Which firewood is best?
A practical UAE guide to choosing the right wood for heating, BBQ, smoking, and pizza ovens — with quick recommendations for hospitality kitchens, live-fire concepts, and home setups.
Need a spec for your menu (brisket, poultry, pizza, seafood) or operation (hotel, restaurant, caterer)? We’ll recommend wood types and volumes.
How to choose the right wood
The “best” wood depends on your goal: maximum heat, minimal smoke, or a specific flavour profile. In hospitality, consistency matters most — dryness, sizing, and repeatable burn behaviour.
Key factors
- Dryness / moisture: kiln-dried wood burns cleaner and gives you more usable heat.
- Heat output: denser hardwoods usually deliver longer, steadier heat.
- Smoke + flavour: hickory/cherry for flavour; oak/beech for balance and control.
- Application: fireplace vs smoker vs pizza oven (they want different behaviour).
Quick recommendations
- Best all-rounder: Oak (steady heat, balanced smoke)
- Clean, easy ignition: Birch (great to start fires quickly)
- Long burn: Beech / Oak (dense hardwoods)
- Distinct aroma: Olive (use alone or as an accent wood)
- Strong BBQ profile: Hickory (bold smoke)
- Mild sweet smoke: Cherry (poultry, fish, veg)
Best firewood for heating
Choose dense hardwoods for longer burn time and steadier heat.
| Wood type | Burn time | Heat output | Smoke level | Best use | Key feature |
|---|---|---|---|---|---|
| European oak | Long | High | Low | Fireplaces, stoves | Steady heat for larger spaces |
| American oak | Long | High | Low | Fireplaces, stoves, BBQ | Excellent heat retention |
| Beech | Long | High | Low | Fireplaces, stoves | Clean combustion |
| Birch | Medium | Medium-High | Low | Small spaces, quick fires | Fast ignition, bright flame |
| Hickory | Long | High | Low | Heating + BBQ | Intense heat output |
Tip: smoke complaints usually come from damp wood or restricted airflow — not the species.
Best firewood for BBQ & smoking
Match the wood to the protein and the flavour intensity you want.
| Wood type | Flavour profile | Burn time | Best meats | Best use | Key feature |
|---|---|---|---|---|---|
| Hickory | Bold, smoky | Long | Beef, pork, game | Smoking, grilling | Classic strong BBQ flavour |
| Cherry | Sweet, fruity | Medium | Poultry, fish, vegetables | Smoking | Gentle smoke that enhances |
| Olive | Rich, aromatic | Long | Beef, lamb, fish | Grilling, slow cooking | Dense wood, characterful aroma |
| Applewood | Sweet, mild | Medium | Pork, poultry, desserts | Smoking | Subtle smoke for lighter foods |
| Oak | Balanced | Long | Most meats | Smoking, grilling | Great all-round control |
Best firewood for pizza ovens
You want high heat, clean burn, and manageable flames. Many operators start with birch for ignition, then run oak or beech for steady heat (with olive as an aromatic accent if desired).
| Wood type | Burn temperature | Flavour | Pairs well with | Key feature |
|---|---|---|---|---|
| Beech | High | Mild | Oak, cherry | Even heat, clean burn |
| Olive | High | Aromatic | Beech, oak | Hot burn, distinctive aroma |
| Cherry | Med-High | Sweet | Oak | Subtle sweetness |
| Birch | Medium | Neutral | Oak, beech | Quick ignition |
| European oak | High | Balanced | Beech, olive | Steady heat for baking |
FAQs
Quick answers to the most common questions.