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Post by truckcab79 on Jul 27, 2018 18:56:16 GMT
Childishly pleased with myself but just found out that when I had a crowd of mates round yesterday one photographed the oven and sent it to a builder friend of his who replied:
“Beautiful. I assume he’s a Brickie. If he wants work tell him to call me”
(I’m not as it happens, I mince around running a department store as a day job!)
......also think he’d like me to lay bricks a bit faster if I was doing it for a living!
Weather permitting another small gathering on Sunday.
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Post by starseeker on Jul 28, 2018 15:56:19 GMT
I was what the retained heat is like the following day ,is there enough for a slow cooked roast etc ?
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Post by devontiger on Jul 28, 2018 16:14:45 GMT
We did the Pork jobee in our oven after the pizzas.
Left it in all night, I didn't fancy getting up at 4 to take it out.
Wrap it well with bacofoil, & rub swatze bbq pulled pork rub.
It was great. Best pulled pork ever.
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Post by truckcab79 on Jul 28, 2018 16:34:39 GMT
I was what the retained heat is like the following day ,is there enough for a slow cooked roast etc ? Still quite warm (not hot), 24 hours later, but that was with no door and the flue open. My 5mm steel arrived during the week but no time yet to cut and weld the new door. It won’t be insulated in the first instance but will see how it goes. |
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Post by Thomobigands on Jul 29, 2018 9:10:46 GMT
Hi, couple of questions on the pork just to fill in the blanks. Shoulder presumably? Do you remember what weight?
Time you put it in, took it out and how you eventually served it would also be appreciated. Reheated?
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Post by devontiger on Jul 29, 2018 15:19:52 GMT
Thomo, the pork was a 4KG boneless shoulder. Wrapped well with foil.
I put it in half an hour after cooking the Pizzas.
Removed it at 8am next morning.
After unwrapping it, the smell got to me & I was pulling it apart with a fork & eating.
It did 3 generous meals, for wifee & me.
Normally served cold with pots & salad.
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Post by Thomobigands on Jul 29, 2018 16:00:26 GMT
Thomo, the pork was a 4KG boneless shoulder. Wrapped well with foil. I put it in half an hour after cooking the Pizzas. Removed it at 8am next morning. After unwrapping it, the smell got to me & I was pulling it apart with a fork & eating. It did 3 generous meals, for wifee & me. Normally served cold with pots & salad. Excellent. Thanks for this. Have done slow roasted shoulder before but never in the wood oven. Have read that if you cool it and section into zip lock bags you can boil them to reheat without drying out. Will try an overnight joint though, thanks. |
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Post by oblertone on Jul 29, 2018 22:44:49 GMT
I've done an overnight pork shoulder, but I let the fire die down considerably before putting it in; I sealed the joint into a tray with foil but also added lots of fluid in the tray, I seem to recall it was cider.
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Post by truckcab79 on Aug 2, 2018 16:18:15 GMT
Built my oven door today. Deliberately didn’t install the thermometer as the one i bought has a really odd tapered thread approx 13mm but so far haven’t found a nut to suit. It’s neither M13 or 1/2”. If no joy I’ll buy another that comes with a nut. Started with a sheet of 5mm steel   Cut and trial fit, then bent up a handle from 4mm bar.  Welded  And wrapped in 6mm natural rope. Then burnt off the stray threads which also gave a nice scorched and aged appearance to it.  |
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Post by downunderdave on Aug 2, 2018 18:39:23 GMT
I notice you have a fair amount of smoke staining on the front arch for a new oven. Are you finding the 5” diam flue adequate?
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Post by truckcab79 on Aug 2, 2018 18:44:29 GMT
Yep. I get smoke for about 5 minutes, a very little of which comes out the front and then it disappears as the heat gets up. If you look inside all the flames are licking up the flue so I guess it’s doing its job. Could try a 6” one at some point but performance in general is amazing so will probably leave all as is to be honest.
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Post by oblertone on Aug 2, 2018 23:27:42 GMT
Why not stick a sheet of vermiculite board to the inner face of your door, otherwise it'll become a heat sink.
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Post by truckcab79 on Aug 3, 2018 16:11:50 GMT
Yep. Plan to do exactly that as and when I get round to it.
Many thanks.
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Post by truckcab79 on Sept 20, 2018 14:03:41 GMT
Tiny update. Had bought a thermometer a while back. Came with some odd sized threaded rear. Neither m12/13/14 or 1/2in, and tapered. Suspect it’s some sort of tapered plumbing fitting. Anyway. Given that it was only £6 but having wasted enough money on nuts that don’t fit, I just ordered up another one. A whole £1.50 delivered from China and complete with its nut! Arrived today. Tested it in hot water and bang on accurate. Drilled hole in the door and fitted. Probe is smaller than the other one which is why I’d gone for it, but for the money I can’t really fault it.   |
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Post by downunderdave on Dec 29, 2018 19:20:06 GMT
Because you have no rebate for the door to sit against, you may have trouble with it sealing. When the oven is hot the expansion will be around 2 mm so if it’s a good tight seal when hot the oven cooling may clamp so hard against the door that you won’t be able to remove it without damaging the casting a bit. You may have discovered this problem already.
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