Temperature ratings in wood-fired ovens

[james]

I came across this on the Internet today, and it has me thinking. We need a standard method of describing heat in a wood-fired oven, ranging from warm to very hot. Now that we have finished V1.0 of the Cooking e-Book, I can see that this will help.

Can we come up with a wood-fired version of this?

Their "very hot" isn't very hot.
James

Conversions

TEMPERATURES

Gas Mark 1 = 140C = 275F = Very cool
Gas Mark 2 = 150C = 300F = Cool
Gas Mark 3 = 160C = 325F = Warm
Gas Mark 4 = 180C = 350F = Moderate
Gas Mark 5 = 190C = 375F = Fairly Hot
Gas Mark 6 = 200C = 400F = Fairly Hot
Gas Mark 7 = 210C = 425F = Hot
Gas Mark 8 = 220C = 450F = Very Hot
Gas Mark 9 = 240C = 475F = Very Hot

[jengineer]

almost laughable when one is talking about dome temps in the 800's and floor temps between 700 and 750 for cooking pizza.

Maybe a flat factor (1.71) can be applied to the 425 number to equal 725F

Mark 1 = 243C = 470F = Very cool
Mark 2 = 266C = 510F = Cool
Mark 3 = 293C = 560F = Warm
Mark 4 = 316C = 600F = Moderate
Mark 5 = 338C = 640F = Fairly Hot
Mark 6 = 360C = 680F = Fairly Hot
Mark 7 = 385C = 725F = Hot - throw the pizza in!
Mark 8 = 410C = 770F = Very Hot
Mark 9 = 432C = 810F = Very Hot

nah looking back at those numbers you should come up with your own scale

[james]

Here is a shot at a wood-fire temperature scale. I would appreciate comments on this -- it's a first cut.
James

[CanuckJim]

James,

Not too shabby for a first cut. I think you have it knocked. Breaking it down further would not add a lot of useful information. Under the "some bread" temp, you might add pan breads, enriched bread, sweet breads or some such.

Jim

[jengineer]

add in how Mississippi is to be used

hopefully they won't have a high threshold for pain