What Is Seasoned Wood?
Seasoned wood is wood that has been left to dry naturally for at least 6 months. The moisture content should be below 20% before it is used. You can season the wood yourself under the roof of a lean-to, or better still in a shed or garage.
What Is Kiln-Dried Wood?
Kiln-dried wood is an off-the-shelf option. Slightly more expensive but new regulations have created a standard that has to be kept to. No more wet nets of logs left in the rain outside petrol stations.
So, What Is The Best Size Of Wood To Use In A Pizza Oven?
Let’s start off with how to start a fire in a pizza oven. Don’t use any chemicals or any fluid or fuel that may contain chemicals. Natural combustibles are best, such as birch bark, or any kind of wood shavings. We recommend using paper or waxed wool firelighters for the safest, flavoursome way of lighting the underside of the pizza oven to start cooking.
The Steps And Sizes Of Woods To Use When Lighting Your Pizza Oven
1. Kindling: Start with finger size kindling between 4 and 6 inches long then add what are called wood “splits” when the fire gets going.
2. Wood Splits: These are gnarled pieces of wood around 3 to 5 fingers wide and one finger thick. Irregular in shape; imagine the wood around twigs and branches, with lots of tiny matches sticking out. These are also used for reigniting fires or increasing heat.