A wood-fired oven can be the way to make favorite dishes with an extra burst of flavor. It can also be a great reason to have friends over and spend time outside, particularly if you have an alfresco pizza oven. With a wood-fired oven you can roast, sear, and bake delicious food items. But how exactly do you use this specialist oven?
If your oven is new:
If your alfresco pizza oven is new, you need to ensure it is fully cured before attempting to cook anything. A cured oven is one that’s materials are devoid of moisture. If it isn’t allowed to cure, pre-existing moisture can turn into steam. This steam can then lead your oven to crack, making it not as effective for cooking.
Therefore, it’s best to give your oven a week to cure before using. Then, gradually heat the oven by slowly increasing the heat of the fire.
Mistakes to avoid while cooking:
Once your oven is cured, you can then start cooking. However, there are some common mistakes beginner wood-fired cooks often make. Try and avoid the following.
- Setting the wrong temperature
It’s more difficult to get the right temperature in a wood-fired oven than a conventional oven, as you can’t simply turn a dial. But it’s something you need to get comfortable doing. You may need to learn how to best build and maintain fires, as well as make use of a thermometer to check the temperature.
You also need to learn which temperatures are best for cooking certain dishes. For instance, pizza should be cooked at 300 Celsius, while meat can be cooked at 200 Celsius. If you’re using a recipe, check to see what temperature is recommended.
- Using the wrong wood
The wood you use will affect the quality of your meal, as well as even if it is edible. Never use wood that has been treated, glued, laminated or painted. Harmful chemicals can be released when the wood is burned, putting your health at risk.
Instead, you should be using a hardwood, like jarrah or white gum. These woods are denser and therefore burn longer. They also burn hotter, making it easier to reach higher temperatures for certain dishes.
You can also choose woods for the smoky flavors they give food. For instance, hickory and apple wood are popular choices.
Whichever wood you use, ensure that the logs are dry and seasoned. It should not emit much black smoke and should burn longer. For example, avoid wood logs made with pine, greenwood, etc. Find out the best wood for wood-fired cooking.
- Incorrectly positioning the fire
To ensure your oven is evenly heated, you need to make sure fire is in the middle of the oven. This way all sides of the oven are heated to the same temperature.
- Dumping new wood onto the flames
New wood should not be used for burning, including wood-fire cooking. Because new wood has a high moisture content, it creates a lot of smoke rather than heat. Instead, choose wood that has been dried for at least for 6–12 months.
- Overloading the fire with wood
As you’re building your fire, as well as maintaining it, avoid overloading the oven with wood. Too many logs can restrict airflow to the fire, causing it to go out. Instead, aim to two or three pieces at a time in a criss-cross pattern for maximum airflow. This helps to build a strong fire.
- Throwing wood into the oven
Even if you’re in a rush, don’t throw wood into your oven. All wood should be placed carefully with fire tongs or by hand. Throwing wood can crack the oven, making it less effective.
- Not maintaining the heat while cooking
As with any cooking, you need consistent heat to ensure an even cook and to avoid any parts of your meal being underdone or raw. To maintain heat in your oven, you need to keep the flame at a constant temperature. You will therefore need to regularly check the temperature inside the oven and add wood as needed to keep the temperature right.
And that’s it! Keep the above points in mind and you’re sure to have a delicious wood-fired meal to enjoy.
