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Until I met Tony Meeks last week, I don’t think I had a full appreciation for the many complexities of seasoned hardwoods — their moisture content (and how to determine that content by look and feel), their densities, and even their ability to ignite quickly for a fast lunch service.
The latter is one quality that wood-fired pizzerias look for with seasoned hardwoods. Some local pie joints, including 2Amys, buy their wood from the Firewood Factory in Bladensburg (4521-A Kenilworth Ave. 202-554-4100). Watch the video and understand why. By the way, that’s my bud and barbecue guru, Jim Shahin, asking the questions.