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Chapter on oven temp management from "Art of Wood-Fired Cooking"

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  • Chapter on oven temp management from "Art of Wood-Fired Cooking"

    I posted this in another thread, but thought it would be helpful if it had it's own thread in this section of the forum.

    The book The Art of Wood-Fired Cooking is available for preview/online reading on Google Books. There is a chapter that I thought does a good job of explaining various oven states (pizza cooking, roasting, baking, bread) and how to manage temperature zones.

    Here is a link to that chapter. It's only a few pages long and is well worth reading if you are trying to get to know your oven better. Actually, the entire book is pretty good. I recommend purchasing if it is not already in your WFO library.
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  • #2
    Bumping this very old post. As someone who is in the process of figuring out how to fire my new cast build I found it very helpful to understand the entire process. Especially about maintaing the coal bed and adapting to different types of baking. A belated thank you. Hopefully others will also appreciate the pearls of wisdom in this book excerpt.