Reasons People Love Wood Fired Ovens There can be something truly special about cooking one's food using an open flame. Be it on a camping trip roasting a hot dog and marshmallows by the fire, grilled chicken on a gas barbeque grill in the backyard, or that flame-kissed flavor one gets from baking pizza in standard wood fired ovens, there's no mistaking that elemental craving that results from food cooked over a fire. Here are a few helpful suggestions and tips to troubleshoot your oven, everything from the insulation to the wood you select, and issues with the drafts of wind, ignition and where to get rid of the ashes. Insulation To start with, you'll want to realize that modern society has improved a great deal on the technology of historical civilizations. You will do better to choose an oven that has superior refractory concrete and high levels of insulation, although you may be able to find brick oven today that are made with basic materials like mud and clay, just as the ancient Romans used. The refractory material makes sure that the heat won't escape. This way, you avoid using up valuable wood trying to get the oven to a temperature that it'll simply never reach, because of ongoing loss of heat. The Wood Selection After the construction and insulation, the wood that you have for your fire will be the most important component of the cooking process. Never use any kind of wood that happens to be damp, green or wet. It is best to use wood for your oven that's been seasoned for 12 to 24 months is some dry, warm environment. Any moisture in your wood will produce extra steam and your flames won't catch. Most issues with wood fired ovens come from the wood you select. Bear in mind the wood could be subject to rot or mold, even if it has been cut a year or two ago, if it wasn't seasoned properly. Further, wet wood results in creosote buildup in your chimney, which can lead to chimney fires and poor ventilation. Drafts You may have a draft problem if your oven is particularly dirty, your fires die quickly when the door is closed, or the oven doesn't heat up enough. Reverse drafts (wind down in from the chimney into the oven) is what frequently causes smoking problems, or the effect of a clog. Search for such things as a cold chimney, vacuums produced from the crack on the side of the oven wall or any exposure to winds that may effect the chimney's function. The Ignition Once you've eliminated any concern of drafts or poor wood quality, ignite your stove by crumpling several sheets of newspaper in the middle of the oven and placing 7-8 pieces of kindling over the paper in the shape of a teepee. Then, roll up some paper into a torch, light it, and then use it to warm up the interior of the chimney. Once the chimney has been warmed, use a long match to ignite the paper. Add larger logs until the fire becomes a roar, after the kindling is burning. You will be ready to cook the pizza in about 90 seconds after the thermometer has reached 900-1,000 degrees. BrickWood Ovens
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Reasons People Love Wood Fired Ovens
The Ashes Each time you use your oven, you will want to dispose of the ashes. Wait until a day or so after using it so the oven is cold, and sweep the ashes into an airtight metal container, far from any combustible materials. You'll risk melting a plastic container if the embers from your fire are still warm. Keep all of these tips in mind to keep your wood fired oven in top cooking shape so you'll be able to relax and enjoy the food the way nature intended it to be. Your food could taste delightful after building outdoor pizza ovens for cooking. Check out http://www.brickwoodovens.com/ to read more information regarding BrickWood Ovens.
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