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Prepare the wood: small to medium-sized branches or smaller wood chops  Take off the rear door, open the front door and check that the chimney’s valve is in the open position (vertical).  Place a few small pieces of wood in the tray and light with a gas lighter with long tube. When the flames are lively, slide the rear door back into place, and when the flames run through the oven chamber you can close the front door as well.  From this stage, feed the fire through the back door.  If the flames are too lively, close the air vents at the back of the oven a little. Less air calms down the flames. And of course, vice versa if the flames get too low: open the vents.  Once the fire is lit, keep adding a small log when the flames go down to maintain the fire alive. Generally, you can start the cooking when some nice embers have formed. But just use the laser thermometer to check the oven floor temperature, especially when you do bread and pizza. It will take about 10 minutes to reach cooking temperature for cooking dishes at around 220 - 250°C. For pizza it takes around 20 minutes to reach 350°C, depending on the wood you use. You will need to add a log every now and then thereafter to maintain the heat. Handy Tip: Use the handle of the wood tray to dry the next piece of for the fire. Dry wood will catch fire easier.  With a heat up time almost the same as your conventional oven, you could use it for cooking anything you would otherwise cook in your kitchen oven. You will see how easy and enjoyable it is once you “get it in your fingers”. Happy Cooking. |