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Any suggestions or ideas about making an oven door? I have Allen Scott's book on making a door. I know a guy who motars stuff, how thick of a steel door is needed if I just have one made from sheet of steel?
I had my oven a year before I had a steel door made. I mostly make pizza, rolls and occasionally shatter my wife's Pyrex cookware (she's getting tired of that) roasting this and that. I'm not sure I have seen any difference since I still think I would have to rotate what I am cooking to account for the lake of fire/coals in the doorway. anyway, mine cost $30 and is made from 1/8 inch steel with a handle spaced 3 inches from the doorfront so it stays kind of cool. The spacing makes it easy to grab it with an oven mitt.