how to choose the right wood

 
Piccolo is extremely versatile, and can be fuelled with hard wood, coal briquettes, pellets,
compressed logs such as Fagetto or Hot Logs, or a mixture of mentioned fuels.

Wood: use dry hard wood only.
For Australia, the mostly used wood for pizza ovens is Iron Bark or Red or Blue Gum,
for New Zealand Manuka, Talua or Gum. These timber sorts burn nice and slow and thus
they retain heat for longer. But you can use other types of hard wood, as long as it has
not previously been painted or treated. And always make sure the wood you use is very dry
to avoid excessive smoking.
Do not use pressure treated lumber, chipped wood products, sappy wood such as pine,
laminated wood or any material other than dry hard wood.
Never use liquid fuel to start or maintain a fire!
Be careful not to use wood of dubious origin, because the cooked food would inevitably
be polluted. Even to light the fire: do not use newspapers and magazines, as they
contain chemical elements.

Wood from hardware stores or fuel stations is not recommended, it doesn’t burn slowly
and regular and is often of bad quality. It's ok for fire pits but just not for wood fired ovens.

For the best hardwood available in your area, visit your local wood fired pizzeria and ask who
their hardwood supplier is. Who knows better than them.
And, if you have access to good wood, feel free to share the location here below so other
​people in your area  can enjoy the good quality wood too. Thanks!

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WOOD supplier LIST