Choosing and finding wood Firing Your Oven Discuss Choosing and finding wood in the Oven Management forums; Now that I have had some time with my WFO I realize how foolish my original question was. Since the ...

[peter]

Now that I have had some time with my WFO I realize how foolish my original question was. Since the door is only used after the flame has been pulled from the oven the materials of the door won't be subject to flame therefore won't be burned. Over the summer I threw a huge party. The evening before the two over achievers I put in charge of making pizza pushed the heat well beyond one thousand degrees. Since the door was sitting in front of the doorway the walnut became warm enough to burn...fortunately it was not severe enough to require the replacement of the thing.
Here on the farm I am fortunate enough to have a nearly inexhaustible supply of fuel. Yesterday I filled my mule and its little wagon to the brim with red oak scrap, that will cook a pizza in short order. Sunday pizza with friends, life is good.

[Archena]

Hi,

I haven't yet built an oven but I have been reading a great deal. I'm not sure, but I think I read somewhere that some people soak the door before using it. Purportedly, it prevents charring from the heat.

Maybe someone who actually knows what they're doing can say for sure.

[ThisOldGarageNJ]

some people soak the door before using it. Purportedly, it prevents charring from the heat.

it does prevent charring as well as adding steam to the oven which i understand is good for baking bread,,,

Mark

[Spunkoid]

Preferred species really depends on where you are and what is available locally unless you can afford to import firewood from long distances.
For the most part, I will be burning pine, clean construction cut off pieces, some poplar, a little birch when I can get it, and even some tamarack. It burns the hottest, the equivelent to a low grade coking coal. These are the species that are most readily available to me in Alberta.
The key is making sure your wood is seasoned and dry. For the gentleman in the Phillipines, I suspect that part of his problem would be not having the wood well seasoned before trying to burn it. That would make for a cooler fire.