20
Operation
WOOD USE
GETTING STARTED
Carefully unpack your wood-fired pizza oven, it’s not too heavy, but use two people to lift it out of the box. Be
sure to place the outdoor oven on the matched cabinet. Remove all the protective film and discard. Assemble
the cap/chimney by sliding the ring hardware around the bottom of the cap, fit the chimney and cap together -
secure by sliding the ring in position and tighten with a flat head screwdriver. Now slide the chimney pipe onto
the top of the oven.
Note: Season the outdoor oven prior to use. Burn two or more times, allow the temp to reach 400°C
and let the fire die out.
DO NOT OVERHEAT OVEN:
Extreme heat can permanently damage the outdoor oven. Bring the outdoor
oven up to temp slowly. Start with a small fire in the center. Once established, move the fire to the LEFT side of
the oven. Add small amounts of wood until the outdoor oven reaches even, high heat. A good temperature for
pizza baking is when the cooking stone is a least 340°C.
NEVER USE CHEMICAL FUEL STARTERS:
Only use small kindling and newspaper to help start your fire.
Starting fluids and other fire starters can foul the cooking surface and permanently damage the oven.
NEVER USE CHEMICAL CLEANERS:
Only clean a cool oven. Only use a metal bristle brush or a damp cloth
to clean the cooking stone.
THE ART AND SCIENCE OF WOOD-FIRED COOKING
Cooking in your outdoor oven is much like using the oven in your home. You will quickly learn how to regulate
the temperature, use different woods for flavor, and be amazed at how good the food tastes. Anyone can
bake delicious pizza and bread, roast meat and vegetables, grill fish and seafood, and create mouth watering
desserts. The cooking stone and dome of your outdoor oven give off radiant heat from all sides, creating a
natural convection that bakes everything to perfection, while the fire on the side brings out a unique crisp and
smoky taste. Any variety of oven-safe metal, ceramic or glass pan can be used to cook in your oven.
Warning:
Keep oven ware away from flame and don’t use in temperatures over 500°F. Always read and follow
oven ware manufacturers usage instructions.
CHOOSING YOUR WOOD
Use only dry hardwood such as oak and hickory. Avoid resinous wood such as pine or spruce. Never use
treated lumber. Below is some information on different hardwoods most common in outdoor cooking.
Note:
if the wood produces a lot of black smoke, it is generally an indication you are using the wrong type of
wood.
The type of wood used influences and accents the taste of your food. You may want to try the following
hardwoods in your outdoor oven, if they are available to you.
Apple:
The flavor is milder and sweeter than hickory. Good with all meats.
