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styloid 10-31-2010 12:05 AM

Temperature measurement
 
I've seen these pyrometers on Ebay for just a few dollars.

I'm planning my oven and want to have some temperature monitoring.

Ive seen most commercial wood fired ovens have a digital read out of temperature.

I guess these use a thermocouple in the oven and an A/D converter, and finally a display. This is not to complicated but simpler and quicker would be to use the hand held laser pyrometer, and would allow me to measure temperature on all the bits of the oven I can see from the door.

Any wisdom here on the subject ?

Lburou 12-17-2010 08:29 PM

Re: Temperature measurement
 
I'm thinking of some kind of reasonably priced built-in temperature monitor. Maybe as simple as in the door. I'll check ebay. :)

dmun 12-18-2010 04:43 AM

Re: Temperature measurement
 
Infrared thermometers are widely available in a bunch of price ranges. Be sure you get one that measures up to 1000f. I don't have one, and you don't really need one for ordinary use: I judge pizza temperatures by carbon burn-off, and have a cheap oven thermometer for retained heat baking.

A quick forum search showed a number of threads about buying an infrared gun, but a lot fewer about using one.

The same things goes with the built in thermocouples: you'll find a lot about installing them, less about using them, i suspect for the same reason.

Lburou 12-18-2010 07:01 AM

Re: Temperature measurement
 
Quote:

Originally Posted by dmun (Post 104042)
Infrared thermometers are widely available in a bunch of price ranges. Be sure you get one that measures up to 1000f. I don't have one, and you don't really need one for ordinary use: I judge pizza temperatures by carbon burn-off, and have a cheap oven thermometer for retained heat baking.

A quick forum search showed a number of threads about buying an infrared gun, but a lot fewer about using one.

The same things goes with the built in thermocouples: you'll find a lot about installing them, less about using them, i suspect for the same reason.

Thanks, I have one of those that goes to almost 800 degrees. But, I think I'd like to have a data point at a glance -for knowing oven temp after pizza and before bread. I'm trying to take good advice from you veterans, I'm coming around -seeing your build dmun, I know I should listen to you 99 times out of 100 ;)

fxpose 12-18-2010 09:13 AM

Re: Temperature measurement
 
I don't use the IR thermometer all that much not. It was a fun new gadget to play with during the curing process. I now also rely on carbon burn off.
For retained heat monitoring and management I rely on the door mounted dial thermometer.

Lburou 12-18-2010 11:02 AM

Re: Temperature measurement
 
Quote:

Originally Posted by fxpose (Post 104056)
I don't use the IR thermometer all that much not. It was a fun new gadget to play with during the curing process. I now also rely on carbon burn off.
For retained heat monitoring and management I rely on the door mounted dial thermometer.

There, you confirmed to me that is how I want to go: Door mounted dialmometer ;)

THANKS! Day-in-day-out I find your posts most helpful and informative. :D

azpizzanut 12-18-2010 02:28 PM

Re: Temperature measurement
 
Lburou,

Here is something I learned about the IR thermometer. You'll get consistent results if you can aim the beam directly at a dark, heated, object instead of glancing the beam off the floor. A small piece of firebrick mid-oven should work fine and give an accurate floor temp.

Cheers,

mklingles 12-19-2010 10:10 AM

Re: Temperature measurement
 
I installed 4 thermocouples in the floor at different distances from the surface and 2 in the dome. I also got a IR thermometer.

Now after cooking less then a dozen times I don't use any of it and watch for the carbon to burn off.

I don't regret putting in the thermocouples. I'm a data junky and like to be able to "See" what's going on with the heat saturation in the oven. However, it's clearly not required.

Lburou 12-19-2010 11:27 AM

Re: Temperature measurement
 
Quote:

Originally Posted by azpizzanut (Post 104089)
Lburou,

Here is something I learned about the IR thermometer. You'll get consistent results if you can aim the beam directly at a dark, heated, object instead of glancing the beam off the floor. A small piece of firebrick mid-oven should work fine and give an accurate floor temp.

Cheers,

Thanks, I'll try that when the time comes ;)

azpizzanut 12-19-2010 06:34 PM

Re: Temperature measurement
 
Hi All,

We cooked our first pizza and bread today. I have an IR thermometer and used it in combination with the cleared dome to give me an idea of when to put on the pizza. After the fire burned down I raked coals over the oven floor, then went in to spread out the dough and dress the pizza. I pushed the coals to the rear of the oven then went inside to bring out the pizza. It came off the peel just fine and began cooking right away. It was easy to see the dough puff and I easily knew when to turn the pie with a small round peel. After another minute I could see the topping bubbling and the cheese begin to brown. One more turn and it was done to perfection. For this cook I used the advice of forum members and the IR to confirm temps. After we ate, my wife formed a loaf of no-knead bread dough and let it rest for 20 min. Then into the oven it went. I used the WAG method to determine the proper temperature, but also relied on forum members guidance that bread can go in the oven after pizza. It worked like a charm. I sprayed about 20 squirts of water into the oven to steam it up for a crispy crust. 30 minutes later we had a nice golden loaf that smelled wonderful. I hope it is this easy every time.

Cheers,


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