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Have recently starting using birch in my commercial oven. Have been noticing that the bottoms of pizza are blackening often wondering if this has anything to do with new wood and the possible residue? We are mopping oven floor every so often.. other possible reason could be to much semolina on oven floor?
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As far as i know as long as you are not using soft wood then wood is wood. One mAy burn hotter than the other. Have you been checking your temperature making sure it is not to hot. -
The Firewood Poem
Beechwood fires are bright and clear
If the logs are kept a year,
Chestnut’s only good they say,
If for logs ’tis laid away.
Make a fire of Elder tree,
Death within your house will be;
But ash new or ash old,
Is fit for a queen with crown of gold.
Birch and fir logs burn too fast
Blaze up bright and do not last,
it is by the Irish said
Hawthorn bakes the sweetest bread.
Elm wood burns like churchyard mould,
E’en the very flames are cold
But ash green or ash brown
Is fit for a queen with golden crown
Poplar gives a bitter smoke,
Fills your eyes and makes you choke,
Apple wood will scent your room
Pear wood smells like flowers in bloom
Oaken logs, if dry and old
keep away the winter’s cold
But ash wet or ash dry
a king shall warm his slippers by.
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