Oven almost done - A Few Picx

[asudavew]

Originally Posted by RCLake

Dave
You're saying that not the next day after pizzas but the following you did your brisket! Your oven is really retaining heat and if I remember correctly you did vermiculite as insulation on the dome.
Like I've said - this is an obsession - can't wait to start cooking. By the way I have in the freezer a brisket, ribs, a couple of turkeys, roaster chickens and roast ready for when the day comes

It kind of depends on outside temps and how hot the oven got the day before.
But from my limited experience.... it works best about 24 hours later... I've tried 12, but still to hot at that point. Give it 24 to 36 hours....
Seems just about right!

As for insulation I added a 1/2 inch Kaowool blanket, followed by 5- 6 inches of verm/perlite.
A bunch has settled so I need to add more to the top, but it is quite amazing the heat bricks can hold.


Dave

[Kemo]

any more pics of this? this looks to be a really clean install!

Dave, thanks for the Indepth Brisket Tutorial (aka the IBT)! Ill have to give it a try...

How close are the trees to the top of the chimney? Any worries there?

[gjbingham]

Just keep your eye on the temps over next 12 - 18 hours after making pizza. My oven is still cooling off quick. 275ish about 18 hours later.

[dusty]

Finally, I have some reality on this subject. Pizza on Sunday night. I still don't have a door, so I stacked bricks where the door will go while there was still a good bed of coals. Monday morning, early, I unstacked the bricks, and put my thermometer in. After a few minutes it read a perfect 275 so I put a beer can chicken in and redid the bricks. Two hours later, I found the chicken over done. It looked and smelled awesome, but was over done. The temp was 335 at this time. I hadn't given the thermometer long enough to read accurately.
I restacked the door, and tried another one at @6:00 pm. The temp was 275.
Two hours later, it was done to perfection.
Right now, with no door on all night, it is 165 in there.(2:40 pm Tues.)

I need a better thermometer. Can't wait to get a digital "point-and-shoot" model.

dusty

[dusty]

Finally, I have some reality on this subject. Pizza on Sunday night. I still don't have a door, so I stacked bricks where the door will go while there was still a good bed of coals. Monday morning, early, I unstacked the bricks, and put my thermometer in. After a few minutes it read a perfect 275 so I put a beer can chicken in and redid the bricks. Two hours later, I found the chicken over done. It looked and smelled awesome, but was over done. The temp was 335 at this time. I hadn't given the thermometer long enough to read accurately.
I restacked the door, and tried another one at @6:00 pm. The temp was 275.
Perfect. Two hours later, it was done to perfection.
Right now, with no door on all night, it is 165 in there.(2:40 pm Tues.)

I need a better thermometer. Can't wait to get a digital "point-and-shoot" model.

dusty

[dusty]

Ooops!

dusty

[ballard6449]

Kemo,

There's quite a bit of distance between the top of the chimney and the trees.... (an angle issue on how pic was taken). Will try to take some final pics soon and post....

[gjbingham]

Dusty,
Developed a stutter too, I see
Glad to see your oven's up and working well. I've yet to learn how mine cycles. 165 degrees internal temp on a chicken will keep you well fed and off the toilet.
G.

[Xabia Jim]

Dusty, that overdone chicken will make awesome soup stock!