A wood-fired oven requires fuel suitable for the device and the stage of operation. A surface that feels dry when touched does not indicate the moisture content of its interior. Prepare the fuel in advance so that the choice of wood does not become a random decision after starting baking.
Start with the oven requirements
Vitcas outdoor oven is intended for proper use with firewood. Check the instructions for the specific solution, including approved fuel and the method of preparation. Wood with coatings or of unknown origin should not be treated as a substitute for proper fuel.
Select the size of the prepared pieces according to the device. The conditions for adding fuel do not result from the chamber's capacity alone. Also note where the wood will be stored and how it will remain separated from the hot zone during operation.
Assess the interior, not just the bark
When using a moisture meter, follow its instructions for the specific wood, temperature, and measurement method. A freshly split surface allows you to check the interior of the log instead of relying on the external drying. Choose several samples from different locations in the stockpile.
Record conditions and results for each sample. One low reading does not confirm the state of the entire batch. Do not transfer the permitted value for another device to your oven without comparing the manufacturer's requirements.
Observe the operation along with the measurement
Vitcas oven thermometer helps to read conditions at the installation site, but it is not a fuel moisture meter. Heating time also depends on the amount of wood, construction, and surroundings. Do not attribute every difference in the result solely to the fuel.
For subsequent bakes, note the selected batch and heating stages. If the conditions are repeatable, it is easier to compare wood preparation without changing several elements at once. Follow the oven operating requirements instead of compensating for unsuitable fuel by randomly increasing the fire.