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Post by Byronius Maximus on Dec 5, 2016 12:35:19 GMT
Having recently finished my oven and had a few firings, I'm intending to stock up on wood to get me started, and also scavenge what I can while I'm working through the stockpile.
I'm looking to get some from a local supplier (http://www.hardwoodlogsltd.co.uk/bulk-logs-collection.html) but notice that they sell seasoned harwood logs as well as kiln dried.
Initial instinct is to go for kiln dried, but the seasoned hardwood logs are a fair bit cheaper. Would anyone consider kiln dried essential, or would I be just as well to get the seasoned logs, without detriment to the performance of the oven?
Thanks
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Post by oblertone on Dec 5, 2016 18:16:08 GMT
I wouldn't think for a minute you or your oven would notice a difference; kiln dried may burn slightly better but to what advantage ? I use my common stock logs that are outdoor stored, but under cover and they work just fine. For kindling I've just finished a pine table and chairs from freecycle, which went very well.
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Post by albacore on Dec 5, 2016 20:38:45 GMT
I use kiln dried, as I believe that they burn hotter. They are expensive, so I get a good fire started with ordinary and then swap to kiln dried.
Lance
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Post by chas on Dec 7, 2016 8:45:25 GMT
Having recently finished my oven and had a few firings, I'm intending to stock up on wood to get me started, and also scavenge what I can while I'm working through the stockpile. I'm looking to get some from a local supplier (http://www.hardwoodlogsltd.co.uk/bulk-logs-collection.html) but notice that they sell seasoned harwood logs as well as kiln dried. Initial instinct is to go for kiln dried, but the seasoned hardwood logs are a fair bit cheaper. Would anyone consider kiln dried essential, or would I be just as well to get the seasoned logs, without detriment to the performance of the oven? Thanks Why not ask them for the respective typical moisture contents? 'Seasoned' may just mean 'cut a minimum of 6 months' or their idea of seasoned. What you need for optimum oven performance is dry wood, the drier the better. If you stack a few logs in the doorway of the oven you can dry them to pretty well spontaneous combustion point to get the desired 'rolling flame' over pizza when you've pushed the embers to one side. CobblerDave told me that. Chas |
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Post by cobblerdave on Dec 10, 2016 21:44:16 GMT
G'day
You can kiln dry yourself by stacking your oven full of wood you want for the next firing. The ovens got to be cool not hot and not one piece of hot coals. I've packed the oven full of wood and come back to charcoal so you have to be carefull
Regards dave
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nixie
WFO Team Player
Posts: 144
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Post by nixie on Dec 14, 2016 16:35:05 GMT
G'day You can kiln dry yourself by stacking your oven full of wood you want for the next firing. The ovens got to be cool not hot and not one piece of hot coals. I've packed the oven full of wood and come back to charcoal so you have to be carefull Regards dave I've been stacking all my wood for the next burn in immediately after taking the fire out. Recently got around to adding the insulation and was very surprised to come back to charcoal the next time I opened the door! I assumed I must have left an ember so was extra careful the next time to get them all out. Same outcome. Guess the insulation works then. Now I've got a nasty black residue to clean off the bricks! |
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Post by cobblerdave on Dec 14, 2016 20:40:58 GMT
G'day
These ovens are self cleaning when it comes the black. Next time you take you oven to pizza temps that will be burnt off the walls
Regards Dave
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nixie
WFO Team Player
Posts: 144
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Post by nixie on Dec 14, 2016 21:14:33 GMT
On the inside yes. This is all around the external arch. I had blocked the chimney and covered the whole oven in tarp.
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