|
|
Post by oblertone on Dec 21, 2015 11:06:43 GMT
If it helps (probably not) I used my oven dome for a year before getting around to an entry arch and flue, so the latter are not critical components but are certainly desirable.
|
|
|
|
Post by oblertone on Dec 17, 2015 13:14:59 GMT
I think the issue with a parabolic dome would be where do you put the fire whilst cooking ? Most WFO's use live fire while cooking a pizza; to keep it burning you need air in, and out. Tucking that fire under the reduced height of a parabola would ( I think) effectively dampen it. Then you have to consider side-thrust, which would be greater in a parabolic dome than a hemisphere.
|
|
|
|
Post by oblertone on Dec 16, 2015 10:31:14 GMT
Merry Christmas everyone. Anyone going to be using their wfo christmas day? I'm thinking of using mine boxing day to do wings etc. I'm still looking for some ideas on what else to cook. Hopefully, pizza on Chritmas eve for a few neighbours, which is really an excuse for prepping the oven for a boned, stuffed and rolled turkey slow roast on the day. At some point during the period I've a large leg of lamb to do and am planning a pulled pork joint too. All meaty goodness to make up for with living with a vegetarian. |
|
|
|
Post by oblertone on Dec 9, 2015 11:47:32 GMT
Understanding the particular 'heat gradient' of your creation is very satisfying, and you seem to be well on the way to just that. While I had my door made in sheet metal the major insulative component is vermiculite board cut to size and glued in place with silicon. It is readily available from stove suppliers or even on eBay, easy to cut and shape with hand tools and fantastic insulation; well recommended.
|
|
|
|
Post by oblertone on Dec 5, 2015 7:41:53 GMT
Did anyone else spot the modular WFO that made an appearance in episode 7 of this BBC series ? Our hero Uhtred took refuge from marauding Danes in a village supposedly in the Severn valley, where they had been fortunate enough to take delivery of what appeared to be a cast modular oven ! It needs work as it sat on a wooden base with no insulation or chimney but judging by the discarded peel next to it they were obviously enjoying a fugitive pizza or two  |
|
|
|
Post by oblertone on Dec 5, 2015 7:30:08 GMT
Roasting is done using retained heat and not 'live' fire. Pizza cooking temp is around 450-500c and most ovens need a stick or two to maintain this temp for an extended pizza cooking session, but this is far too high for any sort of meat dish; most of which need to be below 200c. Insulation is key to providing this long and slow cooking period as it maintains the heat gradient or stops your oven cooling too quickly.
Hope this makes sense.
|
|
|
|
Post by oblertone on Nov 18, 2015 0:59:12 GMT
A baker friend in Andover (Burbidges) had some made for his bread ovens so he could roast whole pigs, give him a ring.
|
|
|
|
Post by oblertone on Nov 14, 2015 10:54:20 GMT
I fully intend that this years festive fowl will be done in the WFO; other than just replicating the cooking time per pound as found in most recipe books has anyone any top tips to share ?
I usually bone and roll my turkey over homemade stuffing, gives a lovely juicy bird, a clean slice and may favour the slow-cooking provided by the WFO
Of course this will mean pre-heating the oven the night before so it's going to be Christmas Eve pizza, so I'm also looking for festive pizza topping ideas.
Paul
|
|
|
|
Post by oblertone on Nov 10, 2015 16:16:06 GMT
I kept the rain off mine with a £60 2 X 2m gazebo from EBay, it allowed me to finish it in the dry.
|
|
|
|
Post by oblertone on Nov 10, 2015 11:11:38 GMT
Using solid fuel (wood) only will also dissuade the 'casual' user who could have been tempted by gas; it takes some commitment to get a wfo up to cooking temperatures as most on here will testify.
|
|
|
|
Post by oblertone on Nov 10, 2015 11:07:51 GMT
I think the answer to your problem is simple, but time consuming; heat. You've introduced a large amount of water into your build, some of which is trapped in sub-layers, the only realistic way of getting that water out is a series of fires. Fire - cool - fire - cool ... and repeat, it might take a while. The cooling period between fires is important as it allows water to migrate to 'dry' areas, which then gets driven out by the next fire. It's going to take a while to get to your outer vermicrete layer, but physics says it will get there. Obviously you need to prevent further wetting during the process but I think you've got that aspect covered already !
|
|
|
|
Post by oblertone on Nov 8, 2015 10:49:44 GMT
I built an oven for community use (see thread below) but retained ownership, and therefore responsibility for maintenance etc; otherwise I'd share your fears about use and abuse. The gas idea is also fraught with danger in an unregulated environment; get the gas/air mixture just right, add a spark and watch it fly !
|
|
|
|
Post by oblertone on Nov 2, 2015 10:41:41 GMT
The single best insulation material (imo) is loose dry vermiculite, however it has to be contained when used loose which normally means building a dog-kennel type structure over the oven and back filling. To keep it in place where no outer structure is used it gets mixed with cement at 10/1 and is known as vermicrete, which can be a pain to work with.
The usual compromise is to use ceramic blanket over the dome, held down by a chicken wire net that is then either rendered direct (as I did - see below) or covered in vermicrete, then rendered.
There are other variations using foam-glass, rockwool or clay/straw mix and doubtless other things too, but the above covers the most common techniques.
|
|
|
|
Post by oblertone on Oct 17, 2015 20:42:11 GMT
Vermicrete (vermiculite & cement at 10/1) is routinely used over blanket insulation; normally on top of a chicken wire cage to stop the insulation blanket being compressed. You will then need something on top of the vermicrete to waterproof it.
|
|
|
|
Post by oblertone on Oct 16, 2015 15:00:52 GMT
Andy, as per the above, start a build thread and 'they will come'. Be prepared for lots of comment re the stability of your base, mine is similar in that it's quite narrow (and has wheels), but I use corner supports to stop some drunken oaf (aka me) leaning on it and tipping it over.
|
|
