Choosing Wood

Choosing Wood

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.

The type of wood you burn will depend on where you live.  Hard woods like jarrah and whitegum are an excellent choice for burning in a wood fired oven because they are denser than woods like pine and give off more heat as they burn. Avoid sappy woods and never burn laminated woods or wood that has been painted, chemically treated or glued.

The most important thing to remember when choosing your wood is that it must be dry and seasoned.  Green wood will burn poorly and produce a lot of smoke and damp wood will not bring your oven up to heat effectively.

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