🔥FIREWOOD MENU🔥

Pine, Walnut, Pistachio, Pecan, Olive, White Oak, and Red Oak will be available next week.

MIXED FIREWOOD

PINE FIREWOOD

Pine firewood is a softwood that lights quickly and burns hot, making it ideal for kindling and starting fires. It produces a pleasant aroma with lots of crackle, creating a cozy atmosphere. However, because it burns fast and can create more creosote buildup, it’s best used for short, bright fires rather than long-lasting heat.

EUCALYPTUS FIREWOOD

Eucalyptus firewood is a dense hardwood that burns hot and slow, providing long-lasting heat. It produces minimal smoke, a clean burn, and a pleasant, subtle aroma. Ideal for fireplaces, stoves, and outdoor pits, it’s known for its efficiency and high heat output.

GOURMET MIXED FIREWOOD

“You’re able to mix any firewood of your choice, except White Oak or Red Oak.”

ALMOND FIREWOOD

Almond firewood is excellent for cooking because it burns hot, clean, and steady with a mild, nutty flavor. You can use it for:

• Grilling & BBQ: Beef, pork, chicken, and lamb develop a rich, smoky taste.

• Seafood: Fish and shrimp pick up a delicate, nutty aroma without overpowering flavor.

• Vegetables: Perfect for roasting or grilling veggies with a light smokiness.

• Pizza & Bread: Works great in wood-fired ovens, giving crisp crusts and a subtle flavor.

It’s a versatile cooking wood that enhances flavor while keeping smoke low.

CHERRY FIREWOOD

Cherry firewood is prized for cooking because it burns hot and steady while adding a sweet, fruity, and mild smoky flavor to food. You can cook:

• Meats: Great for pork, poultry, beef, and lamb—adds a rich, reddish color and sweet smoke.

• Seafood: Enhances salmon, trout, or shrimp with a light fruitiness.

• Vegetables: Pairs well with grilled or roasted veggies, giving them a subtle sweet smoke.

• Baking: Excellent for pizzas, breads, and even desserts in wood-fired ovens thanks to its gentle aroma.

WALNUT FIREWOOD

Walnut firewood burns hot and slow, giving food a bold, rich, and slightly bitter smoky flavor. It’s best used when you want a strong smoke taste. You can cook:

• Red meats: Perfect for beef, brisket, ribs, and game meats like venison or elk.

• Poultry: Works well with chicken or turkey if you want a deep, smoky flavor.

• Blends: Often mixed with lighter woods (like apple, cherry, or almond) to balance its intensity.

Because of its strong smoke, walnut is a favorite for serious BBQ and smoking rather than delicate foods.

PISTACHIO FIREWOOD

Pistachio firewood is a dense hardwood that burns hot and clean, giving food a slightly sweet, nutty, and savory smoky flavor. It’s great for both grilling and smoking. You can cook:

• Meats: Excellent for beef, pork, chicken, lamb, and ribs—adds a unique nutty richness.

• Seafood: Works well with salmon, shrimp, and shellfish for a delicate but flavorful smoke.

• Vegetables: Roasted or grilled veggies take on a subtle, sweet smokiness.

• Pizza & Bread: Perfect in wood-fired ovens, producing crisp crusts with mild nutty aroma.

It’s a versatile cooking wood that offers a flavor profile similar to almond, but with a richer, nuttier twist.

PEACH FIREWOOD

Peach firewood burns hot and steady, giving food a sweet, fruity, and mild smoky flavor that’s excellent for cooking. You can use it for:

• Poultry: Chicken, turkey, and duck pick up a light, sweet smoke.

• Pork: Especially good with ribs, ham, and tenderloin.

• Seafood: Salmon, trout, and shrimp gain a delicate fruitiness.

• Vegetables: Roasted or grilled veggies take on a subtle sweetness.

• Baking: Great for pizzas, flatbreads, and even desserts in wood-fired ovens.

It’s similar to other fruitwoods like apple or cherry, but with its own softer, sweet aroma.

ORANGE FIREWOOD

Orange firewood is a dense citrus wood that burns hot, clean, and steady, giving food a mildly sweet, citrusy smoke flavor. It’s excellent for both grilling and smoking. You can cook:

• Poultry: Chicken, turkey, and duck get a light, bright flavor.

• Pork: Perfect for ribs, ham, and chops with a citrusy sweetness.

• Seafood: Salmon, shrimp, and white fish take on a delicate fruity smoke.

• Vegetables: Roasted or grilled veggies pick up a subtle citrus aroma.

• Pizza & Bread: Adds a fragrant twist when used in wood-fired ovens.

It’s especially popular for BBQ and Mediterranean-style cooking, similar to other fruitwoods but with a fresh citrus kick.

OLIVE FIREWOOD

Olive firewood is a dense, long-burning hardwood that produces a mild, smoky flavor with a hint of fruitiness, similar to mesquite but smoother. It’s excellent for both grilling and smoking. You can cook:

• Meats: Perfect for beef, pork, chicken, lamb, and game meats—adds a rich Mediterranean-style flavor.

• Seafood: Works well with fish and shellfish, giving a gentle smoky taste without overpowering.

• Vegetables: Great for grilled or roasted veggies, enhancing their natural sweetness.

• Pizza & Bread: Ideal for wood-fired ovens, producing crisp crusts with a subtle smoky aroma.

Because of its clean burn and unique taste, olive firewood is especially popular in Mediterranean and gourmet cooking.

PECAN FIREWOOD

Pecan firewood is one of the best cooking woods because it burns steady, giving food a rich, sweet, nutty flavor that’s milder than hickory but stronger than fruitwoods. You can cook:

• BBQ Meats: Pork, ribs, brisket, and chicken develop a deep, smoky sweetness.

• Beef & Game: Adds bold flavor to steaks, burgers, venison, and turkey.

• Seafood: Pairs nicely with salmon, trout, and shrimp for a nutty smoke.

• Vegetables: Grilled veggies get a savory, slightly sweet edge.

• Baking: Excellent in wood-fired ovens for pizza, bread, and even desserts.

It’s a versatile favorite for barbecue pits and smokers, giving food a signature Southern-style smoke.

WHITE OAK FIREWOOD

White oak firewood is one of the best all-around cooking woods. It burns hot, clean, and long, giving food a mild, smoky flavor with a hint of nuttiness. You can cook:

• Red Meats: Perfect for brisket, steaks, ribs, and burgers—adds deep smoke without overpowering.

• Pork & Poultry: Works great with chicken, turkey, and pork, balancing smoke and flavor.

• Seafood: Salmon, trout, and shellfish pick up a subtle oak aroma.

• Vegetables: Roasted or grilled veggies get a gentle, earthy smokiness.

• Pizza & Bread: Excellent in wood-fired ovens for crisp crusts and hearty flavor.

Because of its long burn and versatile flavor, white oak is a go-to choice for BBQ pits, smokers, and wood-fired ovens.

RED OAK FIREWOOD

Red oak firewood burns hot, steady, and long, making it excellent for both heating and cooking. It gives food a medium smoky flavor that’s stronger than fruitwoods but milder than hickory or mesquite. You can cook:

• Beef & Game: Great for brisket, steaks, burgers, venison, and other red meats—adds a bold, smoky depth.

• Pork & Poultry: Works well with ribs, pork shoulder, chicken, and turkey.

• Seafood: Salmon and heartier fish can handle its medium smoke flavor.

• Vegetables: Roasted or grilled veggies take on a hearty smokiness.

• Pizza & Bread: Ideal for wood-fired ovens, providing a crisp crust and balanced smoke.

Fire Starters

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Heavy-Duty Canvas Firewood Carrier Bag

Fireplace Tools & Accessories

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