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Post by muddy4x4 on Nov 4, 2012 9:16:14 GMT
Sounds very good value, but if their made of recycled wood, I would not want to put them in my oven to cook food with. Since trying O Sole Mio. I have tried some Briquettes from Ignite, burn hotter than OSM, but much quicker. Just like the food we eat at home, I wont put anything in my oven, food or fuel, that I am not happy with the provenience of. However, I will be having a look in Aldi later, and buying a box to try in the chiminea.
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Nov 4, 2012 14:26:48 GMT
I've just bought a couple of packs of these heat logs from Aldi. They are made from "100% recycled, made from virgin sawdust and are additive free". I'm going to try a couple of 'em in the oven later this afternoon just to see what they burn like, and what sort of heat output they have. Apparently they give off 10 kilo watt hours per log (whatever that means)
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conic
WFO Team Player
Posts: 186
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Post by conic on Nov 4, 2012 17:20:27 GMT
I got my inhouse log fire up to temperature then added three of these logs, they lasted 45 minutes with the damper fully on so burnt slow, There was a bit of like a burning plasticy type of smell from them and the glass on my stove door blacked up so they probably needed the damper a bit more open for a better burn but then they would have burnt a bit quicker. I will not be getting any more, I wish I could get 10kg of Sole Mio logs for £2.99 and compare but for now i will stick with a proper hardwood log
Conic
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Nov 4, 2012 18:14:43 GMT
I burnt 2 of these logs in the WFO and they smoked like f**k, given that they are supposed to have 10% water content in comparison to kiln dried logs (25%) so not impressed so far. Got 14 of the logs left so I think I'll try and offload them to a mate who has a wood burning stove.
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Post by faz on Nov 4, 2012 20:57:11 GMT
I bought 4 boxes of these today as they were so cheap - at least its only 12 quid if they turn out to be rubbish! They might at least be ok for getting the oven hot rather than cooking with.
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Post by nickynoo on Nov 7, 2012 16:49:37 GMT
Just got this email back....
Hi Nick
Firstly thanks for choosing UK Heatlogs. They can be used on an open fire but they perform much better when they are used in a stove. With regards to using them for cooking with they are fine to use as they have no additives or contaminants in them.
Hope this helps
Regards
Christian Scott
UK Biomass Fuels Ltd
Sales & Marketing Manager
Mob: 07964 529 227
Tel: 01432 361 687
Fax: 01432 361 689
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Post by h12rpo on Nov 8, 2012 9:41:02 GMT
If theres no additives, what holds all the sawdust together then ?
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conic
WFO Team Player
Posts: 186
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Post by conic on Nov 8, 2012 17:40:05 GMT
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Post by h12rpo on Nov 9, 2012 12:24:52 GMT
Linky no worky
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Post by spinal on Nov 9, 2012 15:32:59 GMT
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Post by cannyfradock on Nov 9, 2012 19:12:25 GMT
Interesting and varying feedback from members on Mark's briquettes.. www.woofwoodfuel.co.uk/pizza-oven-fuel.php I now also have a few "O Sole Mio" briquettes which I'm going to trial next weekend when i fire my Mobile wood-fired oven up as a dry run for a venture which I'm organising for Spring 2013...... www.celticwoodfiredovens.com/Clayovenbuildingcourses.htmlThe briquettes are 13 1/2" long which is too long for the griddle which I use to hold the flickering flames from the logs which I add when using my Mobile oven on a commercial basis, so I may just saw them in half before they are thrown on fire. They are very heavy...just like a piece of hardwood so I shall only add them to my oven when the dome has already achieved white hot. "White hot"....to anybody who hasn't their own Wood-fired oven (yet) is when the top of the dome starts clearing itself of black soot and starts appearing "clean"...i.e....the keystone at the top of the dome will appear clean and then spread down the walls of the dome. When the dome holds no ash, you can then push the embers the rear of the oven and ......."party". I appreciate all the open and honest comments from members and hopefully can add my own comments after next weekend. I would also like to add that I appreciate Mark has introduced his product through the front door (he asked first)....which goes a long way with someone like myself who has to delete many commercial "spammers" who I delete on a weekly basis. Terry
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conic
WFO Team Player
Posts: 186
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Post by conic on Nov 9, 2012 20:32:47 GMT
"push the embers the rear of the oven and ......."party"."
Terry, you have hit the nail on the head I like it, This is true and has to be experienced to be really understood.
From the point where the soot starts vanishing to the party is an experience only had by a very small percentage of people ( WFO builders ).
I can believe that its akin to trapping a wild animal and getting ready to feed the tribe..
Conic
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Post by muddy4x4 on Nov 10, 2012 10:00:21 GMT
It is a very satisfying feeling to look into ones oven and see a white dome with a constant flow of flame across dome. I have a 1.2m Bernito. I start the oven using soft wood kindling, which I put a couple of 1 in slices of 'O Sole Mio on top of, then use a gas torch (parasene path weed removal type) to get things going. What works for us is we use a small axe and cut the OSM briquettes into slices, between 1 & 4in thick. I find it takes about 30 mins to get the oven upto 400 C and ready to cook pizza. As the fire establishes its self, I add a few more thin slices, then move the fire over to the left hand side of the oven. I then feed the oven a 2-3in slice every 15-20 mins and adjust according to temperature. We have used our oven for quiet a few charity and community events, and managing the fire whilst producing a flow of pizzas was always the hardest job. The OSM has made this much easier to do. I have tried several other briquettes, and so far nothing has come close. However if its just me and my better half firing the oven for a couple of pizza's we just use seasoned hard wood. Hope that that helps !
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Post by rockrocky on Oct 22, 2013 16:05:33 GMT
Well!! Has anyone tried these yet?
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Post by cannyfradock on Oct 22, 2013 20:53:57 GMT
Rocky
I think many of us have tried...and use them.
I initially had the same problem as Tom B.....they smoked a bit, but that was due to me leaving them outdoors and the damp got into them. The others I have used were stored in a dry area and they burnt very well......don't smoke and give off a lot of heat.
If I had to go out of my way to buy hard wood logs I would definitely plump for buying O Sole Mio briquettes/logs. As it is, my Wood-fired oven activities (I run classes) are in the center of a forest within a working mill. Along with ruck loads of hard wood off-cuts from the mill, there are 3 independent seasoned hardwood suppliers within the mill grounds so it's more economical for me to source seasoned hardwood from the mill.
Terry
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