Creosote forms when smoke from wet wood or inefficient fires condenses in chimneys, creating a dangerous, flammable tar-like deposit.
Oak is best for pizza ovens, providing high heat and clean burning. Maple works well too, while fruitwoods like cherry add flavor when mixed with primary fuel.
Stack firewood in single rows on elevated supports, 4 feet high, with crisscrossed ends for stability. Cover only the top to allow airflow.
You can burn green wood, but shouldn’t—it produces minimal heat, maximum smoke, dangerous creosote buildup, and wastes money.
Dry firewood shows cracks in end grain, sounds hollow when knocked together, weighs less, and measures below 20% moisture with a meter.
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