Ep 32: Beginning with a smaller fire in the Wood Fired Oven

It isn’t always necessary to start with a large fire. I often begin with a smaller fire, and gradually building it up from there until I have reached the temperature I’m looking for.
With this method I find I use less fuel, have more control over the temperature, and I’m putting the heat just where I want it based on what I’ve decided to cook. On top of that, it creates a lot less smoke.
If you haven’t already tried this method of firing up your oven, I recommend you experiment with it to see if you find it as effective as I do.
Wine: Gaja Sito Moresco Langhe 2018

[@zurmutay]

Poor spider didn't want to get cooked at 1:24

[@braddixon3338]

I saw that! Cracked me up, little guy running away as fast as he could 🙂

[@tasteofmassachusettsneweng2807]

I LOLed when he said he was going to do important prep work then poured himself a glass of wine

[@TheWoodFiredOvenChef]

important to keep hydrated

[@FrankWoodPhotography]

Having a large swig of red wine sounds like my idea of prep work!

[@TheWoodFiredOvenChef]

While prepping. While cooking. While eating. It's the holy trinity.

[@Nickle314]

I do like the cut to the important prep work. Absolutely correct on the priorities.

[@TheWoodFiredOvenChef]

My favorite part

[@robertrico7598]

CLIVE IS BACK!!! 🙌

[@TheWoodFiredOvenChef]

👍🏼

[@bmwrulesforeternity5218]

@@TheWoodFiredOvenChef please periodically make a video and upload it .... the music you use in your videos, makes me want to go outside and fire up my masoned pizza oven (very similar to yours size-wise .. except classic brickwork). The fire is magical, as is the initial smoke during fire up.

[@TheWoodFiredOvenChef]

@@bmwrulesforeternity5218 More coming in the new year. Happy Holidays. Clive

[@remarkable99]

Thanks so much for always saying temperatures in both °F and °C. That's super helpful!

[@TheWoodFiredOvenChef]

Any time!

[@sehzadhussain9519]

Infact you have inspired me to construct an oven just like yours

[@TheWoodFiredOvenChef]

Great news!

[@Patrickmiller-wf4uw]

I had recently commissioned a landscape design and construction company to remake my backyard and put in a woodfired oven, and preparation I came across this channel and absolutely love it.

[@zepollabs]

Thank god your back to making videos! I love your channel!

[@TheWoodFiredOvenChef]

Thank you!

[@velemajstor1402]

Welcome back! Glad to see you again. Best regard from Serbia!

[@TheWoodFiredOvenChef]

Thanks Bojan

[@michaelschwed]

I'll admit, I strayed and watched one of those *other"wood fired oven people. I have to say, they don't compare at all. Your info is fantastic and beautifully delivered, I can't wait to get into my house and start cooking!

[@TheWoodFiredOvenChef]

Cheers Michael

[@dalediethorn1481]

Your prep work is a most essential element. Like oiling the pan

[@TheWoodFiredOvenChef]

👍🏼

[@adamgrimsley2900]

Quite hypnotic. Subscribed.

[@DomLobifaro]

Great video as always Clive! I appreciate you and your videos! Please keep them coming!

[@TheWoodFiredOvenChef]

Cheers Domenick. More to come. Clive

[@WoodFiredOvenPodcast]

The prep work is always SO important... good choice as well! Great Vid. Thanks Clive.

[@TheWoodFiredOvenChef]

Cheers

[@bertoldavner1329]

It's amazing, how you're answering most of my questions just in time! Thank you, MAESTRO!

[@TheWoodFiredOvenChef]

Any time Bertold

[@CoconutandFamily]

I also preheat the big logs in the oven so they give less smoke

[@TheWoodFiredOvenChef]

always a great practice

[@jimervin2472]

Starting a new wood fired oven build, and this channel is perfect. Cheers!

[@TheWoodFiredOvenChef]

Great to hear about your oven, and I look forward to hearing about your cooking adventures.

[@manuelgouveia1379]

Thank you for a your lovely videos on the wood oven.

[@TheWoodFiredOvenChef]

Thanks Manuel

[@jvietri]

I was so excited to get an alert that new content was posted to this channel!! I literally watched all your prior videos multiple times each! You and your videos inspired me to purchase a wood fired oven which arrived last week, just need to find a talented mason to build it for me! Love your content!

[@TheWoodFiredOvenChef]

Thanks you! I'm excited to hear about your new oven Joseph, and look forward to hearing about your cooking adventures. Clive

[@zafaryak7542]

Same. Checked all videos at least 5 times if missed a new video

[@gavinmckee9211]

Absolutely brilliant. Always must establish draft to burn low smoke from tiny to huge. Love it!!!

[@TheWoodFiredOvenChef]

Thanks Gavin

[@1366754]

As usual, you are the best! Thank you!

[@TheWoodFiredOvenChef]

Thank you !

[@atruewild]

This video is so on point! Starting with a small fire is a subtle idea that is critical to experiment. When I listened to your podcast-interview you mentioned this technique and really glad you decided to follow up with this video. While your food videos are truly the desert of this channel, videos like this and your cookware episode allow anyone to build the foundations to enjoy the Wood Fired World. One day I hope Netflix decides to make a Chef’s Table about you Clive!!! Really I think you have inspired so many people!!!!

[@TheWoodFiredOvenChef]

Thanks David. I'm glad you found the episode useful. And as always your feedback is very generous and appreciated. Clive

[@WoodFiredOvenPodcast]

@@TheWoodFiredOvenChef I agree with David...let's hope Netflix takes note here.

[@TheWoodFiredOvenChef]

@@WoodFiredOvenPodcast 🙏

[@davidneale5994]

Great advice as always, thank you.

[@TheWoodFiredOvenChef]

Thanks David

[@michaelduncan2759]

Good to see you back on here Clive. Finally decided on the oven I am going get, and should be ordering at the end of the month.

[@TheWoodFiredOvenChef]

Great to hear about the oven Michael!

[@michaelduncan2759]

@@TheWoodFiredOvenChef very excited, I will thuroughly enjoy the entire learning and experimentation process.

[@mco1959]

Wonderful channel, thank you!!

[@TheWoodFiredOvenChef]

Thanks Michael

[@zafaryak7542]

Love that voice of wood in fire

[@TheWoodFiredOvenChef]

Me too

[@braddixon3338]

Great video! I typically start my oven up with a small fire, just because it is easier to manage, then start placing larger logs on to the fire once it can support them. What I like about this method, and something I struggled with in the past when cooking things aside from pizza, is that you can manage the heat much more effectively by just never building a huge fire in the oven. I do suppose though that you have to tend the fire much more as the smaller pieces burn faster.

[@TheWoodFiredOvenChef]

Thanks for your input Brad. Yes, smaller piece burn quicker, but like you say, you can always alternate between the thickness.

[@greglee1585]

Thanks for that tip! I am going to try this next time

[@TheWoodFiredOvenChef]

Great. More to come.

[@CoconutandFamily]

That spider on 1:24 ran for his life )))

[@timeout9851]

New to the channel, enjoying your videos, specially the Pizza related ones !

[@TheWoodFiredOvenChef]

Glad you like them! Clive

[@1971478]

I’m ready using this method!

[@TheWoodFiredOvenChef]

Great!

[@davidapp3730]

I do need to get an andiron for my oven. Great tip starting with a small fire and working up to the desired temperature. I have made a cooling chart for my oven so I can gauge when it should be right for lower temperature cooking.

[@TheWoodFiredOvenChef]

That chart sounds very useful

[@RJ-rn3uv]

It's all about the prep work!

[@TheWoodFiredOvenChef]

Yup

[@tasteofmassachusettsneweng2807]

Antoher excellent video

[@TheWoodFiredOvenChef]

Many thanks

[@tonys-travels-2023]

Same method I use Clive. My oven not as big as yours. I have a bushman Santorini. Class bit of kit though. Regards. Tony.

[@TheWoodFiredOvenChef]

Thanks Tony

[@eugeneeman7710]

Greetings from a wannabee pizza chef from S Africa. I am in the process of building my pizza oven. Your videos are truly professional. You don't🙂 sound American. Are you a professional chef by trade or in the movie industry . These videos are really inspiring and I thank you for that.

[@TheWoodFiredOvenChef]

Thanks Eugene. An enthusiastic amateur cook, and professional graphic designer.

[@MarkWoodwardPhotography]

I've had a major issue with smoke for a while now to the point I've considered dismantling my oven. The damp conditions we have in the UK makes it difficult when I haven't fired it for a while and i'm using a big stack. I will definitely use this method and see if it helps. I'm sure my neighbours will appreciate it greatly!! Thank you once again Clive for your great advice and beautiful videos.

[@TheWoodFiredOvenChef]

Thanks for the insight Mark

[@campbellray9841]

@markwoodwardphotography another idea for reducing smoke is building your next fire and adding additional wood into the oven while there is retained heat. Ensures wood is perfectly dry when you next use it

[@TheWoodFiredOvenChef]

@@campbellray9841 great suggestion

[@gamatoutsikos]

The combination of the fire crackling the wood, the camera work and your calm demeanour makes these videos my guilty pleasure that I will watch before going to sleep sometimes. Been watching your videos for a couple years now. I am wondering if you ever thought of making a video or even a slide show of archived photos of the build of the oven. I am hoping to have my oven built this summer (FB Premio 40 inch - maybe wood or maybe wood+gas combo) and this something like that would inspire me and it would inspire many others watching your videos. Although I am thinking of a built-in look (The door will be the only hole in a wall of stone) I particularly like your stucco finish and the simple yet elegant tile. Very Mediterranean, not quite Italian look. I'm getting Spanish or Moroccan vibes? Maybe I'm reading too much into it. Anyways, showing the journey of the built and the decisions made along the way would be super cool. Greetings from Canada Christopher

[@TheWoodFiredOvenChef]

Hello Christopher. If you would like to email me through my website I will send you all the information you need about my oven.

[@anastasiosleou7139]

Thanks once again mate

[@TheWoodFiredOvenChef]

Cheers

[@z0rgMeister]

Again, excellent advice. We don't need a 500C oven all the time unlike what some other oven enthusiasts would suggest. In my home country people will even use vine and hedge trimmings to create a small fire to warm an oven up just enough to say do a few loaves of bread (by a few, usually the whole village gets a loaf). In the UK where I am currently it's a bit more complicated to come across good quality dry vines/hedge trimmings. But if one asks around I'm sure one would be able to find them. A wood fired oven is a highly versatile tool and one that I find adapts to what is around it very easily. This is the method I am using at the moment too, although because I bought too big an andiron for my oven I start with a small stack in the centre and then bank the fire on itself to wherever I need it to be (usually to the side and back of the oven) in order to maximise floor space. If need be one can always remove the fire completely (say I want to bake bread for everyone around here) and work with the retained heat.

[@TheWoodFiredOvenChef]

Thanks for the great response and information

[@z0rgMeister]

@@TheWoodFiredOvenChef you're welcome. In fact, thank you for inspiring me to design and build my own wood fired oven. I'd still be doing the head maths if it wasn't for your inspiration and a very supporting partner (she also gets nervous when the oven produces a lot of smoke, don't worry ;)).

[@TheWoodFiredOvenChef]

@@z0rgMeister A very supportive partner is key 😄

[@daniel__clark]

I'm keen on that type of prep work too.

[@TheWoodFiredOvenChef]

Great

[@androidplus.1]

Epic stuff ♥

[@TheWoodFiredOvenChef]

Thank you

[@bat502]

Great tips thanks

[@TheWoodFiredOvenChef]

Glad it was helpful

[@tonoortiz33]

Exelente video,

[@TheWoodFiredOvenChef]

Many thanks

[@dougcummings2198]

We have a Forno Venetiia torino and it is a metal oven. It heats up very quickly but the floor bricks take at least 30 - 45 minutes before ready for pizza. I always start with a small fire for control, fuel savings and to allow the oven to expand and change temp slowly. I have been told by many people that you run less risk of failure starting out with a small fire.

[@TheWoodFiredOvenChef]

Great information Doug

[@Mike-Diamond]

I'm currently in the process of building my oven, which is going great so far. I like the idea of the andiron, but I need help finding one similar to yours. My searches are bringing up all sorts of weird stuff that is of no use. I love your videos, Clive. They are giving me much inspiration for what I'm going to cook when mine is finished. The whole build is on my channel, if you are interested.

[@TheWoodFiredOvenChef]

Hello Mike. Thanks for your feedback. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers. I'll take a look at your build. Clive

[@Mike-Diamond]

@@TheWoodFiredOvenChef Brilliant, thank you. I have now found what I’m looking for.

[@Brother-Louis]

I only recently found your channel while planning to build my oven. Deserves my subscription 100%. I appreciate the way you use Fahrenheit and Celsius, unlike so many other American KZbinrs, who want the subscribers, but disregard the 95% of countries who don’t use Fahrenheit. My question: Is there a max temp for infra-red thermometers you recommend? I noted that some only have a max of 400˚ C (752˚ F)

[@TheWoodFiredOvenChef]

Thanks for getting in touch. I use the Etekcity Lasergrip 800 Temperature Gun that goes to 1382℉/750C. More to come once the weather improves. Clive

[@Brother-Louis]

@@TheWoodFiredOvenChef Thanks so much, Clive. I'll see if I can get that one. Much better weather here in Pretoria, South Africa. Great content on your channel.

[@Lynda5876]

Clive, you are an absolute inspiration! I found you because my pizza dough was not very good- until I followed YOUR recipe. Perfect. And so fun to stretch! Can you tell me more about your torch and can of fuel? Butane?

[@TheWoodFiredOvenChef]

Thanks Lynda for you generous feedback. I use the Iwatani Kitchen Butane Torch.

[@tassos9290]

With this red wine 🍷 you need some big game roast 😋✌🏾❤️😉

[@TheWoodFiredOvenChef]

😄

[@eldorado1244]

1:26 That daddy long legs on the wall was running for its life 😅

[@daviddlamini3373]

Quality takes time. I thoroughly enjoyed the potato series from a few months back and thought you would continue with such a format like a having a fishes series next and then something else a few months later. Eitherway, there is nothing wrong with variety and I'm just glad to have videos again so thank you. LOL. The disclaimer that no spider's where hurt during the production of this video 😇

[@TheWoodFiredOvenChef]

I have more episodes in the works David

[@daviddlamini3373]

@@TheWoodFiredOvenChef Looking forward to them

[@thewisconsinwoodfired5255]

Clive, thank you for the demonstration on using a smaller fire for recipes that dont require the massive fire, which i feel ive madtered. Now i can fine tune my skills using a small fire. Can you put together videos taking the temp even lower yhat demostrate how to smoke meats (brisket, ribs, pulled pork, chicken, salmon?

[@TheWoodFiredOvenChef]

I'll add it to the list

[@abdullahalbuzilfah615]

🤣😂 spider runningaway 1:22

[@whitneywright4847]

Where do I find that iron wood holder? Also, you’re awesome. That is all.

[@TheWoodFiredOvenChef]

An Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.

[@SD_Alias]

Good you started with a small fire. So the spider at 1:25 had a chance to escape… ;)

[@TheWoodFiredOvenChef]

Exactly

[@sehzadhussain9519]

Hello dear Awesome videos

[@TheWoodFiredOvenChef]

Thank you

[@sailshane]

You could also pre heat the wood at the opposite side of oven while fire burnes for less smoke

[@TheWoodFiredOvenChef]

That's a great suggestion

[@user-jn8zl6yl5c]

Hi Clive Another great video. A question...if you start with a big fire, where and when do you use the andiron? Just trying to work out if I need to place it in the fire in the middle and then move it towards the back or set it up at the back and move the fire around it? thanks

[@TheWoodFiredOvenChef]

If I start a big fire the andiron is usually in the back of the oven so it heats up with the fire, and I'm not putting it in cold. Thanks for commenting. More to come once the California weather improves 😃. Clive

[@steveholman546]

I didn’t realise that you had stopped making videos but glad your back. Just watched both the Belly Pork and Starting with a smaller fire, can you tell me do you have a list for what temp roughly the oven floor needs to be for cooking certain things and how does that equate to air temperature please? Please keep the videos coming

[@TheWoodFiredOvenChef]

All ovens are going to perform differently based on their size, thermal mass, and insulation. I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility. The more you use your oven the greater your understanding of how it performs, and what it’s capable of, and your instincts will become more in tune with it when you’re cooking.

[@TheWoodFiredOvenChef]

Have you watched episode 19?

[@steveholman546]

@@TheWoodFiredOvenChef thanks very much and I do really enjoy you videos. Getting to grips with my oven slowly but getting there

[@elburtoKU11]

Cooking in the oven on on a beautiful Saturday night with a good glass of wine... is there anything better?

[@TheWoodFiredOvenChef]

Nope

[@olly7571]

That's some proper food prep 😂

[@TheWoodFiredOvenChef]

👍🏼

[@martijnmelaet8315]

Nice video. You are a big inspiration for me. I’m building my own oven as we speak and can’t wait to finish and cook in it. One question: how is that iron thing called you are using for the logs? Can I order one somewhere?

[@TheWoodFiredOvenChef]

Thanks Martijn. An Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.

[@braddixon3338]

@@TheWoodFiredOvenChef The alternative is to buy a small fireplace grate, and then use a saw to cut it in half. The Andiron's are silly expensive for what they are. I found a small fireplace grate at Home Depot for something like $25.

[@TheWoodFiredOvenChef]

@@braddixon3338 That's a great idea

[@michaelduncan2759]

Wine as important prep work, I totally agree. 😂

[@TheWoodFiredOvenChef]

important not to get dehydrated 😄

[@user-eb6io5ez5v]

Clive... I'm interested in the smaller fire concept. I've had an oven for a number of years, and always tried to "clear" the oven prior to cooking because I was told/heard that if it wasn't cleared (white lid) food would have a sooty flavor. Obviously this creates a situation that requires a lot of wood. Can I cook a small dish with just a small fire and not clear the dome? Keep the videos coming, love them all. M

[@TheWoodFiredOvenChef]

Hello M. I'm working on an episode now about clearing the dome and floor. Food will have a sooty flavour because of smoke, not from anything on the dome. I do a lot of cooking with small fires, which doesn't clear the dome. But I will clear the dome every two or three uses by moving the fire (after I've finished cooking) to the center of the oven, adding several pieces of fuel to bring the temperature up to create an ample supply of embers. Then I'll let the fire die and spread the embers across the floor, then add the door. When I return to the oven the next time I'm going to use it, the dome is clear, and any residual food on the floor has disappeared. Clive

[@nated1971]

Turning fire starting into high art.

[@TheWoodFiredOvenChef]

Thanks Nate

[@deanhitchen2742]

More videos please sorry I don't no your name as to be polite , but your videos are amazing really, top class and each combined with the amazing cooking really some of the best on you tube dont stop .

[@TheWoodFiredOvenChef]

More to come Dean, thanks, Clive

[@pedrosarkissian1937]

Do you not think it is necessary to place the coals on the surface of the oven to heat the floor? and then set them aside. Or with the initial fire on the side or at the bottom, is it enough to heat the floor? Thanks from AR

[@TheWoodFiredOvenChef]

You can do it that way, but I prefer to keep the fire to the side so I can get a more accurate temperature reading on the floor. It does depend on the insulation under the floor and how much heat retention that provides. My oven is pretty efficient so I don't lose much heat as it spreads over the surface. Clive

[@1marktanderson]

Nice bottle of wine! Got any recommendations for around 18$ 😂

[@TheWoodFiredOvenChef]

😂

[@user-qc7rh8ig9n]

what size Andiron do you use? and do you like the size or prefer different? thank you

[@TheWoodFiredOvenChef]

If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.

[@steveholman546]

Clive, me again, just re watched your Pork Belly & Small Fire Videos having seen you on a podcast last night. Another question if I may, how do you know what temp the oven floor needs to be to cook different things?

[@TheWoodFiredOvenChef]

Either by experience or referring to a recipe. For instance, I know that steak is high heat, but the same temperature would be too high for chicken. And I knew that the pork belly should be low and slow. If I were to fire up my oven to around 450-500F/232-260C in the center of the oven floor, I would take advantage of the variable temperature between the fire and the oven opening. The more you use your oven the greater your understanding of how it performs, and what it’s capable of, and your instincts will become more in tune with it when you’re cooking.

[@michaelkoehler2194]

Thanks for the excellent videos, Clive! Quick question - it appears as though you don't have much carbonization on your dome; my oven (similar type to yours) always ends up fully black. Do you have a specific trick (e.g., how do you let the fire burn out) to keeping the oven cleaner?

[@TheWoodFiredOvenChef]

The dome will go clear once your oven reaches an overall temperature of 700F/370C and above. Then once you've finished cooking you should put on the door and the internal heat should keep the dome clean.

[@TheWoodFiredOvenChef]

The buildup of carbon shouldn't be a problem unless it's been that way for several uses, then some of it might drop off into your food

[@michaelkoehler2194]

@@TheWoodFiredOvenChef Thanks Clive! I have fired my Casa 2G90 to pizza temperatures (900-1000) every time I've used it, but looking forward to the new technique of saturating the oven at a lower temperature

[@michaelkoehler2194]

@@TheWoodFiredOvenChef Makes sense. Do you wait for the fire to go out and all of the embers to turn to ash before putting on the door? I have to admit, I've worried a bit about backdrafts with the pizza oven. On another note, any idea if aftermarket doors that are insulated are available? I feel like the steel door is a heat sink.

[@TheWoodFiredOvenChef]

@@michaelkoehler2194 Once I've finished with the oven I drag the embers over the floor, it also helps clean off any residual food, and then put the door on. I would check with your manufacturer about a door, or see if a metal fabrication company can make you one.

[@adama2511]

The biggest issue for Pizza making, is the temperature of the floor. I light up the pile of wood where I want the pizza to sit, then shovel everything to 1 side, the oven can get scorching hot with the floor staying much cooler otherwise. (Toasty pizza with uncooked bottom)

[@TheWoodFiredOvenChef]

It could be the insulation under the floor. I don't know if you have a custom build, or a prebuilt model, but when it comes to retaining heat the floor insulation as as equally important as the dome.

[@steveholman546]

No I haven’t I will check it out though, thanks for taking the trouble to reply. Have a glass of wine on me!

[@2k_]

if it reaches the temperature you need and you put whatever you're baking in, will the temperature keeps increasing gradually? or you let the fire die? or you keep an eye on it? how do you do it? I'm confused and I want to start baking bread in my small oven. please answer this. Thank you

[@TheWoodFiredOvenChef]

The temperature is maintained by the amount of fuel you feed the fire with. I can increase the temperature by adding a greater amount of fuel, or decrease the radiant heat by using less. For bread you really need to understand how well you oven retains heat. You can watch Ep 19 to understand more. I am working on a new series about bread baking.

[@2k_]

Thank you Chef @@TheWoodFiredOvenChef

[@sehzadhussain9519]

May i REQUEST you to kindly send the Dimensions/Size of your oven and the materials i would use Thanks and Regards

[@TheWoodFiredOvenChef]

If you would like to email me through my website I will send you all the information you need about my oven.

[@yannickmarcoux8224]

Have you tried top down fire method in this kind of oven? Typically reach faster and cleaner to the heat level you are looking for, but this is in a black stove, would be curious to know if it works with your oven

[@TheWoodFiredOvenChef]

I have tried top down Yannick, and it work fine. I just prefer this method. Clive

[@theoldshooter5631]

Does the oven come to temp with the use of the door faster? What is your criterior to use the door or not use the door? Thanks.

[@braddixon3338]

You don't want to put the door in place when firing your oven, it will inhibit airflow to the fire. The door is typically used for "retained heat" cooking, in other words, after your fire has burned down, you can use the door to keep heat in the oven for cooking lower temp things, such as bread.

[@TheWoodFiredOvenChef]

Brad is correct. The only time I use my door is for retained heat cooking, and to seal it up when it's not in use. Some people use the door to partially close the opening, and control the airflow over the fire. Is can also help control the heat, and reflect some heat back into the oven. But for me, using the door just adds more to think about. I want easy and spontaneous access to the oven. And I think it can hide one of the most enjoyable aspects of using the oven, that's seeing the fire and enjoying watching the food as it cooks.

[@TheWoodFiredOvenChef]

If you want to use your door then Manna from Devon has a good video that goes through the different uses, kzbin.info/www/bejne/jJPaamCYnrx9jJI

[@theoldshooter5631]

@@TheWoodFiredOvenChef Thanks for the come back. I am about 90% done building mine. A couple more coats of rendering and finishing the door, then, I can start my long burn in. Parging the support and things like that are in the to do list.

[@captainparlo9508]

I noticed a small spider escaping the fire soon after it was lit. Do you get many insects/spiders making a home in a dormant oven?

[@TheWoodFiredOvenChef]

Yes, but they leave pretty quickly once I fire it up

[@davidbrooker7722]

How is your dome so clean, mine is only clean when burning once finished cooking I close door no flames just retained heat and covered in soot again

[@TheWoodFiredOvenChef]

It's difficult to keep a clean dome unless you're keeping the temperature over 700F/370C, but once the fire has gone out, and I've dragged the coals over the floor, and put on the door, then next time I come back to it the dome is clear.

[@davidbrooker7722]

@@TheWoodFiredOvenChef thank you I will give it ago

[@ordehaas]

Hi Clive, can you pls talk about the wood you are using in one of your episodes

[@TheWoodFiredOvenChef]

I go into the subject in Ep 3. I use seasoned wood that had been split and left for around 12 months so the moisture content decreases to around 10% and it becomes hard and dry. Seasoned wood will light more quickly, and burn hotter and more efficiently in your oven. The harder the wood, the hotter it burns I mostly use Oak and Olive, and occasionally Almond. Those are the firewood species most common to my area. Oak is probably easiest to find and it burns very hot compared to other woods. Other hardwoods are species like maple, ash, beech, and birch. Other more exotic hardwoods are Apple, Cherry, Hickory, Pear and Pecan. They also burn very hot but can be much more expensive Not all the hardwoods we’ve mentioned may be available where you live so contact your local firewood provider to find out which ones are native to your area.

[@ordehaas]

@@TheWoodFiredOvenChef thank you so much for the detailed reply. Keep up the amazing work you do ❤️

[@jbacon4514]

My 90cm oven is in my kitchen, so smoking out the front doesn't work for me. I use this method every time I light the oven and have been able to get it up to pizza temperatures in about an hour and a half.

[@TheWoodFiredOvenChef]

Thanks for the insight

[@abdulrahmanal-buzilfah6941]

Poor spider running away

[@koenvo6519]

Sensitive neighbours, yes, I do have some of them 🙂 , but I keep my wood oven construction in progress!

[@TheWoodFiredOvenChef]

Love that!

[@MrHulphond]

Not only the food is great the wines are too.

[@TheWoodFiredOvenChef]

Cheers

[@khachatourasatryan6044]

Music behind is really annoying. I’m sorry to tell you that, but all your videos are awesome.