Actually, what I was suggesting was to expedite seasoning the wood in the oven after a night of cooking. It takes 6-9 months of open air seasoning to get oak to a useable level of dryness. While I'm sure throwing 10 or 15 pieces inside a 400+ degree oven would drive the water out quicker, the fact that the moisture would have nowhere to go would be a problem. I could leave a the top of the door slightly open but would that be sufficient? Would that allow the temp too fall to quickly to be useful? Would the buildup of moisture inside the dome defeat any gains? Should I just shut up, suck it up, and buy a cord of wood?
And while I'm on that note, how long does a cord last you? I'm actively trying to work out a deal with a local barbecue place to have them order an extra pallet of wood and pay them their cost. Most of the big firewood users down here have it shipped from north Florida. The only wood available in south florida comes from tree trimmers and is either live oak or austrailian pine. I'm slightly skeptical of the quality and the cost is painful. Also, while I know the oak is perfect for a pizza oven, I'm also told the pine is as well. It's commonly called "Ironwood." Anyone had experience with it? One guy said he sells it exclusively to the local "California Pizza Kitchens" stores for their ovens.
It's funny but I figured the wood part of the pizza oven equation would be the simple (and cheap) part...
