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Post by briank on May 2, 2017 20:21:25 GMT -8
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Post by SilverFire on Sept 14, 2017 22:47:24 GMT -8
Linear TLUD gasifier white oven, due to premature failures with rocket combustion chamber bread ovens, due to too focused and flame with narrow rocket combustion chamber flame, we created a linear TLUD combustion chamber. My previous rocket ovens with cob construction required constant repair, and mild steel rocket ovens led to premature metal fatigue. By utilizing a linear burn with multiple levels of secondary combustion and stainless steel firebox we have have achieved a cleaner burning oven, with dispersed flame reducing oven metal fatigue. An additional double walled stainless steel floating baffle plate is protecting oven floor. An additional wood flavored smoking port allows us to achieve intense wood smoke flavor, not possible to achieve in a black oven design as well. It is low mass insulation which translates to 20 minute timetable to baking temperatures in Summer, 35 minutes or so in Winter. The superior hot flu gas control means no rotation of pizza rotation either, since uniform oven control is achieved. In addition to efficient baking, the oven is an excellent smoker, or able to cook meat at very low temperatures, such as brisket, rumps or roasts. This design is a significant improvement compared to the rocket ovens designs I have worked with running StoveTec for Aprovecho. Less fuel, less fuel, and more efficient hot flu gas control. www.silverfire.us/dragon-pizza-bread-ovenGood Cooking, SilverFire |
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Post by ethanpitt on Sept 28, 2018 0:16:01 GMT -8
Hi, Hope you see this as it's been so long. Just wondering what did you use for the chimney, looks very good! Did you cast it yourself? |
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serg247
Junior Member
The mountain can not be conquered, it can allow it to ascend...
Posts: 111 
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Post by serg247 on Sept 28, 2018 3:42:57 GMT -8
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Post by ronyon on Sept 28, 2018 15:15:39 GMT -8
Nice ad. Nice oven. For $2,599.95 it should be. Not dissing the accomplishment, its just not useful for most people,much less diy types that show up around here. |
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graham
Junior Member
Posts: 74
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Post by graham on Dec 1, 2018 20:09:33 GMT -8
I managed to hit 380 deg C on my pizza stone using the secondary combustion chamber of a DSR2 (like) oven.
But my black oven was too high as I didn't get a brown upper/side crust. And while waiting for that to happen, I just burned the pizza bottom.
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Post by ronyon on Dec 5, 2018 10:19:57 GMT -8
Maybe place your thermal mass closer to the pizza toppings?
When I do pizza on the gas grill I suspend a tray of firebricks over the pizza.
It's a mere 2.5" above the grill surface.
The bottom bricks sit on the flavorizer bars,putting the top of the bricks about an inch underneath the grill surface.
I use perforated pans to bake on, they make transferring the pizzas easy.
I get a little burn on the bottom and some browning on the top, perfectly done pizza.
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graham
Junior Member
Posts: 74
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Post by graham on Dec 5, 2018 11:26:50 GMT -8
It's hard to dry stack a 2.5" box! Here's the cavity here www.youtube.com/watch?v=MddpEJHDOfMI think what I will try is to cook for 1-2 minutes on the brick, and then raise the pizza to the oven top to try and sear the cheese and edges. The dough probably had problems as well, I think I let a skin form on top which prevented it rising again. |
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Post by ronyon on Dec 6, 2018 4:45:12 GMT -8
Yeah, I see, even laid on their sides many of your bricks are probably 3-4" high.
My bricks are only 2.5" at their thinnest, and that's not even the splits.
Besides, the cavity size is a part of what makes the system work,right?
Rather than moving your pizza up and down, how about a raised platform inside of the cavity?
I miss-wrote earlier, I use a piece of grill to hold the layer of bricks over the pizza,not a sheet pan, but the effect is much the same
A sheet pan, elevated on through-bolted legs and filled with refractory could make a nice hot cooking surface at just the right height from the top of the chamber.
My current rig can go on almost any grill, but it is awkward and heavy,so I've considered casting a refractory "box", with thinner sides and walls and bottom.
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graham
Junior Member
Posts: 74
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Post by graham on Dec 9, 2018 2:28:07 GMT -8
I got mine to work again by increasing the wood to get flames across the roof of the oven. And elevating for the final toasting of the edges. Cracked another pizza stone in the process on account of the increased heat. Will have to switch to pizza tiles.
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grga
Junior Member
Posts: 76
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Post by grga on Jan 8, 2019 8:17:45 GMT -8
Well thank you for opening this thread. This is exactly what I was questioning myself a few months ago. As I had 12cm batch box cast I decided to give it a try and make Pizza/bread/etc. oven with it. Now I have it and it is maybe too soon after couple of test baking to give a final evaluation but some thoughts are now more clear. I like the design because: - There is more space in the oven as there is no space required for fire, embers. Only the hole for riser. - Burning efficiency is good, at least there si less smoke. - It is interesting and fun to burn it. - You can still use it in the classic way and burn the fire directly in the oven (this makes rocket of no use). What I don’t like and were my thoughts even before making it are: - The floor temperature is too low. Temperature of the dome can be hot (500C) during full rocket burn but not the floor. Very long burning time would be required. - There are ashes flying from the riser to the dome and fall on your food. So you should first preheat the oven and then use it. But this in my experiments would need three or more full burns of the batch box. Using the oven classic way I think is better. You need less time to preheat it to working temperature. Then moving fire to the side, heaving only glowing embers or small fire during to cover the losses during baking and door opening. It is cheaper (no need to complicate with the rocket) and I found that it also can burn with very little or no smoke. Here are a few photos of my desigh. It is 70 cm in diameter, inner height is cca. 38 cm, entry opening height is 25cm. Floor has 3cm fire bricks lied on 2cm of CAC concrete and below that is 5 cm of insulation (calcium silicate boards). The dome is 4cm thick and made of CAC concrete and has now only 3cm insulation with vermiculite – I will add 5cm extra insulation with stone wool soon. I would appreciate any suggestions how to improve operation with a batch box rocket. Possibilities I see are: lowering the chimney entry to be closer to the oven floor to force hot air to move closer to the floor or having the chimney entry in the oven floor or below it so that hot travels beneath the floor before exiting the oven - but this complicates the design... and I am not sure if it would make noticeable improvement.     Add some isolation and cover it with tiles during summer. It works very good the classic way (fire in the oven) tested it several time. It also worked with batch box rocket but not so good and efficient for baking purpose but I will still keep the rocket and finish it when time comes.  I need to update my experience with the pizza-batch-box RMH combo from the above pictures I made. During some time of use I must say that it is a perfect combination: - firing RMH bellow the dome I found very good to cook/bake food closed in a metal pod (closed need to be because of the ashes flying around from RMH and it bakes better). I put some meet and potatoes etc. in it and after 1 hour yummy meal. It is very simple: I fire RMG after 10minutes doom is already hot (air in the doom) then I insert the foot and after cca. 30 minutes load RMH once more. I have double metal door, the inner door has hole at the bottom to force hot air moving close to the floor before exiting the chimney which is between the doors (see drawing in the picture).    - for making pizzas i fire directly in the dome. And I cover the riser hole in the doom - so the classic pizza oven.  So for me no doubts any more the pizza-RMH is a good choice. Bon Appetit. |
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graham
Junior Member
Posts: 74
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Post by graham on Jan 13, 2019 11:36:48 GMT -8
What's the difference in the amount of fuel you're using in the batch box vs burning inside the dome? Is the difference all due to heat losses from your core and riser which adds additional mass to the oven?
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grga
Junior Member
Posts: 76
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Post by grga on Jan 22, 2019 7:28:22 GMT -8
What's the difference in the amount of fuel you're using in the batch box vs burning inside the dome? Is the difference all due to heat losses from your core and riser which adds additional mass to the oven? I would say that approximately the same wood maybe even less than if doing fire directly in the doom (because you need to preheat first). But by my opinion you can not get(in my case with RMH) doom floor hot enough to make good pizza, for that I need fire in the doom. But it gets much more convenient to bake or cook (inside closed dish raised for 2 cm from the floor) with using RMH - you just need to make a single load for cca 45 time cooking or one re load for more time and there is no need for doom preheating. |
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graham
Junior Member
Posts: 74
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Post by graham on Jan 22, 2019 11:25:13 GMT -8
I think the maximum floor temperature I'm seeing is 300 deg C in my rocket stove oven. That's pizza cooking territory, just not cooking a pizza in 30 seconds at 500 deg C.
There was a guy who had a pizza oven with dual 6 inch, I think, rocket stoves, and he was hitting 500 deg C.
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Post by Orange on Feb 8, 2019 11:25:15 GMT -8
how come nobody is baking in a firebox?
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