Ep 33: Fire Placement in the Wood Fired Oven

[@abdullahalbuzilfah615]

The best wood fired oven channel in KZbin. Always a joy to see a new calming video

[@TheWoodFiredOvenChef]

Thank you so much

[@mmichauu]

and don't change my mind! :D 100% true!

[@wickedplanet7431]

I agree 100% I love this Guy and his channel, no loud music, clear concise info and great advice. I will be watching them all, I'm sure.

[@kloapan]

​@@TheWoodFiredOvenChefhi chef I'm from India could you please suggest what kind of stone used for pizza in fire wood oven only concierte stone or can I use big size iron skillet or granite slab. I'm building my own oven. Please suggest me thanks chef

[@davidreid2301]

Three years ago you inspired me to build my own wood-fired oven. It is now my favourite thing in life - next to my wife who is always standing beside me whilst we spend a day in the garden using it. It is a beautiful thing! In fact, it was the centrepiece of our home garden wedding in August 2021, and I was the caterer. Sometimes the old ways are the best ways! Thank you so much for helping to make me and my wife very happy!

[@TheWoodFiredOvenChef]

Great story David. I look forward to hearing about your cooking adventures.

[@abhijeetchatterjee1869]

Nice to see you back chef.

[@TheWoodFiredOvenChef]

Thank you

[@SD_Alias]

the first ugly stormy and rainy autumn days here and 3 new videos with warm content. That is a nice weekend starter…

[@TheWoodFiredOvenChef]

Many thanks. Enjoy the weekend.

[@jackchapo2011]

Very informative. Good to see you presenting again. Thank you.

[@TheWoodFiredOvenChef]

Thank you

[@TMac0925]

Excellent detail and diagrams. You can watch all the recipe videos and really overlook these details that make the recipes successful. Thank you

[@TheWoodFiredOvenChef]

Thanks

[@s44577]

I love these videos! Absolutely the best channel and presenter/presentation for wood fired oven cooking

[@TheWoodFiredOvenChef]

Thanks so much Sally

[@blaxbla8396]

Best explanation of heat distribution video ever.

[@TheWoodFiredOvenChef]

Glad it was helpful!

[@WoodFiredOvenPodcast]

A brilliant discussion on fire placement in the Wood Fired Oven. Bravo Clive - gorgeous production... pretty fancy computer graphic skills as well! Thanks for sharing.🙂

[@TheWoodFiredOvenChef]

Thanks Mark!

[@paoemantega8793]

I've just watched several of your wood fired oven videos and I would like to say what a lovely experience, informative and clear, great sound and rich imagery and some really great ideas (the dishes all look so appetizing too). Thankyou for sharing

[@TheWoodFiredOvenChef]

Glad you enjoyed it, thanks for commenting. Clive

[@remarkable99]

Fab video! Great to see you back!

[@TheWoodFiredOvenChef]

Great to be back

[@duderton]

Excellent videos, as usual. Looking forward to some more recipes! :)

[@TheWoodFiredOvenChef]

Thanks Rich

[@SuperMoeLarryCurly]

Great episode about fire and pan management, to get the most out of your cooks.

[@TheWoodFiredOvenChef]

Glad you enjoyed it

[@PumaParisien]

Clive, superb video as always..Thank you for sharing your experiences and knowledge

[@TheWoodFiredOvenChef]

Thank you !

[@markomilic8964]

Great videos as usual. I truly love the way you explain, so simple and yet pretty much all is said. Thanks very much. ❤❤❤

[@TheWoodFiredOvenChef]

You are so welcome Marko

[@tassos9290]

Great to share such informative videos about something that i really enjoy, appreciate and love. 😋 ✌🏾❤️

[@TheWoodFiredOvenChef]

You are so welcome

[@bogkara7821]

I really appreciate for this good lesson video. I always enjoy watching your KZbin videos.

[@TheWoodFiredOvenChef]

Glad to hear that!

[@michaelschwed]

We just bought an oldhouse in Spain with an indoor oven. I was wondering if i wanted it. Thanks for inspiring me to be excited to move in and use it! Perfect videos. I can't wait to do important prep work while waiting for the oven to reach temperature........

[@TheWoodFiredOvenChef]

Great to hear about the oven you've inherited Michael. I look forward to hearing about your cooking adventure with it. Clive

[@zenonbustamantechoque2603]

Muchas gracias Señor. Sus vídeos son muy agradables. Tiene un alto nivel de contenido.

[@TheWoodFiredOvenChef]

Thank you. More to come

[@henrycow203]

Very interesting! Thanks! 👍 I will try this when my old wood owen is repaired

[@TheWoodFiredOvenChef]

Let me know how it goes

[@anastasiosleou7139]

Nice to see your back 😊

[@TheWoodFiredOvenChef]

More to come!

[@MatthewConnorsPhoto]

Wonderful, informative breakdown! Love the graphics.

[@TheWoodFiredOvenChef]

Glad you enjoyed it!

[@olly7571]

I subscribed recently and love the content. It's inspired me to build my own oven so I can have a go at some of the wonderful things you cook.

[@TheWoodFiredOvenChef]

Excited to hear about your oven

[@peteristead2528]

Excellent as usual! Thank you!!

[@TheWoodFiredOvenChef]

Thanks 1

[@3riversgirl777]

I love Clive's vids🎉🎉🎉🎉

[@TheWoodFiredOvenChef]

Thanks !

[@Alexbc1910]

Keep it up! Love your videos!

[@TheWoodFiredOvenChef]

Thank you! Will do!

[@samjal8133]

SIR THANK YOU FROM THE BOTTOM OF MY HEART

[@TheWoodFiredOvenChef]

Thank you

[@michellemelo2339]

Amazing information! Thank you!

[@TheWoodFiredOvenChef]

Glad it was helpful!

[@michaeltorres1263]

Great video Clive

[@TheWoodFiredOvenChef]

Thanks 👍

[@Flickerbrain]

Great graphics Clive! As always!!

[@TheWoodFiredOvenChef]

Much appreciated

[@tasteofmassachusettsneweng2807]

Agree big time. Im building my outdoor brick oven as a square and using Porceline ceramic tiles to have small fires to maximize efficency and keep the fires small.

[@TheWoodFiredOvenChef]

I look forward hearing about it

[@mossy6144]

Welcome back

[@TheWoodFiredOvenChef]

👍🏼

[@TheOctapodi]

What excellent videos.

[@TheWoodFiredOvenChef]

Many thanks

[@ivan-Croatian]

Awesome explanation. Thank you Sir.

[@TheWoodFiredOvenChef]

Thank you!

[@spanielgita]

Lovely informative video thanks.

[@TheWoodFiredOvenChef]

Many thanks

[@robertrico7598]

Clive, I am always so happy to see you’ve uploaded? How’s Truffle?

[@TheWoodFiredOvenChef]

Thanks Robert. She's great, getting old though.

[@anthony1trucker560]

Very informative. Thank you.

[@TheWoodFiredOvenChef]

Glad you enjoyed it

[@SteveGrin]

Nice job on the graphics

[@TheWoodFiredOvenChef]

Cheers Steve

[@1366754]

You are the best! Thank you :)

[@TheWoodFiredOvenChef]

Thank you !

[@awblenderpersonalprojects]

Did you make those computer graphics yourself? If so what software did you use? I use Blender all day. Nice job man.

[@TheWoodFiredOvenChef]

I did the each frame in Adobe Photoshop and then animated them in Adobe After Effects.

[@CoconutandFamily]

I am struggling with the floor heat in my oven, maybe the floor is not insulated properly, or the oven is incorrectly constructed :-(

[@TheWoodFiredOvenChef]

it does sound like an insulation issue

[@ErkanYildiz]

Hi Clive, big fan of your videos! Question: I bring my oven to the temparature for making pizza but when I am making 5+ pizzas the floor temparature goes down gradually and I am not getting good results after 4-5 pizzas. Any solutions to this? Do I move the fire/coal from one side to another every 15-20mins?

[@TheWoodFiredOvenChef]

Yes, you can move the fire from one side to the other. Thanks for getting in touch. Clive

[@angiemiller5340]

Do you use a door at all? I'm not sure what the best way to keep the oven warm is.

[@TheWoodFiredOvenChef]

Hello Angie. Personally I never use the door while I'm cooking with fire. I want to reach my food without any hinderance, have a clear view of how things are cooking, and enjoy the sight of the food and fire. While cooking with fire you should maintain the heat by adding fuel. I place the door on when I've finished cooking to hold the heat in the oven, and to prepare it for cooking with retained heat. Did you watch Episode 19 about retained heat? Clive

[@TheWoodFiredOvenChef]

There are some cooks that use the door more than I do. You can watch this video from Manna from Devon. kzbin.info/www/bejne/jJPaamCYnrx9jJI

[@angiemiller5340]

@@TheWoodFiredOvenChef thank you for the helpful response :)

[@warrenjones51]

Do you have a plan or schematic of your oven? Thanks Warren

[@TheWoodFiredOvenChef]

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

[@1kingcreole]

3:12 I just found your channel I think you're wonderful your oven is beautiful and your delivery is calming I like it. If you could just give a few details about how you made it or did you buy it, kind regards.

[@Shenan]

How long does it take to come to temperature?

[@TheWoodFiredOvenChef]

Hello Shenan. At least an hour, but I try to give the oven 2 hours before cooking, that way the heat has fully penetrated the dome and floor.

[@michaelgosselin2691]

What kind of wood do you prefer to use. I used my oven yesterday and could not get the floor up to temperature. Was a struggle. Pizza tasted fine but bottom did not crisp

[@TheWoodFiredOvenChef]

the woods native to my area, that I like to use, are Olive, Oak, and sometimes Almond

[@JuanAguilar-jc1mh]

Hey quick question, so when I have my fire on the side and I’m making multiple pizzas over time, the floor becomes cold, so the top of the pizza cooks great but the bottom stays white, and let’s say you place them around the oven so there’s no spot that is hot and can cook the bottom. Another question how to cool off the oven if now the bottoms is burning faster than the top, and you are in rush hour, so pizzas keep coming, what is the fastest way to cool off the oven because the floor is to hot?

[@TheWoodFiredOvenChef]

Hello Juan. An oven with a good thermal mass, and sufficient insulation around the dome and the floor, will provide efficient heat retention. 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 greater flexibility. If you're losing heat in the floor, and you have room, you could try the fire on both sides. Cooling off also depends on heat retention. I don't know what model you have, but 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. Keep practicing.

[@ZenMajstor]

Cool👌

[@TheWoodFiredOvenChef]

👍🏼

[@rocker83ful]

Are You using any kind of chimney damper? is it necessary in this kind of oven?

[@TheWoodFiredOvenChef]

No. There's no need on my oven. I want the smoke and heat to freely flow out of the oven and into the chimney. And if I want to keep the heat in the oven, for retained heat cooking, then the door fits between the dome and the chimney, and seals in the heat.

[@rocker83ful]

@@TheWoodFiredOvenChef thank You for Your support!

[@renaldolama9517]

The world is on the verge of nuclear war! Me: I don't care. Clive just dropped three videos!

[@tasteofmassachusettsneweng2807]

Same

[@TheWoodFiredOvenChef]

Thanks Renaldo

[@firstname2072]

Yep same haha. I’m a bit late to the party watching these now but still 🤣

[@gemmagordon7519]

We’ve not watched you since last year, the slightly warmer weather is here for a day in England so the pizza oven is going on today ❤

[@AnotherDrummerTX]

What brand is your oven?

[@TheWoodFiredOvenChef]

It's a Forno Bravo. If you would like to email me through my website I will send you all the information you need about my oven.

[@NirajKumar-cx4kw]

❤❤

[@TheWoodFiredOvenChef]

Thanks

[@محمدسالم-ظ2ط9ظ]

is the oven floor fire brick ?

[@TheWoodFiredOvenChef]

It's refractory concrete

[@محمدسالم-ظ2ط9ظ]

@@TheWoodFiredOvenChef what the difference between fire brick and refractory concrete

[@TheWoodFiredOvenChef]

@@محمدسالم-ظ2ط9ظ Firebrick are individual bricks made to withstand the high of ovens and fireplaces. Refractory concrete, or insulated concrete, is similar material but used to make molded pieces of the oven, like the dome and floor.

[@محمدسالم-ظ2ط9ظ]

@@TheWoodFiredOvenChef I learned a lot from you, thank you

[@aqdasiftekhar]

How to make this oven?

[@TheWoodFiredOvenChef]

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

[@sinisterhipp0]

Your graph is slightly incorrect. The lines which depict “bread” or “roasting” should come from the curve line at goal temp towards the bottom axis. This shows the time you have to cook at the desired temperature. Not spanning of to the right side of the graph.

[@TheWoodFiredOvenChef]

The graph shows that, for instance, roasting between 450 and 350 F, if you follow the line down, that I have roughly 4 or 5 hours of cooking time. That's how my oven performs. But you should make a graph that suits your needs.

[@narinegrigorian7044]

I want to be your best friennd

[@TheWoodFiredOvenChef]

😄, I'm sure you're great company

[@motomania5985]

It's ok but too many gesticulations . Sory.

[@vaporwareproducts]

Hey Clive, how would you recommend building the bottom of an oven? I see some folks like Muganini say that refractory mortar or a “heat absorbing” material should be used vs calcium silicate which is an insulator - the idea is that you want the oven to be “heat saturated” where the calcium silicate (like used by others like Forno Bravo, etc won’t do it which could cause to too much cooling of the floor vs using a refractory sub floor? I understand this would make the oven much heavier but I don’t care I want the best sustained performance. :). Thanks, you are awesome!

[@TheWoodFiredOvenChef]

These are important things to consider. If you would like to email me through the website I will send you all the information about my oven, and helpfully it will answer your questions. Clive

[@vaporwareproducts]

@@TheWoodFiredOvenChef Thank you Sir! I agree with the comments below. Wanna know about WFO? Listen to Clive…

[@sammyomondi710]

Sir how can i make this oven

[@TheWoodFiredOvenChef]

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