Dome Wood 披薩烤爐

Burned through a full cook last weekend and the coals were still going strong after two hours. These logs crackle and throw off serious heat without billowing smoke like the bagged stuff I used before.

First time I've ordered kiln-dried wood for the Dome and the difference is noticeable right away — barely any smoke until the flames really catch, and the burn stays steady even after the initial flare-up dies down. Got the oven to a proper high-heat sear for a batch of steaks, and the clean ash cle

The bark pops and crackles right away, settling into a steady bed of coals that held its heat for our whole pizza night. I loaded it once and didn't have to touch the fire again, which made the whole cook feel effortless.