About the Oven
In the package you will find a detailed assembly guide. You can also request a PDF copy at firstname.lastname@example.org
I wouldn’t recommend making modifications or cuts to the Oven. This might have a negative effect on the overall design and performance of the Oven.
Wood, Fire and Smoke
First, make sure the bottom stone is all the way to the front and the top stone is all the way to the back. Then make sure to use dry hardwood: Beech or oak with a moist level around 20%
Chop the wood so it has a diameter of about 7 cm. Place the wood up against the backplate in the oven this way the fire goes up and over your food. Then follow the instructions on how to start the fire.
To maintain your fire it's best to use hardwoods, but to start your fire you can best use lots of small pieces of pinewood, also known as kindling wood. This wood has a very fast and hot burn perfect to start the fire. Take your kindling wood -about 15 to 25 pieces will do- and build a tower, place some paper or a fire-lighter inside your tower and light it. After about 5 minutes you can start adding small pieces of hardwood. Slowly keep on adding hardwood but don’t add it all at once, this will prevent your fire from causing lots of smoke.
A smokey flavour is great but you don’t want to much smoke. what is causing smoke and how to prevent your oven from smoking too much.
Smoke is created as a result of incomplete combustion. Incomplete combustion appears when there is not enough heat, fuel or air.
So when you just start your fire you’re laking heat -since the oven is still very cold- and also you won’t have any airflow yet, so the oxygen intake will be little.
That’s why in the first 10 minutes of firing your oven you will probably have some smoke development but once the fire is going there will be very little smoke coming from the oven, this is because of the internal chimney system, creating a very efficient airflow making sure the fire has lots of oxygen resulting in an efficient burn and creating very little to no smoke. That being said, there are still multiple ways you can have smoke coming from your oven, see below what these are and how you can solve the problem.
Doors. Closing the doors of the oven when you have a big fire inside. This will immediately stop the airflow creating lots of smoke only use the doors when the flames are gone and you are baking food at low temperatures.
Wood. Adding to much wood at once will suffocate the fire creating lots of smoke. So always add one log at a time, see what the fire does and then add the next one when you think is needed.
Wood Kind. Wood sorts other than hardwood often create smoke because they will have resin inside them (I'd advise you to only use dry hardwoods)
Wood moisture. With a moist level of over 20%, you will have difficulty burning and creating smoke. Make sure to buy dry woods if you are drying your own wood this process will take 1,5 up to 2,5 years
Woods with glue or paint will create lots of smoke. I will advise you to never use them inside your oven even if you're not baking food at the moment.
The oven has a built-in chimney system leading the smoke/hot air up from the firebox into the baking compartment and then leaving the oven from the mouth of the oven. In case you close the mouth of the oven with the Thermodoor to do some slow cooking, the hot air will travel all the way up to the front of the oven, then go over the top stone and leave the oven through the 2 holes in the backside of the oven.
As is it a wood-fired oven you need to keep adding equally chopped wood pieces in a constant manner about every 10-20 minutes, this way the flames have consistency. And you can bake one pizza after the other without any problems.
So the first thing you want to do is pre-heat your oven. Burn several logs of hardwood over a time of 20 to 30 minutes, after this time the biggest flames are gone, you will have a nice layer of burning coals, and your oven will be hot. Probably somewhere between 200 and 300°C (392-572°F), this is the perfect time to put your dish inside the oven. For a more stable heat you can close the door of the fire box and if you have a Thermodoor you can also close it. To maintain or increase your heat you can add some small pieces of hardwood every 5-10 minutes, or add some bbq coals, these will keep on giving heat for a longer period of time making the cooking process a bit easier.
It depends, if you want to bake pizza, you need higher temperatures and therefore you have to keep the doors so that the oxygen blows through, making a bigger fire. If you want lower and more stable temperatures for slow cooking, you can close the door of the fire box and if you have a Thermodoor you can also close it.
The opening of the oven is 30 x 29.5. x 8.5 cm, for our recipes and tutorials we use a 21.5 x 27.5x 3 cms backing tray. If you want to make bread make sure is a small loaf. Or a flat bread
- Fist you start the fire and let it burn for 20 min, until the big flames are gone.
- Moist the pizza stone with a damp towel (use a tong so you don’t burn yourself), to get some steam.
- Put in the dough and close the Thermodoor, check if the heat is between 200-250C
- Put a metal cup with water in an corner of the fire chamber and partially put the bottom door allowing a gap for oxygen flow (otherwise your flames will extinguish)
- If temperature drops, add some coal or small pieces of wood to the fire. Continue this process for about 30 min or when your bread reached a nice colour.
- Take it our and let it rest for about one hour.
Using a dry brush is the best way to clean the stone and if it is really dirty you can use a little warm water and a towel. Only use the Outdoor Oven when the stones have completely dried.
The oven is made of Corten Steel which will not only withstand tropical climate but the natural stabilising corrosion will occur faster! giving your oven a protective layer and the nice rusty look.
Within Europe it take from 3 up to 7 business days. Outside of Europe It takes from 5 up to 12 Business days.
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You can buy a broomstick, cut it about 50 cm long. Then make a cut in the top of the stick about 4 cm deep and place the peel inside this cut.
Now take a drill and pre drill 2 holes through the wood and the aluminium peel, then screw in the two screws into the wood. Make sure the screws are the right size so the won’t come through the other end of the stick, and there you go.
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LIMITED EDITION OUTDOOR OVEN 2.0
When baking pizza, you want to reach high temperatures. The way you can do this is by closing the lid of the oven but keeping all other doors open so that you will have an optimal airflow (the more oxygen, the hotter the oven)
Make sure to use dry hardwoods like oak or beech, chop the logs so they have a diameter of about 7 cm, then place the wood up against the backplate in the oven, this way the fire can go up and over the pizza making the top part of your oven super hot.
When should you close the doors? You can close or almost close when you would like to bake at lower temperatures, less oxygen equals less heat. This will come in handy when baking an oven tray bread or a pan pizza.
In case you close all doors you can still let some air in by slightly opening the ash-drawer.
So the first thing you want to do is pre-heat your oven. Burn several logs of hardwood over a time of 20 to 30 minutes, after this time the biggest flames are gone, you will have a nice layer of burning coals, and your oven will be hot. Probably somewhere between 200 and 300°C (392-572°F), this is the perfect time to put your dish inside the oven. For a more stable heat you can close the doors and slightly open the ash-drawer. To maintain or increase your heat you can add some small pieces of hardwood every 5-10 minutes, or add some bbq coals, these will keep on giving heat for a longer period of time making the cooking process a bit easier.