Wood-Fired Magazine

Vol II IssueMagazine 2 Summer, 2015

The Art of the Kachelöfen Heating Experience

Wood-fired Construction, Maintenance, and Operation In this Issue: Outdoor Bake Ovens; Fire Within Manufacturer; Oven Maintenance, Recipes for

the Outdoor Grill and Oven; Cooking, Baking,1 and Building Schools; and much more! Wood-Fired Magazine

Bookstore Books, T-shirts, and Power point Presentations for chimney and hearth professionals, and of course, Wood-Fired Magazine for everyone!

The Chimney and Hearth Add this four-CD presenta- Subscribe to Wood-Fired Pro’s Resource Book is tion set and chimney photo Magazine on our website at packed with invaluable infor- CD to your arsenal. Use for www.woodfiredmag.com. mation for the business own- employee training, home- er. Contracts, employee owner meetings, or trade manual, non-compete con- shows. Make your own tracts, waiver of lien, forms, presentation using these drawings, resources, and ready-made CDs in Power much more are in this “must Point and Open Office for- have” book for the profes- mats. sional hearth or chimney contractor.

Woodfiredmag.com

2 Wood-Fired Magazine

Magazine Table of Contents Publisher: HearthMasters, Inc. PO Box 1166 Wood-Burning Stove Misuse and Abuse 4 Independence, MO 64051 Can Lead to Disaster 816-461-3665 Published in the United States of America Fire Within Ignites the Fire for Savvy Oven 8

© Copyright 2015 by Manufacturer HearthMasters, Inc. All Rights By Alice Brink Reserved. No portion of this magazine may be copied without written permission of the publisher. An Interview with Ashley Eldridge 14

Editor: Marge Padgitt Copy Editor: Maria McKenzie Let’s fire ‘er up! 16 Assistant to the Editor: By Heather Coiner Tamie Dorsch

______Maintain Your Bake Oven to Avoid Chimney 19

Contributing writers: Fires Alice Brink Tom Spalding 22 Heather Coiner Laurie Stewart Four Ingenious Brick Oven Designs 24 Photos are reprinted with permission—copyright retained by the owner. Montana Couple Enjoys Outdoor Cooking - 28 ______with a View! Cover art: Wood-fired oven with a Flemish bond pattern, stone keystones, and granite 30 landing by Gene Padgitt, HearthMas-

ters, Inc. Recipes submitted by readers Subscribe at woodfiredmag.com Outdoor Cooking Crossword Puzzle 35 WRITERS: If you wish to submit an article for consideration please see our writer 36 guidelines at woodfiredmag.com #1 Goal: Eat Pizza By Tom Spalding ADVERTISING: Contact Upcoming Workshops, Classes, and Schools 40 [email protected]

3 Wood-Fired Magazine Wood-Burning Stove Misuse and Abuse Can Lead to Disaster

Improper care and maintenance of a wood stove can lead to at best, poor performance, and at worst, a house fire. Learn how to operate a stove correctly and maintain it for years of use.

By Marge Padgitt

Ch imney sweeps across the U.S. and Canada are often amazed at what they find upon arri- val at a customer’s home. Unlike Europeans who are used to having quarterly chimney maintenance, which until recently was required by the government, Americans and Canadians must rely on common sense and good judgement when maintaining their wood stoves and chimneys.

In a recent request via Facebook Wood-Fired Magazine asked chimney sweeps to submit some of their worst findings. Several sweeps sent good photos of very bad situations, which, unfortunately, are all-too common. Wood stoves all come with an owner’s manual (if you can find it) which usually prescribes at a minimum, annual sweeping of the flue and connecting pipes. For wood- burners who heat their homes with a wood stove as primary heat, this maintenance needs to be completed at least twice during the season, and in very cold climates the pipes an Wood Stove. Photo credit: James Di Crescenzo, of Saugus, MA flue may need to be cleaned out two

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Derek Carmichael, Horizon Chim- Serious abuse: James Di Crescenzo, of Newbury, MA Submitted these ney Services, Inc. removing a photos of a completely clogged metal chimney with a very large chunk of flammable creosote amount of flammable creosote. The stove could not possibly vent in from a flue. this situation. or three times to remove flamma- should never be used. If the stove is this necessary task. ble creosote ,which is not only a not operated properly i.e. shutting  Its always best to match the flue down the air intake at night to get fire hazard, but blocks the flue and collar to the same size flue and can hinder performance and draft- an overnight burn, the fire will be connecting pipe. ing of the stove. inefficient and smolder, creating A professional chimney sweep is more creosote.  A Class A stainless steel chimney is better to use then a tile the best person to do this job, how- flue liner because it will accu- ever, for homeowners who live in Some additional wood-burning mulate less creosote than tile an area where there are no chimney tips: sweeps learning how to do this task due to the smooth surface.  If the flue is over or undersized may be necessary.  The chimney should be located it may not work properly Wood stoves use 6” - 8” chimneys inside the building envelope if and pipe connectors so as creosote  If the flue length is inadequate possible, which will keep it accumulates it reduces the available it may not work properly warmer A cold chimney causes space for air flow. As this occurs,  If the flue or connecting pipe is condensation and more creo- draft will be affected and eventual- clogged with creosote it cannot sote accumulation. ly, if not removed, will cause back- work properly.  For Class A chimneys located drafting, or smoking, to occur.  If in doubt about anything— on the exterior of the house, a All wood creates creosote, more or ask a professional chimney wood chase with 2” clearance to less depending on several factors. sweep. the chimney pipe with insula- Dry wood burns more cleanly and tion installed and kept in place  Hearth retailers often do not faster than wet wood. Wood with with chicken wire (2” away offer maintenance services, so more than 20% moisture content from the chimney) will keep the ask who they recommend to do

5 Wood-Fired Magazine Wood -Burning Stove Misuse and Abuse Continued...

From Jeremy Walker, MA: Class A chimney after only two weeks of use. The large accumulation of glazed creosote is an indication of severe abuse by the homeowner. If the owner doesn’t change his habits a chimney fire is almost certain.

chimney much warmer.

 Never burn dry pine or hedge

in a wood stove. These woods END burn too hot and too fast and

can damage wood stoves and chimneys easily. If you MUST use these woods, mix 1/3 with 1/3 dry hard or soft cordwood.

 Never burn railroad ties, wrap- ping paper, leftover treated wood from construction etc. in a wood-burning stove. Toxic fumes can be hazardous. Only burn cordwood in a wood– burning stove. Photo: inside an 8” brick thimble to a clay tile flue liner. This heavy  Visit www.mcsc-net.org or www.csia.org to find a list of coating of glazed creosote is a sign of lack of regular maintenance and CSIA Certified Chimney is a fire waiting to happen. Sweeps near you. Submitted by Derek Carmichael, Horizon Chimney Services, Inc. in Franklin, MA.

6 Wood-Fired Magazine id-winter is my favorite time to harvest birch for Looking for Writers M sweet-flavored food and warming beverages. Birch trees are easy to identify in winter thanks to their distinctive bark. The bark is an eye-catching white, or pale yellow, slashed with dark horizontal marks, and frequently found peel- ing off of the tree in papery strips. Older birch trees may have much darker bark, but the younger branches will still flash silvery pale hues. Check the leaf buds and you'll find that they are alternately ar- ranged on the twigs (in a hand-over -hand pattern rather than in pairs). Birch trees can grow from 30 to 50

Wood-Fired Magazine Is looking for articles on subjects regarding wood- fired heating, cooking, and baking. Plans, building techniques, recipes, safety, maintenance, etc. are topics we are seeking. If you are an expert in your field and are interested in submitting an article please contact the editor at [email protected] Plusaireusa.com

7 Wood-Fired Magazine By Alice Brink Fire Within Ignites the Fire for Savvy Oven Manufacturer

H ow does a little kid from Sri Lanka destined to be a Buddhist monk, make his way as a savvy business owner for whom success is the only option?

8 Wood-Fired Magazine For this writer, the answer to some point. before and he was very successful; a credit to his good employees and that question came by way of a “I was taught as a kid- it’s about find- clients, he says. He “had no busi- thoroughly enjoyable visit with ing self.” He explained that the jour- ness being in that business” he ad- Ajith Dharma (a-jeet dar-ma.) ney is to discover if what you do is mitted with a chuckle. When asked He is the owner of Fire Within, relevant. One can choose to be busy how he made the transition from a Denver based mobile wood- doing a lot of things, but at the end of technology, he responded that he fired oven manufacturing com- the day as a Buddhist, he asks: Is it “Jumped in with cold feet!” His pany. In the first few mo- really meaningful? That includes actions, goal was to sell within 10 years and ments of our meeting I began words and the people we attract. “I before his 50th birthday, which he to sense the 51 year old entre- want whatever I do to be true to accomplished with a few weeks to preneur’s enthusiasm, intelli- where I am headed.” affirmed the spare. gence and affection toward his confident Dharma. business and its people. Dharma thinks a lot about life and The elegant gold elephant on Dhar- what it means to be human. This I was intrigued and asked ma’s business card serves as a remind- about his last name. (Dharma; framework was in the mind of the er. There are a lot of elephants in his serial entrepreneur as he took a year which means a: the basic principles homeland, he explained. When a of cosmic or individual existence: and half sabbatical looking for his young man attains monk-hood, he next business venture. After about divine law. b: conformity to one’s participates in a ceremony that in- a month enjoying time and travel duty and nature. -Merriam- volves riding an elephant through the with Christine, his wife of 26 years, Webster.com) With a ready smile town. Ajith was on that track and was he began his quest. He looked at and slightly British accent, a good student, so it was decided that approximately 80 different busi- Ajith acknowledged that he is he should go to England to study. nesses as he pondered the question- unusual when it comes to be- “The rest was history.” he acknowl- What is this all about? ing a manufacturing owner. edged with a resigned shrug. He explained that he was sup- With a background in technology, What does success look like? posed to be a Buddhist monk, Ajith’s most recent previous endeavor “Success is a very subjective term.” according to an astrologer in was a business vehicle fleet service reasoned, Dharma. Success in his his tiny island home town. company. Sold in 2013, it was very eyes is the freedom to live the life Dharma concedes that he most different from anything he had done you envision, engage in a dialogue likely will pursue that path at with people that you like, have time

Continued on next page... 9 Wood-Fired Magazine Fire Within continued... himself with people who are analyt- ical and his seniors for good reason. Dharma has extremely powerful accountants and relies on them to do the books, admitting that is not his strength area. “I have a very talented general manager, who stayed on with the company. His name is Adam Doosky and he is a great thinker,” said Ajith. He also has an HR and a Health Depart- ment consultant and offers in- house financing through partnerships. Why Fire Within? Ajith came very close to purchasing a couple of other companies, but with the help of advisors decided they did not have the intellectual property, repeatabil- ity or unique niche he desired. With obvious admiration, Dharma shared that Fire Within was started by a second generation Italian from New York named Joe Pergolizzi. Joe’s connection with wood-fired cooking, food and pizza came natu- rally with his Sicilian roots -and he wanted to change people’s lives. Passionate about food, fire, people and ingredients, he built the company, like his pizza dough- from Top: Pizza ready for the oven Bottom: Pizza cooking to perfection scratch. Dharma also was im- pressed by the dedicated staff Joe for family, time to think, take long wanted to make money and have a had retained at Fire Within. walks and engage in the activities good staff. More than anything else In his mid-40s and feeling the toll that keep you healthy. Obviously, I wanted it to be meaningful for the of the burgeoning business, Joe met he pointed out, you have to make people I worked with.” he re- Ajith through mutual friend. He decent money. In the service busi- counts. was ready to sell and wanted Dhar- ness, he achieved that and found What is your take on “business ma to purchase the business, but he was no longer challenged. He plans?” The self-aware owner re- Ajith felt that Joe could still be in- wanted to exit gracefully and get sponded: “Bankers get disappoint- volved. Pergolizzi was resistant at the return on his investment and ed with me. I don’t like to write first, but the two visionaries worked did. He moved forward cautiously. business plans and I don’t like to out an agreement that left Joe in the “I knew that I could get bored, focus on numbers.” He surrounds role as consultant and instructor for 10 Wood-Fired Magazine using the ovens every day to make a the first year. A short time later ment. They work with very small living, teach four “hands-on” days. they shared a very unusual midnight thresholds and take pride in that. Participants learn: business plan- business closing. Joe embraced “We know nobody can touch what ning, proper forms, showmanship, Ajith afterward and handed him a we do.” he said confidently. Fire Within company greeting card marketing, and receive pre-, during #2: Fire Within sells a book; Roll- that read: “Ajith, find your own and post-purchase support, etc. ing in the Dough. Ajith said the book fire within. Cheers. I wish you The workshop begins with a beauti- allows an owner to start from day good luck. -Joe” ful family style dinner featuring de- one with how to create a business licious food that is of course Dharma had three criteria for plan, fill their event calendar, set up cooked in wood-fired ovens, creat- choosing Fire Within: “Obviously shop, learn what to do at a farmer’s ing a romantic experience for at- you have to have a good product. - market, etc. Joe Pergolizzi wrote tendees. which we do- the best oven in the the first edition and Dharma now What is your vision for Fire world!” According to Dharma, owns the copyright. He is very Within? Dharma recounted that their oven is the only one that ex- careful to legally protect the book he doesn’t have an MBA and was ceeds national highway standards “because it gives life to people.” supposed to be a Buddhist monk. and is the market leader in sales. He safeguards the other intellectual He did, however come from a fam- Their owners are from all walks property of the company as well. ily that understood business. His of life, carpenters, doctors, bankers- “Dharma goes hand in hand with thought process is very simple. He all trying to find freedom. “If we that idea.” Says the business owner acknowledged that the oven, book are selling what we say we are- it of that name: “We work to keep and workshop are all great, but his better be safe, it better perform and honest people honest!” it better hold together while it’s be- overriding vision for Fire Within is #3: An Incredible workshop for ing driven down the highway at 60- that at the end of the day his staff oven owners is held six times a 70 miles per hour.”- Says the proud and oven owners are happy and at year, explained Dharma. Classes are owner. To ensure that takes plan- ease; the family and children at the focused on six pillars: wood, fire, ning and structural, mechanical and dinner table are healthy, well fed ingredients, dough, business and civil engineering along with mason- and can afford health care. Ajith staff/people. Chefs that are actively ry and millions of dollars in invest- uses these images as a guide and asks: Do they have a peaceful dinner and a little control in their life? How do I help make that happen?” Dharma continued: “Companies have these grand vision statements that are beautifully framed on the wall. My vision statement is: Am I able to work for my people, my community, my vendors and suppliers?” He wants to give them something that makes them want to work hard. On the surface the business is about beautiful food, primal fire and the oven, and the experience. Classroom instruction for new owners Continued... 11 Wood-Fired Magazine Fire Within continued...

For Ajith, more significantly; it’s about giving people meaning, however that individual defines it. What is the importance of free- flowing dialogue in the company? Dharma recognizes that there is a rare sense of community at Fire Within and each business owner is at a different stage in their business. Through the online Forum, oven owners may collaborate; get help, share business tools or pool resources. “We have oven owners in 50 states. They buy several mil- missary kitchen, etc. He is also en- risks? Dharma expects people to lion dollars’ worth of products eve- ergized by the fact that they can work hard, but asks himself what ry year; why not give them a plat- start a business for under 50,000 he is willing to give them. If he form where they can leverage that and pay for it in the first year with- has nothing to give, then he has buying power?” out paying a royalty. The experi- no business being the owner in What’s the income potential? enced entrepreneur knows the frus- his opinion. He asks his employ- Dharma responds with a smile that tration of being a franchisee, writing ees to do what they did the day they love everybody, but the goal is thousands of dollars in royalty before, just a little bit better. He to find out if prospective oven checks while receiving no support. wants his employees to be com- owners are a good fit. “We attract What do you think of mixing fortable enough to say: “Can you people that are very passionate family and business? Ajith never help me? I don’t have a clue.” about food, and that’s wonderful. involves family in his business. and works to create an environ- But we have to know if they have “Business has its own life. If you ment where people can say “I what it takes to run a business. love them don’t get them involved.” don’t know, let’s figure it out.” Some people are under-capitalized. says Dharma. He recounted the Ajith believes this attitude starts Some are enamored with the ro- words of his friend and advisor, nat- at the top. If leaders are humble mance of the fire, but we are serv- ural food icon Udi Bar-on: “Be enough and are willing to learn, if ing food, which means that we careful wanting to help people. If they engage the right people and could potentially kill someone.” they need money, write them a seek advice every day, an arena is Oven owners must be compliant check.” Dharma has lost close created where others can risk and and abide by department of health friends over business in the past. excel. Dharma admits that he and agriculture regulations. He does not have partners because makes a lot of mistakes, and asks: Ajith pointed at one white chef- he wants the freedom to make mis- “Can you forgive me for that? It jacketed student in a photo of a takes and move on quickly. If he goes fast. Look around. There is group intently looking into an ov- makes an investment, he expects a lot going on. Let’s have fun. en. “We believe that is a real per- nothing in return. Let’s be serious.” He learned in son.” He respects the fact that How do you create an environ- the software business: If you are they have invested 20-125,000. and ment where it’s safe to take failing, fail fast. He encourages a another $30 to 40,000. in a com- 12 Wood-Fired Magazine trusted dialogue between the people Americans are the warmest people for that.” Dharma said with a wide around him that allows the ques- in the world, but we don’t see here. grin. “The idea is to allow you to tion: What is going to make our life I come from a poor family and light the fire within and let it burn. better? “Changing people’s lives is know that people will do anything We look at life as if you are jumping not just a nice thing to do. We have to feed their children.” He regrets out of a plane. You jump and have to do that. hey have to feel that. If that in his home country people 30 seconds until you hit the ground. I am surrounded by people that are could work for generations for Everything else in life takes place just coming to work to earn a pennies a day and at times resort during those 30 seconds. What do paycheck, I am going to be drown- to giving their children away as you want to do? If our oven is the ing in the sand, right?” laborers. Gesturing to our empty tool for that, then let it be.” What inspires you? Ajith shared coffee cups, he said incredulously: Maybe Ajith Dharma has jumped photos and delighted in the smiles “Here I spend on a cup of coffee out of his airplane onto the back of and telling the story of some of his what will feed a family for a month an elephant. in Sri Lanka.” oven owners. For instance: the cou- End ple that has been married for over He intends to proceed carefully 30 years, a carpenter and a baker with the proper resources and from up-state New York. The wife council; to design a low cost unit All photos for the article provided said that as they were thinking with sustainable financing. He es- by Fire Within© about buying the oven, she realized pecially appreciates the potential impact for women struggling in it would be like having another For more information: these countries to create income. child and would impact their rela- E-mail: [email protected] His wife, Christine is an engineer. tionship. She read the Five Love Lan- www.firewithin.com Dharma has seen her challenged to guages by Gary D. Chapman and (888) 878-7565 navigate in a “man’s world” and told her husband that before they 200 Quebec St, Bldg # 300-111 go into business together, they knows it is even more difficult in Denver, CO 80230 should read that, and Strengths Finder developing countries. by Donald O. Clifton and The E- Where did the name Fire Within Myth Revisited by Michael E. Gerber. come from? “Joe gets full credit “These are the kind of people I want to empower. If they don’t want to make pizza, I want to empower them for whatever their next step is.” Said an enthused Dharma. What’s on the horizon? Fire With- in is very strong in U.S. markets and sells ovens internationally. The company has long term goals of international strategic partnerships. However, Dharma has an acute sense that there are people on the earth at this very moment, that don’t have enough to eat. “America has been good to me, and

13 Wood-Fired Magazine An Interview with Ashley Eldridge

By Marge Padgitt

A shley Eldridge is the Edu- soon, which will involve cational Director of the Chimney lining chimneys with Safety Institute of America in Plain- stainless steel. field, Indiana. I had the opportunity Q. How does the chim- Ashley Eldridge, Educational Director of the Chim- to visit with Ashley at the Masonry ney sweeping business ney Safety Institute of America. Photo: M. Padgitt Heater Association meeting in April in North America compare with A. Stoves have far fewer emissions of 2015. European businesses? as required by the EPA. Homeown-

A. The European sweeps take ers who burn wood are more Q. How long have you been in their role of sweeping chimneys knowledgeable about how to operate wood-burning appliances. the chimney industry? very seriously. In the past, the A. I have been in the industry for 35 sweep told the customer when Q. What is the job of a chimney years. I had my own chimney sweep they would be there to do the ser- sweep? company in Virginia, then later vice. Each chimney sweep had a A. The larger role is the inspection opened a retail store. We had a ma- territory assigned to him by the of the chimney, which is the most sonry division and flue liner installa- district and the homeowners were important function, and to mechan- tion division. I started working for required to have their chimneys ically sweep the chimney to remove the CSIA 22 years ago. After study- swept and inspected on a regular any combustible materials. The ing what chimney sweeps in Europe basis. Now that is changing. At sweep will do, at a minimum, a Lev- were doing it occurred to me that the ESHFOE conference the Eu- el I inspection, assuming nothing the chimney sweeps in the U.S., ropean sweep’s main interest was has changed and there have been who had a bad rap at the time, need- in marketing and customer service. no untoward events. The sweep ed more education. We referred to their technical ex- also checks clearances to combusti- We started the Chimney Sweep pertise since they’ve been doing it bles. school in 1993, improving as we go for hundreds of years, but now the A Level II inspection obligates along. Currently the CSIA offers Europeans are looking to the U.S. the inspector to inspect the top over 70 classes online, and offers sweeps for marketing advice. portion of the chimney, and also in the Certified Dryer Exhaust Techni- Q. Are wood-burning the attic area and crawl space in ad- cian and Certified Chimney Sweep appliances better now than they dition to the items covered in a programs. We may be offering a used to be? Level I Inspection. This is required Certified Chimney liner program at the time a house is sold, or if

14 Wood-Fired Magazine there has been a chimney fire or edgeable about how to operate sumer as well as professional other damage to a chimney as well wood-burning appliances. chimney sweeps. The industry has as prior to the installation of a chim- become more mature and profes- ney liner. Q. What is the CSIA Tech cen- sional so this is good for the con- Q. Is Certification or licensing ter all about? sumer. I believe the simple an- required in order to be a chimney swer is YES! A. The week-long Chimney Sweep sweep? Training School covers everything Q. What do you think the future A. There are some places in the from masonry heaters, wood holds for chimney sweeps? U.S. and Canada that require that stoves, pellet heaters, gas applianc- inspections and/or sweeping are es, chimneys and flues, to fireplac- A. We have become a service completed by a CSIA Certified es. The students learn how to based society where professionals Chimney Sweep. In some areas an make sure the appliance has been are in demand, so I think there is a HVAC license is required in order to properly installed, or the chimney good future for chimney sweeps. install flue liners, but, ironically, the is built correctly and with proper Heating and Cooling companies clearances. We teach students Q. Where can a homeowner with that license are not typically find a qualified chimney interested in doing this type of work. “There are less chim- sweep? I think that there are some areas of ney fires now than A. The best place to start would the country where an intermediate be to visit our website at license would be more appropriate, there used to be due to www.csia.org where homeowners say with five or six years of study the fact that the can find a list of CSIA Certified and certain other qualifications. knowledge level has in- Chimney Sweeps by zip code or

creased both for the area code, as well as consumer tips Q. What is completed during for using and maintaining gas and dryer vent cleaning service? consumer as well as wood-burning appliances. A. The technician cleans out the professional chimney vent, vent connector, and dryer, and sweeps.” checks the performance of the duct- work using special equipment both how to properly inspect and sweep before and after cleaning. This can Wood-Fired Building, chimneys and connectors serving determine if there are too many el- appliances, and what they need to Cooking, and Baking bows or bends in the duct and if the know about the NFPA 211 Stand- proper type of duct was installed. Schools listed on page ards, levels of inspection, and find- Many times dryers have been dis- ing information in the Interna- 40 of this issue carded when the problem is actually tional Residential Code book. the venting materials or design.

Q. Have chimney sweeps im- Q. Are wood-burning appliances proved customer safety? better now than they used to be? A. There are less chimney fires A. Stoves have far fewer emissions now than there used to be due to as required by the EPA. Homeown- the fact that the knowledge level ers who burn wood are more knowl- has increased both for the con-

15 Wood-Fired Magazine Let’s fire‘ er up!

Photo Credit: Little Hat Creek Farm

By Heather Coiner itself. In other words: parts of the fire should have ac- Fire heats masonry, masonry bakes cess to air, so I try to think about bread. the bottom and back and sides of In practice, building a hot fire is the fire–all the parts that I can’t n the past two months we challenging. It takes a lot of labor to see. have been learning how to use cut and haul firewood, so the more This 5’ x 7.5’ oven draws its air Iour beautiful new oven. It is most heat you can coax out of a given supply through the ash drop, definitely a learning-by-doing kind amount of wood, the better. The which is a gap in the masonry in of process; there is no manual for first thing our oven taught us was the front of the oven that opens this sort of thing. I had some previ- that we needed to use top quality into a cavity below the oven ous experience with other so-called firewood; seasoned, split, and where ash is stored. There is an “black” ovens in Toronto and a clay stacked oak or locust stored in a access door on the side of the ov- oven we built last year, but this one shed. As it happens, we had a handy en that I crack to allow fresh air to is bigger, and way, way more mas- abandoned goat shed not too far be drawn in by the fire. I have sive. from the oven to store wood.. discovered that removing the door At its basic level, a black oven Apart from wood, the other ingredi- completely is counter-productive, couldn’t be simpler to operate. ent fire needs is oxygen, and this is a especially on windy days, when There is a single chamber that holds function of air supply, or draft, how the wind blows up into the oven both the fire and whatever you wish air moves through and around the and scrambles the flow of air. The to bake. You build a fire first and physical structure of the fire, and the flue (chimney) is opened with a heat up the masonry walls, floor and outlet, or flue. I find it helpful to im- simple handle. It has two posi- ceiling of your chamber, like charg- agine the air flowing through the ov- tions–open and closed, so there’s ing a battery. Then you remove the en like water in a brook–you want a not much nuance there. coals and put in your bread; it is the well-contained and directed swift and Where I have the most control is heat stored in the masonry “battery” smooth flow with no dams, stagnant how I build the fire itself. In the that bakes the bread - not the fire pools or disruptive cross-flows. All morning, I load the oven with a

16 Wood-Fired Magazine single layer of wood, trying to loose- tell me that the battery is ly cover the whole hearth. I close heating up–take longer to up the oven to let this wood heat up clue in to the fact that there for an hour or two, and so that any is a blazing hot fire in the residual moisture from the night oven. steams off. I then put two brush This property of being bundles on top of the wood and slow to take on heat (and stuff some paper underneath therefore release it) is one of them. One match lights both pieces the things people mean when of paper, which lights the brush they talk about thermal bundles, which lights the wood. In mass. We built a massive a minute or two, there is a hot fire oven because we wanted it to Wood goes in first to dry out overnight burning across the front of the ov- release heat slowly, so that I en. could eventually bake all day, I close the blast doors, which pro- but the cost of that is that it tect the fire from wind while still heats up just as slowly. allowing smoke to escape up the Back to the fire, which we chimney, and which will eventually left burning away in the back keep most of the heat of the fire out of the oven. By the time the of the bakery, and wait. It is so base layers of masonry start tempting to mess with the fire, but heating up, I start adding (a) you’re doing more work, and (b) more wood. Rather than the doors are open and you’re pok- shoving the wood back to ing at it so your fire isn’t establish- the fire, I put it up front and ing a smooth draft. walk away. In a few minutes, Kindling goes in next In an hour or two, I come back I know it will start burning, and find that the fire has burned bringing the fire back up to itself part-way back into the oven, the front of the oven again. and it is burning cooler–you can tell In an hour, I move by the smoke. I want it to burn hot those coals back and add and clean, and to continue moving more wood to the front. Be- back, so I push the fire back to the cause moving fire around is middle of the oven to consolidate hot work, I try to get the fire the heat. to move itself around the I move the fire back one more hearth. time to get it in the back of the oven. I still don’t put any more wood When I first started firing on because I know that there is this oven, I kept the fire in Wood burning in the oven fresh wood behind the fire. At this the back of the oven for point, after the fire has been burn- most of the firing, but in this ing for 3-4 hours, I see the tempera- new oven that resulted in ture of the firebrick start to budge. over-baked bread in the back and under-baked in the front; the oven’s way of re- Temperature is measured in the minding me that it has a middle of the oven by six thermo- front-to-back dimension that couples embedded at three depths also needs attention if I want in the firebrick hearth and in the even heat, which I definitely vault, or ceiling. When there is fire do. in the oven, the thermocouples closest to the surface are hottest, This back-to-front-to-back while the deeper ones–the ones that Continued on page 20... A nice bed of hot coals

17 Wood-Fired Magazine

18 Wood-Fired Magazine Maintain Your side. Restaurant ovens often use stainless steel U.L. listed grease duct chimneys and require special equipment to Bake Oven to remove creosote. If the wrong equipment is used the Avoid Chimney chimney can disconnect or become damaged. A professional CSIA Certified Chimney Sweep is the wise Fires choice for the job. Visit www.CSIA.org or www.mcsc- net.org to find one in your area. By Marge Padgitt

hether you have a small wood- W burning home brick oven or a commercial restaurant oven, it will need regular chimney maintenance to keep flammable creosote down and reduce the risk of chimney fire. The frequency that the oven chimney is cleaned however, can vary greatly depending on the type of oven used, what is cooked in the oven, and the type of chimney involved. Indoor or outdoor home ovens don’t normally get a lot of use compared to a commercial oven. An annual cleaning by a professional chimney sweep should suffice no matter if the chimney is masonry with a clay tile flue liner, or a Class A stainless steel chimney. It is important to use the correct cleaning equipment, however, or the job won’t be complete, or the chimney can be damaged. Commercial ovens that are in constant use are another matter, however. For a commercial bakery using a “white” oven (with the fire chamber below the cooking chamber) that is burned very hot con- stantly, it may only be necessary to have the oven cleaned once or twice per year. Cleaning for this type of oven requires information from the manufacturer Gene Padgitt of HearthMasters, Inc. next to a brick barrel or builder so that all of the channels are cleaned out arch oven he built in his own back yard in Independence, in addition to the chimney. Missouri. Gene builds commercial and residential ovens in the greater Kansas City area and Midwest. He also main- For restaurant ovens that cook pizza and other tains most of the ovens he builds, making a special trade foods in a “black” oven (with the fire chamber being deal with the restaurants for flue sweeping in exchange for the same as the cooking chamber) cleaning will likely food and beverage credits. Left:be necessary Jessica’s latestevery artful month, creation or two months at the out- Dean Palmer Photography, Guelph, Canada 19 Wood-Fired Magazine Let’s Fire er up! Continued... dance is repeated until the base layers surpass 450 deg F, usually one to two more rounds. At this point, I spread the coals and remaining wood over the front 2/3 of the hearth to dis- tribute the remaining heat.

I have found that by the time the wood has burned down to ash, the deepest bricks will be between 550 and 600 degrees F. Before I Above: Fresh breads out of the wood-fired oven, Below: The oven at Little Hat Creek Farm go to bed, I close up Photos: Heather Coiner the oven, putting in insulated “plug” doors that block the flue and ash drop, so that the oven heat can equili- brate. As I sleep, the heat flows through the masonry into cool areas so that by the next morning, if I did a good job, all thermocouples register around 475 deg F– the ideal temperature to start baking bread.

Continued...

Heather Coiner runs a small ecological duce bread that is made entirely by hand and vegetable farm with Ben Stowe in Nel- fermented slowly. son County, VA. They grow a variety of See more information on their website: vegetables and perennial crops and pro- www.littlehatcreak.com

20 Wood-Fired Magazine The Oven Building Project at Little Hat Creek Farm We chose Eric Moshier and his crew, Jake Hochstler and Mark Harrington.at Solid Rock Ma- sonry in Minnesota to build our oven. We had visit- ed one of Eric’s ovens at Muddy Fork Bakery in Bloomington, Indiana in December, and liked what we saw. Jake Hochstler and Mark Harrington. Eric Schedler, the baker at Muddy Fork, had nothing but glowing reviews of his new high mass well- insulated single -chamber oven, and we listened. Sol- id Rock got the job too, because they were available Eric Moshier on the job to come down in early March, and they could do the build in just one week. Plus the price was right.

Jan 29-Feb 13 Then came the design email mara- thon. For what is essentially a box that holds a fire, there were lots of things to think about. How big should the hearth be? How much bread will we want to make in ten years? Will we be using sheet pans? What kind of door do we want? How do we keep steam in? Eric held up his side of the bargain, responding patiently and promptly.

Mar 2-9 This is the week the oven got built. One bonus to hiring masons from Minnesota to work on Insulation installed around and over the oven your winter project in VA? A little snow is nothing! Not when you build yourself a cozy shelter around your project, complete with propane heat, lights, an ipod, and energy drinks. One bonus to building an oven on a farm? You have a tractor to move heavy stuff around. OK, so Ford had some trouble with the mud and snow, but it did a good job. So in nine weeks we went from the “Oh $@%#” moment to an oven. We still have to paint the OSB and make the site ready for baking, but we’ve been slowly curing the oven, steadily increasing the size of the fires to heat up all that mass. At this rate, the oven is on track to bake bread for our first markets. Phew, we made it! (See page 34 for more Workers installing the front brick facing on the oven photos) 21 Wood-Fired Magazine

As difficult as it is to think about since it is denser than softwood. By moved. cold weather during the nice spring using hardwood less time is in- All wood creates creosote- even and summer months when the volved in loading up the wood stove dry hardwood, and removal is trees are green and the flowers are or fireplace insert, but softwoods critical to avoid chimney fires. in full bloom, wood burners need will burn nicely. Stay away from dry Chimney fires can not only dam- to start prepping for fall now. pine and hedge, however, because age chimneys and connecting they burn so hot and fast there is a Since wood needs to be cut, split pipes, but may escape into the greater risk of a chimney fire or and stacked months in advance so home and cause a house fire. damaging a wood stove or fireplace. that it dries out properly, now is Check exterior masonry chimneys the time to get that project com- Another maintenance task that in the spring for damaged, miss- pleted, and get some exercise to should be completed in the spring is ing, or spalling bricks (brick faces boot. There are several types of log chimney sweeping. The Midwest popping off due to moisture pen-

-splitters available that etration), missing or can make the job much END deteriorated mortar easier. Prices range joints, bad flashing or from $150 for a hand- gaps in the flashing, operated splitter, to cracked or deteriorated $3,000 for a profession- cement crown, and al gas splitter. missing or improper Wood should be chimney covers. Apply stacked off the ground, masonry water repellant away from the house, sealer on a dry, calm with a covering over day to help slow down the top but not on the the deterioration pro- sides-- so wind can cess. blow through and dry the wood For a prefabricated chimney Chimney Safety Council suggests out. For the serious wood-burner, check the wood chase for wood that a professional chimney sweep a wood shed with a permanent rot, holes from woodpeckers or do the job. Professional sweeps are roof will offer years of protection trained to check things that the lay- squirrels, rusted metal chase tops, from the elements. Wood should person may not be aware of such as and damaged chimney covers. be kept away from the house be- proper chimney and connecting cause creepy crawlies like brown All of these chimney mainte- pipe installation, clearances to com- recluses like to hide in between the nance items are best addressed bustibles, wall and floor protection. logs. Check wood with an inexpen- in the spring and summer before If used for primary heating purpos- sive moisture meter to be sure it cold weather sets in and makes es, wood-burning stoves and insert contains less than 20% moisture work more difficult and expen- flues or chimneys should be swept content before burning. at least twice during the wood- sive. Any dry wood will do- but hard- burning season and once after to be wood will burn for a longer time sure that flammable creosote is re-

22 Wood-Fired Magazine 888-240-9758

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23 Wood-Fired Magazine

Four Ingenious Brick Oven Designs

ou gotta love the cre- ativity of a true artist, and when he/she is also a mason some greatY things can happen in the way of outdoor oven designs. We asked for submissions on our Facebook group Wood-Fired Ovens, and got a few unexpected treasures to share with our readers. Although the functionality of a quality wood-fired brick oven is on the inside, the exterior is what everyone sees. Who said that the finished product needed to be stand- ard and, well, sometimes boring? These masons proved that unique David Zeltwanger, owner of D K and Son’s Masonry in Francesville, Indi- flair can be lots of fun—and per- ana build this very unusual portable brick oven for a parking lot demon- haps encourage friends and family stration at Kitchen Art of West Lafayette. The oven was used for cooking to come back for more. demonstrations by Chefs at Kitchen Art. The oven was finished as a Quonset style barn with silos which reminded David of the farm where he grew up. See more of David’s work at www.dkandsons.com Photos: David Zeltwanger

Pizza cooking inside the wood-fired oven built by Da- A crowd draws near as the cooking demonstration com- vid Zeltwanger mences. They enjoyed great food for three hours.

24 Wood-Fired Magazine

Side view of the barn/silo oven by D K and Son’s Hot fire going in the brick oven by D K and Son’s Masonry

One of Gene Padgitt’s clients in Kansas City was having his chimney rebuilt and asked if anything could be done with his indoor barbeque that they were not using. He wanted to have it converted to an oven for pizza and breads. Padgitt made some modifications to the masonry and added a stone landing, cast iron door, and finish work in stone and brick. Now the owners use their new oven, which is just big enough for one pizza or a couple of loaves of bread, every weekend. See more at the HearthMasters, Inc. website: www.chimkc.com

25 Wood-Fired Magazine Ingenious Brick Oven Designs, Continued...

This picturesque outdoor brick oven cold easily fit in one of Grimm’s Fairy Tales. Master mason Jeffery Owens of Riverview, Michigan designed and built this oven for his own back yard, matching the bricks and stone with the house he built first. Jeffery plans to build counters and finish the area this summer so we’ll post the finished product in the fall issue of Wood-Fired. Note: Jeff won an award at the Masonry Heater Association of N.A. meeting in April of this year for this oven design.

The unique combination of materials— brick, stone, wood, and metal add interest to the design. Features include lighting, an extended roof overhang, a landing at the oven door, arch work out of stone. and a wood bin that opens in the front and back. The oven looks great from any angle.

To see more of Jeff’s work visit JTO Masonry Con- struction, Inc. on the Facebook page at JTO Masonry.

26 Wood-Fired Magazine

By Laurie Stewart

P eckham’s supreme pizza from Peckham’s beloved local, The Gowlett, is taking to the roads of the UK in a beautifully restored London Leyland Titan bus as The Crust Conductor. Popping up at a host of various venues and festi- People line up to order pizza. Photo: Crust Conductor vals such as The Brick Brewery, outside on the handmade picnic ta- LowLife’s X festival and Brixton kitchen on the bottom deck and bles and make your order. Music newest retail and event space sound system upstairs -The plays a key element so expect to @PopBrixton, this is one bus you Crust Conductor was born. hear music from DJ’s such as Chris won’t want to miss. 2014 saw the bus take up home at LowLife WildLife in Coco, Bill Brewster and more, all The Crust Conductor is the brain- June and in December at The bringing their own fine selections of child of festivity connoisseur Mr. Brick Brewery in Peckham. Serv- records. Jonathan Henfrey and new busi- ing up six different pizzas, all Catch the bus on tour at various ness partner Laurie Stuart. Acci- crafted by Jonny himself, the festivals until September. Accompa- dently purchasing the bus on an emphasis is to use the best ingre- nied by a full bar serving signature April evening in 2013, Jonny now dients available at time of prepa- cocktails, craft beers and wines possessed the one thing he’d fanta- ration so the real surprise hap- from independent suppliers and sized building from scratch! With a pens when you make your way with prices starting from £6- pizzas wood fire oven and newly installed to the 34 seat top deck, or sit never tasted so good. With 25 years of experience, Jonny Henfrey has gone from Cheshire pubs to silver service boutique ho- tels in Berkshire and Oxfordshire in the 80s, when even teas made were considered posh, to running an of- ficers’ mess in Northern Ireland, where guests included HRH the Prince of Wales; Princess Diana and two prime ministers of England, and now the Crust Conductor.

For more information visit: www.crustconductor.com Pizza ready for the oven on the Crust Conductor. Photo: Crust Conductor 27 Wood-Fired Magazine

Montana Couple Enjoys Outdoor Cooking - with a View!

ill and Susie Taylor wanted wood bin underneath. No refrigerator or sink was in- an outdoor cooking area The 48” diameter Le Panyol oven is stalled due to the harsh Montana B on their ranch on Big finished with a unique exterior made winters and potential issues with Creek in Paradise Valley, Montana, with Corten steel which protects the water lines, but the kitchen is where they and their guests could stove from the elements is made by nearby so water and fridge are enjoy good food and a fantastic Maine Wood Heat. The stainless handy. view of the mountains. Ron Pihl steel chimney keeps smoke out of Ron Pihl said he likes the Hasty and his staff at Warmstone Fire- the cook’s eyes. The soapstone Bake grill because it is so versatile. places & Designs was up to the counter tops and under/counter And uses either lump charcoal or task, and designed this space which LED lighting add a polished look to wood. included a flagstone patio, combi- the completed project. nation wood-fired grill, rotisserie, Homeowners Bill and Susie are and smoker made by Hasty Bake In-house architect Gary Zimmer de- thrilled with their new outdoor (in business since 1948), and of signed the patio and outdoor cook- living space and plan to host course, the focal point- a wood- ing area, and lead mason Phil Bulard many gatherings here year-round. fired oven with storage space and a and crew did most of the work. Master craftsman Ron Pihl and

28 Wood-Fired Magazine his crew design and install fireplaces, wood stoves, ovens, and soapstone products. Their Tulikivi fireplaces (masonry heaters), are in big demand in the colder climate of Mon- tana. (See a feature article about Warmstone Fireplaces & Designs in the next issue of Wood-Fired). To see more of Ron’s work visit www.warmstone.com.

Above: Homeowners Bill and Susie Taylor fire up their wood-fired oven for the first time. Photos by Ron Pihl

View of the finished project from the side of the house. Photos: Warmstone Fireplaces. & Designs

29 Wood-Fired Magazine

These recipes are perfect for the indoor or outdoor wood-fired oven or grill.

Brick ovens and smokers heat using is 165 degrees, then remove it from out in an even layer and bake, un- convection and radiation. The food the smoker. Cover with foil or place covered for 30-40 minutes or until cooks evenly on all sides, so cook- in a roasting pan with a lid for 15-20 the potatoes are fork-tender. Cov- minutes to finish cooking and set up ing is faster in this type of oven. for carving. Serve with additional er with foil until ready to serve. The bottom gets hotter, so by using barbecue sauce and your favorite Garnish with a spring of fresh a rack you’ll avoid scorching. side dishes. rosemary.

Smoked Barbeque Chicken Note: This chicken can also be smoked in a wood-fired oven. Place Ingredients: wood chips in the oven under chick- 1 or two whole chickens en placed on a rack. Olive oil Apple or Cherry wood soaked in water for at least two hours 1 bottle of barbeque sauce Roasted Rosemary 1 or two bags of dry barbeque sea- Potatoes soning Quick Stonefire Pizza Ingredients: By Maria C. McKenzie Directions: 6 med-large Yukon gold or red pota- Heat smoker to 200-150 degrees F. Ingredients: toes cut into 1-inch squares Start it 45 min before smoking the 1 Naan (or other flat- chicken. 1 large Vidalia onion, chopped bread) (whole), room temperature 2 tbsp. olive oil 1/4 cup Low-fat Shredded Mix dry seasoning with enough olive 1tbsp paprika Cheese, Italian blend or mozzarel- oil to make paste and pat all over the 1 teaspoon salt la 1/4 cup Baby Portabella Mush- chicken. Place the wood on the hot 1/2 teaspoon black pepper coals and put the chicken in the rooms, Sliced smoker. When the chicken is almost 1tbsp dried or fresh rosemary 1/3 each of Red, Yellow, and done, baste it in barbecue sauce. Directions: Green medium Bell Peppers, or preferred mix of colors Cook until the internal temperature Heat oven to approx.400 degrees F 2-3 oz. fully-cooked Grilled Place all ingredients in a Chicken Breast Strips, plain or paper bag or large bag- fajita-style, frozen or thawed gie and shake until the 4-5 sprays Olive Oil Cooking potatoes and onions are Spray or Mist Ground herbs, if desired, such as coated with the season- Oregano, Basil or Herbs de Pro- ing. Place the mixture vence on a baking pan with sides or in a large glass Directions: pan that has been Slice the veggies and sauté until sprayed with non-stick tender using 2-3 sprays of olive oil from a mister. (Note: If you pre- cooking spray. Spread fer, you can sauté in drizzled olive

30 Wood-Fired Magazine oil and/or add a tablespoon of real butter). While this is cooking, warm the chicken in a microwave or cook in another skillet.

Mist the flatbread once or twice with olive oil and sprinkle with herbs if desired. Top with shredded cheese. Once the chicken is ready to eat and the veggies are tender and limp, drain any water or juices and toss together. Top the pizza with the veggie/chicken mixture and bake in your outdoor pizza oven or on a sheet of foil in your traditional oven at 400 degrees. Piz- za is done when the cheese is nicely Photo: Brent Hofacker Fotolia.com melted, about 4-6 minutes. Cook longer for crispier crust. 1 small honeydew melon Cool Drinks 1/4 c lime juice

Easy Roasted Veggies To go with hot-off the grill meals! 1/4 c honey or sugar This is one of our favorite dishes, 1 750 ml bottle semi-dry white wine and its fast and easy to make. 1 liter bottle carbonated water Perfect Lemonade Directions: Ingredients: Ingredients Cut the melon in half, remove the Baby Portobello mushrooms 2 c sugar seeds and cut off the rind. Cut the Vidalia onions 2 c lemon juice or freshly squeezed Red, green and yellow bell peppers melon into thin slices. In a large lemons to make 2 cups juice Olive oil pitcher or punch bowl combine 8 cups water Garlic salt wine, melon, cucumber lime slices Sea Salt Directions: and mint leaves. Stir together lime Fresh ground black pepper Other herbs as desired Mix 1 cup water and the sugar in a juice and honey or sugar in a sepa- small saucepan to make a simple rate bowl, then mix with melon Directions: syrup. Bring to a boil and stir to mixture. Cover and chill for at least Wash veggies and pat dry. Cut pep- dissolve the sugar. Turn off the two hours. To serve, stir in car- per and onion into large pieces 2” heat and let cool, them place in the bonated water then pour into glass- wide. Cut onion in wedges. Place refrigerator until ready to serve. veggies on skewers and place on a es. Garnish with mint large glass baking pan to catch oil. Add lemon juice and remaining Drizzle olive oil over the vegeta- water to the simple syrup and bles, covering all sides. Sprinkle the serve. For pink lemonade, add a Hibiscus Tea desired amount of seasoning on the few drops of Grenadine. Here’s something you can do with vegetables on all sides, then place in the oven or on the grill for 15— edible hibiscus flowers besides look 20 minutes or until desired tender- Cucumber Sangria at them: ness is reached. Ingredients: Ingredients: Note: Other vegetables can be substituted. 1 seedless cucumber, thinly sliced 6 cups water 1 lime, thinly sliced 2 cups dried hibiscus flowers

12 fresh mint leaves Continued on next page... Cool Summer Drinks 31 Wood-Fired Magazine Recipes ccontinued...

3/4 cup granulated sugar (or to taste) Directions: Bring six cups of water to a boil, add the flowers and sugar. Stir while bringing to a boil, then boil for one minute. Turn off the heat and pour into a class container and let cool and steep for two hours. Stain through a sieve, pressing down to extract the liquid. Taste, and if too sweet add more water, if Hibiscus tea©ra3m-fotolia.com too tart add more sugar. Keep in The following recipes were sub-  5 garlic cloves, minced refrigerator until ready to serve mitted by Antoine Cantarel  2 cup of fresh bread crumbs, over ice. from The Bread Stone Ovens not seasoned Company in Dallas, Texas  1 tbsp Herbes de Provence www.breadstoneovens.com:  Salt  Pepper Oven Roasted Stuffed Perfect Sweet Tea  Olive oil Tomatoes Before starting information:

With the residual heat of your oven, no fire nor embers- aim for temperature between 400F and 500

F. Ingredients: Your favorite tea (in bags or loose Use the insulated door of your oven to retain all the moisture and tea in a tea ball) flavor. This will also allow you to 1 cup sugar or honey This is a traditional recipe from cook at a higher temperature to get 7 cups water my child hood in France. As the lightly caramelized tomatoes and maximum flavor. Directions: summer brought the most flavor- ful tomatoes, I simply couldn't get Make a simple syrup by mixing the enough of these bursts of flavors! A great way to make fantastic fresh 1 c sugar or honey with 1 c water in bread crumbs is to cut thin slices, a small saucepan and boil while Ingredients: about 1/4"thick, of left over bread, stirring until the sugar is dissolved.  12 large ripe tomatoes. Pepper and place on a cookie tray in your Turn off the heat and let cool. and Zucchini are great as well brick oven. Let them toast until  1lbs of ground pork sausage golden or light brown. Simply Make tea to desired strength in 6 place in a large bowl and gently cups water. Pour syrup into tea and meat ( can be replaced with beef or turkey ground meat ) crush them with a rolling pin. adjust taste with extra water or tea  2 large onions diced ( should Directions: as needed. Keep refrigerated. be about 2 cups ) Rinse the tomatoes. Remove about  2 fresh eggs

32 Wood-Fired Magazine Brick Oven Baby Back Ribs One of our favorite dishes is slow cooked BBQ baby back ribs and smoked in the wood fired brick oven. Ingredients: 1 rack of baby back ribs 1 Large carrot slices 1/2" thick 1 Large onion Salt Pepper Olive oil BBQ Sauce Soaked wood chips, hickory or apple

Directions: Photo by Bread Stone Ovens Company Brick oven is pre-heated to about Remove the ribs from the brick 200 to 300 F with a small fire burn- oven and rub a second time with ing in the back. the BBQ Sauce before serving. Recipes Wanted! In a large pot, heat up the olive oil A little tip for extra flavor; use the and sear the ribs till brown on both water from the ribs to boil brocco- sides. You may need to cut the ribs li, carrots or corn. It is full of fla- in half if a full rack so it fits in the vors and would be a waste to not pot. Add salt and pepper make the most of it. As you turn the ribs to sear on the other side add the sliced carrot and onion cut in half so they color as well. Wood Fired Roasted

Add water to the pot till the ribs are Corn fully covered. Let it boil for 2 hours. In the middle of summer, what Remove the ribs from the boiling best than wood fired brick oven Submit your best wood-fired water and place on a large plate or roasted corn! cookie sheet. Rube the ribs with oven, grill, or smoker recipes your BBQ Sauce. After the oven is nice and hot, pull and photos with your name

back the husks and pull out the In the brick oven place a grate and location to: silky strings, then replace the raised on a couple of brick about 2" husks. Put the corn in the oven, from the floor of the oven husk on to keep it moist inside. Place the wood chips on the coals [email protected] or fire in the back of the oven Cook corn in the oven for about Place the ribs on the grate and close 30 minutes and it will be perfectly the insulated and cast iron door as for possible inclusion in a cooked! Note that the husk will well as the damper. burn but your corn will be roasted future issue of

to perfection. Let the ribs smoke for about 45 to Wood-Fired Magazine! 60 minutes.

33 Wood-Fired Magazine Continued from page 21...

More photos from the Little Hat Creek Farm Bread Oven Project

The crew working on the oven inside the tent

Heather Coiner at the top of the oven

Eric and crew putting finishing touches on the first course of the vault Eric Moshier and his crew happy to be finished with the oven construction project

34 Wood-Fired Magazine 1 2 Outdoor 3 Cooking 4 5 6 7 8 9

Cross- 10 11 12 word 13 14 Puzzle

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Clues 25. Used as a base for many cool 11. Keeps the sun off drinks 12. Fruity alcohol Across 27. Outdoor or indoor necessity 15. Type of oven design 1. Keeps rain off the outdoor 28. Type of wood-fired oven 16. Use wood dried out to this oven 29. Popular time of year for grill- 17. Some sun shade 4. Popular smoking wood ing 19. Common baking pan for ov- 7. Sweet herb commonly used Down ens 9. Good for smoking and eating 2. Used to build ovens and 20. Cook this up in the fall 10. Open fire cooker smokers 21. Apply to chicken or ribs be- 13. Popular outdoor appliance 3. Cool side dish fore cooking 18. Season wood at least this long 5. Use this to heat the oven 22. Most-used outdoor cooker 21. Keeps food cold 6. Good place to put an outdoor 25. Clean up in this 24. Roasted or smoked—its deli- cooking area cious 8. Low heat cooker Solution on page 42

35 Wood-Fired Magazine #1 Goal: Eat Pizza

By Tom Spalding Director of Marketing and Communications for Chimney Safety Institute of America

The Chimney Safety Institute of America put the final touches on an outdoor oven project and participants got to reap the rewards with a pizza party

It was no surprise because the rec- product. o any visitor to the Chim- tangle-and-square-shaped pieces of Our sweep masons-in-training ney Safety Institute of New York granite, imported to didn’t simply just place the stones T America Technology Plainfield, Indiana by mason Chris on the front and glue them in Center over the past 13 months, it’s Prior, had been stacked in our back- place. Over the course of five been no surprise what material yard patio, waiting for this year’s days, each stone was studied, would be used to put the finishing Sweeps Week, June 8-12. touches on the “face” of CSIA’s measured, hand-chiseled, sliced new outdoor pizza oven/fireplace. But I was surprised at the finished and trimmed with a wet saw,

36 Wood-Fired Magazine when needed, fit against a mold to ensure mathematical precision, then mortared into place. The same steps were followed over and over again. So what a visitor now sees is a 40-piece gem. “Our goal was to make this beautiful and meaningful,” said Prior, the ace mason from Adirondack Chim- ney Company of Middle Grove, N.Y. Prior has been leading work on our oven/fireplace since construction began at Sweeps Week 2012. “It’s taken a lot of work, but it was worth it.” (Sweeps normally finish on Friday, but worked over- time on Saturday to get the fire- Executive Director Frances Kelly tries her hand at making pizza dough place stone laid.) This was the fourth year in a row that the oven was a featured part of Sweeps Week. Besides finishing the face, sweeps and volunteers also poured and set a crown on four sides (protecting the bake oven that was completed in 2013), plus they added a personal touch that will be talked about for decades to come. It’s an 8-brick set that has a relief, or raised black surface, that forms the shape of the quintessential sweep’s hat. It had been commis- sioned by the late CSIA instructor Pete Luter, who passed away during a skydiving accident in 2010. Blume, a South Carolina-based chimney sweep, obtained it and do- Eggs on pizza? Many people like it that way. Photos: Tom Spalding .nated it to a recent CSIA auction with the implicit instruction that whoever won the brick hat had to The top stone was designed -- protect it from the elements. And donate it back to CSIA. That would thanks to another inspirational so the first people who will get to be Michigan-based sweep Thomas idea from Indiana sweep Jim see this creation are the students of Rhines, who obliged Blume and Pritchett -- to look like a para- the June 22-27 National Chimney made the contribution, recom- chute, again in honor of Luter. Sweep Training School. mending that it be incorporated One unique part of the granite, into the design. It was a last-minute which hails from the Adirondack “The school (has become) every- request that everyone agreed would Mountains, is that it contains red thing Pete envisioned it to be,” said create a signature look. ruby-like flecks of garnet. Renee Brigman, a South Carolina sweep who runs Sweeps Week with The red clay bricks are encased in a Because the oven and fireplace are her spouse, Ron. “A piece of Pete “shadow box” with four of the now weather tight, there’s no need pieces of granite forming the edges. to cover it with a plastic tarp to Continued on next page...

37 Wood-Fired Magazine Bakery Delights, continued... will be here forever, and that’s perfect.” “It’s a fitting tribute,” added Ashley Eldridge, CSIA Director of Educa- tion. “Sweeps Week gives chimney sweeps the opportunity to do something constructive in support of CSIA’s mission, and we’ll be able to showcase this an example of an ideal in the industry. The oven isn’t finished, technically. The rear wall still needs to have stucco applied to the concrete blocks; and we still have to finish the small storage area for firewood that’s under the bake oven. That’ll be a project for Sweeps Week 2016, to be held next June 13-17. It is free and open to all that are interested in masonry. You can also get an up-close look at it at the CSIA Technology Center on Aug. 13-14 as part of the “Masonry Repair for Chimney Professionals” two-day class, being taught by Chris Prior. Contact CSIA at 317-837-5362 for more information.

Chris Prior said “The overall goal was to get the crown poured so that we didn’t have to put the tarp back over it. The crown was the most important, then the stone face.” Tough to teach but no pres- sure, Prior. What happens— happens. “I’m on my borrowed time. I shouldn’t be here. That’s the goal -get it weather tight. The main goal is to eat pizza!”

Top right: Chris Prior and a pizza masterpiece

Bottom right: The finished bake oven face—stone designed and cut by Prior

Photos: Tom Spalding

38 Wood-Fired Magazine

Midwest Chimney Safety Council

Education for homeowners and professionals in the Midwest

Join us today!

816-461-3665

Visit our website for more information www.mcsc-net.org

39 Wood-Fired Magazine

Upcoming Workshops, Classes, and Schools

Want to learn how to build, bake in, or design wood-fired ovens, smokers, masonry heaters, or fireplaces?

These organizations offer classes for professional contractors and individuals.

Gary Hart with Aaron’s LTD Alternative Energy, Inc. in Missouri demonstrates how to build an arch for a wood-fired cob oven

July 30—31 lead by Homestead Heat. The ov- you will have the necessary skills 2015 Kneading Conference en is an updated take ont eh tradi- and understanding to build a rocket Maine Grain Alliance tional cob oven modified for opti- mass heater for yourself, as well as Skowhegan State Fairgrounds mum efficiency, durability, and some tricks to show off at your 33 Constitution Ave., performance. $200 fee. Register at next campfire. Come learn the ba- Skowhegan, ME [email protected]. sics of fire science, the design prin- Program director: Rachel Crater www.homesteaheat.net ciples of a rocket stove (both for 774-276-0545 cooking and heating), and the tech- www.kneadingconference.com August 7-9 nique of cob construction as we Outdoor Masonry Heater come together to create a rocket August 1 Workshop stove with an attached earthen Maine Artisan Bread Fair Whately, MA bench. Onsite camping is available Maine Grain Alliance Learn how to build a n outdoor and organic meals are provid- Skowhegan, Maine masonry heater with cooktop, ed. Tuition price is set at $150 alt- Contact: Dusty Dowse bake oven, and 12” heated bench . hough some scholarships may be [email protected] Fee $325.00. available. www.keipos.org 207-717-4578 Register: [email protected] www.kneadingconference.com www.homesteadheat.net August 10 Finnish Masonry Heater August 1-2 August 7-9 Hands-on 5-day class Earthen Oven Workshop J-tube variant of the rocket With master stone mason Eric Whately, MA stove Moshier Learn to build an outdoor oven that With Jim Schalles, a professional Driftless Folk School will cook everything from pizza to natural builder and teacher. After Viola, WI bread to roasts in the is 2-day course attending this 3 day workshop, www.driflessfolkschool.org

40 Wood-Fired Magazine August 15 Jillyanna’s Woodfired Cooking Wood-Fired Cooking Portable Brick Oven Class School With Mary Karlin Learn how to build a portable Learn how to make pizza, pies, Private hands-on wood-fired cook- stacked-brick oven from award- pasta, and entire meals ing classes winning baker, David S. Cargo. Kennebunkport, Maine Northern California Borner Farm project 207-967-4960 [email protected] Prescott, WI [email protected] www.wood-firedcooking.com $80 pp. www.jillannas.com [email protected] Goodfella’s Pizza School of New 651-235-4906 Masonry Heater Association of York bornerfarmproject.com North America Four-Day Pizza Class; Master of Wood-fired oven and masonry Pizza Operations; Consulting September 2015 heater workshops at various Hands-on professional courses of- Date TBA locations throughout the U.S. and fered weekly. Outdoor brick smoker and Canada by Certified Heater Ma- 718-987-2422 Rumford fireplace building sons. www.pizzaschoolnewyork.com Hands-on workshop Contact Richard Smith, Executive With award-winning mason Gene Director Wildwood Ovens Test Kitchen Padgitt. 6 days. Visit www.mha-net.org for more Cooking Classes Independence, MO information. Learn how to cook in a wood-fired More info: www.hearthmasters.us oven and Brazilian BBQ. [email protected] Midwest Chimney Safety Coun- Los Angeles, CA 816-461-3665 cil Workshops and classes on 323-255-6578 fireplace, chimney, masonry heat- [email protected] September 26 er, and oven construction and use. www.losangelescookingclasses.net Learn to Make a Thermal-Mass Usually held in Missouri or neigh- Rocket Stove in a Single Day boring states. Pizza Cooking Class in Chianti Midwest Permaculture, Stelle, IL Visit www.mcsc-net.org for more Program $95 pp includes lunch information or call 816-461-3665 Chianti, Italy Contact Becky 815-256-2215 Learn to make pizza with a Naples www.midwestpermaculture.com King Arthur Flour native. Secretes and recipes of real Workshops in Norwich, Vermont, Italian pizza, then enjoy your piz- October 4—8, 2015 and across the country za .2.5 hours North House Folk School Introductory demonstrations for www.lebaccanti.com Brick oven building and baking beginners to intensive week-long Hands-on workshop. $445 per stu- courses for the professional. Cob Workshops dent www.kingarthurflour.com www.cobworkshops.org Grand Marias, Minnesota 888-387-9762 Mugniani Cooking School Chimney Safety Institute of More info: www.northouse.org 1—7 day classes America Watsonville, CA; Healdsburg, CA; Indianapolis, IN

Tuscany, Italy Workshops, classroom study, and Ongoing Classes: www.mugniaini.com certifications for chimney sweeps 888-887-7206 and dryer vent technicians. Learn chimney relining, inspections, and Stone Turtle Baking Center North House Folk School masonry work. Cooking classes using a wood-fired Masonry Heater Workshops, www.csia.org for more information. oven. All skill levels. Brick oven building and baking Lyman, ME Grand Marias, Minnesota 207-459-0567 888-387-9762 [email protected] More info: www.northouse.org www.stoneturtlebaking.com Continued...

41 Wood-Fired Magazine Workshops and classes, continued... KMSC - Kachelofen Masonry Stovemaster Heater School of Canada Alex Chernov Submit 405 Langille’s Lake Rd. Caledon, ON Blockhouse, N.S.CANADA www.stovemaster.com listings TEL: (902) 624-9583 [email protected] [email protected] 519.938.9166 www.kachelofenschool.com Masonry heater workshops— Ernst, Maria & Edith Kiesling specializing in Russian bell heater Professional training for Masonry- designs. Will travel worldwide. for this section to: heater Builders. [email protected]. We National Fireplace Institute have a new section on the website at www.woodfiredmag.com for Adirondack Chimney Co. Inc. Certifications for Wood, Gas, and event listings- so be sure to submit Chris Prior Pellet appliance installers, and your event well in advance to the Middle Grove, NY 12850 professional training. Homeown- editor at: edi- 518-882-6091 ers can find certified specialists [email protected] [email protected] here. Visit www.nficertified.org or We regularly present seminars and email: [email protected] for We accept non-profit and for-profit listings. There is no charge. workshops on: basic and advanced more information. masonry, efficient fireplace building and restoration, and stone masonry.

Solid Rock Masonry Crossword Puzzle Solution (from page 35) 1 2 Eric Moshier R O O F 3 Duluth, MN C I 4 5 6 7 8 www.solidrockmasonry.com H I C K O R Y P R O S E M A R Y 9 [email protected] O L A P P L E M 10 11 12 218.343.2978 B A R B E C U E T B O S Consulting services for masonry D S M I R K A 13 14 heater building and offer hands on W L B W O O D F I R E D O V E N masonry heater, oven and cook O A R H U C R G 15 16 17 stove building workshops and semi- B O W E I T K T A R nars throughout the year. A D L T D W R I 18 R T W E L V E M O N T H S E B A Maine Wood Heat R A O N O 19 20 21 22 Albie Barden E C T R E F R I G E R A T O R Norridgewock, ME 04957 L A U U R R Y 23 www.mainwoodheat.com A S R I B S O I P [email protected] R T K O L E 24 25 207.696.5442 C H I C K E N S I M P L E S Y R U P 26 Masonry heater workshops H R Y I C D 27 O N K I T C H E N O 28 N B L A C K N M 29 S U M M E R T I M E 42 Wood-Fired Magazine Homeowners prefer

 Retained heat

 Low emissions/high-efficiency

 Uses the renewable resource of wood

 Use less wood than a wood-burning stove

 Site-built by a Certified Heater Mason

Brick Soapstone Stone Tile

HearthMasters, Inc. Serving the Midwest region 816-461-3665 www.chimkc.com

43 Wood-Fired Magazine

Prepared by MagCloud for Marge Padgitt AKA Margie Kay. Get44 more at mpadgitt.magcloud.com.