The wood
Only ever use dry wood that is clean and is free of paint, glue, chemicals or treatments.
The perfect kindling wood to start the fire should be a soft wood such as pine or cedar because it burns quickly.
To maintain the fire, use hardwood that has a low moisture content such as Iron Bark or Red Gum.

The build
It is important to ensure you build the fire in your wood-fired oven correctly. This will ensure your oven reaches cooking temperature as quickly as possible and that you will also enjoy optimum cooking results.
Fire loves air. It feeds off it.
Stack your kindling in the middle of the oven.
You can Build the wood like a jenga tower, but with gaps in it or in a teepee shape

The Lightning
You can use a natural firelighter to get the fire going.
Light the firelighter, place it under the kindling and allow the flame to catch.
leave the door open the oven to allow the oxygen flow
Once a flame is established, gently move pieces of hard wood on top of the burning kindling so they can also catch fire.
Allow each piece to catch before adding the next piece.
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The push
Allow flames to burn for approximately 90 mins before cooking.
It’s been 90 minutes. Your kindling has all burnt out to embers. Your logs have collapsed in. You’re ready for the push back. Or side push. Wherever you want the fire to sit, now is the time to move it there. We recommend more to the side as this way you can see how your food is cooking. We use the shovel from our oven tool set to move the logs and coals.

The Temperature
Best is to check the temperature with an infrared thermometer. The desired temperature depends on what you wish to cook but 350°C – 400°C is usually ideal for pizza, or 230°C – 250°C for roasts or veggies.
The end is just the beginning