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Category: Tips and Tricks

What is the best location for a wood fired oven?

Posted on by RMP Marketing

This is a question we get asked a lot!

There are a few key points to consider when planning where to install your wood fired oven.

Will it be exposed to the elements?

Generally speaking, the best location for a wood fired oven is under cover. This ensures that moisture ingress in your oven is kept to a minimum, and makes using the oven a whole heap more enjoyable — especially during wet weather!

If installing your wood fired oven under cover is not an option for you, you will need to ensure that you take all appropriate steps to seal your oven against moisture ingress, but you will also need to take into consideration the following:

Is the oven in a sunny, open, airy space?

Wood fired ovens don’t like damp, dark environments as this encourages mildew growth and does not allow the oven to breathe and dry out after periods of damp weather. Try not to locate your oven under trees, in garden beds or close to irrigation. Moisture ingress is the enemy of wood fired ovens, so do whatever you can to avoid it!

Is the area well ventilated?

Whether your oven is installed under cover or in the open air, consider airflow and ventilation and ensure there is a clear path for the smoke to escape. Also consider which way the wind tends to blow in your area and consider positioning your oven to avoid smoke at light up from blowing into your own entertaining areas or your neighbours’ backyards. (Nobody wants visitors going home smelling like smoke, and you definitely don’t want cranky neighbours!)

Is the area safe?

While your wood fired oven itself should be cool to the touch while it is operating, the flue can get very, very hot. Make sure you locate your oven a safe and sensible distance from flammable objects.

Can you work easily in the oven?

Ensure that there is plenty of room around the oven so that you can work comfortably in it. Remember that you will be using long-handled tools in the oven, so you will need to take into consideration the amount of space you will need to be able to work in front of the oven — the last thing you want is to be taking people’s eyes out or impaling your visitors with the handle of your pizza peel!

Also consider the distance of your oven from your kitchen or preparation area. If you don’t intend to have permanent bench space around or near your oven, is the oven a manageable distance from the area in which you intend to prep your food, or is there room nearby to set up temporary tables or benches to work on?

Can you see the oven?

Finally, when considering where to position your wood oven, think of the old adage — ‘Out of sight, out of mind’. If you can’t see your oven from inside your home, the less likely you are to use it!
Apart from cooking amazing food, a wood fired oven also looks amazing in your backyard, and when it’s burning, provides a lovely ambience even if you’re not cooking in it. (Your oven may also be used to take the chill off if it’s positioned in an enclosed area — it’s just win, win, win with a wood fired oven!).

It’s a no-brainer, then, that your oven should be located in a prominent position where you can marvel at how beautiful it looks in your outdoor area AND you are encouraged to use the oven on a regular basis. You have spent the time and money making this investment in your property and lifestyle, so why not take full advantage of it?

With a little careful planning, you should be able to find the very best spot for your oven on your property that will not only add beauty to your backyard, but will ensure that you get the most use out of it. And the more you use it, the drier it will be, the better it will run, the longer it will last and the more enjoyment you will get out of it for years to come.

Choosing the Best Wood for Pizza Ovens

Posted on by bfadmin

The wood you choose for your pizza oven can make all the difference in creating the perfect pizza. From achieving high, consistent heat to adding subtle smoky flavours, selecting the right type of wood is essential. In Australia, we’re fortunate to have access to some of the best hardwoods, perfectly suited for wood-fired ovens.

The Best Woods for Pizza Ovens in Australia

When it comes to top-performing woods for pizza ovens, Australian hardwoods take the lead:

  • Ironbark: Known for its exceptional density and long burn time, Ironbark is another top choice. It produces minimal smoke and ash, making cleanup easier.
  • Red Gum: Popular for its availability and heat output, Red Gum is a favourite for many Australian wood-fired oven owners. Its slightly sweet aroma adds a unique touch to pizzas.
  • Jarrah: Jarrah is a dense Australian hardwood that burns slowly and provides intense, steady heat. It’s ideal for longer cooking sessions and imparts a mild, earthy flavour.
  • Yellow Box and White Gum: These hardwoods are excellent alternatives. They’re dense, burn hot, and are widely available in Australia.

For those looking to experiment, fruitwoods like apple or plum are excellent for adding a touch of sweetness to your pizzas. These lighter woods burn faster, so they are best used in combination with denser hardwoods.

Why Wood Selection is Important

Your pizza oven thrives on clean-burning, efficient wood. Hardwoods, especially those native to Australia, provide the intense, long-lasting heat required for authentic pizza baking. They also produce minimal smoke and ash, ensuring a smoother cooking experience. The wrong wood, like softwoods or treated timber, can result in poor heat retention, excessive smoke, or even unsafe fumes.

Key Considerations When Choosing Wood

  • Seasoning: Properly seasoned wood (dried for at least 6-12 months) burns more efficiently and produces less smoke. Wet or unseasoned wood struggles to reach high temperatures and creates excessive smoke, impacting both cooking and flavour.
  • Size: For optimal performance, use wood pieces cut to fit your pizza oven. Splitting larger logs into smaller, evenly sized chunks ensures even burning.
  • Moisture Content: Aim for wood with a moisture level below 20%, as this promotes clean combustion and consistent heat.

What to Avoid When Choosing Wood for pizza Oven?

Not all wood is suitable for your pizza oven. Softwoods like pine and spruce burn quickly and release resin, creating sticky residues and excessive smoke. Likewise, avoid any wood that has been treated, painted, or chemically processed, as it can emit harmful fumes and ruin your food.

Building The Fire

Posted on by bfadmin

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Build your fire in the middle of the oven, using 7-9 sticks of dry kindling, a couple of fire lighters and 2-3 pieces of medium sized wood.  The flame should reach the centre and front of the dome without reaching too far out of the oven opening.  Once the fire is established, add more medium-sized (wrist-width) wood and wait for about 20 minutes.

At this point you will notice a small white spot at the centre of the oven dome above the fire.  This ‘whitening’ will begin to expand across the top of the dome and is a sign that the oven is reaching the desired cooking temperature.  Once this whitening begins, start building the fire towards the walls by adding wood to either side of it.  Within a few minutes, you will see the whitening spread down the walls of the dome and after a period of time around two thirds of the dome should be white.  At this point the cooking surface should have reached 370 – 400°C – the desired temperature for cooking pizza. The Courtyard and Midi ovens will take around 35-45 minutes from time of lighting to reach a desirable cooking temperature, and the Original oven will take around 50-60minutes.

The basic rule for maintaining high temperatures in the oven is that while the dome remains white it is at an ideal temperature.  Once the dome begins to darken again, the fire needs to be increased.

Getting Ready To Cook

Posted on by bfadmin

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Use your oven rake to push the fire to the side of the oven.  Pushing the fire to the side allows for cold air being drawn into the oven to be heated quickly in a circular motion over your food, which helps to maintain even cooking temperatures.  It also allows you to easily see the food you are cooking and therefore see when it needs to be turned away from the fire.

Before placing food in the oven, clean the cooking surface by using your pizza peel to ‘slap’ the cooking surface to remove any ash residue.

Cook on the floor space opposite the fire.  Alternate the sides of the oven on which you cook each time you use it in order to maintain even curing of the oven.  If the wind is blowing into the front of the oven, light the fire on the sheltered side.  This will assist the heat from the fire to travel to the opposite side of the oven.  Maintain the fire with wrist sized peices of wood.

Testing The Temperature

Posted on by bfadmin

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

There are three basic methods for testing the temperature of the cooking surface before placing food into your oven.

  1. Use a temperature gauge which can accurately test high temperatures (these can be purchased from us – please see our Accessories Page for details).
  2. Throw a pinch of flour into the oven and count how long it takes to burn and smoke.  A very hot oven floor (the perfect temperature for cooking pizzas) will scorch flour in a few seconds.
  3. Put your hand inside the oven and count how many seconds (one cat-dog, two cat-dog or any other counting variation you like!) it takes for your hand to become uncomfortably hot.  One and two seconds indicates a very hot oven and is perfect for cooking pizzas, grilling or roasting.  Four seconds is perfect for baking bread.

After a while you will get to ‘know’ when your oven is ready.  Don’t be afraid to experiment with your oven at different temperatures to see where it performs best in a variety of cooking situations.  When making pizzas for the first time, make some extra dough and experiment with a few flat bread appetizers before cooking your pizzas.  This will allow you to get a feel for how the oven is cooking.

Maintaining Heat While Cooking Pizzas

Posted on by bfadmin

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Once you have placed your food in the oven, you must keep a live flame going at all times.  To do this, add wood to the fire as the previous piece burns down – about every 15 – 30 minutes.

Check the food you are cooking regularly.  At optimum temperatures, a pizza should cook in about 3 minutes and will need to be turned during that time.  The perfect pizza should have a browned, crispy base and a bubbly, melted top.  If your pizza is taking much longer than the 3 minutes to reach this state, you need to increase the fire.  Alternately, if your pizza top is burning before the base is browned, your fire is too hot and you need to let it burn down.

Cooking With Retained Heat

Posted on by bfadmin

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Once you have finished your high-heat cooking (for example pizzas, roasts, grills) you may like to use your oven for retained-heat cooking which is perfect for baking breads and slow roasting.

Scrape out the hot coals (and dispose of them properly. Take care! The coals will remain hot much longer than you think and will be capable of starting a fire for a long period of time after you have taken them out of the oven.) Close the oven door.  The temperature in the oven should fall to a temperature desirable for bread baking within an hour or so.  Remember to use the ‘hand inside the oven’ technique for testing the temperature of the cooking surface (4 seconds before your hand becomes uncomfortably hot is the ideal temperature for bread baking).

Now you’re ready to cook, try some of our recipes.

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