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By the way, the Wife said it was the best bread she had ever eaten, which is probably a gross exaggeration, but it was pretty dang good. One Italian herb, one white whole wheat.
250 degrees, 46 hours after fire out, including 9 pizzas Saturday and 2 loaves of bread on Sunday. Door is 96, ambient 84, I think it is going to work just fine.
You can drill a hole in that door and mount a barbecue style temperature gauge. A good one with a range to 700 F will cost about $12 at a barbecue parts store. Or, what I did, go to your local dump and salvage one off a discarded barbecue. Depending on the probe length you may have to counter sink the oven side a bit.
Surprisingly accurate and useful for slow cooking and baking.
Great idea on the door, can't wait to hear how it performs. Congratulations on the tarp removal - always an accomplishment when you can put away the temporary protections, shoring, etc.
Good luck with the AAC door. I tried it but the stuff cracked, it is made from portland cement after all. I think the manufacturers claims about its heat durability are extravagant.
Dave
I decided to go back to my original plan and build the door from AAC block. I used 2ea 6x8x24 bond beam block like this piece:
I sliced them and diced them and glued the pieces back together to get this:
It is two pieces, top and bottom, and as soon as the thinset dries I will do the final grinding to clean them up, then paint the front BBQ black. I did skim the bottom with thinset to help with abrasion. This gives me a minimum of 3" of AAC, with most of the door over 4" thick. I also flashed the chimney, so the tarp is in the trash.
If you look at the early photos, you can see that the oven slab is separate than the counter slab. There was going to be a fireplace there, but I like the oven much better (and I already have an outside fire place and a fire pit anyway).
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