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.
Re: question about seasoned wood
I would say that if it is dry, its ok..I have read here about some people coming up to heat with plywood and 2x4 scraps. If you have burned wood before, then use your best judgment. Me personally, I will stay away from the coniferous sp.? varieties and stay with a decent hardwood,around here is oak and hickory. See this post ... http://www.fornobravo.com/forum/f16/...ood-19450.html
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