Contact your local county or state fire department to understand fire codes that may apply to your area and outdoor wood-fired ovens.
Take precautions with oven location, children, and pets. Consider the backyard, patio, or outdoor kitchen space positioning your oven on a flat and level surface made of stone, brick, concrete, steel, or an aluminum table.
The table or platform must be capable of sustaining the weight of both the main chamber (68 lbs.) and the cooking chamber (23 lbs.) plus 25 bricks (4 lbs. per brick) totaling 191 lbs.
Our oven may only be operated outdoors. Consider a safety zone around your oven of 6 to 10 feet. Stay clear of high grass, bushes, shrubs, trees, and structures such as garages, barns, and dwellings/homes.
Do not lean on or rest objects on the oven, as this may compromise its stability and performance.
WARNING: Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
Our oven is constructed without a buffer or insulation between the inside burning area and outside skin resulting in extreme heat.
Outdoor wood-fired ovens are fully capable of reaching higher temperatures than a typical indoor kitchen oven.
Never leave the oven until all flames and embers are thoroughly extinguished.
Unless an emergency, do not apply water to the hot oven to extinguish flames and embers.
Use gloves and the necessary tools to manipulate, move, or adjust embers, hot coals and food.
In the beginning stages of your fire, you may notice excessive amounts of flame, smoke and sparks exiting the oven mouth—-this is normal. As your fire starts to mature and produce hot embers, smoke, and large flames will decrease.
- 25 clay bricks 4x9x1-¼ each brick weighs 4 lbs. Some of these bricks may break so a few extra are recommended
- Heavy duty gloves/mitts rated for extreme heat
- Small shovel to remove ash
- Small metal hook to move embers or hot coals
- Depending on your preference, a wood or aluminum pizza peel
- Brass pizza brush to clear excess ash
- Pots and pans made of cast iron or terra cotta capable of withstanding high heat 700-900 °F
- There are a variety of digital thermometers ranging in price. I prefer the Metris Dual Laser Infrared Thermometer Model TN425LE) allowing you to accurately measure the internal oven temperature. Oven readiness will depend on averaging the temperature of the back metal shell and floor. For example, if the back shell is 850 °F and the floor is 750 °F the average oven temperature is about 800 °F.
There is little or no maintenance. Other than the occasional broken brick and cleaning out the ash from the day before, enjoy your oven.
The carbon steel will quickly weather and develop a brownish patina. No need to worry as this is a natural transition for the hot rolled steel used to construct your oven. The natural patina will not affect the food safety or oven performance.
Burn seasoned hardwood only (oak, cherry, apple, hickory, maple) and do not use liquid fuels, flammable liquids, accelerants, or anything other than that expressly indicated. Moist, damp, or old wood will produce excessive smoke prolonging peak temperature and delaying your outdoor cooking experience.
WARNING: Improper installation, adjustment, alteration, service,or maintenance can cause property damage, injury, or death.
STARTING AND STOPPING YOUR FIRES
The all steel design requires no curing.
Similar to building a log cabin, place two medium sized oak split pieces of wood toward the rear of the oven aligned front to back. In between the pieces of oak, add rolled plain paper or brown paper bags. On top of the oak lay smaller pieces of kindling crisscrossing pattern. As the fire progresses 15 to 20 minutes of burning, slowly add medium to large pieces of hardwood.
To slow down or stop the fire simply stop adding wood and spread out the embers or hot coals across the back of the oven floor and allow it to cool for 24 hours.