Way to much smoke, use the Swedish methode that will give as good as no smoke, another thing is a big mistake to throw the wood directly on the fire put fresh wood at the other side and let it warm up and then put it on the fire it will burn instantly and no smoke
Hi, we are the production team of , a Korean TV show produced by JTBC. We would like to request your permission to use the footage in our upcoming episode to introduce Italian pizza . If you do not wish to grant us permission, please inform us in the comments section. Thank you for considering our request.
@@hearlyknapp Look at the leaves on the trees in the background. There is no wind. Look at the wood . There is no bark. Maybe there is a dead bird in the chimney.
We don't have a laser thermometer, a good visual temperature guide is. When you first start the fire and gradually push it back the inner walls of the fire are black. As the temperature rises and the oven is hot throughout they become pale grey.
Also throw some flour on the floor of the oven, it should turn golden brown at reasonable speed.............. old school and the only thermometer you need 😀
Never use paper products in your oven for any reason. All paper is treated with chemicals you do not want in your food. The paper ashes also create flaky ashes which will get on your food. Use wood based kindling, like twigs or split wood. This is not good info.
The smoke vanishes when the temp gets up. But it is a bit of a waste using hard woods on startup. I prefer starting with soft (and cheap) then moving to hard
Sorry Vincent but this is very dirty and sloppy. Just put the fire on some mental plate or anything and push it to the side. That way the heat will spread evenly, you'll have slower control of the heat changes and will be able to calibrate heat better for the pizza and also maintain the heat better and you'll have a clean stone. TO maintain the desired heat you can always add a piece of wood to heat it up a little bit. What you did, gives you a temperature spike on the stone, leaves it very dirty and is just messy process overall.
Not a handgun, it’s the digital IR thermometer. C’mon this was filmed in California, not Texas. Even in Texas, the chef would be wearing his handgun in a proper holster.
During the one-hour warm-up period, order a pizza and beer. Makes waiting more enjoyable. Also, make sure that you stay close to the fire - to receive the full effect of the smoke.
How short-sighted of you. If you'd like a shallow, pointless life, order a pizza and beer. If you'd like romance, conversation, gatherings, and memories then wait. Quality doesn't come quickly or hurriedly, it's an investment, and like any other investment, it needs to be thought about, prepared for and executed well. Great video. Ignore the small thinkers of life.
Way to much smoke, use the Swedish methode that will give as good as no smoke, another thing is a big mistake to throw the wood directly on the fire put fresh wood at the other side and let it warm up and then put it on the fire it will burn instantly and no smoke
Usually goes up quickly unlike mine which smokes like a freaking old lady...
Hi, we are the production team of , a Korean TV show produced by JTBC.
We would like to request your permission to use the footage in our upcoming episode to introduce Italian pizza . If you do not wish to grant us permission, please inform us in the comments section.
Thank you for considering our request.
NO PAPER VRIND
I can't believe it smokes so much in the front. Why doesn't the smoke go up the chimney? Not a good video if you are trying to sell these ovens.
Wind definitely makes it smoke more. Also, if your wood has a lot of bark.
@@hearlyknapp Look at the leaves on the trees in the background. There is no wind. Look at the wood . There is no bark. Maybe there is a dead bird in the chimney.
We don't have a laser thermometer, a good visual temperature guide is. When you first start the fire and gradually push it back the inner walls of the fire are black. As the temperature rises and the oven is hot throughout they become pale grey.
Also throw some flour on the floor of the oven, it should turn golden brown at reasonable speed.............. old school and the only thermometer you need 😀
Never use paper products in your oven for any reason. All paper is treated with chemicals you do not want in your food. The paper ashes also create flaky ashes which will get on your food. Use wood based kindling, like twigs or split wood. This is not good info.
Bit extreme… Never say never…. What about chemical free paper? What about cooking paper? What about food safe paper (eg pizza boxes)? What about…..
Dużo gadania mało wiedzy i profesjonalizmu.
Infrared thermometer. The laser is just for aiming
Man had a MASSIVE FAIL last night also helps if your wood is not fresh 🤦🏼♀️ damn it storing wood in a mixed bag is never a good idea! 🤬
Nice jazz. (And good information).
Knowing the wall temperature is not imperative. Proper deck temps will always yield proper wall temps.
I think you don't need to use the oven brush for the fire because it will burn too... look at the tip of the brush... it's already charcoaled
Thanks Vincent, great video and advise 🙏
tony and my brother steve are really good friends
Shovling, cleaning or anything else vlose to the fire with latex gloves !! They will melt on your hands.
What do you call that tool your using to push the burning wood back into the oven
It's a pizza oven brush and a shovel.
Nice job. Thx.
I suggest using a beeswax firestarter.
My favorite has always been newspaper and a bit of olive oil.
Loving that dirty smoke, not, perhaps get the fire going then add the Oak, 🔥
The smoke vanishes when the temp gets up. But it is a bit of a waste using hard woods on startup. I prefer starting with soft (and cheap) then moving to hard
he didnt make any pizza at all :(
Sorry Vincent but this is very dirty and sloppy. Just put the fire on some mental plate or anything and push it to the side. That way the heat will spread evenly, you'll have slower control of the heat changes and will be able to calibrate heat better for the pizza and also maintain the heat better and you'll have a clean stone. TO maintain the desired heat you can always add a piece of wood to heat it up a little bit. What you did, gives you a temperature spike on the stone, leaves it very dirty and is just messy process overall.
Man don't do this just get some Kindle wood and a blow torch no paper or nothing..He is a rookie
Anyone else immediately say, Why is there a handgun on the cutting board?
Not a handgun, it’s the digital IR thermometer. C’mon this was filmed in California, not Texas. Even in Texas, the chef would be wearing his handgun in a proper holster.
@@TXGRunner I get that, but when the video starts it looks like a handgun just randomly layer in front of him.
When making a presentation at least put on a clean apron.
Who gives a shit it's not a fashion contest
@@fearnobeer9077 But it is called 'having a little bit of class'.
Celcius says dont use Fahrenheit
During the one-hour warm-up period, order a pizza and beer. Makes waiting more enjoyable. Also, make sure that you stay close to the fire - to receive the full effect of the smoke.
How short-sighted of you. If you'd like a shallow, pointless life, order a pizza and beer. If you'd like romance, conversation, gatherings, and memories then wait. Quality doesn't come quickly or hurriedly, it's an investment, and like any other investment, it needs to be thought about, prepared for and executed well. Great video. Ignore the small thinkers of life.
Shannon Smith love this response. Too true.
you are an idiot, just go away hayseed