July 21, 2025

June 23, 2025 | platedphotography

My interview at 2Fifty Texas BBQ

The best BBQ in the DC, Maryland, Virginia (DMV) area, with a wonderful story, a great team, and the freshest offerings. From the beginning at the Farmer’s Market to their current brick-and-mortar location. There’s no better place to be than 2Fifty Texas BBQ

I arrived 20 minutes early and waited in the main dining area, watching as customers came and went, some with carry-out orders, others to dine in; the movement never stopped. The dining area is small and quaint, and the menu is written by hand with selections that change by season. As soon as I entered, I felt welcomed by the 2Fifty staff.

I’ve been here several times before with my family and friends, and we have always enjoyed a wonderful meal. That’s why, when I decided to add interviews to WoodFired Life, I asked 2Fifty Texas BBQ first, to my delight they responded quickly and within 1 week, I was sitting here, waiting for Fernando Gonzalez, co-owner and Pitmaster of 2Fifty Texas BBQ.

I spent much of the previous week researching and crafting my questions in anticipation of this interview. I hope you will see why 2Fifty Texas BBQ was my first choice for an interview.

If you want to learn more about 2Fifty Texas BBQ, please go to https://www.2fiftybbq.com

What first sparked your passion for barbecue, and how did that evolve into becoming a pitmaster?

Fernando’s barbecue journey began in the most unexpected way: a movie night back in El Salvador. He was still working as a civil engineer when he saw Aaron Franklin tending a massive smoker in the film Chef. That image stuck with him.

The questions that followed would certainly change the course of his professional life. How are these guys cooking in these gigantic smokers? Why’s the food wrapped in butcher paper? What even is a firebox?” he recalls. “Coming from a place without any barbecue culture, it sparked this obsession.”

3 years later, he made his first trip to central Texas, originally a short trip, turned into an added 3-day barbecue pilgrimage to some of the most influential barbecue locations in Texas, then, on his return home, with his wife Debbie’s blessing, building his very first smoker from a repurposed 135-gallon propane tank—right in his living room.

Large round metal cylinders with white writing AI-generated content may be incorrect.


How does your Salvadoran heritage influence your approach to barbecue?

From the start at the farmer’s market, to their current location “some of our roots were there since day one” It’s not loud or flashy, but it’s there—showcasing a delicious variety of Salvadorian and Latin American dishes such as platanitos fritos, entraña in the house-made beans flown in from Central America, in the bright tangerine salads, and to my delight, buñuelos—Colombian-style.

“We know we can do great Texas-style barbecue… but the sides?
The sides can’t be an afterthought.”


What does a typical day look like at 2Fifty?

With his team of 59 people, the day starts early and runs deep. Fernando might say it’s “boring right now,” but the rhythm of his day is anything but boring. From planning menus and tasting proteins to checking deliveries and visiting the on-site garden, he has his work cut out for him.

A group of green plants in a garden AI-generated content may be incorrect.

A plant in a pot AI-generated content may be incorrect.

Menu’s are seasonal and planned one-month in advance “We were born in the farmer’s market, that shaped us,” he says. “We still work closely with farmers. We don’t source commodity proteins. Everything we use is locally and ethically raised.”

“We’re not just running a restaurant—we’re trying to work as an ecosystem.”

Everything at 2Fifty is personal. Every ingredient, every fire, every plate. He saves his closest focus for the proteins. “I stay hands-on
with the barbecue. I like to taste throughout the day—brisket, whole hog, ribs,
turkey. I move through them all, just checking quality. But I’m also really
mindful of barbecue fatigue,” he says, smiling. “It’s real. You have to pace
yourself.”


Tell me about your smokers.

Fernando lights up when talking about his smokers.

“We have two primitive pits, both 1,000-gallon,” he says. “They’re great for short cooks—anything in the four- to six-hour range.”

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Then there are the stars of the show: the Mill Scale pits. “We’ve got two of those as well—also 1,000 gallons each. They’re what I call the Cadillacs of brisket,” he says proudly. “They came all the way from Lockhart, Texas. And we load them with 100% briskets. All day, every day.”

A large metal tank with fire inside AI-generated content may be incorrect.

“We also have one M&M rotisserie—a 1,000-gallon wood-fired smoker. No gas,” he adds quickly, with pride. “And then there’s our direct-heat setup, a Santa Maria-style grill, also from M&M. Again—all wood.

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He speaks about the smokers the way an artist might speak of brushes. Each has its own function, its own place in the rhythm of the kitchen.


How do you choose your meats and butchers?

Every cut of meat has to meet the highest standard: prime-grade, ethically sourced, and flavorful. There’s no room for compromise.

A person holding a piece of meat AI-generated content may be incorrect.

He’s candid about the business reality. “Honestly, it’s not the wisest financial move. Not on paper. Restaurants that run protein-heavy menus—like we do—are already dealing with thin margins. Add on ethical sourcing and premium grading? You’ve got to run high volume just to keep it sustainable.”

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But quality wins, every time. “We don’t cut corners. We won’t. Because this food is a reflection of who we are.”

He gives full credit to the person who makes the balance possible. “That’s where my wife comes in. Debbie’s the mastermind behind our financial strategy. She’s third-generation in restaurants. She’s the one who makes it all work.”


What makes 2Fifty stand out in a field crowded with Texas-style barbecue?

Fernando doesn’t believe the Mid-Atlantic is crowded. Instead, he saw a space full of curiosity and craving for something real.

“What we found was that our community here was ready. Ready to move past commodity food.”


Tell me about your wood.

Wood is fuel, yes—but it’s also flavor. 2Fifty uses 100% oak, aged for about 1 year, sourced from a family they trust – the Prince family.

Clean combustion isn’t just a technical term—it affects everything. “If you don’t get it right, you get creosote buildup in your pits. You get dead smoke. It affects flavor, texture… everything.”

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What are you most proud of?

“We were named this year semi-finalists for the James Beard Award,” the team shared with immense pride. “It means a lot because it’s way beyond food. It’s about sustainability, it’s about advocating for others, for yourself. It’s about educating yourself on how to use your voice for things that matter to the rest of the industry. It’s about climate survival, it’s about the relationship with farmers.”

 A group of people in a kitchen AI-generated content may be incorrect.

“I really appreciate that we were selected as semi-finalists because that means we’re doing something not only from a menu or a business perspective, but way beyond that.”


What’s the toughest challenge you’ve faced?

“I think keeping our doors open is pretty challenging right now,” he admitted. “As we speak, we’re facing probably one of the highest records in history when it comes to beef prices, and operating a Texas-style barbecue, beef prices are directly impacting our operations.”


How do you train your team to maintain consistency?

Training is constant—hands-on, immersive, and uncompromising. They even fly in pitmasters to train the team, as well as sending their team off to Texas for more hands-on experience. And they’ve chosen not to franchise because consistency matters more than scale.

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“The moment Debbie and I can’t be here every day… we disengage from the experience.”


What was it like teaching barbecue in El Salvador?

The response was overwhelming. Texans and expats living abroad missed barbecue—and Fernando delivered.

Despite early challenges, the passion for barbecue shone through. “We were selling out. We were selling out every single weekend. And probably the barbecue was not that great back in the day. One because of sourcing. Secondly, because I was still learning, I’m still learning, but I was learning on really basic stuff. I didn’t have access to a consistent amount of wood or a protein that I was 100% happy with.” Yet, the experience underscored barbecue’s unique power:

“Barbecue has the power to sit people down at the same table.”


Are meat cuts in El Salvador the same as in the U.S.?

“That’s a very good question,” he responded, highlighting the complexities of sourcing. “I was able to source pretty good locally sourced chicken. I was able to make my own sausages, and I was going to one of the biggest markets that imports goods from the United States to source my spare ribs.”

However, brisket presented a significant challenge. “Brisket was non-existent. I had to go to a specialized butcher in the west side of the country so he could cut some brisket especially for me, and even then, they were so lean, there was barely any fat in there.”


Are you teaching barbecue here?

“Yes. We’re gonna have our first barbecue class” he enthusiastically announced. “It’s a partnership we’re doing with Skillette Cooking Academy in DC and us.”


Any surprising ingredients you love to use?

“I can’t think of one in particular,” He began, “What I can say is how pungent our greens are that we grow in house. It might be surprising for some people.” Fernando attributed this to the quality of their produce. “You know why? Because if you go to the supermarket, chances are, they put all kinds of stuff in it. And the soil where that vegetable comes from is 100% not the same soil as what we are growing ourselves. So, our parsley, is pungent, because we’re growing it and washing it and serving it probably the same day. And you can’t beat that freshness.”

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The farm-fresh greens and onions they grow and source locally are incredibly vibrant.


What did you learn from Francis Mallmann and Aaron Franklin?

He explained how Mallmann’s approach contrasted with common perceptions of fire: “When you think about fire, it might sound something really violent and something really intentional and something really aggressive, cooking with fire, but it was quite the opposite, learning from him and listening to him and seeing how he moves around fire. Surprisingly for me,  his most repeated word, ‘fragile’—’This is fragile, the fragility of smoke, the fragility of the fire, the fragility of the embers.'”

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Transitioning to Aaron Franklin, they humorously stated, “Aaron Franklin… if Francis Mallmann is all about romance, romance with fire, then Franklin is all about rock and roll. It’s rock and roll and fire and smoke.” He was particularly impressed by Franklin’s adaptability: “It was very interesting to see how he was navigating in Argentina, this happened in Mendoza, Argentina, so looking at him, how he was pulling tricks and pulling a different card on how to make this Argentinian cattle that he is not used to cooking, in a completely different environment and a different altitude with completely different wood, different humidity, and still able to produce an amazing brisket. That was something special.”

“Every fire is different. Every cook is different. Leave room for surprise.”


What advice do you have for home cooks?

He stressed the importance of patience, especially with live fire cooking. “You can char, sear and smash and create a Maillard reaction, super hard, super fast, super hot, but the preparation to get to that point is also very long when it comes to getting your wood, thinking what chop are you going to use or what kind of grill are you going to use. And then building that fire the way you build that fire, how much time you need to get that plancha or that stove top or that chapa or whatever you’re using to that point. There’s a long prep to get to that point, and that also really needs a lot of patience.”

Don’t rush. Treat each cook as a learning experience. Fire takes time and patience—but it rewards you if you let it.

“You’ll never know everything about fire—and that’s what makes it so beautiful.”


What dish is closest to your heart?

Vegetables cooked directly on the embers. Simple. Honest. Transformative.

“Don’t overcomplicate it.”


How do you want guests to feel after eating at 2Fifty?

Like family. Like they’ve been invited into something warm and meaningful.

“Welcome to the family. That’s what barbecue is really about.”

I can honestly say, I felt welcomed and a part of the 2Fifty Family, Thank you Fernando and Debbie for making time for me, to the whole 2Fifty Staff, thank you for your smiles, your storytelling, and your passion for what you do.

A person cutting a piece of meat AI-generated content may be incorrect.

 

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June 4, 2025 | platedphotography

The Flambadou

A Fiery Tool of Culinary Tradition: Why I Fell in Love with my Flambadou

When I cook with fire, I’m not just aiming to feed—I want to wow my family and guests. I want every bite to feel rustic yet elevated, and completely unforgettable. That’s why I’m obsessed with my flambadou.

Never heard of it? Neither had I—until I stumbled upon it while listening to The Wood Fired Oven Podcast (Season 1, Episode 3, shoutout to Mark Goston!). The way he described this medieval-looking iron cone had me hooked: “the cool part happens as the [fat] drips meet the air, it ignites and drizzles onto the meat while sizzling like crazy… a bit of a crowd pleaser removing the literally glowing cone from the embers on a dark night looks spectacular. And then when the fat starts igniting and sizzling onto the meat, it’s just amazing.” Who wouldn’t want to try that?

What Exactly Is a Flambadou?

Traditionally used in French cuisine—especially in regions like Gascony—the flambadou is a cone-shaped iron tool designed to hold and heat fat over an open fire. Once it’s blistering hot, you drop in a chunk of lard, suet, or any solid fat, and it instantly melts and ignites. Then comes the fun part: you tilt the flambadou over your selected food item and let that flaming fat cascade down, searing and basting it all at once. It’s pure culinary theater.

“It’s like a dragon breathing fire onto your dinner. Yeah, it’s kind of like that.” (Fine Dining Lovers, 28 June, 2019)

My First Taste of Flambadou Magic

My very first flambadou was a gift from my parents—one of my earliest “fun” fire-cooking tools. I still remember how my family and I reacted when I lit it up for the first time. It wasn’t just about the flavor, it was about the magic it created that evening. It turned my cooking into a show.

I felt the heat, heard the crackle of the fat, and saw the ignition of flame; the result? Perfectly seared, flavor-packed meat with a crispy edge, I can’t do that on my own (my mouth is watering as I write this!).

My Flambadou is made by Forged, they state the following on their website “with fire, sizzling fat and a fiery show, you not only create a taste explosion, but also an experience you will never forget.”


For me, the flambadou isn’t just a cool gadget—it’s how I combine my passion for cooking with fire and my love for entertainment. It’s great to use a centuries-old tool that gives me goosebumps whenever I use it. It connects me to the roots of cooking, while delivering some fun drama to my cook.

Cooking over live fire is more than just a method; it’s an inspiring journey. There’s an undeniable thrill in discovering new techniques and an unmatched satisfaction in finding tools that elevate the experience. Ultimately, it’s about crafting those priceless, magical moments around the flames that you’ll cherish.

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May 29, 2025 | platedphotography

Smoking

This vertical smoker is my newest wood-fired acquisition—and an exciting addition to my outdoor kitchen. 

I didn’t grow up smoking meats, nor do I have family members who passed down
their secrets. Still, I felt compelled to dive into the world of smoking and make it part of my cooking repertoire.

A Diamond in the (Rusty) Rough

We found the smoker secondhand, and it needed serious TLC. I rolled up my sleeves and got to work—scrubbing off years of built-up grime, tackling rusted areas, and restoring it to working condition. It was certainly a labor of love.

 From there, I dove headfirst into learning—reading articles, watching tutorials, and soaking up every bit of smoking wisdom I could find. I found Michael Symon’s Playing with Fire cookbook one of the most inspirational and one I return to often.

My first cook was brisket, I know what you are thinking… are you crazy? well, maybe, managing the heat was by far the most challenging part, but I was proud to keep the temperature steady for the entire duration. The end result wasn’t perfect, but it was promising—and incredibly rewarding.

I especially like this vertical smoker because of its space efficiency. It fits neatly into my wood-fired kitchen and features multiple shelves, allowing me to cook large quantities of food without taking up too much room.

This is a recent photo of me after smoking a Pork Shoulder Butt

What’s Next: BBQ School and a Whole Hog

To continue improving my skills, I will be taking a BBQ class this summer which includes smoking. I’m hoping to pick up some insider tips and tricks—and of course, I’ll be sharing plenty of photos and lessons learned.

One of the most exciting parts? We’ll be barbecuing a whole hog. Yes, you read that right. Don’t be surprised if you see a new 4-foot-deep, 4-foot-high, 5-foot-long (1.2m x 1.2m x 1.5m) structure appear in my backyard sometime soon!

Pork Shoulder
Pork Shoulder after 8 hrs Cooked to internal temperature of 203 F (95 C)
Final touch before we eat!
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May 15, 2025 | platedphotography

A Taste of Brazil: My unforgettable Churrasco Experience

In 2023, I traveled to Brazil with my family. One of the memorable food highlights of our trip was enjoying an authentic Brazilian Churrasco at my aunt’s home—a feast lovingly prepared by a professional Churrasqueiro named João.

My Parents with Churrasqueiro João

A Hands-On Lesson with a Churrasco Master

Before we even arrived, my uncle had arranged a special surprise. João not only grilled for us, but also gave me a private lesson on traditional Brazilian grilling techniques. For about two hours, I stood alongside him as we prepared a mouthwatering lineup of meats and grilled fruits.

We cooked:

  • Chicken hearts (a Brazilian delicacy!)
  • Sausages
  • Juicy pork and beef cuts
  • Chicken
  • Whole grilled pineapple

 Our Churrasqueira in Action

A Full Cultural Experience

No Brazilian barbecue is complete without music, and we had an incredible soundtrack of Batucadas, Samba, and Bossa Nova playing throughout the day. It added so much energy and authenticity to the entire experience.

Meanwhile, my husband crafted Caipirinhas, Brazil’s national cocktail. He learned how to make them during our first trip in 2008, right after we visited a Cachaça distillery with my uncle. Naturally, we made a stop there again during this trip—because some traditions deserve to be relived.

 At home in my own Churrasqueira


RECIPE: Grilled Picanha Steaks

Recipe by: Vanessa Niño

Picanha, also known as rump cap, is a favorite cut in Brazilian cuisine. Its thick fat cap helps it retain juiciness and imparts an unbeatable flavor. I found a beautiful Picanha roast at a local Brazilian store (sourced from Australia!) and put everything I learned from João into practice at home.

Ingredients:

  • 1 Picanha roast, sliced into 1.5-inch steaks (about 3.75 cm)
  • Maldon salt or Kosher salt, to taste

Preparation:

  1. Slice the Picanha roast into 1.5-inch steaks. Fold each steak in half into a C-shape, with the fat cap on the outside.
  2. Skewer each piece through a metal espeto (Brazilian skewer).
  3. Heat your grill to 500°F (260°C).
  4. Grill the skewers, flipping every 2–3 minutes to ensure even cooking.
  5. Cook to your preferred doneness—medium-rare is my go-to.
  6. Let the meat rest briefly, then slice directly off the skewer for an authentic Churrasco experience.
 

Staying Connected Through Food

Since coming back home, I’ve continued experimenting with Churrasco techniques and remain in touch with João. We often exchange recipes and ideas over Instagram—proof that food not only brings people together, but also keeps them connected, no matter the distance.

I’m already dreaming of our next trip to Brazil, where I’ll proudly show my family how far I’ve come since that unforgettable day by the grill.

Até logo, Brasil. I’ll be back soon!

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May 14, 2025 | platedphotography

My Churrasqueira

What Exactly Is a Churrasqueira?
(And Why You’ll Want One for Your Next BBQ)

If you’ve ever stumbled across the word Churrasqueira and wondered what it meant, you’re not alone. At first glance, it might sound like another name for a Santa Maria or asado-style grill—but it’s something a bit different and incredibly special.

A Churrasqueira is a traditional wood or charcoal brick grill, most commonly found in Brazil. Unlike some complex grill setups, this one keeps things refreshingly simple. It’s easy to configure for both direct and indirect heat, and adding more charcoal or wood mid-cook? No problem at all.

Now, let’s talk about the real magic: the Churrasco. That’s what Brazilians call a barbecue party, and the Churrasqueira is the star of the show. Skewers are the go-to grilling method—sometimes they’re rotated by hand, other times with a motor, but always with mouthwatering results.

The variety of meats you’ll find sizzling over the flames is enough to make any carnivore’s heart race: juicy cuts like Picanha (the iconic top sirloin cap), spicy sausages, tender chicken hearts, fall-off-the-bone ribs, and flavorful pork, all seasoned simply with salt, garlic, and fresh herbs. Fresh fruit is always a great addition to the grill, think pineapple, peaches or even strawberries.

And of course, no Churrasco is complete without a cold caipirinha or an ice-cold beer in hand. These aren’t just beverages—they’re part of the tradition.

Personally? I have a soft spot for skirt steak. Just a touch of salt, a blast of fire and smoke, and it’s absolute perfection.

So next time you’re thinking about firing up the grill, consider embracing the Brazilian way—with a Churrasqueira and a table full of friends. Trust me, you’ll never look back.

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May 1, 2025 | platedphotography

Woodfired Meals

When we built our oven, I knew that meals would be transformed into something special. I anticipated that I would be able to experience more authentic flavors in my Colombian and Brazilian dishes simply by adding fire.

Meats, vegetables, and potatoes all took on a flavor of their own, and I became fixated on achieving even more with ingredients I hadn’t tried before and techniques that were new to me. I began with more traditional methods that I could replicate in my home oven.

As I read and learned more, I started to experiment with techniques that were unfamiliar to me, such as vegetable charring, cooking meats over embers, and placing fish directly on the coals. The results were astonishing—the flavors were beyond anything I had ever tasted!

I learned I could char a pumpkin and turn it into chunks or blend it into a soup, and even though it is the same ingredient, the flavor profile of each preparation was unique.


RECIPE
Charred Pumpkin Cream
By: Vanessa Nino

Unlike its name suggests, this recipe contains no cream. You can prepare it in a wood-fired oven, on a wood-fired grill, or even in your home chimney! It’s simple and delicious. You can roast the seeds and use them as a garnish or enjoy them as an appetizer.

INGREDIENTS

– 2 large yellow onions
– 1 garlic clove
– 1 tablespoon olive oil
– 1 medium-sized pumpkin (such as sugar pumpkin)
– Salt, to taste
– 1 cup vegetable stock (more if the pumpkin is large and the mixture is too thick)
– 1 teaspoon smoked paprika

PREPARATION

  1. Preheat your oven to a medium-hot roasting temperature (about 575°F or 300°C).
  2. Peel the onions and trim the root ends. Place the onions and garlic clove on a large rectangle of aluminum foil. Drizzle olive oil over and around the onions.
  3. Enclose the onions in the foil by squeezing the sides tightly. You may leave the top open to allow the onions to caramelize slightly, which will add a nice smoky flavor to the cream.
  4. Roast the foil packets directly on the floor of the wood-fired oven opposite the fire, turning occasionally so all sides receive heat. The onions will be ready when a skewer inserted into them meets little resistance, which should take about 20 minutes.
  5. While the onions are roasting, place the whole pumpkin on an aluminum tray opposite the fire, keeping the onions closer to the door of the oven for easy access. Rotate the pumpkin every 10 minutes to ensure even charring. Cooking times will vary; the pumpkin is ready when it is completely charred and a knife inserted into it encounters no resistance. Remove it from the oven and allow it to cool.
  6. Once cooled, cut the pumpkin in half, remove the seeds (set them aside if you plan to roast them), and scoop out the flesh. Place the pumpkin flesh in a blender or food processor along with the roasted onion and garlic, then blend until smooth.
  7. Transfer the blended mixture to a Dutch oven or cast-iron pot. Add salt, vegetable stock, and smoked paprika, then cook until heated through.
  8. Serve immediately; you may garnish with roasted pumpkin seeds, roasted hot pepper flakes, and freshly chopped dill.
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April 29, 2025 | platedphotography

Sourdough Bread

In 2020, a global trend for home cooking emerged. Thanks to social media, we saw countless stories of people discovering their hidden passion for cooking or finally having the time to explore it. Suddenly, flour became a prized commodity, yeast was hard to find, and homes around the world were filled with the delightful aromas and flavors of freshly baked bread.

Among the various types of bread that gained popularity, sourdough stood out. I wasn’t immune to this trend and began experimenting with my own sourdough loaves. Some of my attempts were magnificent, while others… well, let’s just say I struggled with the patience required for sourdough. 

I tend to prefer immediate gratification, and waiting 24 hours felt too long. After several tries, I put it aside but revisited it every Thanksgiving, managing to create some delicious loaves worthy of Instagram posts. However, I hadn’t quite mastered the art of sourdough.

This year, my husband decided to “try his luck” with this culinary delicacy, and I’m glad he did! Since January 2025, he has been baking, and every loaf he makes is perfect. He masters new flavors effortlessly—I should have asked him to take over this craft long ago! I have learned from him that patience is key! Photographed are some of the loaves he has created, and of course, while he bakes sourdough, I still make the occasional French baguette, traditional Colombian cassava bread (Pan de Yuca), or Brazilian cheese bread (Pão de Queijo) in my wood-fired oven!

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April 27, 2025 | platedphotography

Woodfired Life

Cooking with Fire

I am a home cook, wife, and mother, passionate about cooking over an open fire and sharing my experiences with others.

When my husband and I built our wood-fired oven in 2020, (with a lot of help from my father-in-law)I knew it wouldn’t just be a “pizza oven.” It became a way for me to showcase my passion for cooking, experiment with new recipes, and connect with others.

My oven has served all those purposes and more! We quickly added a wood-fired grill in 2021, and in 2023, we added a wood-fired smoker. The three pieces work together perfectly to create fabulous meals.

This blog is designed to encourage you to connect with me and other wood-fired oven owners. Let’s exchange recipes, cooking tips, photos, and more!

I hope you enjoy it and connect with me via Instagram
@plated.photography1 (with professional photographs)
@vanessanino4 (for an intimate look at my life by the fire)

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