#21  
Old 05-11-2010, 09:02 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

Quote:
Originally Posted by Tscarborough View Post
Mine doesn't usually drop to 250 for 2+ days after a full regimen of pizza and bread using an AAC or perlcrete door (both of which have failed).
Are you referring to a scenario in which you intentionally let the oven cool down after pizza to bread temperatures, cooked bread, then doored it up for two days...such that the tempt did not fall below 250 for 48 hours?

...or are you dooring it up at pizza temps immediately...which would clearly hold heat longer than the bread scenario?

In short, I'm not sure I like my door thermometer very much. It always ready surprisingly low. I bought a standing 600F thermometer that I'm going to put inside the oven next time, just to see how it compares to the door thermometer.

Sigh.
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  #22  
Old 05-11-2010, 09:51 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I personally wait till the temp gets down to about 450 or so and there are virtually no flames to put the door in place. This past Sunday I did that after making 16 large pies. At 9pm we put the door in place and 5pm the next day we measured the temp with a laser therm. and it was 360degs in the top of the dome and 306degs on the floor. I am just a little skeptical about putting the door in place when the oven is extremely hot besides, you remove all the wood and embers when you are going to be making bread anyways and the temp would be lower. Just my way of thinking.
G
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  #23  
Old 05-11-2010, 09:55 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I agree. The purpose of my question was merely to gauge Tscarborough's description so I would better understand the circumstances under which he observed 250F 48 hours after using the oven.
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  #24  
Old 05-11-2010, 10:00 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I understand. Will be intersting to find out. After 48hrs our oven is about 120 degrees at best.
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  #25  
Old 05-11-2010, 11:19 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

If there is no food or fire in the oven the door is on.

A typical firing schedule for me is:

Friday night, burn a low fire for an hour to soak it, then another 1 hour or 2 to get it up to 1000 on the roof and 7-800 on the walls. Cook 4 to 8 pizzas and door it up, coals in place.

Saturday afternoon, open it up, clean out the ashes and let it get around 450. Cook 2-4 loaves of bread, and door it up.

Sunday, cook either a chunk of meat or some beans with the oven at 300 or less for 3 or 5 hours, then door it up.

I check it every day when I get home, and it usually doesn't hit ambient for 4 or 5 days.
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  #26  
Old 05-11-2010, 11:42 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

After you have made your initial pizzas what do you figure the temp inside is before you put the door on for the night.
Come Sunday do you use a cast iron Dutch Oven for your roasts?
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  #27  
Old 05-11-2010, 11:56 AM
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Default Re: Oven Door? Insulated or not. Pros & Cons

It is still above 650 and with a couple gallons of embers.


I have CI pots, but I haven't been using them. I use my Magnalite or crockery. I think the CI is too heavy for me to use in there.
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  #28  
Old 05-11-2010, 12:15 PM
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Default Re: Oven Door? Insulated or not. Pros & Cons

I notice you have a vaulted oven. What is the pipe in the top of the picture. Also is the Magnalite durable? The CI is awfully heavy in deed. I don't have a CI Dutch Oven because you'd need an engine lift just to get it in and out.
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  #29  
Old 05-11-2010, 04:18 PM
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Default Re: Oven Door? Insulated or not. Pros & Cons

The Magnalite pots are made to be used in the oven and my set is over 20 years old and used daily, so I guess they are pretty durable.

The pipe is an LED Maglite (flashlight) that sticks to a magnet embedded in the top of the arch. It is my lighting solution.
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  #30  
Old 05-11-2010, 04:53 PM
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Default Re: Oven Door? Insulated or not. Pros & Cons

This weekend, I cooked on Sunday night, after a quick 2 hour fire, and doored it at 7:00PM at around 600 (keeping in mind that the door is in 8 pieces). I took the door bits off yesterday around 6:00PM (at 250+ degrees) and placed my new door in the middle of the entry to cure. I just checked it and it is 132 degrees after being somewhat open for 24 hours.

This tells me 2 things:

1. It is important to heat soak the oven if you want to use it for 2 or 3 days.
2. The door makes a big difference.
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