Seeking dishes with the distinctive smokiness and rustic appeal born of flame and embers, a growing number of operators are adopting the age-old practice of wood-fired cooking. But just because a practice is time-tested doesn’t mean it’s easy. In chasing wood-fired flavor, operators are discovering considerable challenges, including high costs, steep requirements for ventilation and the need for new skill sets. “The trend of going back to 100-percent wood and more ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!