I came across a forum post recently where someone was thinking about building a wood fired oven in their backyard. They loved the idea of pizza nights and homemade bread but weren’t sure if it was worth the effort, how much wood would it take, how often would they really use it, and what would it cost to keep firing it up?
A wood-fired oven brings that unmistakable smoky flavour and golden crust that no electric or gas oven can match. But before you light up your first fire, it's worth knowing how much wood you’ll actually use and what it’ll cost to keep those flames going.
Most backyard ovens burn around 5 to 10 kilograms of hardwood per pizza session, depending on size and heat retention. The good news is that it’s often just $5 to $10 worth of fuel for a night of incredible food and company. The only catch? Your choice of wood and how you use your oven will make a big difference to both flavour and efficiency.
How Much Wood Does a Wood-Fired Oven Use Per Session?
The amount of wood your oven burns depends on its size, design, and how you use it. To reach those sizzling 400 to 500 degrees Celsius ideal for pizza, most backyard ovens need around 3 to 6 kilograms of seasoned hardwood for the initial heat-up. Once that glowing ember base is ready, maintaining temperature usually takes just 1 to 2 kilograms per hour.
| Cooking Style | Average Oven Size | Wood Used | Approx. Burn Time | Notes |
|---|---|---|---|---|
| Pizza night | Small–medium (700–900mm dome) | 5–7 kg | 2–3 hours | Ideal for family meals or small gatherings |
| Roast or bread baking | Medium–large | 7–10 kg | 4–6 hours | Uses more fuel but gives even heat and long retention |
| Slow cooking / residual heat | Any size | 0–2 kg (or none) | 6–12+ hours | Uses leftover heat from the initial firing, no extra cost |
That stored heat is where the real magic happens. Once the pizzas are done, you can keep cooking bread, veggies, roasts, and even desserts using nothing more than the warmth already in the bricks. It’s efficient, sustainable, and gives your firewood incredible mileage.
Wood Types That Burn Best in Australia
Not all firewood burns the same way. The type of wood you use changes everything, from how fast your oven heats up to the flavour of your food. Hardwoods are the heroes here. They burn hotter, last longer, and produce that perfect bed of glowing embers your pizzas need.
Here are some of the most popular (and practical) choices across Australia:
| Wood Type | Burn Quality | Best For | Flavour & Smoke | Average Cost (per cubic metre) |
|---|---|---|---|---|
| Red Gum | Very dense, long-burning | Long sessions & roasting | Mild, clean smoke | $180–$300 |
| Ironbark | Hot, slow, and steady | Pizza & high-heat cooking | Slightly sweet smoke, minimal ash | $220–$350 |
| Boxwood / Stringybark | Medium heat, easier to light | Quick cooks & topping up embers | Subtle, neutral aroma | $150–$250 |
| Apple / Cherry / Olive Wood | Lower burn temp | Flavouring or finishing wood | Aromatic, fruity smoke | Often sold by bag |
Seasoned wood (dried for at least six months) will always burn cleaner and hotter than fresh-cut timber. You’ll save money too, since unseasoned or damp wood wastes heat creating steam instead of cooking power.
Avoid softwoods like pine or treated timber. They burn fast, smoke heavily, and can release harmful chemicals. Stick with clean, dry hardwoods, and your oven will reward you with stable heat, clean smoke, and unbeatable flavour.
Wood Type Burn Quality Best For Flavour & Smoke Average Cost (per cubic metre)
Let’s talk money. While a wood fired oven delivers gourmet results, it’s reassuring to know that running costs are surprisingly low. In Australia, hardwood is typically sold by the cubic metre, half metre, or in convenient 15 to 20-kilogram bags from local suppliers. Prices vary depending on region and wood type, but here’s a general guide:
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Red gum: $180 to $300 per cubic metre
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Ironbark: $220 to $350 per cubic metre
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Mixed hardwoods: $150 to $250 per cubic metre
If you cook once a week, expect to use roughly half a cubic metre of wood per month. That works out to about $5 to $10 worth of wood for a pizza night, or $10 to $20 for a long roast or all-day cook. When you think about the number of meals and the atmosphere it creates, that’s excellent value.
Keep in mind that prices can shift based on location. City suppliers charge more for delivery, while regional areas often offer better deals or bulk options. The key is buying quality, seasoned wood that burns efficiently and gives you the most heat for your dollar.
Cost Breakdown: What You’ll Spend to Fire It Up
Let’s talk money. While a wood-fired oven delivers gourmet results, it’s reassuring to know that running costs are surprisingly low. In Australia, hardwood is typically sold by the cubic metre, half metre, or in convenient 15 to 20-kilogram bags from local suppliers. Prices vary depending on region and wood type, but here’s a general guide:
- Red gum: $180 to $300 per cubic metre
- Ironbark: $220 to $350 per cubic metre
- Mixed hardwoods: $150 to $250 per cubic metre
If you cook once a week, expect to use roughly half a cubic metre of wood per month. That works out to about $5 to $10 worth of wood for a pizza night, or $10 to $20 for a long roast or all-day cook. When you think about the number of meals and the atmosphere it creates, that’s excellent value.
Keep in mind that prices can shift based on location. City suppliers charge more for delivery, while regional areas often offer better deals or bulk options. The key is buying quality, seasoned wood that burns efficiently and gives you the most heat for your dollar.
Where to Source Quality Firewood in Australia
Finding the right wood is almost as important as firing up the oven itself. Good firewood burns hotter, produces less smoke, and makes cooking a smoother experience. The easiest option is to buy from a local firewood supplier who sells seasoned or kiln-dried hardwood. These options might cost a little more upfront, but they give far better results and less hassle.
Here are a few reliable ways to source your wood:
- Local landscape and garden supply yards often sell red gum or ironbark by the cubic metre. Many deliver straight to your driveway.
- Hardware stores like Bunnings stock smaller bags of hardwood, perfect if you cook occasionally or need a top-up.
- Firewood specialists in regional Victoria, New South Wales, and Queensland often have better quality stock and fairer pricing. Look for suppliers who are members of the Australian Firewood Association (AFIA) or who sell certified sustainable wood.
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Rural or country connections can also be a great source, especially if you know someone clearing property or managing firewood legally.
Always store your wood properly once it arrives. Keep it raised off the ground and covered, but with airflow around it. This keeps it dry, clean, and ready to burn beautifully every time you light the oven
How Oven Quality Affects Wood Efficiency
After years of firing up and cooking with wood-fired ovens, I’ve learned that wood efficiency isn’t just about the type of timber you use. It’s about the oven itself. The better the build, the less wood you’ll burn. Simple as that.
Here’s what makes the difference:
Thermal design matters.
A proper oven isn’t just a pile of bricks. It’s engineered to store and release heat efficiently. High-density refractory materials absorb energy from the fire and radiate it evenly across the dome and cooking floor.
Insulation saves fuel.
If an oven isn’t insulated well, heat escapes through the base and outer shell. That means more wood, more smoke, and more effort. With solid insulation, once the oven hits temperature, it stays there with minimal refuelling.
Good airflow equals control.
Tight-fitting doors and a well-designed flue give you control over combustion. Instead of chasing lost heat, you can fine-tune your fire for the perfect burn.
At The Wood Fired Co., our ovens are built with all of this in mind. Their design locks in heat for up to 72 hours, so one firing can handle pizzas on night one, bread the next morning, and a slow roast the day after.
When you invest in a quality oven, every log of wood goes further, your fire burns cleaner, and your food cooks more evenly. The mark of true wood-fired craftsmanship.
How to Make Your Wood Go Further
Even the best wood and oven setup can waste fuel if you’re not firing it efficiently. A few small habits can make a big difference in how far each log will go. Think of it as learning your oven’s rhythm. Once you understand it, you’ll use less wood and get better results every time.
1. Build a proper ember base
Start small. Use dry kindling to create a steady flame before adding larger logs. Once you have a solid bed of glowing embers, the oven will hold heat longer and need less wood to stay hot.
2. Manage airflow wisely
Use your oven door and flue to control how your fire burns. Too much oxygen makes the wood burn too fast, while too little creates smoke and uneven heat. Once your oven is up to temperature, a small flame and steady airflow will keep the heat balanced.
3. Cook in batches
Make the most of each firing by planning your menu. Start with pizzas while the oven is hottest, then move on to bread, roasts, or vegetables as it cools. A well-built oven can retain usable heat for up to two days.
4. Store wood the right way
Keep firewood dry and off the ground. Stack it loosely so air can circulate and cover only the top to stop moisture from seeping in. Damp wood wastes energy creating steam instead of heat.
Efficient cooking is not about cutting corners. It is about making the most of your fire’s energy. A well-managed oven saves wood, burns cleaner, and delivers steady, even heat every time.
Frequently Asked Questions
1. Can I mix different types of wood in my oven?
Yes, you can. Many cooks start with dense hardwoods like ironbark or red gum to build heat, then switch to lighter woods like boxwood or fruitwood for flavour. Mixing woods lets you control both burn rate and aroma.
2. Do I need to clean out the ash after every cook?
Not necessarily. A thin layer of ash actually helps insulate the oven floor and protect it from moisture. Just remove large chunks of charcoal or debris before your next firing to keep airflow clear.
3. Can I use my wood fired oven in all weather?
Yes, but keep it covered when not in use. Rain or humidity can affect both your wood and the oven’s performance. Always use dry wood and allow a few extra minutes for the oven to reach full temperature in cooler conditions.
Is It Worth It? Absolutely.
When you break it down, running a wood-fired oven costs surprisingly little for the value it delivers. For roughly $5 to $10 in wood, you get restaurant-quality flavour, fuel efficiency, and an experience no gas or electric oven can match.
With quality hardwood and a well-designed oven, you can stretch one fire across multiple meals, pizzas at night, fresh bread the next morning, and a slow roast the day after. It’s not just cooking; it’s smart heat management.
At The Wood Fired Co., every oven is built to make your wood go further. With superior insulation and long heat retention, you’ll spend less on fuel while getting consistent results every time you fire it up.
If you’re thinking about investing in a wood-fired oven, start with one that rewards every log you burn with exceptional flavour and performance. That’s what makes it worth every spark.