Learn how to start a fire or make a fire in Morsø Forno

Fire-starting and lighting techniques

Behind every successful fire is a good layer of embers. It can be quickly prepared by using 2-4 ignition briquettes of 1-2 kg of dry, fine wood in the centre of the stove. The fine wood should be stacked crosswise and the ignition in the middle. You can use a blower, for example a built-in Morsø ash toolto blow into the embers and give the fire an extra boost.

Once the fine wood has burned, spread it over the area corresponding to the central stone and add more wood. For a quick pizza oven, it is useful to use finely split wood, approximately 3 × 3 cm.

When the fire has died down again, repeat the process until the layer of coals covers almost the entire bottom of the stove. Each time, the ember area expands, allowing more wood to be added. To avoid burns, it is a good idea to use tongs to place firewood in the stove. You can use Morsø stove tongsdesigned specifically for Morsø Garden Stove.

When using lighters or paraffin bags, it may be useful to place a split log underneath them to prevent the paraffin from spilling onto the cooking stone.

Always use dry, clean and untreated wood.

Firewood must be stored under a roof for at least 1 year, preferably 2 years, in the wind. They should be split as soon as possible after felling if you want them to dry quickly. Firewood can be used when its moisture content is below 20 %.

Never use floating trees as they are usually very salty and can damage the stove. Impregnated, painted wood or particle board emit toxic fumes and vapours and should not be used. Pine and similar resinous woods give off poisonous gases when burnt and should not be used for cooking.

The stove may make a cracking noise when heating and cooling due to the large temperature difference to which the material is exposed.

Baking pizzas
For pizzas, the stone has to be very hot and the flames have to “live” inside the oven. It is recommended to follow the description of the ignition and firing technique to get the stones well heated.

To reach the flame ceiling, spread the embers 2/3 of the way around the edge of the stove and regularly refill with thin, finely chopped dry sticks. After a few minutes, the wood will ignite.

Depending on the weather conditions and the amount of fuel, the pizza oven can be ready in 30-60 minutes. The optimum temperature for the baking stone should be between 250 and 300 °C and for the oven dome above 500 °C.

When the oven is ready, wipe the middle Morsø ash tool. Any loose ash particles can be blown out with a blower.

Place the pizza directly on the end stones and turn regularly to ensure even cooking.

In a few minutes you will have a delicious, crispy pizza.