The professional pizza oven programme. Oak for heat mass and duration. Olive for Mediterranean aromatic signature. Beech for clean high-heat service. Birch for fast ignition. Custom ratios built around your oven size and service volumes.

For restaurant hearths, open grills and steakhouse concepts. Oak provides the base heat and duration. Cherry adds visual bark colour to proteins. Hickory adds the savoury BBQ depth for beef-forward menus. Available as logs and chunks.

For offset smokers, kamados and chef-led smoke menus. Slow-burning chunks for deep smoke character on brisket, ribs and whole proteins. Chips for finishing and gas grill infusion. Custom species mixes by protein programme.

For beach clubs, outdoor dining terraces and long service windows. Low-smoke species that keep ambient air clean. Olive for ambience and signature aroma. Ash for clean, steady warmth. Mixed smoking chips for gas grill finishing.

For high-volume hotel BBQ events, pool parties and banquet catering. Oak and Beech for reliable, predictable, high-volume heat. Species blended by catering volume and menu type. Bulk pallet supply with volume pricing available.

Tell us your kitchen, your equipment, and your menu. We'll build a bespoke species blend and supply plan tailored to your exact operation — with sample delivery before you commit to volume.