CJ
I was reading about your oven in the snow post and wondered if you have ever put up a secondary screen around your oven. Your pictures show you have a roof and corner posts. (That was 2 years ago, maybe it's different now) Have you ever considered a windbreak. I have the impression of you cooking almost daily and would think even a tarp would help conserve heat in the winter and obviously anything more substantial would improve insulation value. Some insulation board sealed with foam could be very effective at cutting down the wind and holding a warm air envelope outside the masonary.
I have put up very thin barriers indoors and they can make a huge difference in heat retention for individual living areas. Plastic sheeting or fabric has been used in garages or indoors. It has almost no insulating value but it is very effective at keeping the warmer air in one area.
If I was going to have an oven in the snow, particularly if I wanted to use it a lot, I would probably put some kind of secondary structure around it.
I wonder if any cold weather bakers might have experience with such a before and after experience.
??
I was reading about your oven in the snow post and wondered if you have ever put up a secondary screen around your oven. Your pictures show you have a roof and corner posts. (That was 2 years ago, maybe it's different now) Have you ever considered a windbreak. I have the impression of you cooking almost daily and would think even a tarp would help conserve heat in the winter and obviously anything more substantial would improve insulation value. Some insulation board sealed with foam could be very effective at cutting down the wind and holding a warm air envelope outside the masonary.
I have put up very thin barriers indoors and they can make a huge difference in heat retention for individual living areas. Plastic sheeting or fabric has been used in garages or indoors. It has almost no insulating value but it is very effective at keeping the warmer air in one area.
If I was going to have an oven in the snow, particularly if I wanted to use it a lot, I would probably put some kind of secondary structure around it.
I wonder if any cold weather bakers might have experience with such a before and after experience.
??
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