Tweet
Hi All.
I just wanted to let you guys know that I finally completed this oven, and it works like a bomb!
For the door I made a steel box filled with firebricks between two layers of insulation. It is a bit of a mission to move, but in winter we cook inside and summer we use the outdoor opening, so it's a once a year move. Each opening has it's own chimney.
A bit of smoke seeps into the kitchen at first after moving the door to cook from outside, but once the chimney has heated up it draws fine. After a few fires, the ash and soot seal the door 100%.
Note: The 'door' I refer to above is what we use to close up the unused opening. This provides a bit of thermal mass, as close to solid firebrick as possible.
For the cooking side we have a typical lightweight insulated door.
It may be that the oven would work a bit better with only one door. Who knows? The fact is it works fine for everything from pizza to bread to slow-cooked shoulder of goat.
In the winter we sometimes make a fire at the opening just to warm the kitchen, but invariably it gets pushed to the back of the oven and something gets cooked!!
We've had a lot of good times with our oven.
Thanks for all your help and advice.
I just wanted to let you guys know that I finally completed this oven, and it works like a bomb!
For the door I made a steel box filled with firebricks between two layers of insulation. It is a bit of a mission to move, but in winter we cook inside and summer we use the outdoor opening, so it's a once a year move. Each opening has it's own chimney.
A bit of smoke seeps into the kitchen at first after moving the door to cook from outside, but once the chimney has heated up it draws fine. After a few fires, the ash and soot seal the door 100%.
Note: The 'door' I refer to above is what we use to close up the unused opening. This provides a bit of thermal mass, as close to solid firebrick as possible.
For the cooking side we have a typical lightweight insulated door.
It may be that the oven would work a bit better with only one door. Who knows? The fact is it works fine for everything from pizza to bread to slow-cooked shoulder of goat.
In the winter we sometimes make a fire at the opening just to warm the kitchen, but invariably it gets pushed to the back of the oven and something gets cooked!!
We've had a lot of good times with our oven.
Thanks for all your help and advice.
Comment