Choosing and finding wood Firing Your Oven Discuss Choosing and finding wood in the Oven Management forums; I have made my door out a 4 inch thick piece of walnut. Anyone think this is a problem? Peter...

[peter]

I have made my door out a 4 inch thick piece of walnut. Anyone think this is a problem?
Peter

[sjordan93436]

Hmmm.... Before I put tile that matched the height of the floor, I had a gap. The floor extended past the door and then dropped an inch. I put a butcher block slab. It was about 6 inched in front of the door. It started burning.

Your over will get very hot.

[dmun]

I have made my door out a 4 inch thick piece of walnut. Anyone think this is a problem?

Not unless you drop it on your foot

My door is a temporary one of a single sheet of plywood. I once charred it by putting it on immediately after I raked the fire out, but if you let the oven cool for half an hour before you put the oven door on, a wood door should work fine.

[scotland]

Hi everyone iam new to pizza making ,and using my oven I HAVE ONLY USED PINE IN MY OVEN WHAT IS THE PROBLEM WITH PINE?? I have cooked quite a lot of pizzas and they all tasted great, will it be better with different types of wood. P.S I cook about 16 pizzas every time I lite my oven big family.

[dmun]

Nothing is wrong with pine in a WFO. The anti-pine sentiment is related from people burning slow fires in closed woodstoves, where creosote can build up in flues. With our short full fire firings, pine should work fine. I mostly use construction scrap in my oven (pine, fir, spruce)

That said, oak makes hot fires, with no spitting. More heat from less wood.

[scotland]

thanks for the quick reply as I have a lot of family coming to my place on friday and the only wood I have is pine as I get it out the college where I lecture in construction, by the way I love your design of your new oven looks great.

[david s]

I find the best wood to burn is free wood. I collect a fallen branch or some small sticks every time I walk my dog in the park. I try to use only hardwood, nothing bigger than my wrist. It is easy to stomp on to break or find a fork in a tree to snap a thicker piece. Because my oven is small it only consumes a couple of buckets full of wood rather than a wheelbarrow full at a time.

[RC's Firewood]

Hello, we at RC's Firewood in Torrance CA have some awesome seasoned Red Oak for sale. We can deliver by the 40 lb bag, box, bundle, fraction or multiple cords. The wood can be produced as small log lengths or in chunks. As a point of reference, a 40 lb bag goes for $7.50. We're a small family owned business in the Los Angeles area that has no problem producing the wood exactly the way you like it. If anybody is interested, please call at 310-344-8721 or email at tracyrickc@verizon.net.

Thanks

[whall]

I am new to this forum and have not yet built a wood fired oven, but I spent about 10 years of my youth tending the wood fired stove which heated our house. We used primarily almond wood which is fantastic wood. It burns very hot, long and leaves very little ash. We occasionally burned walnut. While it burns hot, it burns up quickly and leaves more ashes.

[heliman]

In Perth, Western Australia we use White Gum (Wandoo) or Jarrah for a lower temp. Must be totally dry for best results. If you want to get insane heat go with Mallee Roots, but I find this a bit excessive, preferring White Gum.

Swanbourne Woodyard is the best place to get wood from if you don't feel like driving down south with your trailer. It is quite pricey at $15/per bag for White Gum/Mallee Root and $10/per bag for Jarrah but well worth the investment I have found. Burns clean and long...