One of the important numbers in my phone is for “Firewood Joe”. He brings us wood for our Grillery. We use it as our second oven– at Home Restaurants at least one passing bite and one of the seated courses is cooked over wood. Joe’s wood is fabulous to cook with, it burns easily and evenly. He claims it has to do with the even splitting of logs, the hardwood varieties and the seasoning of the wood (meaning that moisture has evaporated)– a process that takes about 2 years. And then there is the flavor that comes from the type of wood– Joe delivers a mix of maple, oak, apple and cherry woods– the result is a deep yet mellow smoky flavor that enhances but does not overpower the ingredients.