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peach wood ? - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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peach wood ?

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  • peach wood ?

    anybody know anything about peachwood for cooking ?

  • #2


    Never had the opportunity to use peach. Our growing zone is just a bit too far north. However, I have used cherry, apple and pear, with good results. I suspect that peach would behave much like these others. It will have lots of BTUs and be aromatic when burning, creating hard, dense coals that should be broken apart across the oven floor. Fruit woods, because they have lots of natural oil, need to be cured longer than most woods. Cut green, it should be seasoned for about a year before it's ready. Just check the cut ends. When radial cracks or checks appear and the wood has a dry, dull colour, it can be used. Also, you can tell be weight. When fruit wood, or any hardwood, is first cut, it will be fairly heavy in the hand. When it's seasoned, it will lose something like half it's fresh cut weight from the evaporation of moisture and sap.

    The aromatic part of the equation can only improve your pizzas. Lucky man.

    "Made are tools, and born are hands"--William Blake, 1757-1827


    • #3
      Mango Wood and Charcoal

      We have a lot of mango wood here, and also a lot of coconut wood. We get the fire started with coconut leaves and branches. We then add the mango limbs.
      When cleaning out the oven hearth this morning, I noticed mostly soft ash, and no really hard coal like ashes. Is the wood I am burning too soft. Also, how about buring charcoal, as it is cheap and plentiful here in the Philippines. We also have lots of rice hulls. I am wondering if I could burn them to gain free
      heat. We have a rice mill nearby and they are begging for someone to haul off the hulls.
      The mango smells somewhat like peach when it burns. We cut it and burned
      it, we did not season it as it was dead on the tree when we got it.
      I am begining to think that this oven will really take a lot of wood, thick
      logs, to get it hot enough to begin to bake. How much wood is enough for a 3 x 4 foot oven with open door and 8 inch thick walls.
      Thanks for any advice to this green horn.