There are two types of wood-fired ovens: "black ovens" and "white ovens". Black ovens are heated by burning wood in a chamber. Food is cooked in that same chamber while the fire is still going, or in the heated chamber after the fire and coals have been swept out. White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path. Thus, the oven remains "white", or clean from ash. While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob or cast iron.
Uploaded: Feb 11, 2016