Florida Igloo Build Video - Part 1 Concept and Design

[leemc]

Hey guys!

I have been working on a video of my Florida Igloo wood oven/smoker build detailing everything I did - and it is a real chore. I have finished the first part of it though and thought I'd share it to see what everyone thinks. I put in a nice plug for Forno Bravo in the video also. I hope James approves!

Thanks

Lee

[SableSprings]

Re: Florida Igloo Build Video - Part 1 Concept and Design

Nice design and fun video Lee! It looks like you could use this as a white oven for baking breads. The sketch & explanation are nice...it would be interesting to see if you could achieve 500-500F temps in the main oven chamber by just using the offset fire box...or have you tried something like that already?

[leemc]

Re: Florida Igloo Build Video - Part 1 Concept and Design

Thanks Sable Springs. I have not cooked bread in it yet. I have only used the offset fire box to smoke meat with and typically you want the temp around 250 degrees or so for that. I have gotten it up to about 350 using the offset smoker but I think I would have a hard time getting it to 500 without putting a fire in the cooking chamber. Making bread with the offset fire box would give it a very smoky taste - which I don't think would be a good flavor in your bread.

[SableSprings]

Re: Florida Igloo Build Video - Part 1 Concept and Design

You are absolutely correct on baking bread with a live fire...tried it once, but the smoky flavor imparted into the bread was way too much for me. I just thought your design would be a good starting point to create a white oven similar to the French one I've read about (described below).

The classic French white oven has an offset firebox that is used to heat the secondary bread chamber. Once the oven is to temp, the hole/connector (in the hearth floor) is covered with a pan of water to provide steam (and keep out the smoke). There are two vent systems-one for the cooking chamber and one for the firebox. Once the baking chamber is to temp, its vent is closed and the firebox vent is opened. So when the connection between the two chambers is closed, a fire can still be kept going without adding/affecting anything in the secondary (baking) chamber. If the baking chamber drops below desired temps BETWEEN bakes, the connection is opened up, vents switched and the firebox is used to add heat to the secondary chamber.