There’s nothing quite like the smell of wood burning, hearing a roast sizzle, or smelling hot pizza fresh out of the oven to make wood-fired cooking particularly alluring and irresistible.
Until a few years ago, this type of oven was the domain of country houses and villas, but thanks to technological progress, you can now make delicious treats on your apartment’s patio.
Whether inside or outdoors, wood-fired ovens are a fantastic addition to any home. Due to their small size and low weight, or you can choose a portable model you can use anywhere.
An explanation of how wood-fired ovens work
It’s helpful to know how wood-fired ovens work and how to make the most of all their potential.
In essence, wood-fired ovens consist of four main components:
- Dome – Using a dome, the wood-fired oven can reach high temperatures and maintain them for long periods.
- Floor – The floor is usually made from a refractory material, so it can withstand high temperatures and wear without deteriorating. Even Neapolitan pizza can be perfectly cooked on it.
- Flue – Located above the dome, it allows smoke to escape.
- Thermometer – A device that measures the temperature in the cooking chamber, usually located on the sidewalls of the oven.
The more you know about your oven and how to use it, the more delicious new recipes you can create. Wood-fired cookers have remained virtually unchanged over the centuries, with the only variety being the materials used to make them.
The dome’s special shape in the oven’s cooking chamber allows for optimal air circulation, which helps distribute heat evenly. Furthermore, advanced construction techniques have made wood-fired ovens more efficient and lighter.
Using a wood-fired oven
In addition to cooking pizza, you can roast meats, roast vegetables and make focaccia in wood-fired ovens.
There is no standard amount of wood to light and keep the oven warm. For the larger ones, it takes more wood to keep the temperature up. If you plan to use a range, you should know that its dimensions are different for all models.
Based on what you plan to cook and whether you will use it for commercial events, you can decide on the size that best fits your needs.
Now that you know how the wood-fired cooker works, it is time to see how to operate one. The first step is to light the fire properly. It may take you a few times to get used to it, but once you get the hang of it, it is like riding a bike.
Wood-fired cookers require a little manual skill, unlike gas ovens, whose lighting is particularly intuitive.
Getting your wood-fired oven going for the first time
When starting the fire, you should use only small, dry pieces of wood, small twigs, and the right type of wood. Light the oven by placing the wood holder in the centre, then create a small frame made of straw or dry twigs and place small pieces of dry wood on top.
You can now light the fire using a lighter or a match. If you need bigger reach, you can light a piece of paper on fire and tuck it underneath the small pile you created. Once you get the fire going, it becomes easy to grow and maintain.
Once the pile is well-lit, add larger pieces of wood to the fire. Ensure you don’t rush, as you do not want to suffocate the flames. If that happens, you will have to start all over again.
How long should the fire be lit in a wood-fired oven before cooking?
Putting only a little wood into your oven at one time is important. Too much will increase the time it takes for the fire to maintain the desired temperature for your dish. It usually takes 15 to 30 minutes, depending on the size of your oven, to reach the optimal heat. Once you have the right temp, let the fire settle and don’t add wood anymore.
You can manage the heat in the oven by moving the fire to the side once it is well-lit, with the coals providing sufficient cooking temperature.
Alternatively, you could light the fire directly on the side, but for accurate readings, make sure that you place it on the opposite side of the pyrometer.
When is the oven ready?
Whenever you are cooking a recipe, you just need to reach the appropriate temperature, which you can confirm in two ways:
- Measuring the air temperature inside the baking chamber with the pyrometer on the side of the oven
- With a laser thermometer that detects cooking floor temperatures.
Once the inside of the oven has reached the desired temperature and all of the dark soot has been burned off, you can place the food inside.
It usually takes about 15 minutes to prepare the food. Once done, close the door, let your meal sit in the warm oven for a few minutes, or serve directly.
Approximately an hour after the fire is out. The oven should be cold enough to clean. Remove the accumulated ash and small residual coals, placing them in a heat-resistant metal container.
Doing this will ensure that the oven is ready to use the next time you need it.
Why does food from a wood-fired oven taste better?
The main reason is the time it takes for the food to be ready. Wood-fired ovens cook food faster, which allows you to retain certain nutrients and antioxidants in the process. All those nutrients are being lost by using conventional, slower cooking methods. The longer a food it takes for the food to cook, the less taste and nutrients remain. This is especially true for vegetables.
So, to say that wood-fired food tastes better is not an understatement. Some people say that it enhances the taste of the food, but science says that this cooking simply brings the flavours close to what they were always meant to be.
Conclusion
Cooking and experiencing food from a wood-fired oven is not for everyone. Some people enjoy and crave it, while others prefer the more modern methods.
One thing is certain. You have to experience the taste of wood-fired cooking to get closer to the food’s original flavours.
If, by any chance, you think that having and maintaining such an oven is challenging. Fear not. Just call your local oven cleaning company and leave the hard work to them.