#11  
Old 04-20-2009, 08:22 PM
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Default Re: oven door

Thanks Jay,
As I say I went through a few tests with lesser fascades before committing. What I mention as obvious above was made so to me with my last test (pictued below), all else was in place, except the bottom of the door was touching the brick. lesson learned.

Jim

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  #12  
Old 04-22-2009, 06:41 AM
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Default Re: oven door

OK, here is a picture of my cheap door. Feel free to laugh, my scrap cedar ran out and I haven't brought myself to buy another $4 piece yet because a neighbor promised me a left over.

I have used it 5 times from 500deg - 5 hour turkey to 300deg - 12hr pork shoulder.

I prefer the second picture.
Attached Thumbnails
oven door-22april09-008.jpg   oven door-22april09-009.jpg  
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  #13  
Old 04-23-2009, 05:13 PM
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Default Re: oven door

Wade,
Is it just me or did the pictures not upload to the site? I am not seeing anything in the attachements.

Jim
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  #14  
Old 04-23-2009, 05:58 PM
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Default Re: oven door

I can see them, now is that just me?


ADDDED:
OK now I only see one. I edited the post, deleting the pictures an re-uploaded.
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  #15  
Old 04-24-2009, 09:44 AM
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Hmmm must be me, it is acting as if I am not logged in, I will ping James.
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  #16  
Old 04-24-2009, 09:59 AM
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Default Re: oven door

I cannot see Wade's upload either...
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  #17  
Old 04-24-2009, 10:25 PM
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Default Re: oven door

The closer I get to the completion of my oven, the more special time I want to spend on the its door. For me, it's probably going to be the last piece that I focus on, and I feel it should have it's own style and character.

The door sort of serves as the gate between you and the oven's chamber, where all things good happen. I really want the door to be unique for that reason.
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  #18  
Old 04-29-2009, 04:51 AM
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Now that I can see the images, it looks great Wade. Also like the treatment of your front arch with stucco.

Jim
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  #19  
Old 04-30-2009, 05:03 PM
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Thanks, Jim.
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  #20  
Old 05-01-2009, 03:41 AM
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Default Re: oven door

hello all.
my uncle, In Italy, Has had a brick oven for over 50 years, He has never used anything but the same wood door. I believe it is olive wood (very hard to get here.) it is just a solid piece cut to fit with brass handles. His trick was, The night before he would put it in a bucket of water with a rock on top of it, allowing it to soak up as much water as possible. The steam generated also gave the bread a beautiful crust. And when the door dried out he would turn it around and use the other side,, I will be doing the same thing, but am thinking of using purpleheart wood. i have a piece in a bucket now soaking and will have the before and after weights to see how much water it can hold,,, Lets hear your thoughts ??
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