A few photos of smokey fire Firing Your Oven Discuss A few photos of smokey fire in the Oven Management forums; Hi all, This post is nothing to do with the top-down method to reduce the incidence of smoke, but rather ...

[Puy de Dome]

Hi all,

This post is nothing to do with the top-down method to reduce the incidence of smoke, but rather to do with me perhaps not using seasoned wood.

I bought my current supply from a nice chap out in the country a couple of months ago. He said that the wood was seasoned. I could tell for myself that the wood was not green, and it felt 'light' considering the size.

But if you see the photos I have attached, you can see how much smoke was being produced. In fact, this was my second BIG fire, and cooked some great pizza last night.

To illustrate the question further, when I had finished cooking last night, I put a bunch of logs into the oven, because I had read here that this would dry them out further.

So this morning I made another little fire in the oven and put on the dried-out-further-in-the-oven logs and then hardly any more smoke!

Perhaps I have answered my own query? Extremely dried out and pre-heated logs = rapid combustion and the minimum of smoke?







And that's the neighbour's house in the photo.



P de D