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  • #31
    This is awesome Benny8,
    I am in Western MA and would love to know how well your oven holds residual heat after firing. I.e. is it still hot enough to bake with the day after? How about in the winter?

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    • #32
      Originally posted by Fishman View Post
      This is awesome Benny8,
      I am in Western MA and would love to know how well your oven holds residual heat after firing. I.e. is it still hot enough to bake with the day after? How about in the winter?
      Fisherman, I responded in the PM's, but spring summer and fall it will hold enough residual heat to do that. I would make a good insulated door and when you are finished cooking pizza, rake your coals out and close your door. You want to make sure it closes off the oven past your chimney or else all your heat will escape. It holds heat for days.

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      • #33
        I am curious why you rake the coals out before closing off the oven? I leave them in until the next day when ready to do secondary cooking to use up all the heat possible from the wood, typically I find all that is left is ash and much safer to pull out of oven than live coals. I just use an old garden hoe and and a steel dust pan and metal bucket.
        Russell
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        • #34
          Originally posted by UtahBeehiver View Post
          I am curious why you rake the coals out before closing off the oven? I leave them in until the next day when ready to do secondary cooking to use up all the heat possible from the wood, typically I find all that is left is ash and much safer to pull out of oven than live coals. I just use an old garden hoe and and a steel dust pan and metal bucket.
          I do this if I am going to bake bread or anything else within a couple hours. Definitely leave them in if you want to bake the next day. I have an ash dump that I built into the base opening that drops into a metal pail. Works excellent.

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