Hey guys I built my oven in 2010 and have done many sessions in it including whole lambs however of late I am not able to get the dome or floor hot enough. I did a slow cook lamb shoulder today but after 2 hrs the dome was still black and was only 170 - 180 degrees??? The floor was less than this?? Given pressure from the wife I just threw the shoulder in and it went ok but she is just not on form like she used to be.
I really am not sure where I am going wrong as I am following the same routine. We have had many months of rain here and the dome has no roof over it so I am thinking porous brick and cement could become water logged but I am not seeing any telltale steam coming from the dome pipe that I put through the render into the insulation?
She is made from refractory half bricks with a layer of insulation and then render then tile? The dome height to door height follows the right size although the door is a touch wide.
I know that if the dome is not white I am not getting the temp and will take a night later in the week just to see if I could get it to go white. But I was hoping that perhaps people had run across a problem similar to this.
I really am not sure where I am going wrong as I am following the same routine. We have had many months of rain here and the dome has no roof over it so I am thinking porous brick and cement could become water logged but I am not seeing any telltale steam coming from the dome pipe that I put through the render into the insulation?
She is made from refractory half bricks with a layer of insulation and then render then tile? The dome height to door height follows the right size although the door is a touch wide.
I know that if the dome is not white I am not getting the temp and will take a night later in the week just to see if I could get it to go white. But I was hoping that perhaps people had run across a problem similar to this.
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