|Walnut shells used in French oven|
In France, even though the forests could supply oak, chestnut, and other hardwoods, I found the local baker using walnut shells, a by-product of the region's walnut crop.
|Olive and grape vine trimmings|
An apple orchard near my home sells pruned limbs for less than the going price for common firewood even though apple wood has one of the highest BTU to weight ratios. Apple wood also leaves the option of smoking foods at low smouldering temperatures.
|A recent TBO oven fired with oak scraps|
|firewood drying for next bake|
Whatever the fuel, it is best if bone dry. One method that assures this is to place the fuel for the next firing in the oven following a past firing (as long as the temp is down below 300F).