Planning my 32" cast oven

[AndreasP]

Thanks Kris, it's actually more the Avocado wood that's smoking for me. I'll try to start with a smaller fire.

[AndreasP]

Did two more firings and it's definitely the avocado wood.
I started with smaller fires and used wood that was more seasoned. Much less smoke.

I'll have to just wait a bit longer with the Avocado wood to see if it improves

[Warhorn6]

You're oven came out beautiful. Can't wait to start on mine, just trying to soak up as much information as possible at the moment.

[david s]

Wood requires seasoning, which really just means drying out. Because of the cellular structure of wood, this takes time, usually a year. I think the term seasoning comes from the idea that you need to wait a few seasons before it's dry enough. Splitting the wood will hasten the drying.

[AndreasP]

You're absolutely right on the seasoning. I did split it, but it seems that in our climate (high humidity for much of the year) it does take more than a year to properly season Avodado wood.
It is getting better and better with less smoke. I guess I'll have to get some more wood, let it season for 18 months or so before I use it.

It also helped to burn smaller pieces, and I'm now starting out with a smaller fire, saves wood and doesn't take noticeably longer to heat up. Makes sense, the cold oven can only take up so much heat at a time.

Thanks for all your help and advice, really appreciated.

[AndreasP]

Warhorn6 ,thanks. There is so much information on this site I think you could look forever. Once you have a good understanding of what you want to do, start a build thread and if you're in doubt ask. I never had a problem getting my questions answered. This is a very supportive community.