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Post by shortless01 on Sept 26, 2015 13:25:22 GMT
Hi I've just finished a Brick/clay lime rendered oven in The Purbecks and enjoyed several pizza sessions. Ill post a picture when i have sussed out how to use a forum??!!
I do have one Question? should an oven door be made to cover the chimney out let inside the oven?
I look forward to joining in on this forum. Regards to all.
Shortless01
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Post by chas on Sept 26, 2015 17:42:43 GMT
Welcome! And do have a trawl though to get picture-posting sussed! We love pics.
An interesting question, first the options: you can fit an old cast iron oven door to the outside and so the chimney will still be open with the door closed. You can push a well-fitting 'door' past the chimney opening towards the oven to a ledge against which it will rest - so the chimney is now beyond the door and the oven is sealed. In both cases what you're doing is baking in a more conventional sense, fire will be pretty well out and it's the retained heat that's doing the work. If you have the iron door, you may want to cap the chimney top to help heat retention. The door extends your cooking options.
Neither of the above feature in pizza baking much as it's generally the case you want some flame to roll heat over the pizza - though it's not essential - and to watch proceedings. Maybe bung on a log or two.
When I started I was concerned about cooking 'exposed' food (breads) in the sealed environment, but I've convinced myself that hard and fruitwood residue from know sources can't hurt me too much. I still wouldn't want to use pine of any sort - and that of course includes woodpellets. The best stove pellets are made from commercial softwood; pine to you and me. There are crap ones too...
If you google 'woodpellet pizza oven' it may start as my search does "Uuni is the revolutionary wood-fired pizza oven that enables you to take your pizza skills to a whole new ... Premium Wood Pellets - 100% American Oak $35.00 ..." but within a few entries and still on page one, a UK site says "Uuni Pizza. Uuni (meaning “oven” in Kristian's native Finnish), burns the same wood pellets used for pellet stoves..."
Oak pellets might be ok, but stove pellets? No thanks.
Other than the open-fronted ovens where the smoke was captured by an overhead canopy (like some commercial ovens today), ovens of yesteryear were often built into the side of an inglenook and fitted with an iron door. You fired up the oven 'door open', the smoke went out and up the main fireplace chimney and when you judged it hot enough, put your food in and closed the door. Or, wedged something over the opening if it was an open one. In neither case was the oven ventilated by a chimney.
Sorry, strayed off topic there a bit, but a door does seal you food in with whatever's burned.
Chas
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Post by kstronach on Sept 26, 2015 21:18:33 GMT
Is your chimney in the main chamber of the oven or out of the opening at the front?
keith
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Post by shortless01 on Sept 27, 2015 7:51:54 GMT
That's good information! My chimney is forward of the main chamber and about 8inches from the entrance.
Ok let's try and upload a pic...
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