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Versatility of 36" vs 42"

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  • Versatility of 36" vs 42"

    My build is currently on hold until it gets a little warmer, but I've been doing some reading during these cold months.

    I've seen a comment a few times around the web about how the 42" dome oven will give more versatility. What are the challenges people with 36" inch ovens may face when trying to cook? Does anyone have any specific examples?

    I understand that the larger size gives you the ability to cook more at a given time, or maybe larger cuts of meat. Is there anything else I'm missing. My wife and I plan to use our 36" for ourselves and then dinner parties of 6-8.


  • #2
    I think that you will be just fine with a 36" oven based on how you intend to use it. Many have reasoned to split the difference and went with 39" ovens. But, I would not go making a lot of changes if my stand was designed for a 36".
    Joe Watson, "A year from now, you will have wished that you had started today"
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    • #3
      Thank-you Gulf . with the foundation already poured I will not be able to make any changes due to building code. However, I still feel 36 was the right choice for us and I just wanted to see others' thoughts on this topic.

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      • #4
        I have a 36" oven and I'm very happy. Not sure if I'm limited in any way but so far it's cooked everything I put in it.
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        • #5
          Thank-you for the reply Chach .

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          • #6
            I’m in the same boat, was wondering if a 42” would hold heat longer
            mark

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            • #7
              .......was wondering if a 42” would hold heat longer
              mark
              I'm going to answer that with a yes................and a no. I have seen many reports of well insulated ovens (both large and small) with next day temps in the range of what I experience. That is the next day temps of an empty oven that was closed up after firing. Imo a small oven and a large oven, that have the same thickness of brick and the same amount of insulation (to include a well insulated door) will loose heat at the same rate. Though, the smaller oven has a smaller heat bank it has a smaller surface area in which to loose heat. The variable that really makes the difference is the amount of food that we put in them. Food sucks heat out of the heat bank. A cold 10lb ham (cooked to the required internal temperature) in a smaller oven will lower the temp more than it will in a larger oven. Both hams will probably finish in about the same time. Now, (same variable) put 2 hams (probably capacity) in the 36" and 4 in the 42"..........

              Oven size depends on what purpose that we intend to use our ovens. If we are cooking for just ourselves and a few occasional friends the 36" is just fine. If wood is cheap to source and/or we intend to cook for large numbers, go big. Otherwise, we are just adding overkill, more wood, and longer heat up times.
              Joe Watson, "A year from now, you will have wished that you had started today"
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              • #8
                Thanks Gulf, think I'll go with a 36 and just insulate well,
                Thinking I could cook for a couple days , nothing big like ham turkey just pizza bread 2 loaves ,and or dinner . weekly.
                Mark

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