Still designing a door. As my curing fires have approached full capacity, I've built a temporary door by wrapping my masonite/two-by-four arch form in heavy foil. I even stuck my 1000F thermometer through it to see what kinds of settled, contained temps I get after killing my curing fires and sealing up the oven (photos forthcoming in my build thread).
Anyway, this door is pretty shoddy, and I admit it. The foil is kind of lumpy, thus preventing a good flat seal, and the door isn't very carefully jammed up against the reveal as I hope to achieve with a folding leg of some sort on the final door. I'm hold it in place fairly tightly with a brick, but it isn't really leaning or being pushed heavily against the reveal. That combined with the lumpy foil has resulted in obvious leakage. There is visible smoke drifting out the top of the door.
Which leads to my question, to people who have built final doors of higher quality than my interim door. Without a soft seal of some sort (thermal rope for example), does your door seal well or do you get obvious leakage in the form of smoke? I would imagine that metal and brick can't seal very effectively since neither is soft enough to conform to the subtle imperfections of the construction. Is this a warranted concern? To do good long term baking, do we really need a well-sealed door?
Thanks.
Anyway, this door is pretty shoddy, and I admit it. The foil is kind of lumpy, thus preventing a good flat seal, and the door isn't very carefully jammed up against the reveal as I hope to achieve with a folding leg of some sort on the final door. I'm hold it in place fairly tightly with a brick, but it isn't really leaning or being pushed heavily against the reveal. That combined with the lumpy foil has resulted in obvious leakage. There is visible smoke drifting out the top of the door.
Which leads to my question, to people who have built final doors of higher quality than my interim door. Without a soft seal of some sort (thermal rope for example), does your door seal well or do you get obvious leakage in the form of smoke? I would imagine that metal and brick can't seal very effectively since neither is soft enough to conform to the subtle imperfections of the construction. Is this a warranted concern? To do good long term baking, do we really need a well-sealed door?
Thanks.
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