web analytics
Poplar? - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less


  • Filter
  • Time
  • Show
Clear All
new posts

  • Poplar?

    I have a source of wood; a cabinetmaker will give me his cutoffs. They are mostly oak and poplar. I know oak is OK; are there any considerations for poplar? I haven't found anything, and in fact some have mentioned it, but I just want to be sure.

    I hope it's OK because, as you know, woodworking cutoffs are the driest wood available.


    - Fio
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

  • #2

    The aspens that grew in Northern Michigan when I was a kid were called poplars. It was a really soft wood, it burned but didn't give much heat. Cabinetmakers poplar is an entirely different wood, hard like maple, smooth closed grain, greenish white in color, really stable, it's the choice for building things that are going to be painted or veneered. I don't know what kind of tree it comes out of, but I'm sure it's fine to burn. Give it a try
    My geodesic oven project: part 1, part 2


    • #3
      I've had good luck with off-cuts. They are dried, and they seem to come in good sizes and shapes for burning in a brick oven. I can't comment on poplar, and haven't burned it, but my guess is that is has to be tight grained enough to burn well if they are making cabinets out of it. Is it somewhere between cheap and free?

      I agree. Give it a try, and it might be good.

      David, from northern MI, to NJ. That'a a move.
      Last edited by james; 11-17-2006, 04:56 PM.
      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Poplar grows well here in the southeastern us.

        It dries nicely when dry. Gives off a lot of heat and burns quickly. Seems like a neutral wood. I would not imagine it would add much flavor to what you are cooking.

        My oven progress -


        • #5

          Here, the greenish grained wood you guys are referring to is called "gofer"
          wood, meaning add one stick and gofer another. I burn quite a lot of it, and tend to call it an "understorey" wood, because I layer it under harder woods.

          It's fine, really, classed as a semi-hardwood. In woodworking terms, it's desirable, because it can be, machined quite cleanly, holds a good, tight line, and paints well. If you can get offcuts, gofer it. It doesn't have the BTUs of harder woods, but it burns bright.

          It has virtually no oil, so I think it's scent will be about neutral for pizza.

          I'd bow to more expert opinion, but I think aspen is somewhat different. With that, I have no experience.


          "Made are tools, and born are hands"--William Blake, 1757-1827


          • #6
            Jim is exactly right about poplar. Its also called tulip. Its the sapwood thats almost white and the heartwood thats green to brown. Quite often its udes to make popsickle sticks and tongue depressors. i's sure ie would be fine for cooking. Even better if its free. As far as aspen goes; when its dry it has no flavor or odor. Its used quite frequently in the food industry. Wooden spoons and forks, containers, ect. But it is very light and will burn quickly.