Jeff Moogk, Executive chef, Sammy’s Woodfired Pizza (multiple locations)

“A wood-burning oven is a great way to cook. You get a great piece of fish or poultry in there, something that’s been marinated for a while, and throw it in an 800-degree oven and you know it’s going to come out really great, juicy, with all those flavors seared in. It adds a different texture and, of course, that delicate flavor of smoke. You can really put anything in there, from a whole baby lamb or a suckling pig to chicken wings, ribs, mussels and clams … anything.”