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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
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.
Ask Me Anything New Forum Feature
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.
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!
Hey Jo9t - Just my 20c worth but I use pine cones to get things started when they are around and if you use fragrant combustables to start then by the time you get it up to temp they are long gone. Most pine woods have a lot of resin and I am not sure that I would like my food to taste like that.
You would be safer with hardwoods, well dried eucalypt is fine so the blue gum would be good provided it is dry. I know nothing about plane tree wood. The internet may hold the answer.
This discussion has come up before. It must be great to have a supply of untreated pallet wood and a hardwood to boot .
In Australia however a lot of the reusable pallets both hardwood and softwood are treated. The termites here are pretty fast at eating an untreated pallet especially something on the ground like a brick pallet.
In Australia unless you can prove its untreated you just can't take the chance.
But in saying that I have had softwood pallets that have had imported white goods ( kitchen fridges etc) and the codes on the surface of the wood indicate that they are steam treated to kill the bugs. Easy enough to goggle. Seems lots of countries are insisting on steam treated wood in imported pallets so they can be disposed of safely.
Fit in position with largest hammer
I use pallet wood quite a bit. I have not cooked w/it, just for general fires. I can get an unlimited supply of it and will still use it when I get my oven done. I probably will not cook w/it, but will use it to get my oven heated up. I have a very good supply of regular hardwood firewood and just use the pallet wood for kindling and starter wood and to basically stretch out my supply of the "good stuff". I pick through the pallets and never take any that appear to have any paint, grease or other visible contaminates on them (very few do) and never take them unless they are nice oak. I mainly use just the thin slats and discard the rest (nails and all) for occasional bonfires.
I've used pine in my oven for most of the fire but have always used a few sticks of hardwood once the final temperature is nearly reached. The open flames when cooking are coming from the hardwood. I don't believe much (any?) of the pine resin/sap remains once the oven is at full temp.
Having said that, Norfolk Pine is wonderful wood to use on a lathe for wood turning, can't imagine burning up a piece of that here in West Virginia, lol!
The downside with using resinous wood is the sap pops embers onto the hearth or your food. I use it for fast starting the fire and/or heat up only...when I use it at all. Then it's strictly dry hardwood.