IR Thermometer and residual heat

[jeff]

TK63.
Misleading figures. (Should have been a politician, eh).
2 points.
1. That measurement was after 2 days, with an oven temp of 125 and air temp around 20(all temps in Celcius, sorry).So not a big gradient.
2.I went off half-cocked. Flamin impetuous boy!

So more useful figures from the last day or so.

7pm, 450 (pizza time)
10pm,277 (burnt pizza-roll time)
noon, 208 (temp check after 14 hr)
4pm, 197 (temp check, + cold stew in).
5pm, 176 (stew check 'n muck about).
7pm, 171 (meal out)
9pm, 177 in oven, 75 in 'foyer'.
So after an initial fall averaging 60/hr over 3 hrs, the next 24hr dropped by 100C, or 4/hr averaged.

So tomorrow, I should be able to do slo-cooked boar over maybe 8hrs. What do you reckon Inishta?
Fellers, this line of thought is not mere academia. I reckon a pizza night generates enough stored energy for at least 2 more night's fodder.
As always, criticism of my post is welcome. (NOT! no one enjoys criticism!!)
But I'd love to see other's data, eh.
teach.
ps . Final reading for the night @9.40pm (air temp 23C).
Oven, 176, "foyer" (or is that 'atrium')? 75
more later. t.

[Inishta]

Need to make a trip to UK to get the thermometer then I can contribute...........

teach.......Wrap her up nice and snug and overnight should be a sound proposition..............or all day...........whatever!

[jeff]

Inish,
Before god (ahh, James), gave us the WFO, I'd been looking at American sites re smoking and slow cooking, and I really wasn't set up for it. Always a bit hit'n miss with temps.
Brick ovens are becoming SO predictable that I'm about game enough to leave a big chunk of animal protein alone all day, knowing that when we come home, it will be just so good.
As an update, after 47hours from pizza, the atrium was 50C, oven120.
90 minutes later, and I am about to check the damage: feeling confident.
teach.

[Inishta]

teach, over here a very popular dish is Tandir lamb. It is large joints, usually leg, that is put in stainless steel covered roasters and left to cook all day at low temps in the WFO. Incredibly falling off the bone tender. Served with hot pide bread and a salad.........maybe a cold beer...........a first class luncheon.

[mieno]

Talisker
Is this IR gun the one from gastools? Is 500 degrees celcius enough do you think?
I was originally looking at the cheap digital thermometers with dual k type thermocouples (also on ebay) however the thermocouples only went up to 200 degrees celcius and none of the suppliers can source higher rating couples.
Thanks.

[talisker63]

Yes it is the one from Gas Tools. They are always on eBay for $65. I just bid $65 and no one bid against me.

After firing for 2+ hours the IR gun was able to measure all temp's except pointing directly at the coals. It goes OL if you do that

I was not prepared to fork out an additional $100 for the next model up. Also I notices that FB Shop sells an IR Thermometer which measures at the same range. So I guess it is what is popular.

In summary I think it is sufficient. Even when the oven is hottest it is able to measure the dome and floor temp no problem. Also if it's says OL then it's just too damn hot to cook!

cheers