Can You Put Wooden Skewers in the Oven? (Safety Tips and Truths)

Wooden skewers are a staple for backyard BBQs and indoor roasting alike. They’re cheap, convenient, and perfect for kabobs. But when you’re dealing with the extreme temperatures of a wood-fired pizza oven—which can easily hit 800°F (read more about how hot pizza ovens get)—the rules change.

Can you actually put wooden skewers in the oven? The short answer is yes, but you need to follow some specific safety rules to avoid turning your dinner into kindling.

The Big Debate: To Soak or Not to Soak?

The most common advice you’ll hear is to soak wooden skewers in water for 30 minutes to an hour before using them. The idea is that the moisture prevents the wood from catching fire while the food cooks.

The Truth: In a standard kitchen oven (350°F to 450°F), soaking helps. But in a wood-fired oven, that moisture evaporates in seconds. The ends of the skewers will likely char or burn regardless of how long you soaked them.

However, soaking is still worth it. It slows down the burning process just enough to give your meat and veggies time to cook before the skewer disintegrates.

Safety Tips for Using Wooden Skewers

If you’re planning to use wooden skewers in your pizza oven, keep these tips in mind to ensure a safe and delicious meal.

1. Protect the Exposed Ends

The parts of the skewer covered by food are relatively safe because the moisture in the food protects the wood. The ends, however, are exposed to direct radiant heat.

• The Foil Trick: Wrap the exposed ends of your skewers in a small piece of aluminum foil. This acts as a heat shield and prevents them from catching fire.

2. Don’t Overcrowd the Skewers

While it’s tempting to pack as much as possible onto one stick, leave a little space at the ends. This makes them easier to turn and reduces the risk of the skewer breaking as the wood weakens from the heat.

3. Watch the Heat Zone

Don't place wooden skewers directly next to the active flame. Instead, use the residual heat on the side of the oven floor or place them in a cast-iron skillet. The skillet will provide a barrier between the wood and the intense floor heat.

4. Use Thicker Skewers

Thin, flimsy skewers are much more likely to snap or burn through. Look for heavy-duty bamboo skewers. They are denser and hold up significantly better under high temperatures.

When to Switch to Metal Skewers

While wooden skewers are convenient, they aren't always the best choice for a wood-fired environment. You should consider switching to stainless steel skewers if:

• You're cooking at 700°F+: Wood simply can't handle Neapolitan-level heat for long.
• You're cooking heavy meats: Large chunks of beef or pork can become too heavy for a weakened, heated wooden skewer to hold.
• You want to be eco-friendly: Metal skewers are reusable and won't end up in the trash after one use.

The Bottom Line

You can absolutely use wooden skewers in a wood-fired oven, provided you are mindful of the heat. Soak them for at least 30 minutes, protect the ends with foil, and avoid placing them too close to the open flame.

If you find yourself making kabobs frequently, a set of high-quality metal skewers is a worthwhile investment that will save you time and potential fire hazards in the long run.