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Post by faz on Oct 9, 2012 15:18:13 GMT
Even a bit of damp in the wood does make quite a difference to smoke levels, as does the type of wood you're using.
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Post by cannyfradock on Oct 9, 2012 17:12:54 GMT
Andy
There's something special when you build your own Wood-fired oven and there's lots of us who have gone down that route, but don't ever feel guilty in buying a Modular oven. I think we are playing "catch up" with The Continent where communal ovens are common place and modular ovens have been available over there for many decades.
I'm really interested in how your oven performs so please keep us posted as to your progress.
Terry
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Post by andycase007 on Oct 9, 2012 20:34:39 GMT
Managed to get it up to 320c tonight. Let the flames die down and the temp was 300. Shut the door and chimney damper. 45 mins later it was at 290. So roasting isn't going to be a problem. Seems to hold its temp well especially as tonight is quite cold
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Post by andycase007 on Oct 10, 2012 6:33:27 GMT
1 hr 30 after the flames died and it was shut down the temp was 280. Came out this morning, 11 hours later and temp is 70c I'm very impressed with this oven
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Post by turkey on Oct 10, 2012 10:52:27 GMT
it is very impressive when you come to check on it the next day and its still warm. The one trick to remember is when you finish and are not doing any overnight roasting you can fill the oven with wood to effectively kiln dry the logs yourself, makes lighting easier and less smokey for the next session, when you can again dry some more logs
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