Old 02-14-2008, 10:23 PM
Il Pizzaiolo
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default CJ....winter heat management thoughts


I was reading about your oven in the snow post and wondered if you have ever put up a secondary screen around your oven. Your pictures show you have a roof and corner posts. (That was 2 years ago, maybe it's different now) Have you ever considered a windbreak. I have the impression of you cooking almost daily and would think even a tarp would help conserve heat in the winter and obviously anything more substantial would improve insulation value. Some insulation board sealed with foam could be very effective at cutting down the wind and holding a warm air envelope outside the masonary.

I have put up very thin barriers indoors and they can make a huge difference in heat retention for individual living areas. Plastic sheeting or fabric has been used in garages or indoors. It has almost no insulating value but it is very effective at keeping the warmer air in one area.

If I was going to have an oven in the snow, particularly if I wanted to use it a lot, I would probably put some kind of secondary structure around it.

I wonder if any cold weather bakers might have experience with such a before and after experience.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
Old 02-15-2008, 03:50 AM
CanuckJim's Avatar
Il Pizzaiolo
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: CJ....winter heat management thoughts


The appearance of my oven hasn't changed substantially since those early pics were taken. I don't think the wall bricks need further covering because of the thickness of the insulation inside the enclosure. The major heat loss issue still to address is the underneath of the hearth slab. Although I did use a six inch vermic/cement layer under the slab, it's just not sufficiently effective for cold weather baking. I have panels of SuperIsol that I'm going to attach to the bottom of the vermic layer when the weather improves enough that my old frostbitten fingers won't freeze up. My oven mouth faces to the south, away from the prevailing (bitter) northwest winter wind. My plan has always been to build a half wall of fielded rail and stile panels between the walls and corner posts, and also on the front, with double panelled doors. Above them, I plan multi-small pane window panels that can be removed in summer. I completely agree with what you suggest and have no doubt whatsoever that breaking the (bitter) wind that whips across the front of the oven would improve heat retention as well as making winter baking easier on the baker.

In really poor weather, I have used a tarp, but in really poor weather chasing it down the street is a drag.

"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
High Heat Mortar Primer james Getting Started 88 04-29-2015 08:36 PM
High Heat Wood Fired Roast Turkey aikitarik Roasting and Grilling 21 12-24-2010 09:32 PM
Holding High Heat james Newbie Forum 10 12-22-2010 07:05 PM
Oven in the snow james Heat Management 17 02-14-2008 04:47 PM
The Highs & Lows or Heat Management sarah h Heat Management 21 02-11-2008 09:31 AM

All times are GMT -7. The time now is 06:52 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC