Author Topic: Dual-fuel?  (Read 1846 times)

0 Members and 1 Guest are viewing this topic.

Offline dmk126

  • Registered User
  • Posts: 3
  • Location: Southern California
  • I Love Pizza!
« on: March 08, 2008, 11:20:10 AM »
With the adoption of a new pollution rule in Southern California aimed at wood-burning fireplaces, etc., my wife and I are starting to look at a dual-fuel oven for the back yard instead of something purely wood-fired.   (Press reports claim that the new rule doesn't apply to "restaurants with wood-fired ovens, such as CPK" or "wood barbecues."  Maybe that means I'm in the clear for now, but  you can never say never when it comes to pollution rules in SoCal.)

Anyone have any experience with (or general thoughts about) dual-fuel?  I'd be using wood most of the time, but I don't want the oven to become just an expensive planter if/when the rules change. I got a quote from Renato, but the dollars seemed pretty high, even after the claimed "50% discount."
Until I get a wood-fired oven, I have to fly to Phoenix for the perfect pie.

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4902
  • Location: Santa Fe, NM
Re: Dual-fuel?
« Reply #1 on: March 08, 2008, 12:23:17 PM »
I see no reason to add a built-in gas option. I use a propane cactus burner like this

to start the wood and, when necessary, give a big BTU boost to the oven. Here is a little video I created recently: