Many people enjoy food that has been cooked over a wood fire because it tastes authentic. There’s something about the aromas that waft through the air as breads and meats sizzle over the flames and smoke to a crispy exterior. This wonderful culinary delight can be achieved using a real outdoor kitchen oven.
These culinary ovens can be built in 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 an even heat flow that heats food evenly and maintains consistently high temperatures. In most cases, the interior is insulated with ceramic brick for the best convection results.
The type of wood that a person chooses to use will affect the flavor of the food. Choosing a well-seasoned hardwood like walnut, pear, cherry, apple, birch, oak, ash, or maple will burn longer, hold higher temperatures, and deliver a sweet smoky flavor. Softer woods, such as cedar and yellow or white pine, are great 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 cooking temperatures and control the amount of smoke produced. It is strongly recommended that the wood be split and allowed to dry and cure for a minimum of 6 months to allow the sap to harden before use. This process creates a cleaner burn and a purified flavor.
The process usually begins by creating a fire using tinder and kindling, adding the kindling once the flame is established, then pushing it towards the rear of the chamber. Oxygen is drawn from the opening to the fire, creating a convection system that follows the shape of the dome from the sides and bottom, in a continuous loop. With temperatures reaching 800 degrees Fahrenheit, cooking times speed up.
Because the internal temperatures are so high, a large amount of smoke is created in this process, ventilation design 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 runs from this area to a chimney that can be located at any point along the top of the structure.
The reason this design is recommended is because as the warm air moves up the opening and out of the chimney, it creates an updraft. This limits the amount of smoke that seeps into the cook’s face every time he opens the oven door. Homeowners should keep in mind that the vents and ductwork are cleaned regularly so that a layer of creosote does not build up inside.
Using a pizza oven to cook your food not only gives great flavor in a short period of time, but 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 has been extinguished. These appliances make a very attractive addition to any home, whether they are installed indoors or out.
