Fast delivery up and down the 805 — Santa Barbara to San Miguel. Or grab what you need off the self-serve stand on Ontario Road, open 24 hours a day.
We're in the middle of wine country, so we did the obvious thing. White oak, infused with red wine, split and dried. It throws a deeper aroma than plain oak and puts a subtle fruit note on anything you cook over it.
Good in a fireplace when you want the room to smell like something. Better on a grill. Chefs use it the way they'd use a finishing wood — a couple splits on top of a red oak fire right before the meat goes on.
Bagged and ready on the self-serve stand, or by the load if you want a lot of it.
Same oak off the same stacks. Whichever way suits you.
Call or text and we'll get it out to you — usually same or next day depending where you are. Cords, half cords and smaller loads. Tell us how you burn and we'll size it for you.
Bags and boxes on the stand out front, restocked every day. Pull up, grab what you need, pay and go. No calling ahead, no waiting on anybody.
Split-to-length red oak for Santa Maria–style grills, smokers and pizza ovens. Standing weekly delivery, consistent size, consistent moisture. A kitchen can't wait on wood.
Nobody wants to schedule a delivery for one fire. The stand at the yard is stocked every day and open whenever you need it.
You've driven past us. Right off the 101 on Ontario Road.
Every stick goes out air-dried for at least twelve months. What you want depends on whether you're heating the house, cooking on it, or sitting out by the fire.
Dense, long-burning, steady heat and a good coal bed. Rich smell, burns clean. It's what we're named after and it's what most people want.
Denser than red oak and slower to season, but it burns hotter and holds longer once it's ready. Clean smoke, mild flavor for cooking.
White oak infused with red wine. Deeper aroma, a subtle fruit note on the grill. Use it on its own or throw a couple splits on a red oak fire.
Eucalyptus is heavy, hot and priced under oak. Pine lights easy and burns fast — good for getting oak going or a quick evening outside.
Logs come in, they go over the splitter, and they go into baskets to dry in the open Central Coast summer. That's the whole operation — no middleman, no wood trucked in from somewhere else.
Pull in during yard hours and load your own if you'd rather not pay for delivery. Bring straps and a tarp. We're here 8 to 5, seven days a week.
Got a tree down, or logs you need gone? Call us. If it's oak worth splitting we'll usually haul it off cheap — sometimes free.
Red oak is what Central Coast grilling is built on. It burns hot and clean, throws a steady coal bed, and puts smoke on a steak without overpowering it. That's why the good kitchens ask for it by name.
We cut restaurant wood to consistent lengths so nobody in the back is reaching for a hatchet. Same size, same dryness, every delivery — and standing weekly drops, because a kitchen that runs out of wood on a Friday has a real problem.
Santa Maria pits, offset smokers, pizza ovens, open hearths. Tell us the setup and we'll cut to it. Ask about the wine-infused white oak too — a few splits on a finishing fire and people notice.
We deliver to kitchens from Santa Barbara to Paso Robles. Call 805-550-7141 for the wholesale sheet.
The whole 805 corridor. On the edge of it? Call anyway — if we're already headed that way we'll work it out.
Delivery cost depends on distance and load size. Call and we'll quote it straight — 805-550-7141.
A dump load needs a flat, clear spot and room to back a truck in. Steep driveways, tight gates and soft ground are all workable — just tell us ahead so we bring the right rig.
You don't need to be home. Tell us where you want it and we'll text you a photo when it's down.
No forms, no account, no waiting three days for somebody to call you back.
805-550-7141. Species, roughly how much, and your cross streets. Not sure how much? Say how often you burn and we'll size it.
Straight price over the phone, delivery included, based on where you are. Most orders go out same or next day.
Dumped where you want it. You get a ticket with the species, the quantity and the price. Photo texted if you're not home.
Usually same day or next day, depending where you are in the corridor and how loaded up we are. Call and we'll tell you honestly. If you need it tonight, the self-serve stand on Ontario Road is open right now.
White oak we infuse with red wine, then split and dry. It carries a deeper aroma than plain oak and puts a subtle fruit note on whatever you're cooking. We're in wine country — it made sense. $10 a bag at the stand, or by the load if you want more.
Price depends on species, how much you want, and how far we're driving — Santa Barbara and San Miguel are a long way apart. Call or text and you'll get a straight number in about a minute. Self-serve prices are on the tags: $10 bags, $12 boxes.
Split and air-dried a full year before it goes out. Wet wood is the number one reason a fire smokes and smolders and packs a chimney with creosote. Ask at drop-off and we'll put a moisture meter on a fresh split face while you watch.
Weekend fires from Thanksgiving to spring: about a quarter cord, 32 cubic feet. A few fires a week all winter: a half cord, 64 cubic feet. Heating the house with a stove: a full cord, 128 cubic feet, or more. Tell us how you burn and we'll size it.
Yes. 5482 Ontario Rd, covered and restocked every day. Grab what you need, pay by cash box, Venmo, Zelle or Apple Pay, and go. For bulk pickup the yard is open 8 to 5, seven days a week.
Yes — split-to-length red oak for Santa Maria grills, smokers and pizza ovens, on standing weekly delivery. Consistent size and consistent dryness so your cooks aren't fighting the fire. Call for the wholesale sheet.
Call us. If it's oak worth splitting we'll usually take it out cheap, sometimes free. If it isn't, we can still haul it for a fee depending on the job.
The San Luis Obispo County Air Pollution Control District issues no-burn advisories on some days, and there are separate rules for outdoor and agricultural burning. Worth a look at slocleanair.org or call the APCD at 805-781-5912 before an outdoor burn on a still winter night.
Fourteen reviews and counting, all on Google where you can read them yourself.
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Call or text with the species, how much, and where you are. Or swing by the stand on Ontario Road — it's open right now.
