wood pack is tailored for portable pizza ovens.
Sized just right at 5.5″, these sticks slide easily into my Ooni Karu 12.
Quantity and Drying Expertise:
The box packs 520 Cubic Inches of pizza wood goodness, tipping the scales at 6-8 pounds.
Plus, the manufacturer has thrown in a handy firestarter for good measure.
What caught my attention was the drying process – double the USDA standard and a 96-hour stint in a custom heat chamber!
The result is moisture content consistently below 10%.
This is a recipe for little smoke, high heat, and a clean burn.
And thanks to this, bugs, pests, and mold are not invited to this pizza party.
Heat Control and Spotless Burn:
Poco Bero oak keeps the temperature sizzling hot, ideal for that perfect pizza crust.
The clean burn is where this blend truly shines, with no nasty surprises like soot.
Slim Build and Swift Burn:
Now, here’s the twist – a slim profile, about 1″ in diameter.
While it means a lightning-fast burn and a rapid warm-up, it’s a bit of a double-edged sword.
You’ll be rocking that high heat quickly, but prepare for frequent refills.
The thinner profile demands attention, or your oven temperature might take an unexpected dip.
Pros:
- Perfect fit at 5.5″ for smaller portable pizza ovens, especially Ooni Karu 12.
- Abundant quantity – 520 Cubic Inches, 6-8 lbs, and includes a firestarter.
- Kiln-dried for double USDA standards, ensuring consistent <10% moisture.
- Maintains high temperatures for optimal pizza crust.
- Clean burn with minimal smoke, no bugs, pests, or mold.
Cons:
- Slim profile (1″ diameter) leads to a quick burn, requiring frequent refills.
- Swift burn may challenge temperature control in the oven.
- Thinner pieces may contribute to a faster temperature drop between refills.
Cooking wood logs for Ooni pizza oven: overview
Cooking wood logs for Ooni pizza ovens is a great and convenient fuel for your homemade pizzas.
They’re carefully chosen small kiln-dried logs made from hardwoods like oak, cherry, apple, or hickory.
Each species brings its flavor to your pizza.
When these wood logs go into your Ooni Karu, they heat up and create that classic wood-fired pizza taste.
With the right logs, you can get the right balance of flavors and textures.
Which Ooni oven works with wood logs?
Ooni Karu 12 and Karu 16 are the ones that let you go old-school with wood logs.
They’re a bit special because they’re multi-fuel ovens.
You can use them with wood logs, charcoal, or even gas.
These three-in-one ovens give you the freedom to cook your way.
So the cool thing about the Karu 12 and Karu 16 is that they’re versatile.
You can stick with the classic wood logs for that authentic vibe, or switch things up with charcoal, or gas when you’re feeling more modern.
You’ll have options to match the occasion, the place where you’re cooking, or your pizza-making style.
Why choose wood for your Ooni pizza oven
Choosing wood for your Ooni Karu 12 or 16 isn’t just about sticking to tradition.
It can seriously level up your pizza game.
Wood brings in this awesome smoky flavor that pizza lovers go crazy for, giving your pies that authentic wood-fired taste.
The live flames from wood add a cool touch, giving your crust a unique texture and that classic charred look.
Now, here’s a neat trick – you can mix things up by using both wood and charcoal in your Ooni Karu.
Start with lump charcoal as your base to get the oven up to temperature quickly and keep things steady.
Once you’re in the cooking zone, throw in some wood logs for that extra flavor kick.
It’s not just about the taste – it’s also a smart way to use less wood while still getting that fantastic wood-fired vibe.
What wood logs should you choose for Ooni: buying guide
In short, you should get kiln-dried hardwood logs, around 6″ long.
Here’s the info in more detail:
Wood Type:
Picking the right wood for your Ooni pizza oven is a big deal.
Go for kiln-dried hardwoods like beech, birch, oak, hickory, mesquite, or cherry.
Hardwoods, especially oak, are great because they burn longer than softwoods, give off more heat, and keep that flame going for a good while.
Oak won’t mess with your pizza’s taste – it’s a solid choice for a clean burn.
Moisture Content:
Watch out for moisture content – it’s very important.
Your pizza oven wood should have less than 20% moisture, and ideally, it’s best below 15%.
Kiln-dried wood is the way to go because not only does it dry out the wood but it also kicks pests, mold, and fungi to the curb, making your cooking experience smooth sailing.
Wood Log Size:
Get sticks made for portable pizza ovens, around 5″-6″ long and 2″ in diameter.
This size ensures a perfect fit for your oven opening, giving you a controlled and efficient burn.
Wood Species:
Think about the flavor you want.
Oak and beech are cool for a neutral taste.
If you’re feeling adventurous, try maple (sweet), hickory (perfect for pig meat), cherry (fruity goodness), or mesquite (smoky vibes).
Skip applewood at home – it gets too hot too quickly and is more suited for restaurant setups.
| Wood Species | Flavor Profile | Best for Pizza Types | Ideal Pizza Toppings |
|---|---|---|---|
| Oak | Robust and Smoky | Classic Margherita, Neapolitan | Tomato, Mozzarella, Basil |
| Beech | Sweet and Mild | Neapolitan, New York Style | Prosciutto, Arugula, Fig |
| Ash | Mild Smokiness | Neapolitan, Artisanal | Mushrooms, Gorgonzola, Spinach |
| Maple | Subtle Sweetness, Light Smoke | Dessert Pizzas | Maple-Syrup Drizzle, Fruit Slices |
| Hickory | Strong, Bacon-Like Flavor | BBQ-style Pizzas | Barbecue Chicken, Bacon, Pineapple |
| Cherry | Fruity and Sweet | Dessert Pizzas | Chocolate, Berries, Caramel Drizzle |
| Mesquite | Intense Smoky, Earthy | Southwestern-style Pizzas | Chipotle Chicken, Corn, Black Beans |
Natural Cooking Wood:
Keep it real with natural cooking wood – no chemicals or weird additives.
Steer clear of treated or non-cooking wood.
Don’t forget to make sure your wood is bug-free for a safe and tasty pizza-making session.
Consider these pointers, and you’ll be making pizzas in your Ooni like a pro – with just the right wood-fired touch.
Can I use any type of wood in my Ooni pizza oven?
While Ooni pizza ovens are versatile, it’s best to stick with hardwoods like Oak, Beech, or Maple.
They burn consistently, providing the right flavors for your pizza.
How much wood should I use for a single pizza session?
It depends on your oven model, but a good rule is to start with a small amount and adjust as needed.
For Ooni pizza ovens, a handful of well-dried wood logs is usually sufficient.
Can I mix different wood types for a unique flavor?
Absolutely! Experimenting with a blend of woods, like Oak and Beech, can add layers to your pizza’s taste profile.
Just ensure they’re compatible types.
Do I need to soak the wood before using it in my pizza oven?
No need to soak. It’s better to use kiln-dried hardwoods with low moisture content (below 10%) for efficient and clean burning.
How often should I clean the ash from my Ooni pizza oven?
Regularly cleaning the ash buildup is essential for optimal performance.
After each use, once the oven has cooled, remove the ash to keep things running smoothly.
What’s the best way to store my cooking wood logs?
Store your wood in a dry, well-ventilated area, off the ground.
Avoid damp places to prevent moisture absorption.
That way your wood will remain in the best condition for cooking.
Are there specific types of wood to avoid in Ooni pizza ovens?
Yes, steer clear of treated or non-cooking wood.
These may contain chemicals or additives that can affect the taste and safety of your pizza.
Also, avoid softwood.
Softwood tends to produce more smoke, which can impart a bitter flavor to your pizza.
Stick with hardwoods for a cleaner and more enjoyable cooking experience.
However, never use applewood for home cooking due to safety concerns.
This wood can reach high temperatures rapidly.
So it’s only used in professional pizza restaurants.
How do I know if my cooking wood logs are bug-free?
Inspect the wood before use and make sure it’s from a reputable source.
Kiln-dried wood is a good choice, as the process eliminates insects, pests, mold, and fungi.
What’s the ideal size for cooking wood logs in portable pizza ovens?
Aim for extra split sticks, around 5″-6″ long and 2″ in diameter. Logs larger than 6″ may not fit 12″ portable pizza ovens, like Ooni Karu 12.
You can use 8″ logs for Karu 16 though.
How often should I add wood to maintain the temperature in my Ooni pizza oven?
The thinner profile of wood logs like Oak or Beech in the Italian Blend means a quicker burn.
In general, keep an eye on the temperature using an infrared thermometer gun.
And be ready to add more wood regularly to maintain the desired heat.
Can I use flavored wood like mesquite or hickory for pizza?
Absolutely! Flavored wood can add unique tastes to your pizza.
Mesquite can provide a smoky flavor, while hickory enhances the taste of meats like ham or bacon.
What’s the difference between kiln-dried and air-dried wood?
Kiln-dried wood undergoes a controlled drying process, reducing moisture content to an optimal level (below 15%).
Air-dried wood is naturally dried over time. Kiln drying is preferred for cleaner burning and efficient heat.
Can I use wood chunks instead of logs in my Ooni pizza oven?
While small chunks can be used, aim for pieces that fit the size recommendations for your oven.
Larger chunks may not burn efficiently or fit through the opening.
Can I use hardwood pellets instead of logs in my Ooni pizza oven?
Ooni Karu pizza ovens are designed for wood-fired cooking (or charcoal, or gas).
And hardwood pellets can be used with Ooni Fyra 12 only.
So for Karu 12 or 16, get small, well-dried wood logs for optimal performance.
Are there specific safety measures to consider when using wood in Ooni pizza ovens?
Always follow Ooni’s safety guidelines.
Ensure proper ventilation, use recommended wood types, and avoid overloading the oven with wood.
Keep a safe distance during ignition, and never leave the oven unattended.
Can I use wood chips for a quick pizza session in my Ooni Karu pizza oven?
Stick to small logs for a more controlled and consistent burn.
Wood chips may burn too quickly, requiring frequent refilling and impacting temperature control.
Final thoughts
So there you have it, my guide to the best cooking wood logs for your Ooni pizza oven.
Whether you have the Karu 12 or 16, you can use wood logs as fuel to achieve that authentic wood-fired taste.
And remember, the key is to use kiln-dried hardwood logs that are around 6 inches long.
With these tips in mind, you’ll be well on your way to creating delicious homemade pizzas in no time.
