Oven door

[sid73]

Hi all, I'm new on here and I'm currently mid build. Can anyone give me advice on which doors are suitable for a wood fired oven (arched front) ? Advice on how they're attached also would be great. Thanks

[oblertone]

Welcome; generally speaking a WFO should have two doors, neither of which should be 'attached'. The first and most important should sit between the oven and the flue, this is used to seal the oven to allow extended cooking of stews, bread, roasts etc after the oven has cooled. This door needs to be fire-resistant at least and preferably fire proof.

The second door is purely decorative and designed to keep cats out of your oven when not in use. This can be made of wood, metal or anything else you fancy.

In use for pizza a fully fired wfo will cook in 90 seconds, but during this time the pizza will need to be turned at least once to avoid burning, therefore a door of any sort would be a major hindrance.

I will try and include photos of both my doors to assist.




This shows the outer decorative (wooden) door; it also serves to keep weather out of the oven, as well as cats.





This shows both doors, note that the second is a steel tray which is filled with vermiculite board.

[carboniser]

Iron door with simple hinges. Without a door there is no way to regulate the burning.