I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. The normal use of this type of ovens is:
- Let the fire heat the dome and floor (bed?) of the oven up.
- Once the bricks are soaked with heat (or the fire has extinguished) you take the embers (or ashes) out.
- Wait till the temperature drops down to the dish's required one, and put the food in.
As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give away, mostly if you gift them loafs of bread you make with that wood).
What are the risks of using those woods for fire lit in the same place where you'll put food?
I'm quite sure there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over
What I'm concerned about is:
I don'w know if my pallet's wood have been treated or not.
- Is there any way to know it for a pallet found in the street?
The treatment given to pallets, would be risky if human-consumed? After been burn to ashes?
I.E.: Some pallets are given methyl bromide as fungal treatment. But its autoignition temperature is
995F. Will the subproduct, after burning, still be toxic?
I can ask gardeners if they have applied insecticide or other treatment.
Some of those bug treatments are supposed to be human-safe.
But are also safe for human consumption? After been burnt to ashes?
Is there any specific treatment I should ask the gardeners?
- Could the treatment be flushed away with just water?
If I bought firewood logs, can I have guarantees that they are safer / healthier / don't have treatments?
Considering they are thought to be sold for fireplaces, not for cooking.