“Even if you own the worlds greatest coffee maker, buy medicine it cannot guarantee that you will get the best cup of coffee in the world, click on your first try”.

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\nCooking with real fire takes some getting used to, but don’t be afraid to experiment. Many recipes need adjustments, but will work well. As a general rule, anything that a conventional oven can do, a wood fired oven will do better.\n\nMost splattering from baking or roasting will burn off. To avoid excessive splattering use cookware that is suitable for the food you are cooking. Wood fired ovens are very low-maintenance. If you spill something on the floor of the oven, just wait for it to burn off. If you want to expedite this process, move some coals over the spill. Wait for it to burn off and sweep with an oven safe brush.\n\nWhen you are through cooking. Close oven door to help extinguish any coals that are still burning. Allow oven to cool down slowly or overnight. Remove ashes using an ash vacuum or oven safe brush.\n\nAlways\n

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• Allow 2 hours or more to bring your oven to temperature slowly.

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• Add wood in 15 to 30 minute intervals.

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• Add wood of similar size.

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• Keep oven closed when not in use.

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• Use safety gear to avoid injuries or burns

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\nNever\n

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• Leave a burning fire unattended

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• Allow cold water to hit a hot oven.

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• Use tools that can chip or scrape your oven walls or floor.

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• Drag heavy cookware on the oven floor

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• Add too much wood at once.

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• Throw wood against walls or floor.

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• Build a large fire inside your oven.

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• Dispose of hot coals in the trash.

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• Use liquid fuels such as gasoline to start an oven.

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