Everything you need to know about wood-fired ovens

The Wood-fired oven is undoubtedly the oven par excellence. It's about the barbecue cooking system more traditional employee both at a private and professional level, and it works great in rural houses, country houses, Chalets and kiosks within different catering businesses (restaurants, Grills, pizzerias, etc.).

That's why, from Jumaco Maestro Ovens, Wood-fired oven manufacturers since 1980 we want to share with you Everything you need to know About this oven.

What is a wood-fired oven?

A wood-fired oven is a heating device used to cook any type of food, characterised by its ability to retain heat and release it slowly. Giving the food cooked in it a unmistakable flavour, colour, texture and aroma that cannot be compared with those obtained by any other type of cooking. This is because a wood-fired oven allows for perfect and uniform cooking, which results in a exceptional finish.

There are several types of wood-fired ovens, including: * **Traditional Dome Ovens:** These are the classic, oven-shaped ovens made of brick or clay, often found in Italy. They are excellent for baking bread and pizzas. * **Barrel Ovens:** These ovens are shaped like a barrel and are popular for smoking and slow-cooking meats. * **Mobile/Portable Ovens:** These are smaller, often metal ovens that can be moved easily, great for outdoor events or patios. * **Cob Ovens:** Built from a mixture of clay, sand, and straw, these are eco-friendly and excellent at retaining heat. * **Pizza Ovens:** Specifically designed for high-temperature cooking, these ovens are perfect for achieving that authentic Neapolitan pizza crust. * **Baking Ovens:** These are designed for a more even, consistent heat, ideal for baking cakes, pies, and other baked goods.

It is important to mention that there is a wide variety of wood-burning oven models and styles. However, we can classify them into 2 large types:

• Direct oven is one that has a single cooking and combustion chamber and, therefore, contains the embers within. In other words, the embers are placed on one of its sides, and the food is cooked right next to it. It is essential to always place the embers on the opposite side from where the temperature thermometer is, so that it gives us a perfect temperature and homogeneous cooking.

• Indirect oven in this case the cooking chamber and the combustion chamber are independent one from the other. And, unlike direct-fire ovens, this Model is more comfortable When working.

What foods can be cooked in a wood-fired oven?

Before we begin, it's important to note that All food can be cooked in a wood-fired oven.

The wood-fired oven offers great versatility when it comes to cooking as allows you to prepare numerous foods with exquisite results. For example, large quantities of meat can be prepared from Roast lamb and suckling pig Until ribs and sirloins. They can also be prepared fish, pizzas, breads, empanadas, cakes, biscuits and even roasted vegetables.

One must not forget that the food to be cooked must be placed in the oven using suitable containers such as mudflats.

How do you light a wood-fired oven?

Carrying out the correct lighting of our wood-fired oven is fundamental for achieving good cooking and finish. Just as we also have to control the temperature properly as this will vary depending on the food we want to cook.

Before starting to cook, the first thing we need to consider is that wood-fired ovens take a long time to reach cooking temperature and, furthermore, if the oven is outdoors it will take longer to heat up than if it is in a kitchen or if it has been lit and used only a few hours ago. This is crucial for to keep cooking times under control. The ideal is Preheat the oven an hour and a half in advance. to begin cooking at the very least. If the oven has already been on and we only need to raise the temperature, turning it on 50 minutes beforehand will be sufficient.

Once we have this clear, we can begin to light our fire. To do this, you will need to place a good Firewood stack (approximately 10 centimetres) covering the entire surface of the oven. It is important that you first place finer firewood and then thicker logs. And, for it to catch well, you should control the shot, as it is responsible for regulating the amount of oxygen entering the furnace.

For this, The oven door and the damper must remain open until the firewood has completely burned out. and only the embers remain. At this point you will have to move the embers to one side to make space in the oven for the food and close the oven door and the flue so that the temperature remains uniform.  

Lastly, it is interesting to note the quality of a wood-fired oven is determined by the refractory materials inside it, in addition to applying high-density insulation.

Likewise, It is essential that the manufacturing and assembly of the oven is carried out by professionals. That is why, if you are thinking of buying or renovating your wood-fired oven, we encourage you to contact with us.

In Jumaco Ovens we have Great experience and track record in the manufacture of bespoke wood-fired ovens for individuals and hospitality professionals. In addition, we work with best materials and we guarantee you the Maximum quality across all our products. Our team will advise you on choosing the best wood-fired oven based on your needs.