back to board Main Page
Re: wood to burn ?
From the WFO board
Posted by steve aka g-man (220.127.116.11)
In Reply to: wood to burn ? posted by Frank
I found whether I used oak,pine, maple, apple,The foods all tasted the same. The reason I think for this is eventually the oven gets so hot that the smoke even burns.I noticed when my oven is heated, there is no smoke coming out the flue per say anymore. Smoke is what flavors foods, when you grill, or slow cook, or even use them in a smoker.I have yet tried it but I was going to soak some apple wood then put it in the oven once it was up to temperature, just to see if i could get a smoke flavored effect.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines