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!

[Gulf]

Congratulations! First meals from the oven are always a fun milestone. How did it turn out? Also, you just improvised a "Tuscan Grill"

[Macrinehart]

First meals from the oven are always a fun milestone. How did it turn out?

Fantastic! I am rather proud of my flank steak, which was marinated in a mix of fresh squeezed lime and orange juice with Jalapeños, white onions smashed garlic cloves and Cilantro for a few hours before grilling. The whole family was home and we had our son's serious girlfriend over for a first, making it extra special!

Today I did some experiments with fire management. First, I lit a couple of pieces of Alder bark, which heretofore I have been removing. The dried Alder bark burns much hotter, which I expected. After temps spiked close to 490F I pulled them into the chimney gallery. Once they burned down a bit I broke them up and put them under the briquettes.

Next I added two smaller pieces of Alder with bark removed. These kept the temp between 420F and 450F.

[Macrinehart]

Now that's a Fire!

Today's target was 500F, but with four logs burning I spiked to 750F. I pulled the inferno apart and got it burning cooled off, just under the target.

[Macrinehart]

I have to confirm a worrisome suspicion...is that a crack?

[Macrinehart]

Well, Crack or no Crack, the oven drying has continued for the past few weeks. Presently I have been testing for morning condensation under a clear, thin painter's drop cloth nightly. The most recent result is just a tiny amount of moisture accumulating in a few places around the edge of the drop cloth with no condensation any higher than a centimeter above the concrete hearth layer. I suspect what condensation I have is just from natural humidity condensing around gaps between the hearth and the plastic.

All this time I've been keeping the oven. Around 500F-600F max. I've also checked the exterior of the oven all around and find no hot spots with peak temps around 100F typically directly outside and above the position of the fire grate.

Tonight I do one more burn at the 500F-600F range for a few hours, tomorrow morning it's time to bake the first batch of bread, and then we may attempt pizza tomorrow evening.

[UtahBeehiver]

If someone says there oven does not have a crack, do not buy a car from them or property in Florida swampland. All ovens will have a crack somewhere, that crack you picture is just a wisdom line. Is the oven starting to clear yet, starts and top and works it way down. If there is a black ring at the bottom by the floor it means there is still some moisture in the floor area.

[Macrinehart]

Thanks UtahBeehiver! I feel a little like a new parent to my oven, having dreams of the "wisdom line" expanding into the grand canyon before the entire oven collapses!

The good news is that my oven is from the bottom up for two courses. I'm assuming the rest will clear up as I increase the heat.