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Post by satamax on Apr 6, 2015 23:03:20 GMT -8
John, my cobbled up workshop system is cooling completely in may be 20 minutes, well, after that, it's lukewarm. There's serious draft, and no door! Pretty efficient cooling hey?
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Post by ronyon on Apr 8, 2015 15:14:20 GMT -8
On the subject of baking pizza, I use an arrangement of bricks on my gas BBQ to bake pizza without smoking at the house. The top layer of firebrick is only the height of one brick above the grill surface. This is allowed me to bake a pizza where the bottom and the top get done at the same time.
So maybe raise the pizza closer to the bottom of the steel plate?
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Post by Daryl on Apr 8, 2015 15:33:45 GMT -8
On the subject of baking pizza, I use an arrangement of bricks on my gas BBQ to bake pizza without smoking at the house. The top layer of firebrick is only the height of one brick above the grill surface. This is allowed me to bake a pizza where the bottom and the top get done at the same time. So maybe raise the pizza closer to the bottom of the steel plate?
Neat little trick you shared. 
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Post by johndepew on Apr 10, 2015 13:21:45 GMT -8
ronyon, That's an interesting idea. I've been wondering about building a similar portable setup on TOP of the cooktop, for use as a white oven. But I personally think black ovens give better tasting breads. Based on pretty limited experience. Max, yeah, I believe it. This firebox was cool enough to touch within 15-20 minutes. The brick bell does hold heat a little longer.
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Post by Daryl on Apr 10, 2015 17:51:59 GMT -8
ronyon, That's an interesting idea. I've been wondering about building a similar portable setup on TOP of the cooktop, for use as a white oven. But I personally think black ovens give better tasting breads. Based on pretty limited experience. Max, yeah, I believe it. This firebox was cool enough to touch within 15-20 minutes. The brick bell does hold heat a little longer.
Here's a thought - What about using wet wood chips for a short time in the portable oven? I was watching a cooking show where a chef smoked meat on top of the stove in an enclosed roaster. Couldn't the same be done with a portable white oven in order to give some flavor to the bread?
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Post by johndepew on Apr 11, 2015 7:39:45 GMT -8
Smoked bread...Maybe I should throw a couple loaves in the smokehouse next time I do bacon. |
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Post by satamax on Nov 18, 2017 5:20:48 GMT -8
Hi everybody. Well, two years later. I have been using this cooking plate on the firebox of my workshop stove. And regularly cooking on it. donkey32.proboards.com/thread/1817/starting-build-220mm-rocket-doubleI really like it. Cooking on top, and inside the firebox. Inside the firebox doesn't work too well as an oven. Without any mean to stop the draft much. But cooking on embers. Or on the cast iron plate on top. Is perfectly fine. Hth. Max. |
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Post by wiscojames on Nov 18, 2017 14:17:16 GMT -8
How about some photo documentation for this cuisine a la fusee (rocket)?
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Post by satamax on Nov 18, 2017 14:31:47 GMT -8
Whatcha mean?
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Post by wiscojames on Nov 18, 2017 15:47:37 GMT -8
More picture of food cooked in or on the rocket stove. I saw a picture on another of your links and it made me hungry.
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Post by satamax on Nov 18, 2017 21:26:48 GMT -8
Well. I'm not cooking every day on it. I will try.
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Post by Orange on Nov 19, 2017 13:06:20 GMT -8
oven is brutal, it must be 500C:
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Post by satamax on Nov 19, 2017 13:20:22 GMT -8
It's not an oven.
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Post by Orange on Nov 21, 2017 6:44:23 GMT -8
so a viewing window  Did you measure the temp of the glass? |
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Did you measure the temp of the glass?