For many Irish homeowners, investing in a wood-fired oven is about more than pizza—it’s about embracing outdoor living, family meals, and a more flavourful way of cooking. But once the oven is built and the fire’s lit, a common question is: how exactly do you cook in one?
There are three main methods of cooking in a wood-fired oven, each suited to different styles of food. Understanding these techniques will help you get the most from your oven, whether you’re firing it up for a sunny weekend BBQ in Galway or a cosy midweek dinner in Wicklow.
1. Cooking With Fire (The Live Flame Method)
This is the traditional, high-temperature method best known for its speed and showmanship.
- How it works:
You keep the fire going on one side of the oven while cooking your food on the opposite side. The oven door stays open throughout the process to allow oxygen to feed the fire. - Best for:
- Wood-fired pizzas (cooked in just 60–90 seconds!)
- Flatbreads
- Fast-seared meats using cast iron pans
- Irish Tip:
This method is ideal for parties or family gatherings. But remember—our Irish weather can play havoc with fire maintenance. Use dry, seasoned hardwood and give yourself a bit of extra time to get the oven properly hot.
2. Cooking With Embers (The Grilling Method)
This method uses the glowing embers left after the flames die down. It offers lower, more controlled heat—perfect for grilling and roasting.
- How it works:
After building your fire, remove any burning logs and spread the hot embers across the cooking floor. Keep the door open, and use a grill rack or tray to raise the food above the embers. - Best for:
- Sausages, rashers, and black pudding (perfect for a wood-fired fry-up!)
- Toasted sandwiches
- Grilled veg or halloumi
- Irish Tip:
This method is great for those “between the showers” cookouts—quick, flavour-packed and perfect for breakfast or light bites during a garden get-together.
3. Cooking By Heat Retention (The Sealed Oven Method)
This is the most versatile and widely-used method, particularly suited to the Irish climate where slow-cooked comfort food is always in demand.
- How it works:
Heat the oven thoroughly, then remove all embers and ashes.This can also be carried out after you have had your pizza evening and you have allowed the temperature to recede in the oven . Place your food inside, close the oven door and smoke outlet completely. The residual heat in the oven walls and floor does the cooking. - Best for:
- Roasts (beef, lamb, pork, or your Christmas turkey!)
- Fish, poultry and casseroles
- Breads, scones, and desserts
- Irish Tip:
The initial oven temperature will be very high. For dishes like chicken or fish, cover with foil for the first 15–20 minutes to avoid over-browning. This method gives your food that unmistakable wood-fired flavour, with no smoke or flare-ups.
A Few Final Thoughts
Cooking in a wood-fired oven isn’t an exact science—at least not at first. It takes a bit of practice, and every oven (and Irish garden!) behaves a little differently depending on wind, weather, and wood type. But with each use, you’ll gain experience and confidence.
So whether you’re flipping pizzas in a suburban patio in Cork, roasting lamb in the wilds of Connemara, or slow-cooking stew after a Saturday match, remember: your wood-fired oven is a multi-tool, not just a pizza gimmick.
Ready to give it a go?
If you’re curious about which oven suits your style—or want to see these methods in action—join us at our Open Day this June. Live demos, tastings, and expert tips await.
