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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).
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.
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
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.
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.
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.
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.
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