Pdx 42" update

[Macrinehart]

Hi All -

I restarted oven curing today, this time adding some oxygen under my briquette fire and using one stick of well cured Alder, about 2x2x12. I nitially I stared with the Alder on top of the briquettes, but after measuring a max dome temp of 325F I moved the Alder to the same level as the briquettes. That's got me to a max temp of 305F.

I'll be monitoring this for a while and then closing the oven up to hold the temp. Looks like I'm on the right track now!

Cheers!

[UtahBeehiver]

Good job, patience will pay off.

[Macrinehart]

This is day two of take two with firing. With take one I never reached 300F. Yesterday, I was able to keep my dome in the range of 300F-325F for a couple hours. I closed it up after my wood burned completely and this morning the temp was around 120F.

Today's fire is burning a little hotter. I've bee trying to control the temp by changing position of the wood and restricting air flow with bricks. Still I'm at about 360F at the peak of the dome.

I'm wondering if I am able to hold at less than 400 for a couple hours per day, three consecutive days, does that meet the expectation phase 1 of firing? Or do I need to maintain that 300F for a longer/continuous time?

Thanks!

PS - a picture of my homemade fire platform for the coals, made with 1/4" wire mesh and left over bricks.

[Macrinehart]

Another question that pertains to an surprise discovery during firing. During the early stage of firing, when there is a lot of smoke, the smoke drafts up my chimney and then drops directly down to my patio. No big deal right now, but I imagined that area having a table where we could host guests in the future. I'm attaching a photo, the chimney hight is lower than the height of the garage abd nearby trees. So my theory is that this area is creating a little down draft. Maybe if I had another 4' of height to the chimney the issue will be cured?

Any thoughts?

Thanks!

[Gulf]

That elevating technique should work to increase temps for now. However, I have a couple of comments on it for the long hall. First is the use of galvanized mesh. Galvanized metal releases some nasty stuff when heated. (You can research that for yourself) In my post, I said that I used a "stainless steel" chimney. The first charcoal chimneys were made by DIY'ers using coffee or bean cans. They would do just fine in an oven imo. Just not anything galvanized. My suggestion is to rob a charcoal grate from an old grill to continue with your technique.


The charcoal chimney stacks the charcoal higher, creating sort of a rocket stove effect. You really don't need that effect just yet as you are trying to raise temps without impinging flame directly on the dome. If you use a chimney, start it in the entry first once the flame burns down somewhat, set it inside. Also, remember, that lump charcoal burns much hotter than brickettes.


On the smoke issue. You are doing very low them heats right now. (Smoke rises faster and higher when it is hotter) You will experience that again, later, when you are fully firing your oven. Wind direction, barometric pressure, a lot of things go into that equation. Just remember that very dry wood and not over stoking is the key to keeping the smoke down in the initial startup. You may also want to do a search for the top-down method and preheating the flue. If you don't find good results for those searches, no worries. We can cover that later. For now, just keep those temps rising slowly like you are doing.

[Macrinehart]

First is the use of galvanized mesh. Galvanized metal releases some nasty stuff when heated.

Thank you, Gulf! Tonight's grilled Flank Steak is saved!

Improved grilling platform borrows two grates from my gas grill. The lower grate is about 1" above the floor and holds the briquettes and wood. The upper grate is about 3" over the top of the coals, with ability to bump it up another 1.5" depending on desired cook temp.

Top of the dome hit a peak temp of 390F today, with sustained temp of about 360F. Dinner is attached!