I got a ton bag of wood delivered this weekend of oak, ash, beech and hawthorn but only the beech was seasoned properly I think! I told them to cut it around 12 to 14" long andsplit it fairly well as I think I read they catch quicker and burn better and hotter if there thinner? Anyway he forgot and cut them as he would for a log burner, about 8" long and in big chunks! I dint think this was very good for our purpose so have split them all down more and stacked them. What size wood roughly do other people get and burn? Also just on the off chance has anybody heard of idigbo or iroco? The joiners at work use it a lot so I have access to very dry off cuts anyone know if it's suitable?
How big is your oven, how well insulted / efficient is it and what are you planning to cook in it. I use a modular Pizza oven that heats up in 30 mins and uses very little wood. I have read of ovens that take a cord of wood just to heat up! I am sure that if you give some idea of what you have, others with similar, will tell you what they find their oven uses and their techniques ! I would take a sack of each iroco and idigbo and experiment. I had some kiln dried oak off cuts last year and they were great !
It's a 34 inch brick Pompeii with 4 inch of ceramic blanket over. Mostly for pizza party's however I would like to cook some bread and meat and casseroles etc in it the next day even if this means firing a small fire again in the morning?