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Post by minesamojito on Jun 9, 2013 12:45:33 GMT
What wood do you all use?
I have tended to use my own seasoned ash, but recently had a play with some kiln dried silver birch, a lot less smoke and a lot more heat...might save the ash for the indoor woodburner.
Cheers
Marcus
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Post by rivergirl on Jun 9, 2013 13:13:02 GMT
I used a well seasoned hawthorn this spring , real strong heat!! But basically it's what ever I lay my hands to. Not tried the elder yet but I have a big pile of it. The hazel burns well,
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Post by h12rpo on Jun 9, 2013 21:45:41 GMT
I hate hawthorn.....always,always slash myself to ribbons and get infected cuts  |
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Post by faz on Jun 9, 2013 21:56:03 GMT
Do not, ever ever ever, and I really mean DO NOT use poplar. Even bone dry into a roaring hot oven gives you a dense black smoke that smells really really bad. A terrible acrid smell! I don't think my neighbours were impressed!
I've got some oak that burns quite nicely at the moment which is much better.
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Post by bookemdanno on Jun 10, 2013 12:29:14 GMT
I have been getting some small fires into mine, and been using scrap and ex-pallet timber = Smoky.
Last one was a 3/4 burn, with 2 yr seasoned Oak as an upside down fire with the oven pre-loaded around it. Blowtorch lit, and basically zero smoke all the way through the burn.
I'll only be using that method from now on, as i do worry (un-necessarily) about the neighbours, and save all my best timber for the WFO, the rest can go in the woodburner.
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Post by markrice on Sept 18, 2013 7:08:23 GMT
I have a question are there any woods that you can't put in the oven, my parents recently chopped down a large conifer Tree and delivered the wood at the weekend …I can easily dry it using the usual methods in the oven but it smells like …we'll best way to describe it is like a thai spa … and wondered if it would overpower foods etc.
What do you think?
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Post by dunnes2002 on Sept 18, 2013 10:23:14 GMT
i had saved an old conifer for my WFO but after reading a few topics i found that even after a year the wood had large amounts of sap remaining which could change the taste in foods. Decided not to risk it and gave the wood away. I had to pay for the wood im currently using, on the look out for a free source though!!
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Post by bookemdanno on Sept 18, 2013 12:19:46 GMT
Nah, don't put conifer wood in your oven.
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Post by rivergirl on Sept 18, 2013 17:23:30 GMT
Have you got a log burner?? But you really need to dry that sap out! Faz we use poplar in our log burner because its free but it's all over 3 or 4 years old and burns way to quickly! I am using apple , hazel and pear for cooking at the moment . Will pollard the trees this year and take the wood back to England with me. Anyone cooked with quince,fig or mulberry??
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Post by bookemdanno on Sept 18, 2013 18:25:48 GMT
Only at christmas!  |
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Post by rivergirl on Sept 18, 2013 20:16:43 GMT
Only at christmas! . I did mean wood LOL |
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Post by muddy4x4 on Sept 19, 2013 14:06:07 GMT
For work I use O Sole Mio Engineered beech logs as they are constant and make fire management in a pizza oven much easier. At home my first choice is apple or pear. Lovely smell
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Post by spinal on Sept 20, 2013 19:39:08 GMT
I feel so cheap now... I use whatever wood I can get... so far has been mostly damsel/plum trees from nehibors who cut it and a load of bought "mixed hardwood"...
Going to have to do some testing with plain dough and different woods to see if I can tell the difference...
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Post by edinburghman on Oct 24, 2014 14:38:21 GMT
I've just got some ash after, some drastic surgery on a large tree in the garden. Will need to season, any ideas on how long this will take? Largest are about 8-9" in diameter.
Plenty of seasoned pine.
I've also got a whole pile of 8-10mm white oak floor boards about 50mm in width which I'm going to chop into lengths about 12-15" in length. No 'bulk' but will burn well and I've got plenty.
Would welcome anyone's thought's...
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Post by chas on Oct 26, 2014 9:43:15 GMT
I've just got some ash after, some drastic surgery on a large tree in the garden. Will need to season, any ideas on how long this will take? Largest are about 8-9" in diameter. Plenty of seasoned pine. I've also got a whole pile of 8-10mm white oak floor boards about 50mm in width which I'm going to chop into lengths about 12-15" in length. No 'bulk' but will burn well and I've got plenty. Would welcome anyone's thought's... You did say 'anyone'... and I have yet to fire my oven up for cooking, but reading info here and using some experience from smoking salmon and bacon, I'd say oak (and most hardwoods) and fruitwoods are most food-friendly, vine prunings good too. Ash has the reputation of being pretty unique in being useful as fuel 'green' as it has relatively low moisture content - though it improves with seasoning. It splits easily and straight - so getting small sections from large is easy. Pine can have a resinous 'flavour' and isn't used for smoking so I would avoid it in the oven - though really dry pallet wood is probably ok in small quantities as kindling. Hope that helps til someone who really knows comes along... Chas |
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