web analytics
question about seasoned wood - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

question about seasoned wood

  • Filter
  • Time
  • Show
Clear All
new posts

  • question about seasoned wood

    I am new to all of this and just installed my oven two weeks ago...so pardon my naivety....everything i read says to use only hardwood that has been seasoned for two years....I certainly understand using only hardwood...that's common sense...but 2 years??...I do not know how hard it will be to find...my question is...is the reason for this one of health and safety (formation of harmful agents…creosote..Etc..)..or just oven efficiency….any insight would be greatly appreciated

  • #2
    Re: question about seasoned wood

    The drier the wood the better. If you can find two year old dried hard wood, the jump on it. Otherwise, find the driest wood that you can find. If you can't find seasoned wood, then there are tricks that can help you out. One is to use residual heat from the oven to help dry out the wood. After you have used the oven on a given night, remove the coals and ashes and let it cool a little. Then stack up the wood that you plan to use for your next burn inside the oven. The remaining heat in the oven will help dry out the wood. There are a few reasons to try to avoid green wood. First, it is hard to light. It is no fun spending a lot of time trying to get the fire to light. Second, green wood puts off less energy. The fire spends energy converting the water in the wood to steam. That is energy that is not being used to heat the masonry in your oven. Hope this helps!


    • #3
      Re: question about seasoned wood

      thank you...and yes that does help...have you heard of any health concerns related to using wood that is not seasoned?...something about the moisture in the wood meeting the air...forming creosote and/or other hazardous agents

      thanks again for your response!


      • #4
        Re: question about seasoned wood

        I must admit to being totally blown away by the difference in heat from different types of wood. Fascinating! And the green stuff smokes like crazy. Hardwoods are sooo much more efficient and effective.


        • #5
          Re: question about seasoned wood

          Make sure you let the oven cool down to something like 400 degrees f before loading in the wood you plan to cure. Otherwise you could find yourself with a huge fire - and, at the end, no cured wood. I didn't let the oven cool down enough the first time I tried to cure wood in it and the fire was pretty spectacular. Flash point of wood is somewhere in low 400s, IIRC.



          • #6
            Re: question about seasoned wood

            I am not aware of any health concerns with burning green wood. With that said, I am definitely not an expert in that area.


            • #7
              Re: question about seasoned wood

              I'd say, burn what you can get. Dry is good!

              Stay away from scrap wood that is painted; plywood is a no-no; so is OSB or any other wood that is chemically treated.

              Almost all wood will burn--just some wood burns better!

              All you are looking for is something that will heat your oven--almost everything will!

              If you have any access to standing dead wood, usually that is already dry. Trees that have fallen during storms make good firewood as long as you can harvest the wood before the trunks settle too much to the ground and start decaying. Almost all branches--any size from finger size up make great firewood. When you look around your surroundings--look at trees --as a fuel source not just for their majestic presence. If you have a small chainsaw, or really good cross-cut saw that would work on branches...keep them in the trunk of your car--so you can take advantage of every opportunity!

              Join the crowd of firewood seekers!