| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
|
|
| |||||||
 |
| | LinkBack | Thread Tools | Display Modes |
|
#1
11-15-2008, 04:59 AM
| |||
| |||
 wood type???? Dear James, Can you please help and tell me which type of woods are best for commercial wood fired oven in restaurants. I understand that humidity level should be around 15 to 20% but which types are best? What do you think about Apricot wood. Thank you Hazem      |
|
#2
11-15-2008, 12:38 PM
| ||||
| ||||
| Re: wood type???? Apricot sounds good, as other fruit wood is excellent...any hard wood will do, softer wood like pine really have too much resin. |
|
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Choosing and finding wood | james | Firing Your Oven | 155 | 10-30-2011 05:49 AM |
| should I go wood? | Zeneise | Commercial Pizza Ovens | 29 | 04-01-2010 08:32 AM |
| The best wood to burn... | Breven | Firing Your Oven | 18 | 08-20-2008 04:13 PM |
| Different sources of wood | james | Firing Your Oven | 9 | 06-06-2008 08:24 AM |
| Wood Fired Grill | james | Getting Started | 6 | 07-09-2005 03:05 AM |
Linear Mode
