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Latest Tip's & How To's

Latest Tips

Key facts when using a wood-fired oven





FOLLOW the instructions for curing the oven. Failure to follow the curing instructions can cause damage to the oven, and will void the warranty.

ALWAYS ensure that children and pets are kept at a safe distance from the wood-fired oven, both during and after operation. We suggest children under the age of 16 should be supervised when using the oven.

ALWAYS ensure the oven is sited on a level base. The base or stand MUST NOT tilt.

DO NOT modify the oven in any way from the manufacturer’s design and specification. This will void the warranty.

DO NOT use the oven indoors without the appropriate flue installed asnd commisssioned by an approved installer.

DO NOT block the flue pipe.

ONLY USE untreated, well-seasoned, dry hard wood with a moisture content of less than 20%.

DO NOT attempt to burn rubbish in the wood-fired oven.

DO NOT use any type of flammable liquids or fuels (including, but not limited to: firelighter fluid, petrol, diesel, kerosene, oil or any other flammable chemical compound) at any time to start or maintain a fire.

BEWARE of very high internal temperatures. The mouth of the wood-fired oven and inside the oven will get very hot so take care when using it. We recommend a maximum air temperature of 350°C particularly for prolonged use. At this temperature, the clay in the floor and dome will most likely be in excess of 450°C.

DO NOT place unprotected hands or arms inside the wood-fired oven during and after operation. If any burns or scalds occur, immerse in cold water immediately and seek medical advice.

ENSURE you use long oven gloves and mitts to handle pots and tools, and take care while handling.

DO NOT remove burning logs or embers from the wood-fired oven during or after use.

DO NOT allow the oven to become extremely wet. If your oven becomes wet, follow the curing instructions to dry it out properly before use.

DO NOT use water to calm or extinguish a fire in the wood-fired oven, except in an emergency.

ENSURE all tools, materials, pots and pans used in the wood-fired oven are appropriate for high temperatures in excess of 450°C.

DISPOSE of ash in an appropriate bin, add it to compost or spread it on the garden as a nutrient. Take appropriate action to avoid inhaling any ash or dust.

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)