Beech wood is the most suitable fuel for wood-fired ovens. It has a high mass density and thus produces the best burning quality. It also allows for optimal and consistent temperature development, which is particularly important when cooking and baking.

Beech wood produces no smoke and leaves minimal ash residue. This is, of course, only the case if it is truly dry wood with a moisture content below 20%. Ask your wood supplier about this. Only properly seasoned wood burns well. Ideally, wood should be stored for two to three years. Freshly cut wood contains moisture and produces too much smoke. Overaged wood quickly loses its heating value.

First, prepare enough suitable kindling material. Light the wood generally from the top to the bottom. Do not use paper or cardboard, which only create unnecessary ash residue. Use wood wool pads or similar materials.

Place 4-6 small logs crosswise and loosely on top of each other, with kindling or generally 1-2 fire starters on top.

Open the air regulator when lighting, and once the fire is fully ignited, the air supply should be regulated or possibly closed later. Every wood stove needs enough oxygen for good combustion. The necessary air supply can be provided either by outside air, by the surrounding room air, or by an external source. Optimal regulation also always means effective combustion.

Generally, avoid developing too much heat. It's easy to crank up the temperature, but difficult to return the oven to the suitable cooking temperature once it has become too hot. This always means a loss of time and energy.

Only when the fire is almost completely burned down and the flames have just extinguished is the right time to add further and larger logs. This way, you stabilize the temperature, allowing it to reach the optimal cooking temperature of about 300°C.