Wood-fired Magazine
Guidelines:
Articles must be 500 to 1,500 words in length, spell and grammar checked, with correct attributes for content, and must be the original work of the submitter. Write in the third person only. We only accept articles in Word or Open office formats. We do not require exclusivity.
We are looking for articles on various aspects of wood-fired cooking, building, and maintenance. See below for ideas. We do not take any fictional material - only factual articles will be accepted. There is no guarantee that your article will be accepted for publication, but if we do publish it you give us the right to use the article in the magazine, on our blog, or any other publication by HearthMasters, Inc.
Photos must be 300dpi or better for print with copyright or credit information included. Photos requested but not mandatory.
Submit articles to the editor at: editor@woodfiredmag.com
Some of the topics we are interested in:
- Chimneys and fireplaces
- Masonry Heaters
- Wood-fired oven building (commercial and residential)
- Brick and cob oven plans and building instructions
- Cooking and baking in wood-fired appliances
- Smokers, barbeques and firepits
- Barbeque contests
- Wood stoves and inserts
- Outdoor grilling techniques and recipes
- Rumford fireplaces
- Finishing work in tile, marble, stone, soapstone, brick, and stucco
- Chimney maintenance
- Chimney sweeps
- Chimney and fireplace inspections and repair
- Historic chimney restoration
- Building projects
- Bread baking techniques
- The artistic side of masonry and tile work
- The life of a mason, chef, chimney sweep, or builder
- Story about a restaurant using a wood-fired oven or barbeque
- The best wood-fired pizza joints (can be reviews)
- Recipes for all types of wood-fired cooking: smokers, grills, brick ovens, open firepits
- Latest and greatest wood-burning appliances
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We also accept press releases from manufacturers and suppliers, but no ad space will be provided in exchange.