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Latest Tip's & How To's

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How To's

How to keep your clay wood-fired oven dry

Fire clay components of a Fuego Wood-Fired Oven (including the fire clay dome and fire clay bricks) are made from high quality materials that resist high temperatures. However, fire clay materials can be compromised by harsh changes in outdoor temperature and extreme humidity, that can affect the finish of fire clay surfaces through minor cosmetic cracks, scratches, dents and chips. These minor cracks do not affect the performance of a Fuego Oven.

Top your your sealant

Moisture is the worst enemy of a clay oven even though our ovens have been treated with a waterproof sealant. We recommend that once a year, you give the external dome of your oven a couple of coats of a clear waterproof sealant to prolong its waterproofing. Please note this only applies to our clasico, brick and stone range of ovens.

Cover it

If you are planning to install your clay oven outdoors, the easiest way to protect it from the elements is to use a waterproof cover throughout the year. Our covers are made from a 750-deluxe quality breathable and waterproof denier black polyester fabric, which is designed to withstand the British weather, thanks to its sealed seams, eyelets and draw cords to help you fasten your cover and prevent any water from penetrating the oven.

However, leaving your cover on all year round is also not recommended, as condensation can also build under the cover affecting any fire clay surfaces. It is therefore important that on dry days, you take your cover off to allow the oven to breathe and air dry any excess moisture from the surface of fire clay components.

Cure, cure, cure

A clay wood-fired oven always needs curing when its brand new but also if it becomes wet or if you have not use it for a while. Always cure your oven with the door and flue open. Your oven is made from heat-resistant clay, but any water that has been absorbed into the clay dome and fire clays bricks due to prolonged exposure to rain or humidity must be driven out before your oven can be put into use. This process is called curing. The first step involves drying the water out of the clay and the second is tempering the clay. This is achieved by lighting several small fires inside the oven, over a period of two days, gradually increasing the oven temperature. For further information, please check out our step by step guide on how to cure a wood-fired oven.

Do not overheat

Heating a clay 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 front brickwork of your oven.

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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)
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