WoodFyred 20 Classic Built in Oven Owner’s Manual
- August 31, 2024
- WOODFYRED
Table of Contents
WoodFyred 20 Classic Built in Oven
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WoodFyred 20 Oven
Specifications:
- Models: WoodFyred 20 Classic, WoodFyred 20 Rustic
- Made in Vermont
- Includes: 20-gallon steel drum, Stone tray, Baking stone, Fire
grate, Flue pipe, Support cradle, Wooden legs, Carriage bolts with
washers and wing nuts
Product Information:
Thank you for choosing WoodFyred, a simple outdoor oven that
engineers perfect pizzas and flatbread from wood, fire, steel, and
stone. Proudly made in Vermont, it includes a tempered stone
cooking surface that heats in minutes over a small wood fire.
Natural convection cooks pizzas quickly and evenly while imparting
just the right amount of melt, crisp, char, and chew. With proper
care, it will offer many years of memorable outdoor dining
experience in your yard, at a friend’s or off the grid.
Product Usage Instructions:
Unpacking:
-
To open the lid, remove hex nut from the bolt on the ring and
pull both halves of the ring apart to remove it from the lid. -
Remove all components from the steel drum including the stone
tray, baking stone, fire grate, flue pipe, support cradle, wooden
legs, and carriage bolts with washers and wing nuts.
Assembling the Oven:
-
No tools are necessary for assembly.
-
Attach the wooden legs to the cradle using bolts, washers, and
wing nuts. -
Position the cradle so that the wooden legs are between the
front and back ends. -
Rotate the drum so that the chimney hole is on top.
-
Insert the flue pipe into the chimney hole.
-
Place the stone on the stone tray.
Building the Fire:
Instructions on building the fire in the oven.
Baking:
Guidelines on baking pizzas and flatbread in the WoodFyred
oven.
Maintenance:
Tips on how to maintain and care for your WoodFyred 20 Oven for
longevity.
FAQ:
Q: Are tools required for assembling the WoodFyred 20
Oven?
A: No, tools are not necessary for assembly. Follow the provided
instructions for easy setup.
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WoodFyred 20 Oven
Owner’s Manual
Models: WoodFyred 20 Classic WoodFyred 20 Rustic
Content
Page
INTRODUCTION …………………………………………………………………………..1
SAFETY ……………………………………………………………………………………….1
WOODFYRED OVEN INSTRUCTIONS ……………………………………………….2
Unpacking ……………………………………………………………………………….2
Assembling the oven…………………………………………………………………2
Building the fire ……………………………………………………………………….3
Baking …………………………………………………………………………………….3
When finished baking ……………………………………………………………….4
Maintenance …………………………………………………………………………… 4
INTRODUCTION
Thank you for choosing WoodFyred, a simple outdoor oven that engineers perfect
pizzas and flatbread from wood, fire, steel, and stone. Proudly made in
Vermont, it includes a tempered stone cooking surface that heats in minutes
over a small wood fire. Natural convection cooks pizzas quickly and evenly
while imparting just the right amount of melt, crisp, char, and chew. With
proper care, it will offer many years of memorable outdoor dining experience
in your yard, at a friend’s or off the grid.
SAFETY
Please read carefully before using your WoodFyred oven. Failure to follow
these warnings may result in property damage, serious bodily injury or death.
Use good judgment and follow all applicable precautions when using the
WoodFyred oven. In particular:
· DO NOT use indoors. This product is intended for outdoor use only. · ALWAYS
check your local fire regulations before use. · ALWAYS ensure the unit is on a
flat, stable, level ground and at least 6 feet away from flammable items
before use. · ALWAYS keep cooking area clear of flammable vapors and liquids
such as gasoline, alcohol, etc., and combustible
materials during use. · The oven is designed to burn wood only. DO NOT use any
other type of fuel or combustible material. · DO NOT heat oven over 700 °F. ·
DO NOT use lighting fluid, alcohol, gasoline or any other type of flammable
liquid to ignite fire. Use paper, kindling
and/or wood fire starter. · BURN HAZARD – The oven is very hot during use. DO
NOT touch any part of the drum, grate, stone, stone tray or flue
pipe during use and until unit has completely cooled. ALWAYS use proper heat
protection and tools, such as heat resistant mitts, pizza peels and tongs, to
tend to the fire and use the oven. · DO NOT remove ashes until all the wood is
completely burned out and fully extinguished and oven is cool. · DO NOT grasp,
move or take the oven apart and DO NOT put a cover over the oven until fire is
completely extinguished and oven is cool. · DO NOT leave oven unattended with
a fire burning or when the oven is still hot. · ALWAYS keep children and pets
at a safe distance while the oven is in use. · DO NOT wear loose-fitting
and/or flammable clothing when lighting the fire and using the oven.
www.woodfyred.com
Rev 07/24
WoodFyred Owner’s Manual
Page 2 of 4
WoodFyred Oven Instructions
Unpacking
Your WoodFyred oven is designed to fit all its components inside the steel
drum.
To open the lid, remove hex nut from the bolt on the ring and pull both halves
of the ring apart to remove it from the lid.
CAUTION: Open the ring just enough to take it off the lid, about 5-10 in.
Excessive opening may break the split section between the two halves.
Remove the lid. Take all the pieces out of the steel drum. The oven is
comprised of the following parts: – (1) 20-gallon steel drum – (1) Stone tray
– (1) Baking stone (may be packaged separately) – (1) Fire grate – (1) Flue
pipe – (1) Support cradle – (4) Wooden legs – (8) Carriage bolts with washers
and wing nuts
Assembling the oven
Note: No tools are necessary to assemble the WoodFyred oven.
1. Find the cradle (black rectangular steel part with round-cut edges on 2
sides) and the four wooden legs. Insert a bolt in the bottom hole of each leg,
then install a washer and a wing nut on the end of the bolt. The washer should
be on the wing nut side of the leg, NOT under the bolt head.
2. Make sure the wing nut is loose enough on each leg for the square portion
under the bolt head to protrude by ¼ in. 3. Align the square portion under the
bolt head and insert it in the lower slot near one of the corners of the
cradle. The
bolt head should be on the outside of the cradle, the wooden leg on the
inside. Push all the way up. 4. For each leg, insert a carriage bolt through
top slot of cradle and top leg hole. Install a washer and a wing nut (Fig. 1).
5. Make sure the leg is pushed all the way up then tighten both wing nuts
firmly by hand. Repeat with remaining legs. 6. Install assembled stand
outdoors, on flat, firm, level ground, at least 6 feet from any flammable
materials (Fig. 2). 7. Seat the drum horizontally on the rounded sides of the
cradles, centered front to back. Both of the drum’s “ribs”
should be between the cradle’s front and back ends. 8. Rotate the drum so that
the chimney hole is exactly on top (the seam of the drum should be on the
bottom). 9. Insert the fluted end of the flue pipe into the chimney hole. Push
firmly down so that the pipe sits straight up. 10. Put the stone on the stone
tray.
IMPORTANT: the Fibrament baking stone (with beveled sides) must be heat-cured
before use. Please follow the manufacturer’s instructions provided with the
stone.
Figure 1 Mounting a leg to the cradle
Figure 2 Assembled stand
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Figure 3 Fully assembled oven
Rev. 07/23
WoodFyred Owner’s Manual
Page 3 of 4
1. Insert the stone tray with the stone inside the drum, with the tray’s rear
legs just past the drum’s rear rib and the tray’s front legs just ahead of the
front rib.
2. Make sure the stone is level from side to side. 3. Insert the grate on the
bottom of the drum and center it front to back under the tray. Make sure it is
level from side
to side (Fig. 3). The WoodFyred oven is now ready to use!
Building the fire
What you need: · Dry (or kiln-dried) firewood (1-2 in wide x 16 in long) ·
Thermometer (infrared gun thermometer or oven thermometer up to 750 °F)
Your WoodFyred oven is designed to burn regular firewood. For best results,
use dry hardwood (kiln-dried if possible). 4 or 5 standard-length (16 in)
logs, split into smaller pieces (see below), should be enough for an average
dinner.
1. Split logs into sticks about 1-2 inches thick. Split some thinner kindling
for starting the fire. 2. Inside the drum, in the middle of the lower grate,
lay a crumpled sheet of newspaper topped with kindling and 4 or 5
sticks of firewood. Alternatively, use fire starter blocks or nuggets instead
of paper and kindling.
DANGER: BURN HAZARD – DO NOT use lighting fluid, alcohol, gasoline or any
other type of flammable liquid to ignite the fire.
3. Light the paper or fire starter using a match or a lighter. 4. The fire
should start on its own. Fan the fire as needed (Fig. 4).
Fig 4 Fire in the oven
Please note: · The fire will produce smoke initially. As the oven heats up,
the smoke should mostly disappear. · The inside of the drum is coated with a
food-grade oil, which will burn off during initial use, producing smoke and a
characteristic smell. This is normal.
5. Keep feeding the fire one or two sticks at a time until the temperature on
top of the stone reaches about 550-600 °F. This should take about 15 minutes.
DO NOT overheat (over 750 °F).
Once the correct temperature is reached, the oven is ready to bake.
Baking
What you need: · Pizza peel (wood or metal)
Your WoodFyred oven is designed to bake delicious pizza and flatbread in
minutes. Cooking or baking other foods may produce mixed results or damage the
stone.
1. While the oven is heating up, prepare your pizza or flatbread and lay it
on the peel with a generous amount of flour or semolina to ensure the dough
won’t stick to the surface. Make sure pizza is not wider/longer than the
stone.
2. Check the oven temperature in the middle of the stone. It should be at
least 500 °F. Add firewood as needed.
www.woodfyred.com
Rev. 07/23
WoodFyred Owner’s Manual
Page 4 of 4
3. Rest the edge of peel with the pizza or flatbread on the stone near the
back of the oven and give a small jerk to slide the pizza down onto the stone.
Pull the peel slowly back to lay the pizza completely down on the stone.
4. After about 3 minutes, insert the peel under the crust, pull the pizza out
of the oven and rotate it 180 degrees on the peel. Put the pizza back into the
oven as per step 3 above.
5. Finish baking the pizza to your liking. Total baking time is 3-5 minutes,
depending on oven temperature, dough thickness and other factors.
6. Take the finished pizza out of the oven as per step 4 above and serve.
DANGER: BURN HAZARD – DO NOT touch any part of the drum, grate, stone, stone
tray or flue pipe during use and until unit has completely cooled. ALWAYS use
proper heat protection and tools, such as heat resistant mitts, pizza peels,
and tongs, to tend to the fire and use the oven.
When finished baking
When done baking, let the fire die and the oven cool down completely. This may
take 30-60 minutes.
DANGER: BURN HAZARD ALWAYS make sure there are no ambers left and the oven
has completely cooled before touching the oven or cleaning up the ashes.
1. Remove the bottom grate from the oven and sweep out or vacuum the cold
ashes. 2. Wipe all residue off the stone with a dry rag. Use a rubber spatula
for stubborn spill, being careful not to damage the
stone. For more details, refer to the stone manufacturer’s instructions.
Maintenance
WoodFyred 20 Rustic model ONLY The bare metal surface on the outside of the
drum will develop some surface rust with time. This does not affect the
performance of the oven. For esthetic reasons, the rust can be cleaned with a
wire brush and, if desired, the outside of the drum can be refinished with a
high-temperature spray paint, available in most hardware and paint stores.
Cleaning: 1. As needed or at the end of the season, wash the oven and its
parts with warm water and a mild detergent. 2. Wipe dry and apply a light coat
of regular vegetable oil on the inner surface of the drum and, if applicable,
the bare metal outer surface (Rustic model).
Storing: 1. At the end of the baking season, clean and dry the drum and other
parts as per above. 2. Apply a light coat of food-safe oil (such as vegetable
oil) on the inner surface of the drum and, if applicable, the bare metal outer
surface (Rustic model). 3. Remove the legs from the cradle. 4. Pull the flue
pipe out of the drum. 5. Fit all parts inside the drum as follows: a. Place
stone tray with or without stone in its normal position (Note: if the stone is
stored inside the drum, we recommend protecting its upper side with a sheet of
cardboard or other similar material. b. Slide cradle on top of the stone tray.
c. Place grate in its normal position under the stone tray. d. Put the four
(4) wooden legs and the pipe flue inside the drum, under and over the stone
tray respectively. e. Place lid on top of the drum, securing it with the grey
metal ring, Squeeze the ring so that the bolt’s end passes through the
opposite bracket and screw hex nut by hand to secure the ring. f. Store the
oven indoors in a dry space.
WoodFyred is a trademark of RG Fabricator LLC.
www.woodfyred.com
Rev. 07/23
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>