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Post by albacore on Jul 1, 2013 20:23:56 GMT
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Post by lambooni on Mar 18, 2014 22:29:25 GMT
Hi Lance,
Which one did you go for in the end? I am having the same dilema!
Cheers,
Adam
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Post by albacore on Apr 17, 2014 22:05:18 GMT
Hi Adam, Sorry for delay in replying - only just saw your post (probably didn't bookmark the thread). Don't know if you've picked a modular oven yet, but I went for the Woodfired Gourmet. You can see my build thread: hereI'm happy with the choice I made and would make the same decision again. That said, I suspect that there isn't a great deal between them - materials and dimensions and prices are similar. However, great support from Tanya at WFG for the many questions I asked, so that was a big plus. The only major issue I had was that the oven wasn't getting hot enough. I solved this mainly by simply piling in the wood, but also by using some kiln dried wood in the firing mix. The other thing I did was to add in a layer of 1" fire bricks on top of the refractory base inside the oven(quite difficult to do after the oven is fully built!) You can order the WFG oven with a firebrick base instead of precast refractory; I probably would go for that option, given the chance again. The other thing I would do is to put a bit of extra insulation under the base. I thought I had plenty, but just to be sure, my redeal would include a ceramic fibre or calcium silicate board under the base. I'me currently having a dabble with the flue, as I suspect that a 6" flue may be putting too much heat up the chimney, so I've just installed a 200mm length of 4" pipe at the base of the flue a a restrictor. Only used it once, so not sure yet of effectiveness. One difference I can see between the modulars and the built from scratch ovens is the interior wall height, which is usually the difference between a half and a full brick in the vertical sense - not sure if this means that modulars need more fuel to get up to and maintain temperature. |
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