Tweet
Re: Another Texas oven
Thanks. The oven is performing well. We have only made 2 pizza cooking forays, but they were great.
I have 3 thermocouples all imbedded into the approx center of the bricks. One in the very top center of the brick in the middle of my dome plug, one about halfway down the dome, and one drilled sideways about 9 inches into the floor. If you look closely you can see them in a previous picture. The only data taken so far was my the coast down from the first pzza bake. The curves are very interesting, in that the top temp gradually falls from 594F -223 over 29 hours. The middle actually increased in temp for (382-399) the first 2 hours, then ended up at 226. The bottom rose for 1 hour (312-320) then ended at 177. Interesting that both dome TC's ended up only 3 degrees apart, which makes sense, but good to see. These temps are without a door or anything covering the entry. I have the graph but can't get it sized right to post. I expect the curve to flatten out a bit more over time.
I should hope to be able to make my door next weekend so will see how well that works.
I agree about the surface temp comparison, as that has always been my plan. I have ordered my infrared thermometer and it should be divered by the next pizza bake.
Don't know how long it will take to finish out. The stucco quote was too high, so it looks like I will be doing that myself. Good thing we can't post high res picturers.
Thank goodness the stone mason was reasonable, I am tired of masonry. The granite counter should be ready next week, so all I have to do is pour a shelf for it to sit on.
Thanks. The oven is performing well. We have only made 2 pizza cooking forays, but they were great.
I have 3 thermocouples all imbedded into the approx center of the bricks. One in the very top center of the brick in the middle of my dome plug, one about halfway down the dome, and one drilled sideways about 9 inches into the floor. If you look closely you can see them in a previous picture. The only data taken so far was my the coast down from the first pzza bake. The curves are very interesting, in that the top temp gradually falls from 594F -223 over 29 hours. The middle actually increased in temp for (382-399) the first 2 hours, then ended up at 226. The bottom rose for 1 hour (312-320) then ended at 177. Interesting that both dome TC's ended up only 3 degrees apart, which makes sense, but good to see. These temps are without a door or anything covering the entry. I have the graph but can't get it sized right to post. I expect the curve to flatten out a bit more over time.
I should hope to be able to make my door next weekend so will see how well that works.
I agree about the surface temp comparison, as that has always been my plan. I have ordered my infrared thermometer and it should be divered by the next pizza bake.
Don't know how long it will take to finish out. The stucco quote was too high, so it looks like I will be doing that myself. Good thing we can't post high res picturers.
Thank goodness the stone mason was reasonable, I am tired of masonry. The granite counter should be ready next week, so all I have to do is pour a shelf for it to sit on.
Comment