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haney007 09-10-2009 08:54 AM

My MAM-505
 
I have recently aquired a MAM-505 oven. I am having a little trouble getting the hearth heat I need to crisp up the bottom prefectly. I have cured the oven using the 7 fires technique, and have fully fired the oven 3 times. I fire until the dome turns white and brush the coals to the left, get a licking fire going and start cooking. I am thinking I may need to fire for longer than 2 hours since the oven is so big. What are your thoughts on this?
Any advice is appreciated.
Here is a link to a video of my oven in action.

RTflorida 09-10-2009 01:46 PM

Re: My MAM-505
 
That is a 53" interior oven, right?
That puppy is going to take a big, long ass fire to get up to temp and saturate every inch. I sure hope you insulated both the hearth and dome VERY WELL.
that said, your fire looks a bit small, I think I have a bigger fire going in my 36" when making pizza.

RT

haney007 09-10-2009 02:12 PM

Re: My MAM-505
 
Yes it is fully self contained inside a steel enclosure. It doesn't even get warm to the touch. How long a fire should I burn? 3 hours?

dmun 09-10-2009 03:14 PM

Re: My MAM-505
 
Yes, I vote for a bigger fire. Most of us would be making charcoal at the five minute mark. You want smaller wood during cooking, and flames licking up the side of the dome. It also looks like you have carbon all around the bottom of the dome, except right over the fire, again, a marker that you don't have the temperatures you need.

Again, it's a new oven, and it will get better and better as the last residual moisture is driven out of the dome and the insulation. But many new owners are afraid to build really big fires. Go for it.

ERASMO 09-10-2009 03:17 PM

Re: My MAM-505
 
I agree with d.

You need a "Big Scary Fire"

ThisOldGarageNJ 09-10-2009 03:48 PM

Re: My MAM-505
 
BIGGer FIRE,,,,, Also try leaving the hot coals on the floor to the very last minute and brush them to the side just before you cook....

texassourdough 09-10-2009 06:26 PM

Re: My MAM-505
 
Your oven looks way cold. The hearth can't be much over 500, probably less, and the dome is probably under 700 - maybe under 600. An infrared thermometer would be a good investment. The fire is way small for that big oven. The scary part is you indicate you fired for 2 hours and if so where did the heat go. The hearth and dome shouldn't be that cool that fast unless they are badly wet and/or not insulated.

When the hearth is too cold rake the coals out over the hearth and let them burn for 5-10 minutes to recharge the hearth. A bigger fire will help keep the dome hot.

Good luck!
Jay

james 09-10-2009 08:47 PM

Re: My MAM-505
 
There might be one other thing going on. If the oven is new, or has been in storage for a long time, there will be a lot of retained moisture. You should try going through a traditional curing process to drive out all the water. A 2,000 lb oven can have up to 200lbs of water in the refractories, or about 25 gallons. That's a lot of water to cure out, and it will keep you from having a hot oven until it's gone.

James

james 09-10-2009 08:51 PM

Re: My MAM-505
 
On other thing to mention. The outer enclosure of the oven might be hotter than normal when you are curing the oven, because of the escaping water. It will reach the metal enclosure and heat it up.
James

PizzaPolice 09-10-2009 09:35 PM

Re: My MAM-505
 
I watched the video and it left me wondering what kind of pizza you are making. For a heavy pizza like that, I imagine 4+ minutes is about right. It looked ok.
I have that model oven. It needs every bit of 3 1/2 to 4 hours to get up to VPN heat.
Where does the heat go? The damn thing is 2500 lbs. Once it soaks in, it will stay hot for a long time. Use smaller size wood. Quarter splits do you no good. You'll get that acrid black smoke line as the wood tries to heat up to off gas and burn.
Get some air under those coals. Fire it up. It can take it.
It's a real workhorse, too. A few hours ago, I cooked 60+ lbs of beef for Italian Beef. Try that in a small home oven!
PM me if you get stuck. Nice goin'


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