Many people enjoy food cooked over a wood fire because it tastes authentic. There is something about the aromas that float in the air when breads and meats sizzle on the flames and smoke to a crisp exterior. This wonderful culinary delight can be achieved using a genuine outdoor cooking oven.
These culinary ovens can be built on a variety of external facades, but the inner chamber is in the style of an igloo. This shape allows heat to travel in a circular pattern, creating a uniform heat flow that heats food evenly and maintains high temperatures consistently. In most cases, the interior is insulated with ceramic brick for best convection results.
The type of wood a person chooses to use will affect the taste of the food. Choosing a well seasoned hardwood such as walnut, pear, cherry, apple, birch, oak, ash, or maple will burn longer, hold higher temperatures, and provide a sweet smoky flavor. Softer woods like cedar and yellow or white pine are ideal for lower temperatures as they produce less smoke and a milder flavor.
Regardless of the type of wood you prefer to use, preparation is important to maintain the cooking temperature and control the amount of smoke that is produced. It is strongly suggested that the wood be split and allowed to dry and dry for a minimum of 6 months to allow the sap to harden before being used. This process creates a cleaner burn and a purified flavor.
The process usually begins by creating a fire with tinder and wood, adding the wood once the flame is established and then pushing it towards the back of the chamber. Oxygen is drawn out of the opening, into the glow, creating a convection system that follows the shape of the dome on the sides and bottom, in a continuous loop. With temperatures reaching 800 degrees Fahrenheit, cook times accelerate.
Because the internal temperatures are so high, a lot of smoke is created in this process, the design of the ventilation is an important factor. The most efficient designs have their opening located in a small chamber that separates the interior cooking space from the door. A duct travels from this area to a chimney that can be located anywhere along the top of the structure.
The reason this design is recommended is because as hot air rises through the opening and out of the chimney, it creates an updraft. This limits the amount of smoke that leaks into the cook’s face each time the oven door is opened. Homeowners should take into account that the ventilation and ducts are cleaned periodically, so that a layer of creosote does not accumulate inside.
Not only does using a pizza oven to cook your food taste great in no time, but it also saves money on gas and electricity. Cleaning up afterwards is a very simple process of reaching in and sweeping up the ash that remains after the fire is out. These appliances are a very attractive addition to any home, whether they are installed indoors or outdoors.