#1  
Old 05-05-2006, 08:08 AM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default WOOD - Richard in Thousand Oaks

I finally got over to the wood supplier on Rosecrans near the 405

The business name is Jones Firewood although I think Firewood Jones sounds better.

The address is 4881 Rosecrans
The Ph num is 310.6754722

He carries all sorts of wood and it is cut to varying lengths.

A car trunk full (1962 Volvo 122S) would run about $30.

He sells a cord starting at $370 plus tax. When he heard you live "over the hill" he said he doesn't deliver that far. You would need to bring your own truck.

hope that helps.

Last edited by jengineer; 05-05-2006 at 01:01 PM. Reason: title to long wanted to make sure Wood was seen
Reply With Quote
  #2  
Old 05-09-2006, 11:30 AM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default

Truly appreciate the information. The people of this forum are very helfpful

Thanks for taking the time to post. WIll borrow someone's truck.

What size do most folks have their wood cut. i.e. length/width
Reply With Quote
  #3  
Old 05-09-2006, 12:59 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,479
Default Wood

Richard,

My oven is an Alan Scott design, 48" d x 36" w, used almost exclusively for bread. When I can, I cut my wood to a length of about 38-46" long by no more than 4" in diameter. This way, I don't have to tend the fire as much, because the longer pieces burn from the front all the way to the back without too much poking. In practice, though, you can use any practical length you want.

Jim
Reply With Quote
  #4  
Old 05-09-2006, 03:38 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default

understand length, what about girth
Reply With Quote
  #5  
Old 05-09-2006, 04:06 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

At 48" deep and a rectangular footprint, Jim's oven works with the longer wood. I like 16"-18" long wood, split into roughly 4" thick diameter. The shorter lengths work better when you have pushed the fire into the side of the oven for fire-in-the-oven cooking, including pizza. The thinner split catch fire faster and put out a good flame.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 05-10-2006, 06:25 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,479
Default Diameter

James,

Agree entirely, especially the 4" diameter. When I do bake pizza, I do almost exactly what you do.

Jim
Reply With Quote
  #7  
Old 05-11-2006, 06:06 AM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default

there is another fire wood place in/near Marina del Rey. Again I do not know the naema nd I rarely get over there. It is near Bartel's H-D. For me it is on the way to Killer Shrimps (they have 3 dishes there original, peeled and over spaghetti). Next time we go i will pull over and get the name
Reply With Quote
Reply

« hearth heat | jtroy »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 07:14 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC