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LIGHTING THE OVEN
- 1.1 For Neapolitan pizza
Pizza needs both ame and very hot sustained temperature (oor and dome).
Use small dry pieces of wood to start your re and control your ame and
temperature:
Start the re with small
pieces of wood in the center
of the oven oor.
After re has fully started
and burning thoroughly
move to the left side using
the wood or pizza turner
tools.
Continue to add wood as
needed (one or two pieces)
to keep temperature around
400°C (750°F).
- 1.2 For grilling
Grilling uses more embers to get the smoke avor in the oven and less ame to
prevent burning. Larger pieces of wood or lump charcoal (not briquettes) can help
control temps.
Start the re with small
pieces of wood in the center
of the oven oor. Add larger
pieces of wood or lump
charcoal making sure to
keep the ame low unless
searing.
Wait for the oven temps to stabilize around 180°C (350°F),
a good temperature for grilling. Higher temps can be
achieved with more ame for searing.
1.3 For baking / tray
The stainless steel ovens are made to light up and increase temperature in a short
time and hold temps for extended periods of time.
Start the re with small
pieces of wood in the center
of the oven oor.
Add larger pieces of wood or
lump charcoal making sure
to have glowing embers and
no ame. Stabilizing your
oven around 180°C (350°F)
or your desired baking
temperature.
When 180°C (350°F) is
reached and at least 1/3 of
the cooking oor is full of
embers insert the tray or
the bread and close the
door. If temp lowers, insert
a small piece of wood or
lump charcoal, if temp rises
slightly open door (par.2)
SMOKE
- 2.1 Manage the smoke
Smoke can be desired for traditional barbecue but also can be to much for certain
foods and for the people that you are entertaining both taste wise and vision/smell
wise
1. Use dry wood (wet wood doesn’t burn well and makes smoke)
2. Try to keep the ame always on
3. If you have embers (no ame) insert a small piece of paper or starters and then
put a small piece of wood, paying attention to let the air enter among embers
and wood
4. To avoid the smoke do not use the door - more air enters, less smoke you’ll have
5. Place the oven strategically so smoke is manipulated to ow away from your
entertaining area the wind can affect smoke as wellespecially on an abnormally
breezy day
- 2.2 Looking for the smoke
For the people who want to cook with smoke we suggest to:
1. Try to close the door when the ame is on
2. Use big pieces of wood or lump charcoal
3. If the ame is high break the ame to produce embers (and then use the door
or big pieces of wood)
4. Incorporate a smoker box lled with soaked wood chips of desired avor
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