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  #11  
Old 10-17-2012, 01:54 PM
Journeyman
 
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Default Re: Maybe a silly question .... but ... here I go

Awesome question(s)! Thanks for asking because I have been wondering the same thing. I have been heating mine to max everytime,....then sitting around waiting for it to cool off. (Im not the sharpest tool in the shed)

Am now waiting for someone to respond to Dave's question about insulating the door.
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  #12  
Old 10-17-2012, 02:03 PM
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Default Re: Maybe a silly question .... but ... here I go

Yes. Fuel is costly in money or time collecting. An insulated door allows me the opportunity to cook for multiply days at no added expense, leaving a smaller carbon foot print. If I'm not cooking anything with the reserved heat, I use it to dry wood that needs seasoning. In addition, if I want to cook something later in the week, it requires less fuel to bring it up to temperature. I use my WFO primarily and an insulated door is a win, win.

Last edited by Laurentius; 10-17-2012 at 02:08 PM.
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  #13  
Old 10-17-2012, 05:00 PM
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Default Re: Maybe a silly question .... but ... here I go

My two cents, A well insulated door is the best investment you can make; after a well insulated oven, and then a well insulated oven is not well insulated if it does not have a well insulated door. Saves me time money, wood and labor. And I believe I use my oven more often because it is always warm or even hot. Ready to cook. Or it will be ready shortly.

Chip
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  #14  
Old 10-17-2012, 05:10 PM
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Default Re: Maybe a silly question .... but ... here I go

I don't really understand the purpose of a door that is NOT insulated. The only time it is used is after firing anyway.
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  #15  
Old 10-17-2012, 06:08 PM
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Default Re: Maybe a silly question .... but ... here I go

If it takes two hours to get your oven hot and it doesn't hold heat it sounds like you are insulation impaired or you have a very heavy oven. Pizza ovens should heat in an hour or so. And partial heating is really not very helpful for too much heat is going into the refractory and not into the oven to cook with.
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  #16  
Old 10-18-2012, 12:49 AM
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Lightbulb Re: Maybe a silly question .... but ... here I go

Gudday again
Every oven is a bit different and there owners usually know them best I suppose
There are heaps of different doors on the forum some of them pretty inpressive too. If you would like to experiment with a door here's a simple way.
Make a simple door from unpainted untreated wood. Planks nailed together whatever, as long as it covers the entrance. Before you use it make sure you rake out any coals and ash . Soak the door in water for a couple of hours so it doesn't burn and use a couple of bricks/rocks to hold it up tight to the entrance. It's simple and you should find out then how your oven works on the heat stored in the ovens mass.
Don't be to worried about the temp if something's not cooked it just needs a little longer it will probably be extra tender for that extra time
Enjoy your oven
Regards dave
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  #17  
Old 10-18-2012, 03:03 AM
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Default Re: Maybe a silly question .... but ... here I go

Just don't use a wooden door right after removing ash from an oven that just cleared an hour ago, the next morning you will be surprised at how thin charcoal can be or when you take the door off and expose it to air, door ala Flambe. It happened to me.(Charcoal)
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  #18  
Old 10-18-2012, 04:29 AM
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Default Re: Maybe a silly question .... but ... here I go

Gudday
Flambe......well my first one ...was In the end ...we'll how can I put it ... A bit of smoky flavor. But give these folk a chance to play with there oven.
If it gets cooked no great lose. Build another....or build a better one. Either way the experience is everything

Regards Dave
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  #19  
Old 10-18-2012, 06:29 AM
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Default Re: Maybe a silly question .... but ... here I go

I never got to see the flambé' of my first door. I woke up in the morning and looked out to the oven thinking I forgot to put the door on, because. The oven was open.

It turned into smoke over night.

Chip
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  #20  
Old 10-18-2012, 01:26 PM
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Default Re: Maybe a silly question .... but ... here I go

Hi Shoeless Dave,

You're right, but some experiences need not be repeated, like the time I had a light bulb(idea), that I could dry some green wood in my cleaned oven after pizza. I stuffed my 42" well insulated monster to the gill with a load of premo cherry wood, sealed that insulated door and went on my merry way. Not to be impatience, I gave it 3 days and nights to become well seasoned fire wood. Upon opening said oven, I was greeted with the most noxious smoke, after I finished my choking fit and could open my eyes, behold "Charcoal". The good from that(experience) is for the last 2 years, I haven't had to buy any charcoal or chips for my smoker, now my pastrami, turkeys, chicken, home made bacon has that subtle hint of cherry in every bite. Oh, I forgot the lesson from this experience,(Don't place wood in a perfectly clean oven if that oven is hovering near 500 degrees! Even with no flames, wood burns, with no oxygen you get no ash, you get a lots of carbon, so kids don't try this at home. PS, and if you open the door after the first day, you might receive a face full of flames. Be careful out there.

Last edited by Laurentius; 10-21-2012 at 02:28 AM.
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