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They are used for baking to retain the heat after the fire is out. There was a reference to a "blast door" (on one of your threads). Those are used when you start a fire. It allows enough air in to keep the fire going and sits in the entry. I haven't seen the need for one of those yet but you never know.
Oh i see,,i guess i will be fabricating one cause i def want to start making some bread once i get to know this oven ...Does anyone have a pic of one that was homemade?
"Made are tools, and born are hands"--William Blake, 1757-1827
Oh i see,,i guess i will be fabricating one cause i def want to start making some bread once i get to know this oven ...Does anyone have a pic of one that was homemade?
Mine is heavy 17 pounds, but I can cook ribs (240 F.) after 6 days.
It can be viewed in my post "Chip's 42 in Minnesota" it is 4 inches thick FB board inside stainless and aluminum.
I will be building a glass door for use when baking bread and other foods so I can see in when cooking.
I believe a well fitting and insulated door is one very important Key to heat retention.
Here is the oven door my son in law and I made. Just using a metal brake to bend stainless steel and ss rivets. It is just wide enough for a leftover piece of the insulation board that was used under the oven floor. Then, I took piece of ss to my welder guy, who welded it all shut. Notice the feet, which keep it from falling back towards you, and the two handles for easy moving.
My thought process has been to use refractory cement and perlite. I am on door number 4 and it has been working well. If you scan through the latter pages of my build thread, http://www.fornobravo.com/forum/21/begun-8852-25.html , you can see all of the attempts.
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