The scary fire issue Firing Your Oven Discuss The scary fire issue in the Oven Management forums; I think I've discovered the answer! I'm sure this is probably obvious to most people on this forum, but, there ...

[enzo]

I think I've discovered the answer! I'm sure this is probably obvious to most people on this forum, but, there are scary fires and then there are SCARY FIRES.

I had been having problems getting my oven to carbon burning temps i.e. the walls turning white. I have since purchased proper seasoned (about a year) red gum, burned it and Presto... white walls within an hour.

There seemed to be quite a difference in the intensity of the heat/fire as it required much less wood to get to temp.

Does this sound right? This would be useful info for newbies like me.

[texassourdough]

Hi Enzo!

Crappy wood can certainly slow the heating and make a lot of crap in the process.

I am in the Texas Hill Country where we have a "trash tree" that is a juniper that is absolutely free and burns like crazy - even when green! (A month or two of aging makes it incindiary!) When one tries to cook over it in a bbq it gives a tarry, resinous taste but in the oven it is a delight. Burns like hell and clears in aout 45 minutes. AND, at the high oven temps it is ODORLESS. And.. FREE! I love it! While it is fine for pizza i usually switch to hardwood just so it burns longer.

It is my understanding that in the Middle East juniper is a preferred bread oven fuel for it heats fast. Do you have anything like that down under?

Bake On!
jay

[enzo]

G'day Jay,
I'm fairly new to the game, so I haven't sussed out too many wood type options yet. Sure seems as though there's an awful lot to learn about WFO's. I have only ever burned red gum, both for my open fire and WFO, I look forward to the on-coming disasters and triumphs.

I know experimentation is the key, so as we say down here, "let's suck it and see"

Cheers!

[heliman]

I only use Whitegum (Wandoo) and Mallee roots. I pay $15 per small bag so it it is very expensive, but well worth the spend as the wood lights with 2 small firelighters and burns like crazy. I have been getting temps around 480 C with this setup and produces a good pizza fire.

I did experiment with the cheaper Jarrah but results were poor so now only use the Whitegum/Mallee combo. Not sure if those trees are available down your way though but I would guess so!

Rossco

[enzo]

Yep! Mallee is great wood, just very expensive down in Melbourne. I've heard it burns HOT and for a long time.

[david s]

The best wood is free wood. I try to reserve a few heavy, split, dry pieces after about 45 mins then finish with some thinner bits so they're all burnt up when I'm ready to remove some coals and cook.

[Neil2]

"The best wood is free wood. "

These ovens are not fussy. I've used many different woods and they all will do the job. The only essential criteria is that the wood is well seasoned.

[heliman]

A quick sample pic of the woods that I use:

White Gum (Wandoo) left
Mallee root right

Rossco

[rhollman]

Is that actually the root of a tree ?

[heliman]

Originally Posted by rhollman

Is that actually the root of a tree ?

Yes indeed ... allowed to dry and split (using a hydraulic splitter as they are VERY tough). Another excellent option is "vine stumps" - they burn forever too and at a high temperature. Unfortunately these are hard to find.

Rossco