FAQs

Your Q-Series wood-fired ovens are designed with the wood burning chamber situated below the cooking chamber-- most your competitors have the chambers side-by-side.  Why the difference?
"Black" wood-fired ovens house the fire right in the cooking chamber itself where the food is prepared.  "White" ovens have two separate chambers- one for the fire and one for the food. Q-Series ovens are "hybrids" and designed with the best features of both a black and white oven, with none of the disadvantages. Like a white oven, Q-Series ovens contain two separate chambers for easy preparation and cleaning, but vents along the inside allow smoke to pass from the fire chamber to the food, imparting it with wonderful smoky flavors.

What are the ovens made of?
Q-Series ovens are constructed from grade 304 steel, stainless steel parts, refractory fire brick, a durable, ¾ inch stone cooking surface and specially-designed insulation to regulate temperature.

Will my oven rust?
Steel will rust if not properly stored and maintained, therefore, we recommend keeping your oven clean and covered when not in use. Touch-up paint is available for scratch repair. However, like most grills, rust will not affect the Q-Series oven's functionality.

How hot do the ovens get?
Q-Series ovens are rated up to 950 degrees Fahrenheit.  The ideal temperature for cooking breads, steaks, chicken, fish, and other similarly cut items is 700 degrees F and Q-Series ovens reach that temperature quickly- in about 20 minutes. Foods that require a longer, slower cooking method such as roasts and ribs may require a lower temperature (between 250 and 300 degrees F).

How long do the ovens maintain temperature?
Q-Series ovens can maintain temperatures for several hours.  To maintain a temperature of 700 degrees F, you will need to add a piece of wood approximately every 20 minutes.  To maintain lower temperatures, one piece of wood should be added every 40 minutes.

Are Q-Series ovens for pizza only?
Q Series wood-fired ovens honor the very essence of cooking as it was from the beginning of the human experience - cooking over a wood fire.  While famous for making delicious, crispy, wonderful pizzas, Q-Series ovens are great for cooking a wide variety of other great dishes as well, including meats, fish, breads, vegetables, pies and so much more!

Are there online forums where I can go to interact with other people familiar with the Q Series Ovens?
Yes! You can sign up as a fan for QOLC Facebook. Engage and share with us @ http://bit.ly/kD8LC for recipes, tips and sometimes eclectic quotes.  Follow us on Twitter @ www.twitter.com/indoors2OUT.

Will food stick to the cooking stone?
Typically, foods will not stick to the cooking stone so there is no need to use oil or non-stick spray for cooking. However, when preparing delicate or thin foods, such as fish, you may want to use a tray or baking pan for ease of cooking and removal.

What kind of hardwoods do you recommend? Can lump charcoal be used instead?
For best results, we recommend using kiln-dried hardwoods. Dry, "chemical free" cord wood is also an acceptable alternative. Lump charcoal or wood chips do not bring the ovens to the recommended temperature for many foods (700 degrees F), but it can be used when cooking foods at a lower temperature (350 to 450 degrees F). In addition, lump charcoal or even flavored wood chips can certainly be added during the cooking process to achieve different flavors.

We offer a variety of kiln-dried hardwoods to meet different tastes, available by the pallet load or box.

Do the Q Series Ovens need to be cured or seasoned before using them?
Yes. This is a very simple and brief process. On initial firing, leave both the Cooking Chamber Door and the Fire Chamber Door open for one (1) hour at approximately 450 to 500 Degrees Fahrenheit.

This will allow the temperature resistant paint to fully cure and disburse any associated fumes before cooking is commenced.

How do I light a fire in a Q Series Oven?

1. Place two small pieces of Kiln-Dried Firewood* perpendicular to the wood chamber opening (to create an air space for additional firewood).
2. Place three to four pieces of kiln-dried firewood parallel to the wood chamber opening across the top of the first two pieces. There should be approximately 2" of space between the wood and the bottom of the wood burning chamber. See picture below.
3. Place one or two fire starters or crumpled newspaper underneath the firewood.
4. Ignite the fire starter according to instructions.

Allow approximately 20 minutes for the fire to reach maturity.

Note: Wet firewood burns poorly and may prevent oven from reaching optimal temperature.

There is no need to use fuel accelerants, which will pose a hazard.

How do I regulate the temperature?
Regulating the cooking chamber temperature can be achieved two ways:

• Adjust the air grate on the face of the oven by sliding the handle from side to side.
• Adding firewood may increase temperature.

To maintain temperatures of 700˚F or higher, an additional piece or two of wood may be required every 20-30 minutes. The oven will maintain temperatures of 350˚F + for several hours by adding one or two pieces of wood per hour. Wood efficiency is impacted by grade or type of wood, wood moisture content, altitude, outdoor temperatures and general weather conditions.

When more firewood is needed, open the fire chamber and add wood. Be sure to either have the cooking chamber empty or to have food covered when adding firewood as FLY ASH may rise into the cooking chamber.

What is the warranty for the Q Series oven line?
The Q Series Wood-Fired Ovens are warranted for a period of 1 year for parts, normal wear and tear excepted.