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Latest Tip's & How To's

Latest Tips
How To's

How to slow cook foods in a wood-fired oven

Slow cooking over hot embers in an outdoor clay oven must be one of the most satisfying ways any foodie can cook for family and friends. Have a go at your favourite roast, stew, curry, tagine or casserole dish. Why not try some spicy meatballs, slowly cooked in a rich tomato sauce, subtlety flavoured by the wood smoke. The flavour your slow cooked food will gain from the wood fired oven will not be able to rival any other type of slow cooker. Here’s our considered guide to slow cooking in your wood fired oven:

1. Light up your wood-fired oven

Follow the instructions on how to light your Fuego wood fired oven and get your oven up to a temperature of around 225-250°C using kiln-dried wood that has a moisture content of less than 20%.

2. Prepare your foods

Whilst your wood fired oven reaches temperature, you can get your foods ready for slow cooking. Please make sure you use a heat proof casserole dish or tray.

3. Regulate the temperature and slow cook your foods

Using your metal peel or spade, spread the embers to one side and allow the temperature of your outdoor oven to drop down to 100-150°C ready for slow cooking. The embers shouldn’t have a flame. The quality of our oven’s fire clay, and the insulation methods used, enables every Fuego wood fired oven to remain hot for many hours without adding any more wood. This makes it ideal if you are wanting to slow cook a stew overnight.

4. Slow cooking in a wood burning oven

Now your wood fired oven is ready to slow cook, make sure you use a heat resistant casserole dish or tray and place it covered beside the embers. Close the door and let it slow cook. Cooking times will depend on the type of food you are cooking and its size. Make sure you keep an eye on it, occasionally turning the dish with the help of your metal hook and peel and making sure you give your food a gentle stir.

Feeling inspired? Make the perfect slow roast in your wood fired oven with our collection of roasting recipes.

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)