Wood Recipe Book

Wood has been a timeless tool in cooking, adding unique flavors and aromas to our favorite dishes. Whether it’s grilling, smoking, or baking, using wood in recipes brings a rustic charm and depth that’s hard to beat. Our Wood Recipe Book celebrates this tradition by offering a variety of recipes that highlight the natural essence of different woods.

In this collection, we explore how to harness wood’s smoky richness to elevate everything from meats and vegetables to desserts. We’ll guide you through selecting the right wood types and techniques to make your meals unforgettable. Let’s dive into the world of wood-infused cooking and discover how this simple ingredient can transform your culinary creations.

Choosing the Right Wood for Your Recipes

Selecting the perfect wood is crucial to unlock the full potential of your recipes. Understanding the variety of woods available and their flavor characteristics helps us craft dishes with unique and memorable tastes.

Types of Wood Suitable for Cooking

Choosing woods that are safe and flavorful is the foundation for all wood-based recipes. We focus on hardwoods since they burn evenly and impart the best aroma without harmful residues. Here are some of the top woods ideal for cooking:

• Hickory: Known for its strong, smoky flavor, perfect for red meats and barbecue.
• Mesquite: Offers an intense, earthy smoke suited for grilling bold, robust dishes.
• Applewood: Provides a mild, sweet smoke that enhances pork, poultry, and fish.
• Cherry: Adds a subtle fruity and sweet touch, excellent with chicken and vegetables.
• Maple: Delivers a light, slightly sweet flavor, great for delicate meats and baking.
• Oak: A versatile wood with a medium smoky flavor, good for most barbecue and smoking needs.

We always avoid softwoods like pine and cedar for cooking since they contain resins that produce unpleasant tastes and toxins.

Flavor Profiles of Different Woods

Knowing how each wood influences flavor lets us tailor our recipes for balanced and rich taste profiles. Here’s a breakdown of popular cooking woods and their signature flavor characteristics:

Wood Type	Flavor Profile	Ideal For
Hickory	Strong smoky, bacon-like	Beef, pork, ribs, brisket
Mesquite	Intense, earthy, bold	Steaks, chili, bold-flavored meats
Applewood	Mild, sweet, fruity	Poultry, fish, ham
Cherry	Sweet, fruity, slightly tart	Chicken, vegetables, pork
Maple	Light, sweet, subtly smoky	Breakfast meats, baking
Oak	Medium smoky, balanced	Lamb, game, general smoking

“Flavor is where wood transforms ordinary recipes into extraordinary experiences.“

By selecting the right wood, we control the depth and aroma that defines our dish. Matching the wood type with the recipe’s core ingredients elevates both flavor and aroma, letting us explore endless wood-infused culinary possibilities.

Essential Tools for Wood Cooking

To master the art of wood cooking, having the right essential tools is crucial. These tools empower us to work skillfully with wood and create dishes infused with deep, smoky flavors.

Woodworking Tools

For preparing wood to be used safely and effectively in cooking, specific Woodworking Tools are indispensable. They allow us to shape, split, and handle wood pieces while maintaining quality and flavor integrity.

• Splitting Axe or Hatchet: We use this to split large logs into manageable chunks or kindling. Precise splitting prevents wood from burning too quickly.
• Wood Chisels: Useful for trimming and shaping wood, especially when creating wood chips or planks.
• Saw (Hand or Power): We rely on a sharp saw to cut logs into the correct sizes needed for smoking or direct cooking.
• Moisture Meter: Monitoring the moisture content ensures wood is properly dried; wood with less than 20% moisture burns cleanly and releases optimal flavors.
• Gloves and Safety Gear: Handling wood demands protective gloves and eyewear for safety during cutting and splitting.

Woodworking Tool	Purpose	Key Benefit
Splitting Axe/Hatchet	Splitting logs into cooking-sized pieces	Controls burn rate
Wood Chisels	Shaping wood chips and planks	Precision shaping
Saw (Hand/Power)	Cutting logs for specific uses	Optimal wood size selection
Moisture Meter	Checking wood dryness	Ensures flavor integrity
Gloves & Safety Gear	Protection during cutting	Prevents injuries

Cooking Equipment

Using the right Cooking Equipment helps us channel the unique flavors from wood into our dishes effectively and consistently.

• Smoker or Charcoal Grill: These are the primary vessels where wood’s flavor infuses the food. We can control temperature and airflow for smoke quality.
• Wood Chip Box or Smoking Box: Placing wood chips directly into a heat source with good ventilation produces steady smoke.
• Fireproof Gloves: Handling hot grills, wood, or ashes demands heat-resistant gloves to protect our hands.
• Thermometer (Digital or Instant-Read): Accurate temperature measurement ensures food is cooked perfectly while balancing smoke infusion.
• Tongs and Grill Tools: Long-handled tongs, spatulas, and brushes provide safe handling and seasoning application without disrupting the fire.
• Water Pan: Adding moisture during smoking reduces harsh smoke flavors and keeps food tender.

Cooking Equipment	Function	Benefit
Smoker/Charcoal Grill	Main cooking device	Flavor and temperature control
Wood Chip Box/Smoking Box	Holds wood chips for consistent smoke	Creates steady smoke source
Fireproof Gloves	Protects hands from heat	Ensures safety
Thermometer	Monitors food and grill temperature	Precise cooking results
Tongs & Grill Tools	Handling and seasoning food	Safe and effective maneuvering
Water Pan	Adds humidity during smoking	Prevents dryness, balances smoke

Equipping ourselves with these Essential Tools for Wood Cooking lets us unlock the full potential of wood-fired artistry, producing rich aromas and unforgettable taste experiences every time.

Ingredients for Wood-Based Recipes

When preparing wood-based recipes, the choice of ingredients plays a crucial role in balancing and enhancing the natural flavors imparted by different woods. Here, we focus on ingredients that pair harmoniously with wood-smoking and wood-fired cooking methods, allowing us to maximize the unique flavor profiles of hickory, mesquite, applewood, and other specialty woods.

Essential Ingredients Overview

• Proteins: Meats such as beef brisket, pork ribs, chicken thighs, and salmon fillets absorb smoky aromas exceptionally well.
• Vegetables: Root vegetables like carrots, potatoes, and beets develop deep flavors with wood cooking.
• Fruits: Apples, peaches, and pears complement sweet-smoky wood varieties like applewood and cherry.
• Spices & Rubs: Brown sugar, smoked paprika, garlic powder, and black pepper boost wood-smoked flavor layers.
• Oils & Marinades: Olive oil, apple cider vinegar, and citrus juices tenderize proteins and balance smoke intensity.

Wood-Ingredient Pairing Table

Wood Type	Best Protein Pairings	Complementary Ingredients	Flavor Notes
Hickory	Pork ribs, beef brisket	Brown sugar, chili powder, garlic	Bold, smoky, slightly sweet
Mesquite	Beef steak, chicken thighs	Cumin, lime juice, black pepper	Intense, earthy, robust
Applewood	Salmon, pork chops	Apple cider vinegar, rosemary, cinnamon	Mild, sweet, fruity
Cherry	Duck breast, ham	Honey, thyme, clove	Delicate, sweet, fruity
Maple	Turkey, tofu	Maple syrup, mustard, sage	Sweet, warm, subtle smoky
Oak	Lamb, sausages	Mustard seed, garlic, bay leaf	Strong, traditional smokiness

Preparing Ingredients for Wood Cooking

1. Trim and prepare proteins by removing excess fat and scoring the surface to allow smoke penetration.
2. Marinate or rub proteins with a mixture of spices, herbs, and acids for a minimum of 2 hours to infuse flavor deeply.
3. Soak wooden chips or chunks briefly (if the recipe calls for it) to produce steady smoke without quick burning.
4. Chop vegetables into uniform sizes to ensure even cooking and maximize absorption of smoky aroma.
5. Apply finishing glazes like honey or maple syrup in the last 10 minutes of cooking to create a glossy, caramelized coating.

“The magic of wood-based recipes lies in the perfect harmony of smokiness and seasoning. Using the right ingredients complements the wood’s character and yields unforgettable flavors.”

Spices and Marinades: Enhancing Wood Flavors

• Use dry rubs containing smoked paprika, chili powder, salt, and brown sugar to build a crust that locks in moisture.
• Experiment with wet marinades featuring citrus juices, garlic, and herbs to add complexity and tenderize tough cuts.
• Combine sweet elements like honey or maple syrup with acidic counterparts such as vinegar to balance intense smoke notes.

By carefully pairing these ingredients with wood types and mastering preparation techniques, we create dishes that truly celebrate the essence of wood-fired cooking.

Prep Work for Wood Cooking

Proper prep work is essential to unlock the full potential of wood cooking. We focus on careful preparation of both the wood and ingredients to achieve rich, flavorful results.

Preparing the Wood

To start, selecting and preparing the right wood is crucial. Here’s how we ensure the wood enhances every dish:

• Choose seasoned hardwoods such as hickory, applewood, or oak; avoid softwoods like pine to prevent unwanted flavors and toxins.
• Split logs into manageable sizes using a sharp splitting axe for even burning and smoke distribution.
• Dry the wood thoroughly, aiming for moisture content between 15-20%. Use a moisture meter to confirm.
• Soak wood chips or chunks in water for 30-60 minutes before use to produce slow, steady smoke without quick flare-ups.
• Store wood in a dry, ventilated area to maintain ideal moisture and prevent mold or rot.

Wood Type	Ideal Moisture Content	Soaking Time	Best Use
Hickory	15-20%	30-60 minutes	Red meats, pork
Applewood	15-20%	30 minutes	Poultry, fish, vegetables
Oak	15-20%	45-60 minutes	Beef, game meats

“Proper wood preparation ensures a rich, clean smoke that beautifully enhances your dishes.”

Preparing Ingredients

Preparing our ingredients carefully enhances the interaction with wood smoke and heat. Here is our step-by-step approach:

• Trim excess fat from proteins to avoid flare-ups but leave some for flavor.
• Marinate or brine proteins with complementary spices to deepen wood-infused aromas.
• Cut vegetables and fruits uniformly for even cooking and smoke absorption.
• Pat ingredients dry before applying rubs or marinades, promoting better smoke adhesion.
• Use dry rubs or wet marinades depending on the ingredient and wood flavor profile; experiment with herbs like rosemary or thyme to complement wood notes.
• Soak wooden skewers in water for 20-30 minutes if using, preventing burning.

This preparation helps flavor molecules from the wood integrate deeply, resulting in balanced smoky profiles.

Ingredient	Prep Technique	Recommended Wood Pairing	Notes
Beef Brisket	Trim fat, dry rub	Hickory, Oak	Strongwoods enhance rich beef flavors
Salmon	Marinate, pat dry	Applewood, Cherry	Fruity woods complement delicate fish
Root Vegetables	Slice evenly	Maple, Oak	Sweet woods enhance caramelization

Wood Recipe Book: Popular Recipes

Discover some of the most treasured recipes that showcase the unique flavor profiles and aromas infused by wood. These recipes highlight how different woods can transform simple ingredients into unforgettable dishes.

Grilled Wood-Smoked Meats

Wood-smoked meats are the cornerstone of any wood recipe book. The choice of wood dramatically influences the taste and aroma, elevating ordinary cuts into gourmet masterpieces.

Ingredients:

• 3 lbs beef brisket, trimmed
• 2 cups applewood chips, soaked for 30 minutes
• 2 tbsp coarse salt
• 1 tbsp ground black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1/4 cup olive oil

Instructions:

1. Trim excess fat from the brisket. Rub olive oil evenly over the meat.
2. Combine salt, pepper, smoked paprika, and garlic powder to create a dry rub.
3. Massage the dry rub into the brisket thoroughly, covering all sides.
4. Preheat the smoker or charcoal grill to 225°F (107°C) using soaked applewood chips for smoke.
5. Place the brisket on the grill grates away from direct heat.
6. Smoke the brisket slowly for 6-8 hours, maintaining a steady temperature.
7. Use a meat thermometer to check internal temperature. Target 195°F (90°C) for tender brisket.
8. Let the meat rest for 30 minutes before slicing against the grain.
9. Serve with your favorite barbecue sauce or wood-infused marinade.

Applewood imparts a mild sweet and fruity essence perfect for beef and pork cuts, balancing the boldness of the meat without overwhelming it.

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Wood-Roasted Vegetables

Roasting vegetables over wood infuses them with earthiness and a subtle smokiness that boosts natural sweetness and depth.

Ingredients:

• 2 cups baby carrots, peeled
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cubed
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 cup cherrywood chunks, soaked for 20 minutes

Instructions:

1. Toss vegetables in olive oil, thyme, salt, and pepper until evenly coated.
2. Preheat the grill or smoker to 350°F (177°C) using soaked cherrywood.
3. Arrange the vegetables on a wood plank or grill basket for even exposure.
4. Roast vegetables for 25-30 minutes, turning occasionally, until tender and caramelized with a light wood smoke aroma.
5. Remove from heat and serve immediately.

Cherrywood delivers a sweet and mild fruity smoke that complements root vegetables and enhances their natural flavors while adding a beautiful reddish hue.

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Wood-Fired Baked Goods

Wood-fired ovens produce a unique crust and flavor profile that elevates baked goods beyond the ordinary.

Ingredients:

• 4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 1/2 cups warm water (110°F/43°C)
• 2 tsp salt
• 2 tbsp honey
• 1/4 cup olive oil
• Hickory wood chunks for oven fire

Instructions:

1. In a large bowl, dissolve yeast and honey in warm water. Let sit for 5-10 minutes until foamy.
2. Add flour, salt, and olive oil; mix to form a dough.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Preheat the wood-fired oven using hickory chunks until the temperature reaches 500°F (260°C).
6. Shape the dough into loaves or flatbreads.
7. Place dough directly on oven floor or on a preheated baking stone.
8. Bake for 15-20 minutes or until bread is golden brown and crusty.
9. Remove and cool on wire racks before slicing.

Hickory provides a strong smoky character ideal for breads and savory baked goods, creating a robust flavor and appealing aroma with a crisp crust.

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Recipe Category	Wood Type	Flavor Profile	Best Use	Cooking Temperature
Grilled Wood-Smoked Meats	Applewood	Mild, sweet, fruity	Beef, Pork	225°F (107°C)
Wood-Roasted Vegetables	Cherrywood	Sweet, mild, fruity	Root vegetables, Brussels sprouts	350°F (177°C)
Wood-Fired Baked Goods	Hickory	Strong, smoky	Bread, Savory baked goods	500°F (260°C)

By experimenting with these popular recipes we can harness the power of wood cooking to bring new dimensions to flavor and aroma in every meal.

Directions for Using the Wood Recipe Book

This section guides us through the essential practices for safely handling wood and maximizing flavor when cooking with wood. Following these directions ensures every dish benefits from the unique qualities that wood-infused cooking offers.

Safe Handling of Wood in Cooking

Proper handling of wood is crucial to protect our health and enhance the flavor of our dishes. Here are key steps we follow:

• Choose seasoned hardwoods only: Use woods like hickory, apple, cherry, and oak that are fully dried for optimal smoke and safety.
• Avoid softwoods: Woods such as pine and cedar release harmful resins and unpleasant tastes.
• Split and size wood correctly: Use sharp splitting axes or saws to create uniform wood chunks or chips for even burning and smoke.
• Store wood in a dry, ventilated spot: Prevent mold growth and moisture absorption that can produce bitter smoke.
• Soak wood chips when necessary: For recipes requiring slower smoke, soak chips in water for 30 minutes to 1 hour.
• Wear protective gear: Gloves and goggles protect us while preparing and handling wood.
• Use moisture meters to check wood dryness; ideal wood moisture content is between 15% and 20%.

Step	Purpose	Tools or Tips
Select hardwood	Safe and flavorful smoke	Avoid softwoods
Season wood	Remove moisture	Dry 6-12 months
Split wood uniformly	Even smoke distribution	Splitting axe, saw
Soak wood chips (optional)	Control smoke intensity	Soak 30-60 minutes
Store wood properly	Avoid mold and dampness	Dry, ventilated space
Check moisture content	Ensure wood readiness	Moisture meter (15%-20%)

“Safety and preparation lay the foundation for every perfect wood-cooked meal.”

Tips for Enhancing Flavor with Wood

To unlock the fullest flavor potential from the woods in our recipes, we implement these effective techniques:

• Match wood to recipe: Select woods based on the flavor profile needed (e.g., applewood for sweet, mild smoke; hickory for strong, smoky boldness).
• Balance smoke intensity: Combine soaked and dry chips to moderate smoke and avoid overpowering bitterness.
• Control cooking temperature: Maintain steady low-to-medium heat (225°F–275°F) to extract optimal aromas without burning the wood.
• Use marinades and rubs: Complement wood flavors with spice blends, herbs, and acids that enhance meat or vegetable taste.
• Rotate and reposition food regularly: Promote even exposure to smoke and heat for consistent flavor infusion.
• Allow resting time post-cooking: Let smoked meats or vegetables rest for 10-15 minutes to let smoke flavors fully penetrate.
• Experiment with wood blends: Combining two or more woods like cherry and oak can create unique, layered flavor profiles.

Tip	Effect	Example
Match wood to dish	Best flavor harmony	Applewood for ham
Soak some wood chips	Modulated smoke output	Half soaked chips
Maintain steady temp	Prevent harsh burnt flavors	225°F–275°F
Use complementary rubs	Enhance smoke and seasoning	Paprika, garlic, brown sugar
Rotate food during cooking	Even smoke coverage	Turn every 30 min
Rest food after cooking	Deeper smoke absorption	10-15 min resting period
Blend woods	Complex flavor profiles	Cherry + oak mix

“Flavor mastery is refined by pairing the right wood and techniques for every dish.”

By adhering to these Directions for Using the Wood Recipe Book, we fully unlock the artistry of wood-fired cooking. Our dishes will thrill with rich aroma and balanced, authentic smoky flavor every time.

Make-Ahead Tips and Storage

When working with wood cooking recipes, proper make-ahead preparation and storage are crucial to preserve the integrity and flavor of both the wood and ingredients. Let’s explore essential tips to ensure our dishes retain that signature smoky richness.

Storing Wood Properly

Storing wood correctly maintains its seasoning and prevents unwanted moisture or mold that can spoil the flavor profile. Here are our top guidelines:

• Keep wood dry: Store seasoned hardwood in a covered, well-ventilated area, off the ground.
• Avoid plastic wrapping: It traps moisture—opt for breathable materials like burlap sacks.
• Organize by wood type: Store different woods separately to prevent cross-contamination of flavors.

Wood Type	Ideal Storage Duration	Storage Tips
Hickory	Up to 1 year	Keep stacked loosely under cover
Applewood	6-12 months	Store in a dry, airy location
Mesquite	6-9 months	Avoid damp basements
Cherry	6-12 months	Use raised racks for airflow
Oak	1 year or longer	Shield from rain but allow breathing

“Proper wood storage is the foundation for achieving balanced, rich smoky flavors in any wood-based recipe.“

We recommend checking wood moisture levels with a moisture meter before each cooking session to ensure optimal smoke production and flavor.

Preparing Recipes in Advance

Advance preparation enhances both efficiency and the depth of wood-infused flavors. Here’s how we recommend making ahead:

• Marinate proteins overnight or for at least 6 hours with wood-friendly spices and rubs to allow smoke flavors to penetrate deeply.
• Soak wooden chips or chunks 30-60 minutes before cooking to regulate smoke output and prevent burning.
• Prep vegetables and fruits by cutting uniformly ahead of time to ensure even cooking and wood smoke absorption.
• Portion and store ingredients in airtight containers, refrigerated if perishable, for up to 24 hours to maintain freshness.

Make-Ahead Step	Recommended Timeframe	Notes
Protein marination	6-24 hours	Use wood-compatible spice blends
Wood chip soaking	30-60 minutes before use	Prevents overly intense smoke and flare-ups
Vegetable/fruits cutting	Up to 24 hours in fridge	Keep chilled in airtight containers
Pre-assembled rubs and marinades	Prepare days ahead, refrigerated	Ensure fresh herbs and spices are covered

Following these make-ahead tips lets us maximize the flavor-building process and streamline cooking so our wood-fired dishes turn out flawless every time.

Cleaning and Maintenance of Wood Cooking Tools

Proper cleaning and maintenance of our wood cooking tools are essential to preserve their longevity, safety, and effectiveness in imparting rich flavors. By following meticulous care steps, we safeguard both the integrity of the wood and the quality of our culinary creations.

Step 1: Immediate Cleaning After Use

• Remove food residue promptly using a soft brush or non-abrasive sponge.
• Rinse with warm water only; avoid soaking wood tools as excess moisture causes warping or cracking.
• Do not use dishwashers or harsh detergents that strip natural oils.

Step 2: Gentle Washing Technique

• Prepare a mild cleaning solution with warm water and a small amount of gentle dish soap.
• Dip a soft cloth or sponge and clean the tools gently, focusing on grooves or carved areas.
• Rinse thoroughly with clean water to remove any soap residue.

Step 3: Drying and Preventing Damage

• Pat dry immediately with a clean towel.
• Let the tools air dry vertically in a well-ventilated spot away from direct sunlight or heat sources like stoves, which cause cracks.
• Avoid leaving wood tools wet or in standing water for extended periods.

Step 4: Regular Oil Treatment for Wood

To maintain the durability and natural sheen of our wood tools, apply food-grade mineral oil or specialized wood conditioner periodically:

Treatment Frequency	Season	Recommended Oil Type
Every 1-2 weeks	During heavy use	Food-grade mineral oil
Every 1-3 months	Light or occasional use	Beeswax blend or tung oil

• Apply a small amount of oil with a soft cloth.
• Rub evenly into the wood to restore moisture and prevent drying or cracking.
• Let the oil absorb overnight before wiping off any excess.

Step 5: Avoiding Common Mistakes

• Never soak wood tools as they absorb water and weaken structurally.
• Do not use bleach or strong chemicals, which degrade wood fibers.
• Avoid extreme temperature changes during cleaning and drying.
• Store tools in dry, ventilated environments to prevent mold or mildew.

“Caring for our wood cooking tools is not just about cleanliness; it’s about preserving the very essence of flavor and craftsmanship that wood brings to our kitchen.“

By diligently maintaining our wood cooking tools we ensure they remain safe, efficient, and capable of elevating every dish with authentic wood-fired taste.

Conclusion

Exploring the world of wood cooking opens up endless possibilities for flavor and creativity. With the right knowledge and tools, we can transform everyday meals into memorable experiences filled with rich aromas and unique tastes.

By embracing wood-fired techniques and recipes, we not only enhance our culinary skills but also connect with a timeless tradition that celebrates natural ingredients and craftsmanship. Let’s continue experimenting and savoring the distinct character that wood brings to our kitchen creations.

Frequently Asked Questions

What types of wood are best for cooking?

Hardwoods like hickory, mesquite, applewood, cherry, maple, and oak are ideal for cooking. Each offers distinct flavors suited for different dishes, while softwoods like pine and cedar should be avoided due to toxins and unpleasant tastes.

Why should softwoods be avoided in cooking?

Softwoods contain resins and toxins that produce unpleasant flavors and harmful smoke when burned, making them unsafe and unsuitable for cooking purposes.

What tools are needed for wood-based cooking?

Key tools include splitting axes, chisels, saws for wood preparation, smokers or charcoal grills for cooking, and safety gear like gloves and moisture meters to control conditions.

How do I prepare wood for cooking?

Use seasoned hardwoods, split and dry them properly, and soak wood chips if required to ensure optimal smoke production and flavor.

Which ingredients pair well with wood smoking?

Proteins like beef brisket and salmon, root vegetables, and fruits such as apples and peaches complement wood smoke well, enhancing flavors.

How can I enhance flavors when cooking with wood?

Use marinades, dry rubs, and spices that complement the chosen wood type; also balance smoke intensity and control cooking temperature carefully.

What safety precautions should I take when cooking with wood?

Always use protective gloves and goggles when handling wood and cooking equipment, work in a well-ventilated area, and avoid using toxic softwoods.

How should I store cooking wood?

Keep wood dry, store in a well-ventilated area away from plastic wrapping, and organize by wood type to prevent flavor cross-contamination.

How do I maintain wood cooking tools?

Clean tools thoroughly after use, dry completely, and treat wooden handles or parts with food-grade oils to preserve quality and longevity.

Can wood enhance baked goods?

Yes, hardwoods like hickory add robust, unique flavors to baked goods when used in wood-fired ovens or grills.