Instructions

1. Use kindling to start a fire and 3- to 4-inch-thick logs to keep it going. A typical horno needs two to three logs to start the fire and six logs added after 20 minutes to bring the fire up to temperature.

2. Add about 5 pounds of charcoal briquettes to the fire when you add the second batch of logs. Let these burn for about 1 hour and add an additional 5 pounds of briquettes.

3. Burn the fire until most of the wood is gone and has turned to ashes and coals, for about 2 additional hours. Check the fire and stir the coals occasionally with a stick or pole to keep the fire burning.

4. Shovel out hot ashes and coals into a metal, fireproof container after 3 hours have elapsed, then wash the floor of the oven with wet towels tied to a pole.

5. Set an oven thermometer just inside the door and close the door. The temperature should reach between 650 to 700 F after 10 minutes, and will drop to 600 F fairly quickly.

6. Insert foods that require high heat and long cooking times, like bread loaves, immediately once the oven is cleaned. Place pizzas in when the temperature reaches about 550 F and rotate them using a wooden pizza paddle dusted with cornmeal to ensure even cooking. Add meats and vegetables to the oven after the temperature has dropped to between 450 and 500 F.

7. Remove foods that have finished cooking carefully, wearing heavy, heat-proof gloves.