 Re: Driving heat across the cooking floor
I started with a standard thickness floor (firebrick) that is about 6cm thick. After my first firing I noticed the bottom of the hearth was about 350 degrees. So I used some thin red construction roof? tiles for a shelf and stuffed in a layer of Arlite/Expanded clay balls. This gives me another 15 cm of mass...about 11 cm of the insulation layer and 4 cm of the tile. Now I do not see the underside of the hearth very hot until it has been firing a while.
After pizza night....We cooked the chickens yesterday morning, had the lamb/potatoes/tomatoes with friends and then heated it up a bit to make two rounds of bread...5 loaves and a bunch of rolls. (BTW the german caraway rye was so dense I couldn't cut it with a bread knife so I got out the slicer and thin sliced it...great texture a flavor.)
This morning the oven was still 200 degrees and I was wishing I had something to slow roast....now 10 or 11 hours later the oven is 160 degree hearth with a 175 degree dome.....could still put in that goat shoulder!!!!
__________________  Tiempo para guzarlos.....  ...enjoy every sandwich! |