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Post by smagsmith on Aug 20, 2015 8:20:56 GMT
Currently in the last 2 days of a holiday abroad. Having a great time, but in a strange way, looking forward to getting the oven going when I get home.
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Post by smagsmith on Aug 24, 2015 20:03:58 GMT
still struggling to get the heat into the base and keep it there. Had pizza last night and cooked 4 in total. It seems like the heat sseems to disappear out of the floor to quickly. The first pizza cooked in about 3 mins, but by the time I moved onto my 4th pizza (not all for me) it took 8 or 9 mins. The time between the 1st and 4th pizza was about 20 mins. Should the oven cool this quickly?
Cheers
Smag
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Post by cobblerdave on Aug 24, 2015 21:13:45 GMT
G'day
The ovens still wet and contains moisture so your fires energies are being used turning that into steam. If your ovens able to take a bit of heat a 3 hour heat up will work better. Trust me it's frustrating slow to dry but finally when it's done it operates so much better.
Regards dave
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Post by smagsmith on Aug 25, 2015 5:08:15 GMT
How will I be able to tell when it has fully dried out. I have had about ten cooks in it so far.
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Post by smagsmith on Sept 12, 2015 16:09:33 GMT
I think I have worked it out. I had not sealed the thermo blocks that sit outside the dome that form the slab. So inside the oven was water proof, the thrmo block on the outside where not and must have been absorbing water when it rained and drawing it in and under the dome. I sealed them the other week and the oven floor is maintaining its heat much better. Managed to cook 12 pizza last night. If anything the base is now cooking too quick and the cheese is not melting on top fully. I am using the trick of raising the pizza up into the dome with the peel to finish it off. Is there a way to raise the air temp in the dome without putting anymore heat into the floor? I did throw a few bits of kindling onto the embers for the last few pizza and that seemed to work quite well. Should I be cooking pizza with just embers pushed to the side, or should there still be a flame?
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Post by oblertone on Sept 13, 2015 7:15:39 GMT
As you've found out, a little controlled fire helps the cooking process, a supply of small dry sticks to hand allows fine control.
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