Re: Extreme Insulation Need Advice
Hello
I believe I saw one of the Australian members mention that he burns palm fronds and tree trimmings.
David
Announcement
Collapse
No announcement yet.
Extreme Insulation Need Advice
Collapse
X
-
Re: Extreme Insulation Need Advice
Originally posted by NCMan View PostI saw your post the other day and since I have relatives in South Miami/Cutler Ridge that have an outdoor fireplace, I asked them where they get their wood supply. I was told that they get it from the City, (from the "Miami Special Utility Authority")who sells it to people. They also were going to get me a phone number of "a guy or two" that sell it. Will let you know if I get any more info. Best of luck to you.
Leave a comment:
-
Re: Extreme Insulation Need Advice
Originally posted by gugahulk View PostYou mean I will be building a BOOM... I have kids want to live a long life, DONT WANT TO DIE...
I wish I had FREE WOOD. Tried to look for wood supplier all over, since its a hot climate here in Miami no one has it. I only know one wood oven pizzaria in miami and they use charcoal not real wood.Last edited by NCMan; 05-29-2015, 11:34 AM.
Leave a comment:
-
Re: Extreme Insulation Need Advice
Pallets are a bad idea unless you know how to read the treatment marks on them. Hot fire will not burn some of the things used. Burn heat treated pallets only. Use Google to learn the markings in your area.
Leave a comment:
-
Re: Extreme Insulation Need Advice
One solution maybe to use scrap wood to get your oven up to temp, then a little of the expensive stuff to cook on. The oven will reach 500c so any unpleasantness is long gone before you introduce food, have a look for raw pallets at the back of big box stores, just avoid any painted or dark brown ones.
ps - I know this won't be a popular suggestion !
Leave a comment:
-
Re: Extreme Insulation Need Advice
Originally posted by DavidApp View PostHello
Almost worth a trip to Georgia for a load of wood. There may be local wood suppliers in the Miami area who deal in larger amounts than the big box store bundles.
I am lucky to get the best wood. Free wood.
As to the Gas option. I have seen restaurants with gas burners and the Pizza tasted fine BUT you would need the professionally manufactured burner system with flame detection etc.
Without all the safety gear you run the risk of building a dangerous oven.
David
I wish I had FREE WOOD. Tried to look for wood supplier all over, since its a hot climate here in Miami no one has it. I only know one wood oven pizzaria in miami and they use charcoal not real wood.
Leave a comment:
-
Re: Extreme Insulation Need Advice
Hello
Almost worth a trip to Georgia for a load of wood. There may be local wood suppliers in the Miami area who deal in larger amounts than the big box store bundles.
I am lucky to get the best wood. Free wood.
As to the Gas option. I have seen restaurants with gas burners and the Pizza tasted fine BUT you would need the professionally manufactured burner system with flame detection etc.
Without all the safety gear you run the risk of building a dangerous oven.
David
Leave a comment:
-
Re: Extreme Insulation Need Advice
Originally posted by Tscarborough View PostIf you burn for an hour, you will not even be able to cook Neapolitan pizza, and only 2 or 3 NY style before the heat is sucked from the face of the brick into the mass. Long firing is key. The oven mass has to be saturated.
Charcoal does not work well, my advice is to buy a half cord of wood at a time. You still don't burn a lot of wood, but you need the extended time to fire, as the heat will only move through the brick at a certain pace and there is no way around that limitation.
My oven is a small barrel, insulated as I told you, and my results are as stated, but only with an extended burn time. I burn less than the wood storage under my oven, about 10-15 wrist sized pieces, and 2 big ones used as andirons (about 3 CuFt of wood).
I for sure want Neapolitan pizza so I guess I will have to deal with the $$$ issue. I see some gas and oven combos should I be considering this as over time wood here is impossible to find and $$$ Does it give a terrible taste to the pizza? also the gas burner is $1200 OUCH. that hurts the pockets and the heart just to think about it. Also think that I will be cheating if I use a burner and want my oven to be authentic wood oven. Any Thoughts on this? Don't want to break the bank.
Leave a comment:
-
Re: Extreme Insulation Need Advice
If you burn for an hour, you will not even be able to cook Neapolitan pizza, and only 2 or 3 NY style before the heat is sucked from the face of the brick into the mass. Long firing is key. The oven mass has to be saturated.
Charcoal does not work well, my advice is to buy a half cord of wood at a time. You still don't burn a lot of wood, but you need the extended time to fire, as the heat will only move through the brick at a certain pace and there is no way around that limitation.
My oven is a small barrel, insulated as I told you, and my results are as stated, but only with an extended burn time. I burn less than the wood storage under my oven, about 10-15 wrist sized pieces, and 2 big ones used as andirons (about 3 CuFt of wood).
Leave a comment:
-
Re: Extreme Insulation Need Advice
Originally posted by Tscarborough View PostLots of insulation under the base and loose fill over the top and a good insulating door. You can cook pizza day one, bread day two, meat/veges day three, and then use it to either dry food or dry wood for another day or 2. Note that the more mass you put in the oven to cook, the faster it will cool. This is also presuming you heat soak the oven, and that is not going to happen with an hour and a half burn, more like a 4 or 5 hour fire.
Here is Miami the wood is extremely expensive, basically $25 for 10 small oak logs. Can I use charcoal to heat up the oven than burn wood to keep it going? Or use wood only?
Thanks again
Leave a comment:
-
Re: Extreme Insulation Need Advice
Lots of insulation under the base and loose fill over the top and a good insulating door. You can cook pizza day one, bread day two, meat/veges day three, and then use it to either dry food or dry wood for another day or 2. Note that the more mass you put in the oven to cook, the faster it will cool. This is also presuming you heat soak the oven, and that is not going to happen with an hour and a half burn, more like a 4 or 5 hour fire.
Leave a comment:
-
Re: Extreme Insulation Need Advice
Originally posted by oblertone View PostIn a former life I worked in a plant producing wire and ropes in steel, part of the plant used loose Vermiculite spread over molten metal (zinc) for heat retention; using a four inch layer you could 'bounce' the zinc using your bare hand ! Enclose your dome and fill the cavity with vermiculite is about the best you can get; as to keeping cooking heat for a week, you'll have to come back and tell us.
Leave a comment:
-
Re: Extreme Insulation Need Advice
In a former life I worked in a plant producing wire and ropes in steel, part of the plant used loose Vermiculite spread over molten metal (zinc) for heat retention; using a four inch layer you could 'bounce' the zinc using your bare hand ! Enclose your dome and fill the cavity with vermiculite is about the best you can get; as to keeping cooking heat for a week, you'll have to come back and tell us.
Leave a comment:
-
Re: Extreme Insulation Need Advice
Hello
It is the WDS ULTRA insulation.
David
Leave a comment:
Leave a comment: