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  • #16
    Re: New Door

    I understand and appreciate what you are saying David.
    I don't plan on using it all the time to accelerate the fire/hence oven temperature, but I got some dried redgum from over in the NSW Riverina district and although it seemed very dry and dead,(no bark on it and very dry), it didn't want to burn without assistance. I burn green gum without problems when I can't get or run out of seasoned wood.

    Cheers.

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

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    • #17
      Re: New Door

      I just built a door for my new oven as well. I made a sandwich of 18 gauge steel and vermicrete.
      Click image for larger version

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      Click image for larger version

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      Build Thread, http://www.fornobravo.com/forum/f8/e...-pa-13750.html

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