 Re: Driving heat across the cooking floor
We did a dozen pizzas last night.....roasting and breads today!
I moved the fire across the floor before pizza time so I'd have a good hot hearth. One large log (6-7 inch) was left and I used three smaller branches (2-3 inch) during the pizza's for the fire across the dome. The pizzas were done in 4 waves of 3 with pretty consistent results.
My oven is more of a bake oven with a large thermal mass so I think my hearth temp is more constant. I'll check with the gun next time as I rotate pizzas to check actual temp drop.
Just refiring this morning and the oven is still 350 degrees. In go the chickens!
__________________  Tiempo para guzarlos.....  ...enjoy every sandwich! |