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Post by devon961 on Apr 1, 2017 23:58:02 GMT
Hi all, couple of questions please, building my oven later this year
1.do u need a door on the oven to cook with i.e. To do a Slow roast, bread, lasagna so on?
I would like to put a cast iron door on my oven even if it's only for decoration
2. Iv seen on some thread that people put a door past the chimney sealing the oven is that to protect it from the weather or is that to keep the heat in to do a roast say over night?
I know sealing the oven would put the fire out but the remaining heat would continue to cook food
thanks
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rokdok
WFO Team Player
Posts: 130
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Post by rokdok on Apr 2, 2017 9:48:37 GMT
Hello Devon,
I've not posted for a while having built my oven about three years ago but have had plenty of use.
My first bit of advice is firstly do not use wood for your door anywhere. You might get away with it as some have clearly done but wood spontaneously combusts at 350 or so degrees centigrade so you could spend a lot of time building a door , as I did until one day you put the door on and in the morning come down to see a charred remnant- If you look towards the end of my build under Pompeii ovens and you'll see. I've lazily been using the remnant but am about to make another with stainless/ iron/ mils steel.
Answers :
1) You'll need a door, otherwise you are restricting yourself to cooking at high temperatures quickly- pizza, fish, flatbreads, tandoori etc. The better you insulate your oven the longer it will hold its heat for and you'll be able still be able to cook on it a day or two after firing it up.I've fired mine up on a Sunday night and slow cooked pork ribs on Tuesday morning through the day.Similarly an overnight cooked 20 lb turkey.
Cast iron - great - it'll need to be metal ( not aluminium which will melt ) it'll should be well insulated to keep the oven warmer for longer- people here silicone calcium silicate board to the oven side.
2) to keep the heat in - this is the only sensible place to put it otherwise the oven will cool down too quickly.
Best RD
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Post by devon961 on Apr 2, 2017 14:08:28 GMT
Hello Devon, I've not posted for a while having built my oven about three years ago but have had plenty of use. My first bit of advice is firstly do not use wood for your door anywhere. You might get away with it as some have clearly done but wood spontaneously combusts at 350 or so degrees centigrade so you could spend a lot of time building a door , as I did until one day you put the door on and in the morning come down to see a charred remnant- If you look towards the end of my build under Pompeii ovens and you'll see. I've lazily been using the remnant but am about to make another with stainless/ iron/ mils steel. Answers : 1) You'll need a door, otherwise you are restricting yourself to cooking at high temperatures quickly- pizza, fish, flatbreads, tandoori etc. The better you insulate your oven the longer it will hold its heat for and you'll be able still be able to cook on it a day or two after firing it up.I've fired mine up on a Sunday night and slow cooked pork ribs on Tuesday morning through the day.Similarly an overnight cooked 20 lb turkey. Cast iron - great - it'll need to be metal ( not aluminium which will melt ) it'll should be well insulated to keep the oven warmer for longer- people here silicone calcium silicate board to the oven side. 2) to keep the heat in - this is the only sensible place to put it otherwise the oven will cool down too quickly. Best RD hi rokdok thanks for the info i was looking at a door like this to go on the mouth off my oven but don't think it will work so i will need a door that i can slide in and out  thanks |
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Post by dave36 on Apr 2, 2017 15:20:45 GMT
Hello Devon, I've not posted for a while having built my oven about three years ago but have had plenty of use. My first bit of advice is firstly do not use wood for your door anywhere. You might get away with it as some have clearly done but wood spontaneously combusts at 350 or so degrees centigrade so you could spend a lot of time building a door , as I did until one day you put the door on and in the morning come down to see a charred remnant- If you look towards the end of my build under Pompeii ovens and you'll see. I've lazily been using the remnant but am about to make another with stainless/ iron/ mils steel. Answers : 1) You'll need a door, otherwise you are restricting yourself to cooking at high temperatures quickly- pizza, fish, flatbreads, tandoori etc. The better you insulate your oven the longer it will hold its heat for and you'll be able still be able to cook on it a day or two after firing it up.I've fired mine up on a Sunday night and slow cooked pork ribs on Tuesday morning through the day.Similarly an overnight cooked 20 lb turkey. Cast iron - great - it'll need to be metal ( not aluminium which will melt ) it'll should be well insulated to keep the oven warmer for longer- people here silicone calcium silicate board to the oven side. 2) to keep the heat in - this is the only sensible place to put it otherwise the oven will cool down too quickly. Best RD Rokdok.... Mmm, had a look at the remains of your wooden door (lovely oven build BTW) and am now wondering how long mine will last. Oh well, let's see! Has as anyone built a door out of celcon / thermalite (i.e. Breeze blocks) and if so, how did you get the handle attached (given the blocks are so soft)? I am trying to avoid metal as don't have the tools to make myself... |
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Post by jagnut on Apr 2, 2017 17:44:30 GMT
Hi all, couple of questions please, building my oven later this year 1.do u need a door on the oven to cook with i.e. To do a Slow roast, bread, lasagna so on? I would like to put a cast iron door on my oven even if it's only for decoration 2. Iv seen on some thread that people put a door past the chimney sealing the oven is that to protect it from the weather or is that to keep the heat in to do a roast say over night? I know sealing the oven would put the fire out but the remaining heat would continue to cook food thanks You could soak the wooden door in water overnight before using |
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rokdok
WFO Team Player
Posts: 130
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Post by rokdok on Apr 2, 2017 21:13:31 GMT
Hello Devon, I've not posted for a while having built my oven about three years ago but have had plenty of use. My first bit of advice is firstly do not use wood for your door anywhere. You might get away with it as some have clearly done but wood spontaneously combusts at 350 or so degrees centigrade so you could spend a lot of time building a door , as I did until one day you put the door on and in the morning come down to see a charred remnant- If you look towards the end of my build under Pompeii ovens and you'll see. I've lazily been using the remnant but am about to make another with stainless/ iron/ mils steel. Answers : 1) You'll need a door, otherwise you are restricting yourself to cooking at high temperatures quickly- pizza, fish, flatbreads, tandoori etc. The better you insulate your oven the longer it will hold its heat for and you'll be able still be able to cook on it a day or two after firing it up.I've fired mine up on a Sunday night and slow cooked pork ribs on Tuesday morning through the day.Similarly an overnight cooked 20 lb turkey. Cast iron - great - it'll need to be metal ( not aluminium which will melt ) it'll should be well insulated to keep the oven warmer for longer- people here silicone calcium silicate board to the oven side. 2) to keep the heat in - this is the only sensible place to put it otherwise the oven will cool down too quickly. Best RD Rokdok.... Mmm, had a look at the remains of your wooden door (lovely oven build BTW) and am now wondering how long mine will last. Oh well, let's see! Has as anyone built a door out of celcon / thermalite (i.e. Breeze blocks) and if so, how did you get the handle attached (given the blocks are so soft)? I am trying to avoid metal as don't have the tools to make myself... It's done here ukwoodfiredovenforum.proboards.com/thread/2018/oven-door-second-attemptThis 'll be quite heavy - I bought a couple of blocks but haven't gone ahead as they just seem too heavy. I think I'm going to use calcium silicate board with some kind of metal on both sides I think. |
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Post by oblertone on Apr 3, 2017 8:33:22 GMT
Do it once and do it right. Yes you will need to seal off the oven from the flue for extended cooking. There are variations but a metal door with some form of insulation is the best option.
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rokdok
WFO Team Player
Posts: 130
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Post by rokdok on Apr 3, 2017 18:34:28 GMT
Do it once and do it right. Yes you will need to seal off the oven from the flue for extended cooking. There are variations but a metal door with some form of insulation is the best option. +1 Learn from other people's mistakes and not your own ! |
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Post by chas on Apr 4, 2017 7:37:58 GMT
Hello Devon, I've not posted for a while having built my oven about three years ago but have had plenty of use. My first bit of advice is firstly do not use wood for your door anywhere. You might get away with it as some have clearly done but wood spontaneously combusts at 350 or so degrees centigrade so you could spend a lot of time building a door , as I did until one day you put the door on and in the morning come down to see a charred remnant- If you look towards the end of my build under Pompeii ovens and you'll see. I've lazily been using the remnant but am about to make another with stainless/ iron/ mils steel. Answers : 1) You'll need a door... hi rokdok thanks for the info i was looking at a door like this to go on the mouth off my oven but don't think it will work so i will need a door that i can slide in and out thanks hi Devon961, and it rather depends on what you want. If you want a traditional look, then go for the cast iron door - I did. As you've identified, you don't need a door for pizza and if you want the 'sealed oven' needed for long slow bakes you can achieve that by putting a cap over the flue. We're so (rightly) conditioned to avoid blocking a flue it's counter-intuitive but amounts to the same as pushing a 'door' past the flue exit to a ledge beyond, and simpler. Chas |
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