Whether you've just finished one of our ovens or one of your own design, the next step is learning how to use your oven to its full potential. On this page we will go through the final stage of the building process which is curing, we'll then get straight into how to fire your oven, and show you a few tips and tricks that will help you begin your wood fired cooking adventure.
COOKING WITH GEORGE CALOMBARIS
We've gotten to know George as we supplied wood fired equipment for his restaurants over the years, including the Hellenic Republic group, Gazi, The Press Club and Jimmy Grants. So when he decided he wanted one of our Brick Ovens built in his backyard, we were very happy to oblige. George was so impressed with the oven that he offered to give us a testimonial, and on the day we arrived to film it he had organised a wood-fired feast for us as a surprise. Thanks GC!
If you have a Wood Fired Oven, you'll know it can take a while to get the oven good and hot. Here we show you how to get your oven up to temperature quickly and efficiently, with a simple trick that makes building the initial fire and moving it into the oven as easy as can be!
TIPS AND TRICKS
We get asked a variety of questions when it comes to the use of Wood Fired Ovens, in the videos below we tackle a few of the queries people have, along with some handy tips and tricks.
COOKING IN YOUR OVEN
You've done all the hard work, your oven is built, cured and ready to go. Now how in the world do you cook in this thing! We understand that not everyone has cooked in Wood Fired Ovens before and even though it looks easy, it can actually be very challenging. Unlike a conventional oven you can't just set the temperature, walk away and come back to a perfectly heated oven. Cooking in a Wood Fired Oven takes a little bit of extra love and care but it is well worth it; once you've tasted that first pizza, roast, steak or even charred peaches you'll know you've made the right decision.
In this section we will provide you with the means to start your cooking adventures.