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Post by davenott on Mar 26, 2016 6:55:24 GMT
Shame to waste the heat, so took the opportunity to make pizza after firing up oven to cook pig. Gave my brother the chance to try his hand. Found you can get oven too hot, where hearth was 500'C found base burns, at 450'c it was perfect.
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Post by davenott on Mar 26, 2016 22:30:11 GMT
Pig cooked really well. Left it in for 8 hours at 130-140'c. Oven kept temperature really well. I'll try and write up a separate thread on cooking a pig in a WFO.
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awalker
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Started a blog http://adamwalkerinuk.blogspot.co.uk/
Posts: 97
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Post by awalker on Mar 27, 2016 8:37:36 GMT
Oh my. That looks so good. Start building my new oven soon based on your design cant wait.
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Post by oblertone on Mar 27, 2016 10:40:00 GMT
Very impressive, never seen a pig done a WFO before, well done (boom-tish) !
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Post by davenott on Mar 27, 2016 20:56:50 GMT
Oh my. That looks so good. Start building my new oven soon based on your design cant wait. Make sure you read lots of other people's oven builds, and borrow the best ideas from each, as there are some great builds on this site. If I was building mine again, I'd build a bigger chimney entrance, and it would draw more smoke up. My chimney was meant to be taller, but I now love the height it is, as I can easily regulate the oven air temperature, by opening or closing the top of the chimney pot using 2 bricks placed over it. (More details in my how to cook a pig post) Decide how big you want the internal size of your oven. The bigger it is, the bigger the items you can cook, but also the more firewood you will use to heat it up. Also decide how big your entrance is, although the height is restricted by the oven height/ entrance height ideal ratio to a degree. Also decide on the width. I would go wider next time, and have 18" instead of 16", and maybe consider a removable firebrick wall to reduce it to a more normal 14" size for general use.
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awalker
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Started a blog http://adamwalkerinuk.blogspot.co.uk/
Posts: 97
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Post by awalker on Apr 5, 2016 18:19:57 GMT
Thanks for the info Dave. Have looked at all the ovens on here and researched cannot wait to upgrade my cob oven for an all weather brick oven.
I am looking at ordering soon, so will ask a few questions if thats ok?
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Post by davenott on Apr 23, 2016 6:36:55 GMT
I've finally got round to building an oven door. I bought a vermiculite board, a thermometer and a cartridge of 1200'C silicone adhesive. For the front and back of the door, I used whatever I had lying around, which was a sheet of stainless steel for the inner, and a sheet of 3mm aluminium for the outer (an old road sign which I was given by a council workman, replacing a roadside sign a car had crashed into. This was hammered out flat and the rivots removed) I also had a pair of copper door handles which I bolted on. My thermometer dial didn't come with a heat transfer probe, so I made one using a length of copper tube about 6'' long.
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Post by oblertone on Apr 23, 2016 8:53:26 GMT
Excellent use of stuff laying around, bread making on the horizon ?
ps - Get some welders gloves as copper is an excellent conductor !
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Post by davenott on Apr 29, 2016 10:58:38 GMT
I'm cooking a lamb in the oven tomorrow for my 50th. Just been to the farm to pick it up.
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awalker
valid member
Started a blog http://adamwalkerinuk.blogspot.co.uk/
Posts: 97
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Post by awalker on Apr 30, 2016 9:31:28 GMT
Very nice. Will you be doing a full cow next?
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simon
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Posts: 33
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Post by simon on Apr 30, 2016 16:21:23 GMT
I think Dave's motto is 'Go big or go home.' :-)
Happy birthday to you, and I look forward to seeing the result.
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Post by davenott on Apr 30, 2016 22:16:24 GMT
Lamb turned out great and was really well received by my guests. It weighed 25kg and I cooked it for 7.5hrs at 125-135'C. Meat was very moist and carved great. Fed 25 people and still have quite a bit left to enjoy.
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Post by gracie on May 1, 2016 6:41:51 GMT
Yum! Now that is a Sunday roast !
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Post by samuraidave on May 7, 2016 17:06:06 GMT
Wow! What a fantastic build. I love what you have done and your use of your oven puts me to shame. The logs are coming out and it is about time I built a proper door form oven.
Thanks for sharing and enjoy.
Dave
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