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Post by davenott on Nov 15, 2015 18:41:40 GMT
It rained for most of the 8 hours I was working on the oven yesterday. To keep my spirits up whilst I was working on it, I popped a pork shoulder in. I had marinated it for 36 hours in a dry rub I had made from smoked paprika,mustard powder,salt, pepper, piri piri spices and several puréed garlic cloves, I also added a few quartered quinces. I cooked it covered in foil for about 6 hours then removed it whilst I raised the temperature and popped it back in for half hour to make the crackling. It was well enjoyed by all!
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Post by davenott on Nov 15, 2015 18:47:26 GMT
Making progress on the roof this weekend. 18mm structural spruce weatherproof plywood. Breathable roofing fabric. Roof battened.
Clay tiles fixed with aluminium nails. Still awaiting lead flashing.
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paul
valid member
Posts: 28
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Post by paul on Nov 16, 2015 19:50:02 GMT
Kids look happy enough so must have tasted good
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Post by davenott on Nov 16, 2015 22:06:07 GMT
Kids look happy enough so must have tasted good My daughters vegetarian but she still enjoyed the crackling!
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Post by davenott on Dec 8, 2015 20:08:58 GMT
My thermal heat retention seems to be improving as my oven dries out. I cooked pizzas at the weekend and had it at 350'C, 12 hours after the fire had burn out, It was at 230'C and after another 12 hours it was at 170'C. From the one firing I managed to cook pizzas, a leg of lamb and my first loaf of bread, I then made use of the rest of the heat to dry out a good supply of logs for Christmas Day. I still need to make an insulated door, as at present I'm just closing it off with bricks.
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Post by oblertone on Dec 9, 2015 11:47:32 GMT
Understanding the particular 'heat gradient' of your creation is very satisfying, and you seem to be well on the way to just that. While I had my door made in sheet metal the major insulative component is vermiculite board cut to size and glued in place with silicon. It is readily available from stove suppliers or even on eBay, easy to cut and shape with hand tools and fantastic insulation; well recommended.
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Post by davenott on Jan 13, 2016 22:08:56 GMT
Oven is getting well used at the moment. At the weekend I had another firing, and cooked 2 joints of pulled pork which I cooked at 120'C for 9 hours and then popped back in for just under an hour at 170'C to brown, along with a leg of lamb which I cooked at 170'C. Both were great and really well received at my mates 40th birthday party. I also separated the skin off the pork before I cooked the pork, and popped the skin in the oven next to the live fire for 10 minutes to make the best crackling ever! I used the residual heat the next day to bake a loaf of bread, and then overnight cooked a casserole with beef ribs. I'm using the rest of the warmth now to dry my next firing of logs.
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Post by chas on Jan 14, 2016 9:07:46 GMT
Hugely impressed with extended useful cooking time that results from this build...
Chas
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Post by davenott on Jan 14, 2016 14:07:10 GMT
Thanks, it should be even better when I get round to building a door, as I'm still using firebricks to block it up [and the chimney]
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Post by davenott on Feb 19, 2016 23:28:07 GMT
My Dad's asked me to cook him a turkey in the oven for his 80th party, so I've lit the oven tonight ready to pop the turkey in early tomorrow morning. I've just enjoyed my supper of a pint and a steak cooked on the hearth.
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Post by davenott on Feb 20, 2016 21:30:44 GMT
Up at 5am to get the turkey in the oven, and drove over at 10am to deliver cooked turkey to the party. Well received and got asked lots of questions by people about wood fired ovens.
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Post by chas on Feb 22, 2016 9:42:48 GMT
Up at 5am to get the turkey in the oven, and drove over at 10am to deliver cooked turkey to the party. Well received and got asked lots of questions by people about wood fired ovens. Looks good enough to eat, mate - do you recall the temperature at 5am? Chas
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Post by davenott on Feb 25, 2016 19:59:40 GMT
It was 190'C at front of oven and 210'C at rear, and probably dropped by 20'C over the 4 hours of cooking. I was using retained heat. It was 71'C 3 days later when I loaded it with my rain soaked logs to dry them out for the next firing.
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Post by davenott on Mar 14, 2016 10:56:22 GMT
I've modified my oven entrance slightly today, by cutting 1.5cm groove each side, to allow my wider baking trays to fit. I made my entrance 16.25'' wide and bought a long baking tray which is 16'' wide, but it didn't fit and when I measured it, it's cooking area is 16'' wide with a 1/2'' lip each side! I've cut the grooves with a angle grinder and now my tray slides in easily, without having to tip it! It also means my other trays which are 17'' long will fit in sideways on, which will be useful when I cook the pig, as I need 48'' length of tray to cook the pig if I leave the head on.
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Post by davenott on Mar 14, 2016 21:59:46 GMT
Today I took advantage of the lovely weather and finished my lime mortar pointing around my Flint work.
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