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6
Problem Possible Solutions Troubleshooting
Excessive Smoke - Ensure the wood used is not green, unseasoned or damp as this decreases it’s
combustibility; replace with completely dry, properly seasoned hardwood.
- Be sure to the fire is fed gradually by increasing a constant living flame, in order to
avoid incomplete combustion.
- Ensure that there is adequate ventilation in the oven area, allowing for proper
evacuation of smoke.
- Ensure proper draft of the smoke by adjusting the regulating valve.
Oven Not Heating - Ensure the fire has been placed laterally within the baking chamber away from the
mouth, with the regulating valve slightly closed.
- Produce 20-30 minutes of blazing flame
- Ensure the wood used is not green, unseasoned or damp as this decreases it’s
combustibility; replace with completely dry, properly seasoned hardwood.
- Add additional wood gradually.
Cooling Too Quickly - Allow for additional pre-heating after a long period of disuse.
- Fire may be too small or not intense enough to properly heat the dome; add
additional wood gradually.
- Check for and remove any possible sources of moisture in the oven.
- Close the smoke control valve.
Excessive Flames - Fire may be too large; maximize the flow of air and wait until fire has become
more manageable.
- Fire may be too close to mouth; using a fire-safe tool push the fire back into the
oven along either side of the cooking surface.
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