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Post by cobblerdave on Aug 7, 2014 21:16:13 GMT
G'day Persistent black soot on the oven walls can mean the oven still has a certain amount of water still present that prevents it from getting to temp. I can't tell from over the net. I can tell you that fire pic the fires a bit small and conservative you need it brisk and wide . You need it to fill the oven. If the flames start licking out the oven mouth you've overdone it . No wood thicker than you wrist, logs are great to watch burn over a long time but they don't put the heat into those bricks like on oven full of flame licking on your roof. You might not be able to do the 90 sec bit yet but a 5 min pizza taste pretty good. When fully dry its possible to overdo it and burn a pizza to a black mess in 20 secs and the resulting pizza will have flame and smoke when withdrawn from the oven. Never fails to impress your guests that one. Regards dave
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Post by unclebhuna on Aug 7, 2014 21:46:33 GMT
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Post by unclebhuna on Aug 8, 2014 11:38:19 GMT
I've got to be happy with that!
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jms
valid member
Posts: 42
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Post by jms on Aug 8, 2014 12:48:49 GMT
One trick to get more colour on top without overcooking is to lift up the pizza to near the top of the dome for a few seconds.
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Post by unclebhuna on Aug 8, 2014 15:12:57 GMT
Yep did that jms, it did help a bit. First go do still learning.... Cheers
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Post by leetheldc on Aug 9, 2014 7:57:56 GMT
Looks really good bhuna! Love the blues for the chimney you will be a fire master soon enough! Enjoy those pizzas Lee
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Post by unclebhuna on Apr 4, 2015 20:13:13 GMT
Hi, I just logged onto the forum after a few months away and hadn't realised I didn't put any pics up of my almost finished oven. Things have slowed a little over the winter and I still need to give it a final exterior k-rend layer to finish, but to all intents and purposes it is done. I can't covey enough how much pleasure we now get from entertaining and making pizza for friends, family and neighbours. We even fired it up over xmas when it had been wintry and there was an inch layer of ice/snow on top of the oven. Believe it or not, after having the oven on at full whack for three hours, there was still ice on the dome! I'll post a few images to hopefully inspire others as to the amazing potential of a WFO.
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Post by unclebhuna on Apr 4, 2015 20:16:55 GMT
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Post by leetheldc on Apr 5, 2015 7:04:59 GMT
Hi bhuna great to see you back on the forum. Looks like you have been having fun with your oven its looks great the veneers on the bottom really set it off
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