Choosing Between Wood-Fired and Gas Pizza Ovens: What Truly Suits You?
SizzleDeliteProductsWhen it comes to outdoor cooking, making your own pizza at home brings unmatched satisfaction. But before diving into this culinary adventure, one question stands out: Should you go with a wood-fired or gas-powered pizza oven? This guide compares their key features, advantages, and real-world data to help you choose what fits your lifestyle best.
1. Wood Fired & Gas Oven Heat Output and Warm-Up Time
Wood pellet ovens generate intense radiant heat using hardwood or pellets. Models such as the Ember 12 can reach 752°F (400°C) in 25–30 minutes and even hit 850°F (454°C) in just 20 minutes when optimally fired. In contrast, the Firo 14 gas oven reaches 950°F (510°C) in just 15–20 minutes thanks to direct ignition.
2. Flavor Differences: Does Wood Still Win?
A major appeal of wood-fired ovens is their smoky flavor, created naturally by burning applewood, oak, or similar hardwoods. This aroma infuses the pizza crust with a slightly charred, artisan texture. Gas ovens, while delivering consistent heat, generally lack that signature smokiness.
| Oven Style | Crust Texture | Smoke Flavor | Recommended Use |
| Wood-Fired | Crisp, blistered | ✔️ Rich | Perfect for artisan-style |
| Gas-Powered | Even, smooth | ❌ Minimal | Great for weeknight cooking |
Want to know which wood produces the best flavor? Read our guide on the best wood for pizza ovens.
3. Ease of Operation and Temperature Control
Gas ovens are easier to use, especially for beginners—simply ignite with a turn of the dial. On the other hand, demand hands-on fire management and heat balancing. But many enthusiasts find that controlling the fire is part of the joy in crafting the perfect pizza. View the video from Meat Church BBQ.
4. Baking Speed and Consistency
Both ovens are capable of cooking pizzas in 90–120 seconds at peak temperature. However, gas ovens provide steady heat across the surface, while wood ovens may have hot spots close to the flame, requiring manual rotation for even baking.
5. Cleaning Effort and Maintenance
With wood ovens, you’ll need to remove ash and soot after every few uses. They may also need periodic chimney checks. Gas ovens, by contrast, only require light cleaning of surfaces and burners.
6. Fuel Costs and Accessibility
| Fuel Source | Estimated Cost/Hour | Comments |
| Hardwood Pellets | $1.50–$2.50 | Based on 9kg bag (~$25) per 3–4 sessions |
| Propane | $1.00–$1.80 | Based on 20lb tank (~$18) for ~10–12 hours |
7. Mobility and Outdoor Suitability
Though Ember 12 is relatively compact, it weighs 19 kg, which suits camping or mobile kitchens with vehicle support. Firo 14 comes in lighter at 15 kg, and better fits patio or garden setups.
8. Feature Comparison Table
| Specification | Ember 12 | Firo 14 |
| Max Temperature | 850°F (454°C) | 950°F (510°C) |
| Time to Heat Up | 20–30 min | 15–20 min |
| Fuel Type | Wood pellets | Propane |
| Unit Weight | 19 kg | 15 kg |
| Maintenance Need | Moderate (ash) | Minimal (wipe-down) |
| Outdoor Portability | Medium | Medium |
| Taste Quality | Smoky, artisan | Clean, consistent |
9. Frequently Asked Questions
Q: Which one offers better results: wood or gas?
A: If you're chasing flavor, wood ovens take the crown. But when speed and convenience matter more, gas ovens are the better pick.
Q: Can you really taste the difference?
A: Absolutely. Wood-fired pizzas stand out with a deeper smoky aroma and beautifully charred, crispy crusts you won’t get from gas ovens.
10. Final Thoughts and Recommendations
Opt for the Ember 12 if:
- You seek smoky taste
- You enjoy traditional, hands-on cooking
- You want off-grid usability during trips
Go with the Firo 14 if:
- You prefer fast preheat and hassle-free cleanup
- You're new to outdoor ovens
- You want reliable weeknight cooking
Want a broader breakdown? Read our 《Ultimate Guide to Wood-Fired Pizza Ovens》.