Quote:
|
Originally Posted by james James,
I was talking with an experienced oven owner who was using full size (4"x6") pieces of wood when cooking, and after going over it agreed that 2"-3" diameter wood is better when you are keeping the fire hot for pizza.
Would folks agree with that?
James |
For me, the challenge is to place the log in the right place. If you have a hot bed of coals, and you want to keep the flame going, I have found that a 2"X2" hunk of wood, about 12" long (or two of them) are perfect for fire maintenance. It's easier to toss a shorter log on the fire and get the placement you want.
So, you can use long, fat logs for heating up the oven, but when you're in maintenance mode, having a bunch of smaller pieces on hand is the ticket for keeping the flame.