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Hi David,
Thanks for your question, our ovens tend to run best on a kiln dried wood (a seasoned hard wood) We recommend this as damp wood = lower oven temperatures and increases smoke generation.
A nifty trick you can try is after an oven firing place dampish logs inside the oven and they will dry over night.
We sell Certainly Wood on our website http://www.thestonebakeovencompany.co.uk/shop/fire-wood/ or you can try your local supplier.
Feel free to ask more questions...
kind regards,
Laura
Hi Edward,
Yes, wood fired ovens are a luxury and can be pretty pricey! With ovens from our market competitors costing you well into the thousands before you even consider its installation and then the extra's! The Stone Bake Oven Company provide a range of quality wood fired ovens, these combine modern thermal technology with old italian cooking theory. We also include all the essentials you need to get started, included in one price.
The design and finish is down to you.
Our compact affordable Primo Oven combines quality and fuel efficiency at £599, perfect for those who want an oven ready to cook in with optional building work.
Let me know if i can help further...
Hi Laura, We are, amongst other things, a firewood supplier.
We can supply Apple and Cherrywood which, I'm told, enhances the flavour of food.
Hi David,
Do you have a website?
Yes, burning woods such as these can create a true taste sensation! They work best when you pop the door onto the oven, it causes the wood to smoke more and gently smokes the surface of your meat and fish, for an alternative flavour you can also chuck some herbs onto the flames and shut the door. Our range of ovens work pretty well as smokers too.
We've cooked fish on cedar and maple planks before as well, equally as tasty!
Keep in touch!
Laura