Owner's Manual

11
firewood + temperature
TYPES OF WOOD MATTER
Hardwood comes from deciduous trees that lose their leaves in winter. These include
oak, walnut, maple, beech, ash, hickory and many more varieties.
The most important requirement is to use hardwood which is dry and well seasoned.
If the wood is wet or green, it will be harder to light, produce more smoke and will not
generate as much heat while burning. If you hear a “hissing” sound while burning, it is
an indicator that the wood is still green.
Do Not Use Softwood which comes from conifers like pine or spruce. Softwood contains
resins and sap that can leave a sticky residue. It burns faster and produces less heat. It
also tends to pop and spark scattering ash on the food while it is cooking.
Once the fire is burning well, use wood approximately 3” to 5” in diameter. This makes it
easier to control the temperature. Pieces larger th
an that are hard to ignite and can create
hot spots making hard to control temperature.
such as apple or cherry, for example are very aromatic.
MANAGING TEMPERATURE
The thermometer on your oven is meant as a general guide. The actual temperature in
from side to side. The oven chamber wll be hotter closer to the top.
Cooking in a wood fired oven requires a small learning curve to manage the fire and
interior temperature, similar to a wood stove or charcoal barbeque.
Always completely preheat your oven prior to use. Once the fire has been started and
moved to the left side of the oven, maintain the fire for 15 minutes. The temperature inside
should read about 750 - 800 F. The refractory floor should be about 600 - 650 F. If
the oven is not up to temperature continue heating for 5 - 10 minutes.
Once the required temperature is reached, maintain the fire by adding small to medium
sized wood (3” - 4” diameter) every 10-15 minutes and temperature should remain relatively
constant.
On cold or windy days, expect longer heating and cooking times. On hot days, cooking
times m
ay be reduced.