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Post by malco90 on Jan 3, 2019 22:04:46 GMT
I work with a wood fired pizza oven at work and my boss is telling me to use a mixture of turf and wood. I just never heard of such a thing and I'm wondering, is it safe? What are the downsides to using it? I'm sure it requires alot more cleaning due to the soot
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Post by chas on Jan 4, 2019 12:56:14 GMT
hi Malco and welcome. Like many, I rather like the smell of a peat fire - but I’m not sure I’d want it in my oven, at least not for pizza or ‘open’ baking. For closed casserole work, it’s steadiness might be useful and the peat tang not an issue.
So, I suggest as it’s not your idea, give it a go. It may just prove to be a USP the industry wants, but I don’t think it will burn bright enough.
Cheers,
Chas
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Post by oblertone on Jan 6, 2019 10:34:26 GMT
I've little recent experience with peat as fuel however my recollection is that it burns 'low and slow' and therefore not much use in a WFO where you need temperatures of 450-500c. It could be utilised to bank-up a fire so it remained lit overnight, but I don't think it's suitable as a cooking fuel.
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Post by Robert Power on Apr 12, 2020 10:00:12 GMT
We have a WFO and burn turf , wood and coal in our stove in the kitchen. We have been thinking about trying turf in the WFO but are concerned that it might flavour the pizza in a bad way. However, based on our experience with the stove, it does seem to provide v hi temp. So we might give turf a try. I would be interested to know if anyone alse has tried turf in a WFO.
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