Use a kiln dried hardwood with a moisture content of 10% or less. Using softwood or hardwood with a high moisture content will limit the performance significantly and could damage your oven.
Use the door when heating up, baking and roasting. It can also be used between pizzas to maintain temperature. Always take care to use an oven mitt when holding the door handle.
Fire Brick Tiles
Be careful of the tiles when moving the oven. Spare tiles are available from the manufacturer at an additional cost.
Use the damper on the chimney to measure airflow through the oven. The more air flowing through the oven the hotter the oven will be. To roast and bake, close the damper when the wood has burnt to embers. Always allow wood to burn before closing the damper, otherwise it may smoke heavily.
It is recommended that a fire extinguisher is kept nearby at all times.
Once the oven reaches 350°C, use an ember rake to push the wood to one side, then brush off the ash with the brass brush. Add more wood to push the temperature to 400°C.
You can now start to place pizzas on the opposite side to your fire. Again, use the door to maintain/recover heat to cooking temperature (370°C+) if necessary.
To ensure an even bake, use turning peel or pizza peel to rotate pizza throughout the cook.
Baking & Roasting
Follow instructions until the end of step 2. Add logs until the temperature is above your target cooking temperature, then allow the logs to burn to embers. Have the door slightly open to maintain the temperature inside the oven as the wood burns down.
Once the wood has burned to embers, control the temperature of the oven by using the damper and the door.
If the oven cools, use small pieces of wood to restore the temperature, opening the door and damper to allow the wood to burn fully before closing again.
It may be useful to spread the embers along the back of the oven for a more uniform heat.