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4
Lighting Instructions
Before Lighting
Visually inspect the oven for signs of wear, abrasion or cracks. If evidence of deterioration is visible,
replace the part prior to use.
Ensure both chimney and flue are free from obstruction.
Remove any old ashes or pieces left in the oven from previous use.
Keep your face and body away from the oven when lighting.
Building the Perfect Cooking Fire
Build your fire in the center of the oven using 7-9 sticks of dry kindling, one to two odor-free, non-toxic fire
starters, and two or three pieces of seasoned medium or hardwood. Avoid wax and sawdust fireplace
starters, and they could leave a taste in your food.
Once the fire gets going, add 2-3 pieces of wood. Use seasoned wood that is roughly 3’-4’ in diameter, and
of appropriate length. Your firewood should not smolder or smoke before catching fire, and should burn
easily and quickly. Once the fire is well established, continue adding more wood, and wait for about 20
minutes then move coals to the left side of the oven. Use the supplied stainless steel wood holder to keep
the wood in place.
After roughly 45 minutes, there should be hot coals with minimal smoke in the cooking dome. The cooking
surface will have reached the desired 700ºF for cooking pizza. You will have saturated your oven with the
heat it will need for baking and roasting. You are ready to start baking pizzas or you can rake out your
coals, let your oven temperature moderate, and begin retained heat baking.
Extinguishing the Fire
1. Close the oven door with the chimney flue fully open.
2. Wait until embers become cool ash.
3. Remove ashes from the oven.
Operating Tips
Types of Wood
Completely dry, well-seasoned hardwoods will burner longer at higher temperatures.
Different types of hardwoods can infuse your food with complimentary flavors and aroma:
o Alder – Imparts a light flavor that works well with fish & poultry.
o Apple & Pear – Adds a subtle flavor perfect for pork and game.
o Hickory – Imparts a strong, hearty flavor to meats such as pork shoulders and ribs.
o Apricot, Plum, Peach & Nectarine – A milder and sweeter alternative to hickory.
o Maple – Mellow smoky fragrance traditionally used for poultry, pork and seafood.
o Mesquite – Produces a very hot flame perfect for grilling steaks.
o Pecan – Sweet and mild flavor similar to hickory, but not as strong.
o Oak – A European favorite, strong but not overpowering used for beef or lamb.
o Walnut – Heavy smoke flavor great at enhancing mushrooms, potatoes and vegetables. Mix with
lighter woods like almond, pear or apple to dilute the smoke flavor if needed.
Avoid treated or resinous wood as it can be dangerous for your health and adversely affect the flavor of
your food.
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