Ep 3. Which woods to use in the oven and how to store them.

[@BenRelle]

You've got such a sort of grown up and mature demeanour that i never thought you'd start cracking up at the size of your wood. Well done for leaving that in.

[@TheWoodFiredOvenChef]

haha, thanks Ben

[@Seezor]

Another good video. Tip. When you're completely done cooking and your oven has dropped to 200 and still cooling. (no embers) Place the wood you'll use for your next cook inside the oven. If you're unsure if your wood is completely dry this will dry it out.

[@TheWoodFiredOvenChef]

Thank you. Great tip.

[@fearlesscaution4950]

Oh, that’s excellent. Thanks.

[@willemakker9475]

I've also seen an Italian pizza maker put the wood someplace in the oven a few minutes before throwing it on the fire. In this way, the wood will heat up and when you throw it on the fire it immediately catches great fire!

[@beebob1279]

Great idea.

[@Seezor]

@@beebob1279 this also works with bbq. I had a side smoker/stick burner that just sat in the back yard in deep south Texas. I could do a 6+ hour cook using charcoa to start then all wood. Once I was done, I'd place 3 or more logs inside the black painted cooking chamber. In the sun it would reach 130+ with those logs inside drying nicely waiting for the next long cook.

[@talhasulayc1987]

Such an amazing guy. These videos are so fun to watch and informative.

[@TheWoodFiredOvenChef]

Thanks Talha

[@wordtomarkdown4040]

I loved the bit about, "Let's talk about the size of your wood." Hilarious and thanks for keeping that in there.

[@TheWoodFiredOvenChef]

😄

[@nourestani]

@@TheWoodFiredOvenChef r u in cali?

[@nourestani]

I heard it last time and now i can't find it...

[@B30pt87]

IK,R? If I hadn't already subscribed, that would have sealed the deal.

[@emmgeevideo]

A little sophomoric it seems to me. Reminds me of jokes about the planet Uranus and when my friend Bill used to say back in high school, "Don't let your meat loaf." But to each his own.

[@jurriaanbalhuizen]

I just love your videos. I've started doing a bit of pizza in a small Ooni oven and now I've just bought something more serious. Your videos are a real inspiration and I love your calm, friendly style. Thanks a million.

[@TheWoodFiredOvenChef]

Great to hear about your new oven. Thanks so much for commenting.

[@randomfamilyman4876]

Ahahaha “let’s talk about the size of your wood” killed me dead. Loving this series. I’m almost finished building my oven. 2 years of building 👍🔥

[@TheWoodFiredOvenChef]

Thank you for commenting! I'm glad you're liking the videos. Send pictures when your oven is done.

[@wdelong1]

Excellent program, helpful with my newly built brick oven. Detailed information in a beautiful format.

[@TheWoodFiredOvenChef]

Thanks so much

[@rosaally975]

I got so inspired with your oven , that I’m building one ! Will be finished in a day or 2. Thank you for sharing your love for cooking and the way to do it, to share it with family and friends.

[@TheWoodFiredOvenChef]

Hello Rosa. That's very exciting about your new oven. I know you'll be enthusiastic about using it but make sure you cure it properly. That will prolong the life of you oven. I'd love to see pictures of the final oven, and hear about your cooking experiences. Thanks for watching, and commenting. Clive

[@eda.2332]

@Rosa Ally How did it go with your oven?

[@casanova1925]

I had an earth oven many years ago in Florida. I tried using the trimmings from a white peach tree. It gave an excellent flavor to everything I cooked with it.

[@TheWoodFiredOvenChef]

Thanks for the letting us know

[@mehrdadmahmoudi3681]

Great point about the oven temperature and the smoke flavor.

[@wallacebiy]

I’ve been using hornbeam and it’s a great wood , burns hot , burns well and it’s quite sustainable . There’s plenty of it being trimmed every year on avenues in the uk ..

[@TheWoodFiredOvenChef]

Thanks for the suggestion Sean

[@philipbaugh8450]

Hello Clive. Just wanted to thank you for your instrumental videos. I have made my own pizza oven that's been curing for the last two months. I'm going to wait another month before setting the final curing fires. So can't wait to try some of your recipes. Many thanks again 👍😊, Philip

[@TheWoodFiredOvenChef]

Great to hear about your oven Philip. Curing is one of the most important steps to the longevity of your oven, and it shouldn't be rushed, so you’re wise to take your time over it. I look forward to hearing about your cooking adventures. Clive

[@SagarJadhav-js8we]

Wow..., today I have a new wish. I wish to learn this type of cooking

[@TheWoodFiredOvenChef]

Thank you Sagar!

[@patrickwoods2583]

I live in the South of China where there are Lychee trees abound. So there are some special "restaurants" that serve Lychee (wood) roast chicken. I really can't describe it, but as for the flavor, I think it's most delightful. I haven't had a better chicken yet! But as you said, at such high temperatures, it might not even make any flavor difference in a woodfire oven. It probably just needs to be reserved for barbecue.

[@TheWoodFiredOvenChef]

Thanks for sharing the experience Patrick

[@CaptHirsch]

Great stuff. I’ve been loving my Mugnaini for about 5 years and enjoy learning your new tips and ideas.

[@TheWoodFiredOvenChef]

Thanks Barry

[@edwardgordon4309]

Great information and instruction. I'm learning so much from your videos.Thank you Clive 👍

[@TheWoodFiredOvenChef]

You're very welcome Edward

[@tonycanlett5249]

Looking forward to using our new oven. Thanks for the information

[@TheWoodFiredOvenChef]

Great to hear about your oven Tony. I look forward to hearing about all your cooking adventures. Clive

[@tonycanlett5249]

@@TheWoodFiredOvenChef We are just panicking a bit as we have cooked for the 1st time and there are cracks in the dome think we should have cured it first. We need another glass of wine 😬

[@TheWoodFiredOvenChef]

@@tonycanlett5249 Curing is one of the most important steps to the longevity of your oven, and it shouldn't be rushed, so you’re wise to take your time over it. I took a week to cure mine, starting with a very small fire and then very gradually lighting larger and larger fires until I felt I had removed all the moisture from the oven. I would also check with your manufacturer to see what their recommendations are.

[@tonycanlett5249]

@@TheWoodFiredOvenChef thanks for your reply. We live in Spain and bought from a garden Center without instructions. We lit a small fire yesterday and the cracks opened up, then closed as it cooled. We will keep trying and hope we haven’t done too much damage. Thanks for your videos 😎😎

[@chachmoohach]

Have been looking all over for this kind of detailed information. Amazingly hard to find concise tips, but I don't need to look any further now. SUBSCRIBED! Really loving your work - and your food :)

[@TheWoodFiredOvenChef]

Thank you. Glad you found the information helpful. Clive

[@michaelblendell910]

Your do a great job on explaining using a wood fire oven

[@TheWoodFiredOvenChef]

Thank you Michael.

[@tcharalambousg]

The comment that you can't taste any difference in flavour using different kind of woods is correct. However only because you use it from the start. What we tend to do is once the food is ready ten minutes before we take the food out, we remove any cover from the food and then we add water soaked flavoured wood on top of the coal. That is all that is needed and then you can really taste the flavour. By the way, you have an amazing channel and I hope to see more videos from you... I also feel it's strange why you weren't picked up by any of the food channels... Cheers!

[@TheWoodFiredOvenChef]

Thanks for the suggestion Theo. And thanks for your kind comment. Clive

[@TheTandeddu]

Thank you! Have wood from (2) 100 year old olive trees that we trimmed, it has all been cut to proper size.

[@TheWoodFiredOvenChef]

I love olive wood

[@jeffcarsello1725]

Thank you for posting love you videos….your back yard is beautiful.

[@TheWoodFiredOvenChef]

Thanks Jeff. More coming soon. Clive

[@jackpast]

So...size does matter?? Ha! Great videos here. Your post production is very nice, also. Thanks for sharing your experience and knowledge here.

[@TheWoodFiredOvenChef]

Thank you! I appreciate you watching them.

[@philipgonsalves4629]

I love your videos. I moved into a home with a beautiful wood burning oven and had no Idea how to use it. I found your videos on line and have started to watch them all. I even emailed you to ask questions and you responded. I can't thank you enough for your videos. Not only are the production value exceptionally high but the information I have learned is priceless. I live in CA. Where are you located?

[@TheWoodFiredOvenChef]

I look forward to hearing about your cooking adventure with the oven. More to come. Clive

[@berndbaus8438]

Thank you for these well made videos! I'm very experienced with wood fired ovens too and just wanted to add that in my opinion the most supremely suited wood to fire is Manuka (or its sister Kanuka) otherwise known as Tea tree. It's got the best heat profile, conveniently only grows to a size where simple cutting to length yields perfect pieces, and most importantly it has a beautiful strong scent that's unique and actually transfers into the food. You stated in the video that the flavor of the wood smoke does not 'travel' across into the food, but using Manuka wood undoubtedly does! The medicinal properties of it's oils found in Manuka honey or pure Tea tree oil tragically get lost through the heat tho. The only flip side is Manuka only grows in New Zealand (my home) and Australia and shipping it around the globe might be a bit of a stretch unfortunately.

[@TheWoodFiredOvenChef]

Thanks for the insight. I encourage wood oven users to contact their local firewood provider to find out which ones are native to their area.

[@metroknow]

Great advice on the types of wood to use. My rule of thumb generally is breaking wood down to a wrist size. In my area in the Pacific Northwest the most common varieties are fir (which I don't use), oak, maple (broad leaf), cherry, and a variety of fruit woods. My staple is oak, but both maple and cherry are excellent. I use cedar only as kindling, and occasionally poplar. I was also advised not to use ornamental maple as it has a lot of oils in it apparently that are not great for cooking - I've never tried it. I've had great success with manzanita, though it's tough to come by.

[@TheWoodFiredOvenChef]

Thanks for the insight Jeremy. It's great to get someone's point of view on wood from other parts of the world. Interesting to learn about ornamental Maple. Clive

[@RodGibsonMusic]

I've started using Acacia wood. It's cheaper hardwood because it's fast-growing and quite of a pest. I've built a woodfire oven from scratch... Not a masterpiece like yours but it does the job. Cheers!

[@TheWoodFiredOvenChef]

Thanks for the recommendation Rod

[@dorian3260]

I built a brick pizza oven last spring. I wasn’t looking to make artisan pizzas, it was just too hot to make pizza indoors in the summer. Since then, I’m making pizza about every ten days and it just keeps getting better! The only downside is, it takes a lot of wood and firewood is expensive here. I’m using orange wood, btw. It burns hot, bright and very little white ash.

[@TheWoodFiredOvenChef]

Orange, and other fruit trees, are great fuel. But you're right, it's rather expensive. Thanks for commenting.

[@illizizon9569]

can you make a tour through your garden? that looks like a very beautiful one.

[@wick174]

I am in love with this channel.

[@TheWoodFiredOvenChef]

Thank you!

[@davidtomato7810]

Great info and presented very well.

[@TheWoodFiredOvenChef]

Glad it was helpful!

[@SuperMoeLarryCurly]

How I light my charcoal bbq, might also be used to light the wood fired oven. Try to take a a few pieces of paper towel.. roll it up lengthwise.. and drizzle some olive oil on it. The olive oil will allow the paper towel to burn longer. It should light the kindling pretty well.

[@TheWoodFiredOvenChef]

Thanks for letting us know. I find that using oil creates too much smoke. Clive

[@margaretsantucci3785]

Congratulations for your explicate and easy to follow videos. I have just bought a wood burning oven, and still have to learn how to manage and cook successfully. I greatly appreciate your information. I live in a country where trees are scarse and trees are protected. Wood for fire is imported, and isn't cheap. Is wood from disued pallets advisable to use?

[@TheWoodFiredOvenChef]

Hello Margaret. Thanks for your kind comment. Pallet wood is fine to use as long as it isn't treated with any kind of chemicals. Clive

[@michaelmcleary8566]

Well that's cleared up that old chestnut, the size of your wood does make a difference to the overall performance!

[@rabbitskinner]

Blackthorn, Hawthorne and wild cherry (prunus avium) are the best woods in the UK. I'm ex arborist and firewood merchant

[@TheWoodFiredOvenChef]

That's great to know, thank you. I've been asked by several wood oven enthusiasts in the UK and Europe about fuel so that's good information to pass on.

[@rabbitskinner]

@@TheWoodFiredOvenChef no worries thanks , love your films..All coniferous trees I'd avoid. They say it makes an acrid smoke that makes the food taste horrible. But saying that I've heard of pine cones being used around the Mediterranean and middle east

[@albertmills4435]

Have you ever tried wood pellets? They have food grade pellets that are very dry. They use them in pellet grills. You could put them in a stainless steel wire basket. This would give you a variety of hardwoods to use, convenient storage and officiant use of space in your oven. Maybe you could try it on one of your shows. Thanks

[@TheWoodFiredOvenChef]

Hello Albert. I'll definitely look into it. Thanks for the suggestion. Clive

[@rabbitskinner]

Beechwood fires are bright and clear If the logs are kept a year, Chestnut’s only good they say, If for logs ’tis laid away. Make a fire of Elder tree, Death within your house will be; But ash new or ash old, Is fit for a queen with crown of gold. Birch and fir logs burn too fast Blaze up bright and do not last, it is by the Irish said Hawthorn bakes the sweetest bread. Elm wood burns like churchyard mould, E’en the very flames are cold But ash green or ash brown Is fit for a queen with golden crown Poplar gives a bitter smoke, Fills your eyes and makes you choke, Apple wood will scent your room Pear wood smells like flowers in bloom Oaken logs, if dry and old keep away the winter’s cold But ash wet or ash dry a king shall warm his slippers by.

[@TheWoodFiredOvenChef]

Sublime

[@sanitymaintenance1585]

Pecan is my favorite !!

[@TheWoodFiredOvenChef]

That's a great fuel to use

[@EimanAlZaabi]

Can you please give us a tour of your beautiful garden? I’m intrigued...

[@TheWoodFiredOvenChef]

Thanks Eiman

[@jacquelinee8994]

Excellent video. We are building our oven. We are educating ourselves with your awesome videos. Thank you so much. Where can i buy quality woods snd kindlings. Northeast region

[@TheWoodFiredOvenChef]

Exciting news about your oven. I would search for local firewood suppliers and see what's native to your area. I look forward to hearing about your cooking once the oven is finished. Clive

[@jacquelinee8994]

🙋‍♀️thank you Clive!

[@easterlake]

Very helpful and well done videos. Thank you so much!

[@TheWoodFiredOvenChef]

Thank you so much Luna

[@zone4garlicfarm]

I am hoping to build a wood fired oven next summer. I would never use softwoods for cooking but what about kindling? Pine and cedar are my preferred kindling for my wood stove because they are very easy to light. By the time the oven is hot enough to cook the kindling is gone.

[@TheWoodFiredOvenChef]

I use whatever I have on hand, which is usually grapevine trimmings, twigs from oak and olive trees, and small pieces from the wood I buy, like almond and oak. Occasionally I'll buy one of those cheap firewood bundle from the local market because it's very dry and splits very easily into small pieces. It lights very quickly.

[@hackmac27]

Based on availability in my region, these ones are my choices: Oak, Maple, Birch, Ash, Elm, Apple, Plum Ones I try to avoid: Cottonwood, Willow, Chestnut Forbidden to use: Pine, Spruce, Fir

[@TheWoodFiredOvenChef]

Great choices Vanessa

[@miwin1000]

do you have a video showing how to build that oven? looks really nice and I'd like to have one.,

[@TheWoodFiredOvenChef]

Email me at [e-mail] and I will send you information about my oven.

[@tomsmith9281]

Great video! Thanks for the info! I have a large wood fired oven, 6 tons, and I don't yet have a feel for how MUCH wood i need. Any thoughts on how early I should start preheating, and how aggressively?

[@tomsmith9281]

:p Nevermind ... you got to my question in your next video! Well done! :)

[@TheWoodFiredOvenChef]

Thanks Tom

[@4snday]

Yes. Where do you live? It looks beautiful and very mediterranean .

[@josedacunhafilho]

LA

[@richardkelly419]

Thanks for that. Could you tell me the dimensions of the inside of the oven as I'm planning to build one between now and Christmas. Thanks

[@TheWoodFiredOvenChef]

Hello Richard. It's 40"/102cm in diameter. If you would like more detailed information please email me at [e-mail]. Clive

[@aattila438]

I have acces to a lot of dry hazel where I am from , my grandmother used hazel in the wood fired stoveoven and cooked everything in it including bread , my question is if this type of wood would be suitable for a wood fired oven like yours ? Thanks.

[@TheWoodFiredOvenChef]

Any wood you select should hard, dry, and seasoned. Seasoned wood will light more quickly, and burn hotter and more efficiently in your oven. The best seasoned wood is wood that has been split and left to dry for at least 6 months to a year. I haven't tried hazel, but from what I understand it burns faster than other hard wood, so you'll use more of it. The most commonly used hardwoods in my area are olive, oak, almond and ash. Olive and Oak are probably easiest to find and they burn very hot compared to other woods. Hardwoods also weigh as much as three times as softwoods so they give off more heat. Not all the hardwoods I’ve mentioned may be available where you live so contact your local firewood provider to find out which ones are native to your area.

[@luccianogambeta2917]

Great video. Why there should not be smoke in a wood fired oven? Isn't there always smoke when you start every fire? I often use wet large pieces of kindle when I BBQ to generate smoke, will that not be a good thing to do here when using the oven for steaks?

[@TheWoodFiredOvenChef]

I'm not a big fan of smoked meats, the flavour is too strong for me. If you handle the fire correctly, and only use seasoned dry pieces of wood, then there won't be any smoke.

[@melvinegberts2347]

Do you have any technical details about your oven. Like height, dome diameter etc. I watched all your video's but it seems rather large with comparable video's/ovens. What would you recommend in terms of size etc. I would love to build something similar at my house one day

[@TheWoodFiredOvenChef]

Hello Melvin. You can email me at [e-mail] and I will send you detailed information about my oven. Clive

[@malayrojak]

Hi Clive, just is stumbled on your channel. Love your presentation style. Feel so calmed watching it. I had a question, just wondering what "style" oven would you recommend, and how much would one cost typically? I guess the second question relies on me being in the same country, but it would be a useful ballpark. Thanks again.

[@TheWoodFiredOvenChef]

Thanks for commenting, I'm glad you enjoyed the videos. There are so many factors to consider with a wood fired oven. If you would like to email me at [e-mail] I will send you detailed information about mine.

[@achariz77]

Hello, very nice and useful videos for us who love wood oven! I use poplar a lot in my oven. It burns easy and gives really good flame. Is it ok? Thanks!

[@TheWoodFiredOvenChef]

Poplar wouldn’t be my first choice Alexandros. It’s safe to use in the oven but it's one of the softer woods so it won’t burn as long or as hot as something like oak. It’s definitely less expensive but you’re going to get through a larger quality of it during a session with your oven. It’s good for getting a fire started because it lights very easily but after the fire is going, I would switch to one of the harder species like oak, maple, beach, almond, or one of the fruit varieties if you can find them, like apple or cherry. I’m glad you like the videos. Thanks for commenting. Clive

[@achariz77]

@@TheWoodFiredOvenChef Dear Clive thank you for your answer! It is not my first choice, but it is for free from a friend that works with poplars. So I use it for the beggining of my fire and mixed with others after that. In the region of Greece where i have my wooden oven, common woods are beech, some oaks and hornbeams. I prefer beech in my opinion. I just asked because I someone told me than poplars my damage my oven in the way they produce heat. (I could not believe that). So thanks once more for your time!

[@SatansBaby1]

LOVE THIS CHANNEL!!! Can you tell me what is the size of that oven and what is inetrior size?

[@TheWoodFiredOvenChef]

email me at [e-mail] and I will provide you with information about my oven.

[@maaike3259]

Hello and thank you for your informative videos! How much wood do you use approximately if you need to use your oven for at least a few hours or more?

[@TheWoodFiredOvenChef]

Hello Make. Thank you for watching the videos. For the initial firing up of the oven I would estimate around 20 pieces to get it up to temperature, and then after that I would say around 6 pieces of wood an hour. It also depends on the wood you're using. Hard woods like oak, olive, or apple and cherry, will burn hotter and longer, so you'll use less, but if it's something like almond then you're going to use more. Contact your local firewood supplier and see what they have in stock. Most firewood suppliers sell wood for fireplaces and the pieces are usually a lot bigger and may have to be split again to use in the oven. Hope this was helpful.

[@maaike3259]

The Wood Fired Oven Chef thank you so much! That’s very helpful. Happy cooking!

[@TheWoodFiredOvenChef]

Let me know how it goes and what wood you use. I'd be interested to hear.

[@maaike3259]

@ The Wood Fired Oven Chef thanks will do

[@stefankovacevic8311]

Hey, love your videos! Just one more question in regards to “pieces of wood” would you say 20 of the smaller sizes, or 20 of the large? And then 6 of the large to keep it going right? Cheers!!

[@alejandrosoleibe8391]

I am new to your Channel, Beautiful and informative videos. I am enthusiastic of wood fired ovens. I built mine two years ago using some youtube videos and it is working very well. I’m from Colombia, south america! How can I know what kind of wood is good for my oven? some of the species you mentioned are not so common here...thanks a lot! For your videos!

[@TheWoodFiredOvenChef]

Hello Alejandro. Thank you for watching the videos. I would start by finding a local firewood distributor and ask their advice. They should be able to tell you about the wood that is native to your area and which is the best to use in your oven. The common ones used in Europe and North America are oak, maple, ash, beech, and birch, I’m just not really sure what species are most common closer to the equator. Let me know what you find out. Clive

[@alejandrosoleibe8391]

Thank you Clive. I’ll keep you posted

[@albertoamador7124]

Were you able to find out?...I'm from Colombia too. worried about where i am going to get the wood and what kind of wood I'm gonna use.

[@rocker83ful]

I starting my adventure with this kind of oven. I have question about wood soot. Do You have it in the chimney? or when You use good storaged wood You don't have any soot because it all goes to the air? how to clean chimney: mechanical by brush?

[@TheWoodFiredOvenChef]

You'll always get soot in your chimney. I have mine cleaned at least once a year by a chimney cleaning service

[@unconventionalideas5683]

Mesquite is easy enough in the US, because it grows here both natively and as an invasive, and even in its native habitat is grows too abundantly because the forests do not burn in the way they are supposed to in many places, unfortunately (small, sporadic fires are a part and parcel of the functioning of healthy American Forests across the countries).

[@TheWoodFiredOvenChef]

Thanks for the information

[@unconventionalideas5683]

Cheers! It occurs to me that you should also be careful when using newsprint to light your oven. According to my doctor, sometimes it contains lead, which while it may not be enough to be disastrous, is not something we would want in an oven. That becomes less common as various parties (paper manufacturers and the toner manufacturers, as well as newspapers) upgrade equipment over time, but it is a problem in some places. @@TheWoodFiredOvenChef

[@mariobozek9303]

Can you elaborate on the issues with smoke in the wood fire oven? Does this cause damage? I wanted to try to think of a way to incorporate smoking bacon but not at the expense of the oven itself. Ps. Your videos are inspiring!

[@TheWoodFiredOvenChef]

Hello Mario. I've never used my oven for smoking food, I don't think it's made for that kind of cooking. Smoke buildup in the dome is not a problem since the high heat will burn it off once the temperature gets above 650F, and the dome will go clear. It can be a problem with buildup in the chimney, and you should regularly have cleaned. I think there are traditionally made smokers that would be a better option. Clive

[@beltxabeltxa]

Very informative, Thanks

[@TheWoodFiredOvenChef]

Thank you

[@liz-artcreations6633]

What is your opinion on using wood with bark on it or burning the bark? The hardwoods in my area (oak, ash, maple) have thick bark. I was wondering if the bark should be removed or if it makes any difference burning it in the oven.

[@TheWoodFiredOvenChef]

I don't think it matters if there's still bark on the wood you're using as long as the wood has been split. If you're using the woods you suggested then it will burn away long before the wood. By itself bark is not very efficient. It burns very quickly, and the heat will be no where near the temperature of the wood you're using. Thin, dry bark does make good kindling. Thanks for commenting. Clive

[@liz-artcreations6633]

@@TheWoodFiredOvenChef Thank you for the information. We built our pizza oven this past summer but winter set in before we could really make use of it. We used the information in your videos for our design. I have a lot of wood split and drying over winter so we are looking forward to next spring. This winter I am forging the tools for the oven. One of them will be an andiron. I haven’t seen one in any other video. Thanks for all your videos. They were not only educational but were also inspiring.

[@TheWoodFiredOvenChef]

@@liz-artcreations6633 I look forward to hearing about your cooking adventure in oven once the weather warms up. Clive

[@Ramyhassin]

Thank you so much for these videos! I’m enjoying every single one of them. PS: Has any of you ever used figs wood ? We have a lot of it in our garden and I’m curious if it should work ?

[@TheWoodFiredOvenChef]

Thanks Rami. I've not tried fig wood. I think as long as it has been seasoned well then it might be worth trying. But I would also check online, and with your local firewood supplier. Clive

[@W2rch1ld217]

How is it that the wood stored under your oven has good airflow? From the front view it the oven looks very closed off. Could you walk through the design of your oven?

[@TheWoodFiredOvenChef]

The wood under the oven is replenished from the supply I keep outside, in a covered, well ventilated area. Also, the wood under the oven is not there for very long. If you would like to email me through my website I will send you all the information you need about my oven.

[@karlhagan5070]

What about briquettes??? I tried them today and got so much smoke and I think it's either the briquettes aren't ideal, there damp or I tried lighting to much to soon.... Love to hear your thoughts

[@TheWoodFiredOvenChef]

I've never used briquettes Karl. I've only ever used dry seasoned wood. I think you'll find more information online. Clive

[@karaoke832]

Charcoal - this is what get given here in Lao PDR. But there is less radiance right?

[@TheWoodFiredOvenChef]

I've never used charcoal, so I can't tell you about the radiant heat

[@richardcoelho8033]

I have a wood oven and I get some moisture inside. It takes a while to burn it off. Do you have any suggestions?

[@TheWoodFiredOvenChef]

Hello Richard. I don't if the moisture is from the environment you in, but I would try burning a small fire to dry it out before using it. Also, keep the door on if you have one when you're not using the oven.

[@sebasstuff8847]

Apologies if this has been covered but you said to avoid pine. But what about using pine kindling to start the fire?

[@TheWoodFiredOvenChef]

using a little bit of pine for kindling is probably okay, but it's not something I would try. I feel there has to be so many other options when it comes to kindling, and even a small bit of pine is going to contain some creosote.

[@sebasstuff8847]

@@TheWoodFiredOvenChef , thanks for the quick. response. I guess I’ll try cutting some oak kindling out of my splits. We have enjoyed watching your videos.

[@hikmetcavadov9199]

Hello, the videos are very good. What should the stove be like for a pizza restaurant? can i do it myself thanks

[@TheWoodFiredOvenChef]

The stove, or the oven?

[@hikmetcavadov9199]

@@TheWoodFiredOvenChef the oven

[@obviouslytwo4u]

When you're talking lengths I can relate😂😂

[@RyanKirk99]

You can use dryer lint as a fire starter.

[@TheWoodFiredOvenChef]

Interesting suggestion Ryan. Thanks.

[@theoldshooter5631]

What are your thoughts on charcoal briquettes? I have never seen anyone on YT use them and am curious why. Thanks.

[@TheWoodFiredOvenChef]

I know it's quite common to use charcoal, but I've never tried it. Once you have your oven fire going you'll have plenty on hot embers around the fire to use if you want to add them under something like a Tuscan grill. Also, I think part of using the wood oven is having the light generated by the fire, so you can see how you food is cooking. You should check with you oven manufacturer to be sure your oven is built to withstand the heat that charcoal can generate.

[@theoldshooter5631]

@@TheWoodFiredOvenChef Interesting. Def would not depend on it for heat but I've not seen any use on YT.

[@stafscheers9692]

pinecones are also very good firestarters

[@TheWoodFiredOvenChef]

Yes, great suggestion. Thank you.

[@David-rx2to]

Save your lint from the dryer vent.

[@markfcoble]

Real humor, discovery and pain. Ha ha!

[@ROCCKO6901]

I just visit your channel and i love you firewood oven but i will love to know where can i get the concrete pieces from thx

[@TheWoodFiredOvenChef]

If you email me through the website I can send you detailed information about my oven. Thanks

[@mya514]

Great video.....who built your oven?

[@TheWoodFiredOvenChef]

Hello. I designed it and then had a great stonemason build it. If you'd like more detailed information about it then email me through the website. Thanks for watching.

[@luizpatricio2602]

Could you describe how it was made or your oven's ballast? what materials are used, etc ...

[@TheWoodFiredOvenChef]

Hello Luiz. If you email me at [e-mail] I can send you detailed information about my oven.

[@InsulatorsStreetlightsAndMore]

What’s the song? Mark Thomas Hannah doesn’t work. Is it from a free royalty website? Please advise or post a link if you can. Thank you.

[@TheWoodFiredOvenChef]

Mark Hannah has a music company called Boomerang!, at boomerang-music.com. The piece is called "Charango".

[@keithclark4645]

have you ever tried mixing in a bit of lump charcoal to help get it started?

[@TheWoodFiredOvenChef]

No, I've never tried that. Do you think it helps?

[@keithclark4645]

I'm not sure. I will be new to this wood fired oven thing but I do quite of bit of smoking using lump charcoal mixed with different woods so I don't know if there would be an advantage other than easier to get lump charcoal that wood but it was just a thought. Would you please give me the measurement from the ground to your deck height? I don't want the oven floor to be too low that I have to bend over a bunch and from your videos it seems that the height of yours is pretty close to spot on.

[@keithclark4645]

never mind, I see it is on your website. perfect

[@jkitchens71]

So in my regular offset smoker I use a mesquite lump charcoal...wood this be any good for a oven like this or just get the raw timber?

[@TheWoodFiredOvenChef]

Hello. I'm really not familiar with using charcoal in the oven so I'm sorry I can't comment on your question. I've only ever used seasoned hardwood like oak, almond and olive.

[@SkylinersYeti]

Great video, from your choices of wood I guess you live in California. More often the chose of woods is based upon where you live and what you can get. I would love to burn hardwoods but I live in Central Oregon. Hardwoods are not an option unless I am willing to go over a hundred miles to get the wood. Also because I live in Central Oregon where wildfires are an annual event, It is not a good Idea to store firewood within 30 feet of your home or any structure that you do not want to burn down during a wild fire. Just food for thought.

[@TheWoodFiredOvenChef]

Useful information to know Robert

[@williamjohnweaver]

This is a great Channel. Which country do you shoot your videos

[@TheWoodFiredOvenChef]

Thank you

[@williamjohnweaver]

@@TheWoodFiredOvenChef Your welcome. Which county do you shoot your content?

[@kimmccotter318]

Any thoughts on eucalyptus?

[@TheWoodFiredOvenChef]

I haven't used eucalyptus, mainly because it's not readily available in my area. But I understand it's a good wood to use as long as it's had a long time to season and dry out. It's one of those woods that is high in natural oils, so it can be a bit smokey to begin with. Let me know what your experience is. Clive

[@candieyc]

Do you have an opinion on mango tree as wood? What do you think of it

[@TheWoodFiredOvenChef]

I've never tried Mango wood, but as long as it's seasoned and very dry it should be worth trying.

[@alexcontreras6103]

I wonder if I can use Avocado wood? I wonder if the woods give the food flavor like on a grill

[@jonlilley2832]

Where did you find your oven? It's very nice! Cheers!

[@TheWoodFiredOvenChef]

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

[@robohippy]

Hmm, missing under woods to avoid, I will never use walnut of any sort. That stuff is toxic to just about every thing living, and the gasses and resins also contribute to that. It is also strongly scented, even when dry. One topic that comes up on woodworking forums every year or so is about reactions to cherry wood. It is one that people can react to. Not every one, and not always, but I would still avoid it. My woodworking is mostly about making wood bowls. Anything in the rosewood family is to be avoided, and it they are woods that every one will react to eventually. This is also part of the reasoning behind not using redwood or cedar. Generally the stronger the smell of the wood is, the worse it is for you. Oh, where you are, it looks to be pretty dry. Any totally aged woods here in the Pacific NW, getting below 15 to 18% is almost impossible, but rule of thumb for me is 2 summers for properly dried fire wood. I do prefer oak...

[@TheWoodFiredOvenChef]

Thanks for the really useful information Reed. Clive

[@icewebhomestead]

Where do I purchase an oven like this? Or how do I make one?

[@TheWoodFiredOvenChef]

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

[@randalmoroski4423]

Beautiful!

[@TheWoodFiredOvenChef]

Thanks Randal

[@syo_nara1916]

Nothing like a good old wood joke!!😂

[@mjmoosa5399]

I have been Iraq and other Asian countries they use any wood especially tree dates. Is the best use in like this oven by tree dates or not?

[@TheWoodFiredOvenChef]

I assume you mean date palm wood Muhmood. I'm sorry but I really don't have any experience with that, so hard to tell. I imagine if it's seasoned well it would work well in the oven.

[@wendybrown7068]

Is there a better oven build one over another? Brick or clay or ???

[@TheWoodFiredOvenChef]

Brick of refractory ovens are both very efficient if built with sufficient insulation. Clay ovens built oven can be efficient too, but are less durable. If your really interested in clay oven there’s a very sweet book Build Your Own Earth Oven by Kiko Denzer. It’s a great book for anyone just starting out with wood fired cooking but not ready to build something permanent.

[@yitzchakofier8638]

your videos are amazing !!!!!!

[@TheWoodFiredOvenChef]

Thank you!

[@marcgg9760]

I have lots of White cedar, is that Ok to use in the oven?

[@TheWoodFiredOvenChef]

Hello Marc. Personally I don't use cedar, though it's okay to use the wood oven. I've read that it's better to use as kindling for you initial burn, and that it pops quite a bit, emitting sparks and bits of ember that can get into the food. Let me know if you try it, and what the results are. Clive

[@marcgg9760]

I am in Australia, so I should have said "Chinaberry tree". ( Melia Azedarach) THe reason I ask is because around here there is this myth that the wood is toxic. I know the berry seed is toxic and the leaf can be too. I have used it and it burns hot, but it burns out relatively quickly. Would you know if it may be dangerous to cook with?

[@MichaelWilliams-yu1vr]

Where does Eycalyptus come on your burnability, is it suitable for wood ovens or not?

[@TheWoodFiredOvenChef]

Hello Michael. I've not tried eucalyptus, mainly due to availability. But I understand if it's season well it burns very hot, and leaves a nice bed of coals to cook on. Have you tried it? Clive

[@MichaelWilliams-yu1vr]

@@TheWoodFiredOvenChef Hi Clive, No I've not tried it yet. My pizza oven should be complete in another couple of weeks. I have a lot of seasoned eucalyptus already, so I was just finding out if it was a viable cooking wood. I'll let you know how I get on. By the way, I love your recipes, but we need some more :)

[@georgehaggar2236]

I assume if snow and/or rain has hit this wood then it shouldn’t be used? Or can it be dried out? Thanks

[@TheWoodFiredOvenChef]

Hello George Yes, it’s very difficult to light wood that’s been exposed to Rain, snow, or any kind of moisture. If you can you should store your wood supply in a covered area, and with a tarp over it if possible during the winter. I keep some of my wood in the storage area below to the oven. It has doors so the supply stay pretty dry and ready to use at any time. If your wood supply is too damp to light then I recommend going to you local supermarket or hardware store and buy some of the inexpensive firewood they sell (not the composite logs as they can contain chemicals). It’s not very efficient as a fuel supply but it's very dry, splits easily, easy to light, and a good way to get your oven started and use the heat to help dry out some of you main supply. I hope that helps. Clive

[@georgehaggar2236]

Thanks!

[@khaledmahmoud9109]

Can I use olive trees wood

[@TheWoodFiredOvenChef]

Yes. It's my favorite wood

[@juangomez409]

Need a bigger oven 🤘🏼😂

[@NikitaKaminskyy]

2:09 laughed like a small child hearing someone talking about sex

[@А.Клубничный]

Здравствуйте. Мне кажется, дрова для пищи должны быть стерильные. Как вы этого добиваетесь?

[@conradocabrera6338]

I really enjoy your videos.I would like to know for how long the wood burns. I live in México and own a Pizzeria and I'm planning to change my gas oven to wood, but I'm concerned about how much it will increase the cost of production. We sell pizza from 9am to 5pm, from your consideration how much wood do you think we Will use daily. Sorry for my english and for the long question.

[@TheWoodFiredOvenChef]

Hello Conrado For my oven: To start the fire I'm probably going to use 10 to 12 pieces of wood to bring it up to temperature, and then I will get through maybe 4 or 5 pieces an hour to maintain the temperature. So I would estimate possibly 45 to 50 pieces of wood for an 8 hour firing. Figure out what dry seasoned wood is native to your area and talk to your local supplier about how much you need a day, and they will help you figure out the costs. I’m all for using wood in the oven but for a commercial business you should also take into account a wood fired oven is going to require more maintenance that gas, and you’ll need to focus on caring for the fire while also making your pizzas. Let me know what you find out. Thank for watching. Clive

[@1mikegene]

Would you tell me who built or installed your oven?

[@TheWoodFiredOvenChef]

Hello Michael. I designed it and had a local stonemason build it. Clive

[@1mikegene]

@@TheWoodFiredOvenChef very nice oven Clive

[@TheWoodFiredOvenChef]

@@1mikegene Thanks Michael

[@1mikegene]

@@TheWoodFiredOvenChef Your videos have a nice melody and I've learned a lot from them! I liked your choices of toppings, they were very month watering Clive

[@TheWoodFiredOvenChef]

@@1mikegene Thanks Michael