Home | Shop | Blog | Contact Most people don't think much about their firewood until the food comes out wrong. The steak tastes like chemicals. The pizza crust is soft instead of blistered. The fire won't hold temperature. Ninety percent of the time, the wood is the problem. After 25 years cutting, splitting, and delivering firewood across Ventura, Los Angeles, and Santa Barbara counties, I've seen what happens when cooks use the right wood versus the wrong wood. The differen
