There was a brief discussion on the Chicago board about coal and wood burning ovens. With regards to restaurants that promote themselves for having such ovens, does it make a lick of difference.
I have tried doing searches and asking a few chef-types and there is never really an answer. The food critics always spout something like "the pizza (or bread) is made in a coal oven, which makes it great" but they never say why.
It seems to me that this is just a big marketing ploy to associate the baker with old-world astisanship. If a brick oven has a fuel source of wood or coal or just gas jets, since the food does not come in contact with the fuel source, why does it matter? Obviously, I have been obsessing about this.