Door insulation

[Hazzaman1]

Hi all,

Hope you are all keeping safe and well in this crazy world. WOuld just to start off by saying what an amazing forum this is.

My old man built us an oven in the back yard a year or so ago. So far so good when cooking pizzas, baking bread, etc, but a few weeks ago we tried a lamb roast which failed miserably. We seemed to just lose a huge amount of heat in a short space of time. I’ve been using the time since to research reasons and solutions. I think it might be the poor door seal and the door itself, given there are gaps between the door and the frame, and that the door itself is just a thin sheet of steel. Please see photos.

The door seal I think I can fix with a bit of fibreglass rope. My query relates to the door itself. What to do? General consensus from other posts on this site seems to be insulation is required but I’m a bit stuck with the “what and how”. So throwing this out to the experts and looking for advice. Photos would be super handy.

I’m in Sydney, Australia, if that has any bearing on materials and sizing. I am also reasonably handy with tools but have no experience with welding (if that potentially figures in the solution).

Kind regards,

Haris

[JRPizza]

First off I would steer you away from using FG rope and suggest some insulating gasket like what is used for the big green egg type of cookers. I believe it is woven nomex and you won't have to worry about getting glass fibers in you food. For doors I'd suggest checking out the "Show us your door" thread linked below. There are all kinds of solutions for insulation, and one of the Australian builders made his using hebel.

https://community.fornobravo.com/for...ur-door-thread