Saturated oven

[Faith In Virginia]

Re: Saturated oven

For bread I burn lots of pine. Right now I'm over run with building material cut-off's. So for bread bun anything that makes heat. No worries all my cut-off's are clean wood so no glues or paints and no pressure treated.

Keep in mind with pizza your pizza is in with that wood but with bread the oven is cleared so when I do pizza I chose better wood.

[dimitrisbizakis]

Re: Saturated oven

Ok my mistake, all dry wood has the same heat value per kilo.

Here is a list of Australian wood.
Properties of Firewood - Department of Environment and Primary Industries

Divide the air dry density of the wood by the Relative Heat Available/Unit Volume.

Its all 11 or there abouts.

Its just carbon stored in a stick, the denser the carbon the heavier the stick, simple maths.....

Nice, thanks for the tips brickie!

[brickie in oz]

Re: Saturated oven

Ok my mistake, all dry wood has the same heat value per kilo.

Here is a list of Australian wood.
Properties of Firewood - Department of Environment and Primary Industries

Divide the air dry density of the wood by the Relative Heat Available/Unit Volume.

Its all 11 or there abouts.

Its just carbon stored in a stick, the denser the carbon the heavier the stick, simple maths.....

[mrchipster]

Re: Saturated oven

All wood has the same btu's per kilogram.

Brickie, very good point, but, That is making the assumption that they are both at the same state of dryness. A heavy wet wood does not have as much energy available as a dry piece of the same weight.

A wet wood will use up quite a bit of it's energy fighting it's own water to provide heat. So use dry wood it is significantly more efficient.

Another hint for wet or green wood, try to cut it into small pieces, wrist sized as soon as you are able, that way it will dry quicker than if left as whole or larger than wrist sized, even smaller limbs should be split to expose the core so they dry quicker.

Dry wood also has fewer bug problems.

[dimitrisbizakis]

Re: Saturated oven

All wood has the same btu's per kilogram.

Are you sure Brickie?
If i burn equal kg of different kind of wood, i'll get the same heat?
So what is this all about?Firewood BTU.


Edit:
I think you are correct!
http://extension.oregonstate.edu/lin...s_ec1628-e.pdf

[brickie in oz]

Re: Saturated oven

All wood has the same btu's per kilogram.

[dimitrisbizakis]

Re: Saturated oven

Hi everyone, yesterday i bough some really cheap spruce wood, its very dry and very light.
I was really concerned by the tough that this wood would not give me enough heat as the olive wood i had before, as i searched the net i find out that white spruce has almost the half btu.

Anyway, 300 kg was already bought so i went for a test drive.

Day 1

18:25 i started the fire up-down with about 5 kg of wood.

19:10 the wood was all coals and spread it to the floor.Closed the door.

19:30 The doors thermometer 200 C(392 F).

00:00 The doors thermometer is now 125 C (257 F) (this is the saturated temp).

Day 2

10:00 The door is still closed with the coals in, with no burning of course, at 95 C (203 F).

Day 3

10:00 The door is still on and the temp is 70 C (158 F).

I was wondering if i was burning twice the wood and twice the time, would i have twice the saturated temperature?
Take as a notice that nothing was cooked!

[dimitrisbizakis]

Re: Saturated oven

Yes, keep at it and you'll get it. Post some pics of your successes.

Thank you David, next time i'll fire at midnight and cook at morning...it is easier i think!

[david s]

Re: Saturated oven

Yes, keep at it and you'll get it. Post some pics of your successes.

[dimitrisbizakis]

Re: Saturated oven

You did say your floor temp was 20 C lower not hotter.
If the floor is consistently too hot cooking on trays fixes this problem.

I know...i want to...i need to cook on the firebricks!
I'll find eventually my way around

[david s]

Re: Saturated oven

If i want to cook the bread at 250 C and the floor is actually 260 C it is a problem.
Any way, as many others said, testing and trying is the road.

You did say your floor temp was 20 C lower not hotter.
If the floor is consistently too hot cooking on trays fixes this problem.

[boerwarrior]

Re: Saturated oven

My (small) oven takes more than 2 hours to stabilize the temperature all the way round. The next morning (about 10 hours later) after firing the oven and closing the door all my interior surfaces (floor, walls, ceiling) were within about 10 degrees Fahrenheit of each other.

[dimitrisbizakis]

Re: Saturated oven

20C is not much difference. I wouldn't be worried about that. Your under floor insulation may still be damp. Keep firing and cooking.

If i want to cook the bread at 250 C and the floor is actually 260 C it is a problem.
Any way, as many others said, testing and trying is the road.

[david s]

Re: Saturated oven

20C is not much difference. I wouldn't be worried about that. Your under floor insulation may still be damp. Keep firing and cooking.

[dimitrisbizakis]

Re: Saturated oven

Hi everyone, I have one question.
After two hours with closed door isn't true that all surfaces must have the same temp?
I have my floor about 20 c lower, messurements was made with infrared thermometer.