Hello to all,
My name is Rick Keenan and I live in Charlotte NC , USA. I'm a boss and a dirty fingernail.
I build stuff for a living. All kinds of stuff. I've built a radio controlled J-3 Cub and I've done
the full sized Cub too. Buildings , boats, cars, houses , I really don't care as long as we can
agree on a price. Back in The Corp we broke things, all kinds of things. Now I prefer to put
Two of our friends have WFO's . One is a pre cast type and the other is layed up brick.
Both are round. Both were at the homes when purchased. The food that comes out of
the both of them is great.
The pre cast one takes 75min to 90min to burn clear with an additional 30min burn to
soak in the heat. After the pizzas, the fire is cleared out and some food goes in ( a chicken,
some potatoes ,some garlic, a cobbler) . 120min later and the little bi metal temp guage
says 250F. If you burn for 4hrs it will be the same. My guess is that it is thin walled
and or badly insulated.
The brick one needs 4or5 hours get right but man o man it sure stays right. He can
cycle stuff in and out for 8 hours and in the morning it usually is 250F or more. I'm guessing
a firebrick , 8" of cladding and well insulated.
I'm looking for the "Goldilocs" setup. As Rod use to say, " Imagine if you will." I fire up the oven and get it burn white. Push the fire over and swabb the deck. 3-4 pizzas later, push the fire back to the middle, add 3or4 more 1" peices of soft wood close the outer door and open the door vents. 20 min later,sweep it out and close inner door. 1/2hr later add steam and 6 -2lb loaves,45mins later 2 drunken chickens, a 4lb meatloaf , 6 heads of garlic ,bake a half dozen taters. 1 1/2hrs later.Then a cobbler or something. Then dry out the next batch of wood. This is on a 2 to2 1/2hr burn.
If I could get that out of a round oven twice a/wk I'd be happy. Would a home built oven with a
42" dia. X 21" dome and a 13 1/4"tall X16"wide inner door with one firebrick, 1"of cladding and perlite bring me this? Would 2" of cladding , how about 3"? The hearth is one brick in a herringbone
pattern run out to the outer door. 3" of perlcrete under it and perlite over it.
I've seen guys write in on differant sites saying that thier dome turned white after a 45min
burn , did 12 16" pizzas, 8 2lb loaves of bread,2 pies, 2 chickens, a goose ,a 4"X12"X12" lasgna
6heads of garlic, the partridge and dried out the pear tree for the next burn. The next morning
still at 350F.
Okay, I once caught a fish thiiiiiiiiiiiiiiiiiiiiiiissssssss big. I'd like a less than 2 1/2hr burn and not
drop under 300F for atleast 5hrs. So , how much cladding above and perlcrete under ? I'm just
trying to get in the ballpark.
A long haired, over-fed, leaping gnome.
Re: Heat retention
I have a 38" Dia x 21" dome with a 19" Wide x 12" tall opening.
I have about 1 inch of cladding outside of the bricks and tons of insulation (about 2" of blanket and 3-4" or more of perlite).
The dome starts to get white at about 50 minutes and goes fully white in 1 hour. If I cook pizza for an hour and keep the heat going, it will be at 550 for two hours or more after I remove the fire. It will still be at 350 12 hours later. Really! I am still learning, but at this point most of my trouble for baking has been that the oven is too hot for too long. I had a bake once where the oven temp dropped too quickly, but I had not cooked pizza, just fired it for baking and removed the fire as soon as the dome was white. I think it needs to charge beyond that a little.
So If you can feel hot flames of fire roaring at your back, I say, spill the wine and take that pearl!
Re: Heat retention
Re: Heat retention
Robert's wife definitely did not say "if you add another piece of wood I'm calling the fire department" -- it was much better than that. :eek:
Great postings all. Excellent. My only contribution is that if you insulate the heck out your oven, you will be amazed at how much heat a 2"-3" oven will hold. Pizzerias with 3" thick ovens bake bread for the restaurant using retained heat every morning. Bigger isn't always better.
|All times are GMT -7. The time now is 06:59 AM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC