42" Pompeii in Paso Robles Ca.

[william]

Re: 42" Pompeii in Paso Robles Ca.

Hi Greenman
I didn't want to use the aluminum for insulation but as a heatsink just at the inner face of the door. my thought if 1/2" to 3/4" thick it would hold heat and radiate back into the oven for a more circular, for lack of a better word heating, In the case of baking bread or closed oven cooking, it would still be backed up with three to four inches of insulation, just used as something to hold heat in the door area.
Bill

[Greenman]

Re: 42" Pompeii in Paso Robles Ca.

I understand what you are thinking Bill. I just wanted something to use as a plug that sealed the entrance and kept the heat in. I have no experience of thick aluminium plate.

I hope it works for you.

[william]

Re: 42" Pompeii in Paso Robles Ca.

Hi
Had a long talk with a friend of mine about the aluminum, He told me that it is a very good conductor but that it will want to get rid of the heat just as much thru the back the sides that is why it is used so readily in electronics as heat sinks. I am thinking of going back to my brick idea but using 3/4" slices rather than splitting bricks to save some weight. will see how this works. Heading off to Thailand for a few weeks with the family so have to get into this when I get back.
Bill

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

In my case with 4 inches of fiber board in my door....it is extremely hot on the oven side and warm to the touch on the outerside where the handles are. It get's hot but bad at all.

I would say that with heat retention of 4-5 days, It is really effective.

Having worked with a heavy door and now using this much lighter version. The lighter the better.

[Novaslo]

New Progress....Closing the dome.
After a lot of thought and planning, I decided to fully close the dome and not continue with the igloo plan. Using Hardibacker and aluminum 2X4's structure is made.

[Novaslo]

I cut a lot of pavers for my design, check it out!
Oh and I cooked a pizza or two. Haha.

[Novaslo]

Nearing completion,
After a long weekend on the wet saw, I am so happy with the results. After deciding to enclose the dome, the porch lights really set it off. Here are a few pictures of the final look. Day 3 of cooking and now all I want to do is come out in the evening and play in my back yard. Haha

[ivancito]

Wow!!!!Your wfo looks amazing, great job Novaslo. I like how you made the front hearth radius into/forward towards the entry. Wish I had seen your build earlier, I would have done mine this way.

[Novaslo]

Wow!!!!Your wfo looks amazing, great job Novaslo. I like how you made the front hearth radius into/forward towards the entry. Wish I had seen your build earlier, I would have done mine this way.

Yes I was thinking that when I saw so many others that built it the other way. I knew that I would need to get as close as possible to get back into the very back. It turned out great.

As it stands I can't wait to get out there and cook. It has been a year and a half since I started cooking and I have not stopped.
Lately I have been Wok cooking. That is pretty cool.

[RandyJ]

Novalso,

I love the way you oven turned out. It is amazing how many different ways there are to enclose the oven . All it takes is a little imagination and hard work. I see you said you had 4 to 5 days of heat retention. What kind of temps are you seeing at that point, and are you cooking on all those days too? I need to get better at using my retained heat. I have been doing some bread but that is about it so far, but I need to as it will take 10 days to cool down now that I have my door.

Randy

[Gulf]

Darin,

Are you doing the Wok cooking in/on the entry landing? I've been using a skillet and a dutch oven there. I may have to buy a wok .

[WesinThailand]

A very nice build! Sure enjoyed seeing all your progress. On mine, I just kept on cooking after stucco . maybe one of these days I'll add some fancy enclosure - the important thing is the food!

[Novaslo]

Novalso,

I love the way you oven turned out. It is amazing how many different ways there are to enclose the oven . All it takes is a little imagination and hard work. I see you said you had 4 to 5 days of heat retention. What kind of temps are you seeing at that point, and are you cooking on all those days too? I need to get better at using my retained heat. I have been doing some bread but that is about it so far, but I need to as it will take 10 days to cool down now that I have my door.

Randy

Hi Randy,
I would say I utilize the heat PRETTY well.... On day two I almost always have some kind of bread to bake. It is usually 5-600 degrees depending on how hot it is when I shut it down. If I am cooking on day 3 I tend do do a slow cook or a pot of something. We make Cuban beans all the time so we can do that in about 6 hours. Or I will do short ribs or anything with Ginger and Hoisin sauce. I love to make slow cooked meat to serve over rice with vegetables. On day 4 I will be in the 200 range. That is an 8-9 hour slow cook day. something like a brisket or such.

I don't always do it but I try to simply use the heat.
Also whenever it is hot, I tend to throw our breakfast in there. Anything on or in a Tortilla works for me.
How's that?

[Novaslo]

Darin,

Are you doing the Wok cooking in/on the entry landing? I've been using a skillet and a dutch oven there. I may have to buy a wok .

Hi gulf,
I am doing the Wok cooking in the oven and in the entry. but for the most part it is raging hot cooking the meat inside....then as it gets done....toss it in bowl. Next get it hot again. Put in some oil and then the Garlic or onions etc. let that go....then toss in the more fragile vegetables like peppers and bamboo shoots or water chestnuts. Put the meat back in and throw on the noodles - all inside the oven but tossing it in the entry...you have to watch the heat and the time to not completely murder everything. It is fast and hot.

The results are fantastic. It has Been great every time.

[Novaslo]

Novalso,

I love the way you oven turned out. It is amazing how many different ways there are to enclose the oven . All it takes is a little imagination and hard work. I see you said you had 4 to 5 days of heat retention. What kind of temps are you seeing at that point, and are you cooking on all those days too? I need to get better at using my retained heat. I have been doing some bread but that is about it so far, but I need to as it will take 10 days to cool down now that I have my door.

Randy

Do you get 10 days? I can't get more than 5
I would love to get more and have ideas for that. But not sure that I can with the insulation that I have today.