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BUSINESS AS USUAL! We are busy taking oven orders and oven shipping is now on a 12 week lead time.

Frequently Asked Questions

Can I position the oven indoors or inside a garden room?

Yes. If you are planning to fit your oven in an enclosed area you will need to organise for an appropriate flue system that is installed and commissioned by an approved installer.

I would like to place my oven on a stone wall/outdoor kitchen instead of on the stand, is this possible?

Yes. This is the ideal place to place your oven. You will need to plan this in advance.

How does the delivery of my oven work?

Your delivery (in the UK) will be done up your kerbside. From there, you will have to arrange your oven to be moved to your preferred location yourself. All our ovens are set over a steel reinforced concrete base of 70mm thickness, with steel eye bolts set over each corner of the oven for ease of lifting and positioning. You will need to strap some heavy-duty webbing slings through each eye bolt in order to lift the oven securely.

It looks like there are cracks outside my oven?

Heating a wood-fired oven will create small natural cracks and dilatations to appear on the exterior and sometimes in the interior of the oven, particularly on the exterior brick joints. This is a completely normal and natural process due to the thermal dilatation of structures and does not affect the normal functioning of the oven. These natural cracks and dilatations can be seen in many structures such as buildings, bridges or chimneys. This is why we recommend that you cure your oven in order to progressively heat the interior and exterior of the oven so the joints and structures adapt better to the changes in temperature and for any humidity to disappear before use. It is also not advisable to overheat your oven. Prolonged large flames could accentuate the number of cracks appearing on the oven exterior and interior and damage the steel front of your oven.

Can I leave the carrying handles attached to the oven?

You can leave them on or remove them if you are planning to fit some wood or granite worktop over the base of the oven. Don’t forget that once you remove them you won’t be able to lift the oven again!

Will the flue pipe be safe to touch when the oven is working?

No. The flue pipe can retain heat for long periods of time even after the fire has gone out.

If my oven is wet, will it still be okay to use?

If you haven’t used it for a while or the weather has been persistently wet, it might be a good idea to “cure” your oven again by lighting a number of small fires.

If I haven’t used my oven for a while, will it still be okay to use?

Absolutely, although we recommend that you “cure” your oven again by lighting a small number of fires to slowly warm the oven before you start cooking.

How do I put the fire out?

You can just wait for the fire to extinguish naturally. To make it happen faster, you can spread the wood blocks or charcoal a little bit. DO NOT use water or sand!

How can I tell what temperature my oven is operating at?

Simple, check the thermometer display on the outside of the oven.

How long will the oven take to heat up before I can cook?

The oven should take about 30 minutes to heat up to standard cooking temperature. The size and length of the fire will determine the temperature of the oven. The oven is at its optimum when all the black carbon has burned off and you have white charcoal.

Can I use normal firelighters?

No. All firelighters should be free from kerosene or other additives that may soak into the dome of the oven and, in turn, taint the taste of your food.

Why am I getting lots of black smoke?

Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 20%. This type of wood burns hotter for longer periods and produces very little smoke and ash.

My fire keeps going out, what am I doing wrong?

Make sure the oven door and flue are open to allow a free flow of air. Closing the door and flue restricts the oxygen supply and will extinguish your fire within a few minutes.

I am looking for the batch number of my oven, where can I find this?

The batch number of your oven van be found on the bottom of your oven. If you stand in front of your oven just look under it. The number consists of 8 digits.

It looks like there are cracks outside my oven?

Heating a wood-fired oven will create small natural cracks and dilatations to appear on the exterior and sometimes in the interior of the oven, particularly on the exterior brick joints. This is a completely normal and natural process due to the thermal dilatation of structures and does not affect the normal functioning of the oven. These natural cracks and dilatations can be seen in many structures such as buildings, bridges or chimneys. This is why we recommend that you cure your oven in order to progressively heat the interior and exterior of the oven so the joints and structures adapt better to the changes in temperature and for any humidity to disappear before use. It is also not advisable to overheat your oven. Prolonged large flames could accentuate the number of cracks appearing on the oven exterior and interior and damage the steel front of your oven.

It looks like some mold is inside my oven, what do I do?

You can light a small fire to slowly warm the oven before you want to start cooking to “cure” your oven again. It is normal for some mold to appear every now and then.

Will the flue pipe be safe to touch when the oven is working?

No. The flue pipe can retain heat for long periods of time even after the fire has gone out.

Can I leave the carrying handles attached to the oven?

You can leave them on or remove them if you are planning to fit some wood or granite worktop over the base of the oven. Don’t forget that once you remove them you won’t be able to lift the oven again!

Can I move my oven when there is a fire burning in it?

No. This is incredibly dangerous and the oven is too heavy to move.

Can I paint my oven a different colour?

The finish of the oven is produced during the manufacturing process. Please note that we use artisan brick, stone and tiling to manufacture our ovens. Repainting these may not leave the desired finish and the heat coming from the oven might affect the paint finish.

If my oven is wet, will it still be okay to use?

If you haven’t used it for a while or the weather has been persistently wet, it might be a good idea to “cure” your oven again by lighting a number of small fires.

If I haven’t used my oven for a while, will it still be okay to use?

Absolutely, although we recommend that you “cure” your oven again by lighting a small number of fires to slowly warm the oven before you start cooking.

Is the oven weather proof?

The oven has been manufactured to be waterproof, however persistent wetting will affect the outside of the oven as moisture will be absorbed. We recommended using a waterproof outer cover for additional protection.

Is the oven frost proof?

The oven has been tested by the manufacturer to be frost proof at -12°C. However, we recommend using a waterproof outer cover for additional protection.

How do I put the fire out?

You can just wait for the fire to extinguish naturally. To make it happen faster, you can spread the wood blocks or charcoal a little bit. DO NOT use water or sand!

How can I tell what temperature my oven is operating at?

Simple, check the thermometer display on the outside of the oven.

Why am I getting lots of black smoke?

Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 20%. This type of wood burns hotter for longer periods and produces very little smoke and ash.

Why is my pizza base sticking to the oven floor?

Remember to sprinkle the pizza paddle with flour and make sure your preparation area is also well floured. Don’t wait too long to cook your pizza after adding your topping, as the dough could start to become wet and become sticky. Make sure you don’t have any holes in your pizza base, as these can allow moisture to penetrate and cause the pizza to stick.

Will the flue pipe be safe to touch when the oven is working?

No. The flue pipe can retain heat for long periods of time even after the fire has gone out.

Can I cook meats and fish directly on the oven floor?

We recommend that meat and fish or any dish that will produce fat or liquid from cooking should be placed in a pan or roasting tin to avoid tainting the oven dome. You can also spread the hot coals inside the oven and sit a metal rack so you can cook like you do on a barbecue.

Is this oven only good for cooking pizza?

No. The oven can be used for pizza, bread, cakes, meats, fish and vegetables. A wood fired oven can cook anything a conventional oven can. The main difference is that this oven can reach temperatures higher than 450°C.

How do I put the fire out?

You can just wait for the fire to extinguish naturally. To make it happen faster, you can spread the wood blocks or charcoal a little bit. DO NOT use water or sand!

How can I tell what temperature my oven is operating at?

Simple, check the thermometer display on the outside of the oven.

How long will the oven take to heat up before I can cook?

The oven should take about 30 minutes to heat up to standard cooking temperature. The size and length of the fire will determine the temperature of the oven. The oven is at its optimum when all the black carbon has burned off and you have white charcoal.

My fire keeps going out, what am I doing wrong?

Make sure the oven door and flue are open to allow a free flow of air. Closing the door and flue restricts the oxygen supply and will extinguish your fire within a few minutes.

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)
Fuego Reviews