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  #81  
Old 02-11-2012, 09:54 PM
brickie in oz's Avatar
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Default Re: Karangi Kitchen 48inch ready to start

Quote:
Originally Posted by arthuritus View Post
Hi Doug,

Hoping to build my second oven soon. I'm considering whether to put an extra layer of thermal mass under my 75mm firebricks. The idea being that the additional thermal mass means that we should be able to cook more pizzas before raking the coals back to reheat hearth. However, going by the temperature readings you posted earlier, the bottom of the fire bricks were far from saturated anyway, so having more thermal mass to heat up would be a waste of time and fire wood. Have you done any more measurements now that you have been using your oven for ages?
I can do a whole pizza party with 80mm of floor mass with one rake over to reheat the floor.

More mass = more fuel+more time.
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  #82  
Old 02-11-2012, 10:42 PM
Peasant
 
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Default Re: Karangi Kitchen 48inch ready to start

How many pizzas is that? 90 seconds apiece or are you doing them at a lower temperature?
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  #83  
Old 02-11-2012, 11:01 PM
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Default Re: Karangi Kitchen 48inch ready to start

90 seconds to 2 minutes for the first few and the time drops as they go along.
We normally have 10 guests so average 1.5 pizzas per person, plus we do a sweet in the oven too.
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  #84  
Old 02-11-2012, 11:17 PM
Peasant
 
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Default Re: Karangi Kitchen 48inch ready to start

Ahh yeah that sounds about the same as mine I can only do a couple of 90 second pizzas before raking the coals across.
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  #85  
Old 02-12-2012, 12:28 AM
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Default Re: Karangi Kitchen 48inch ready to start

If you keep an active fire going while you cook the pizzas, the heat will be retained better in both the dome and the floor. It also provides an oven light. The flame needs to go right up the side of the dome. Pizzas cooked this way are much better IMO.
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  #86  
Old 02-12-2012, 01:03 AM
Peasant
 
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Default Re: Karangi Kitchen 48inch ready to start

Absolutely. Its nearly impossible to cook a 90 second pizza without an active fire, because the bottom gets cooked while the top is still raw. But the live fire only keeps the floor warm on the side the fire is on, which means you have to swap everything around periodically.
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  #87  
Old 02-12-2012, 07:01 PM
Peasant
 
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Default Re: Karangi Kitchen 48inch ready to start

That's enough to convince me I don't need more thermal mass. Thanks
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  #88  
Old 03-27-2012, 04:54 AM
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Default Re: Karangi Kitchen 48inch ready to start

Gudday Doug
Its a shame to see timber burn't off like that... but anything that the insects will not eat can't be good in an oven. A few year ago friends in Mulwoolamba payed to have the Camphor felled on thier property the company did a lot in that area and collected the larger logs into containers to be sent to china. Aparently there was a shortage of camphor wood to line camphor wood chests.

Regards Dave
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  #89  
Old 04-01-2012, 11:17 PM
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Default Re: Karangi Kitchen 48inch ready to start

Quote:
Originally Posted by Karangi Dude View Post
After three days of burning the camphor wood
Not in the oven I hope?
Camphor Laurel is toxic.

Camphor Laurel Menace
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  #90  
Old 05-29-2012, 10:26 AM
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Default Re: Karangi Kitchen 48inch ready to start

Hi Doug,

First of all your build was top notch. I am using your pioneering idea of a tapered arch in my build.

Since you placed quite a number of thermo couples in your build. Where would you find the most crucial place to install "two" thermo couples? I was thinking in the floor brick like you did at 10mm below the surface and the other in the dome but I wanted your input on what would be best.

Russell
Salt Lake City, UT
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