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Post by cannyfradock on Mar 26, 2012 9:29:21 GMT
Found this link on twitter... t.co/QUZvzUoU It has a few ads on the link but has a photo stage description on how to make an insulated Wood-fired oven door. Terry
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Post by benjibong on Apr 3, 2012 7:22:45 GMT
interesting but not sure why the need for a vent. a pyrex window would be better idea.
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Post by surfingspider on Apr 3, 2012 9:16:14 GMT
Interesting read I am going to be making a door for my oven soon so it is good to get some ideas. I like the idea of getting an old storage heater and getting some sheet metal and insulation from it. Reading the comments though it sounds like you need to be very careful about the type of metal you are using. I am thinking about makeing a door for baking in my oven not a firing door which this loooks like (with a breather hole). I am planing on embedding one of these thermometer in to my door when I get round to making it shop.vitcas.com/vitcas-pizza-bread-oven-probe-thermometer-500-c-677-p.asp. Also thinking about a lip around the edge to seal heat in better. Any other thoughts / ideas /experiences / photos would be much appreciated.
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Post by samuraidave on Apr 6, 2012 19:11:13 GMT
I am quite mew to this but so far I have used airated concrete blocks to close off the entrance to my oven. 24 hours later it is still about 125-150 in there. Need a better thermometer for better accuracy.
Over the next couple of weeks I am going to make a better door consisting of airated concrete blocks, a couple of metal plates on the inside, then bolts going through the blocks to a couple of handles on the out side. I should be able to put a probe in there to.
The blocks are great, no heat on the outside and light and cheep.
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Post by slowfood on May 7, 2012 19:45:04 GMT
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Post by rockrocky on May 8, 2012 18:01:15 GMT
On EBAY i bought a replacement firebrick made to measure (retangle for my door) and screwed it to a piece of wood with a handle and it works a treat.
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