alfrescouk
Assistant Cook
Hi everyone! I’m new to using a wood fired oven and having some trouble maintaining consistent heat for cooking. Any tips or tricks to control the temperature and avoid burning food? Would love to hear your advice!
Tips for Managing Heat in a Wood Fired Oven?
- Thread starter alfrescouk
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Practice, practice, practice. It took my DH time to learn how to just use wood in his big smoker, Weber and the BGE, all of which can be used as ovens.
Each oven, even if made in a factory line, will have its own quirks and you have to learn them, besides adjusting for weather conditions if outside
Each oven, even if made in a factory line, will have its own quirks and you have to learn them, besides adjusting for weather conditions if outside
If you make a cool and a hot side (same applies to BBQ) you can control the cooking by moving from one side to the other. Hot side is where you put the fuel. Cold side will heatsink from the hot side but with no direct heat source will be a bit cooler.
I think there are different techniques with different ovens. Are you talking a pizza oven? A kitchen stove type oven? A firepit oven.
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