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Can someone post some pictures of how they seal the door with rags? I tried, but it was just too much of a pain. I have started putting a cast iron pan with hot water in a few minutes before I load. Enough water, and it steams the whole time. I don't really understand the ice cube idea - I think it provides the same amount of steam, just defers it to later in the bake, after it's most useful. Not to be a broken record, but as I said here, closing the flue has done amazing things for my steam retention. When I open the door late in the bake, there's still steam pouring out, and I actually have to open the flue to suck the steam out to finish the crusts in a dry oven.