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Post by wiscojames on Feb 8, 2019 11:41:49 GMT -8
Typically not big enough? Built with insulating bricks that don't retain heat? Kitchen oven is easier? In a future build, I'd like a firebox big enough to bake in. I like the idea, for sure.
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Post by Vortex on Feb 8, 2019 11:42:36 GMT -8
I bake in my firebox quite often.
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graham
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Post by graham on Feb 8, 2019 15:58:13 GMT -8
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Post by wiscojames on Feb 8, 2019 16:57:39 GMT -8
This this is a good argument for a high mass firebox.
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Post by Orange on Feb 9, 2019 7:06:53 GMT -8
nice. Perhaps split firebricks (2-3cm wide) are optimal for fast warmup and pizza making.
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graham
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Post by graham on Feb 9, 2019 11:45:45 GMT -8
I'd like to try that but I don't have access to split firebricks.
I have tried concurrently heating the inside of the oven with a camp biofuel stove (gasifier) but I couldn't keep it going. Perhaps not enough oxygen? Or mabe something was smothering it. Preheating with the biofuel stove does bring the floor of the oven up to 100 deg C under the camp stove, and the roof to 300 deg C.
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Post by Orange on Feb 9, 2019 13:15:00 GMT -8
I thought you have splits over the riser. Have you tried baking in firebox once the fire is gone?
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graham
Junior Member
Posts: 74
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Post by graham on Feb 9, 2019 14:17:48 GMT -8
I've got some other type of firebrick which seems insulative with little mass. Had to order them from another city 400 miles away so not worth the hassle.
Yes, I've baked potatoes in the residual heat of the coals. Floor of the oven drops 100 deg C after 3 hours I recall. But I've never tried baking bread.
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Post by esbjornaneer on Apr 4, 2019 9:40:03 GMT -8
I bake bread in the firebox due to not getting high enough temps in the version of oven I have on the current build. I put a K-type temp probe just inside the glass of the door after the flames have gone out and close the air inlet after a single firebox fill. Then when temps seem low enough I put in a metal sheet on top of the V shaped floor, leaving any embers under it, holding the thermometer probe further inside the oven with two little offcuts of tile. When the temps are down to 300-350C I put the loaf tin on the two bits of tile to keep it up off the hot metal plate. Turn the tin after about half the time. Already the first BBR I built cooked out Christmas dinner for 2, see my avatar pic.  |
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Piet
New Member
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Post by Piet on Apr 24, 2019 5:26:53 GMT -8
Hey guys. I am in the process of testing a prototype rocket pizza oven, based on Matt Walker's riserless core and I am absolutely thrilled! Currently my prototype looks too ugly to show pictures but as soon as I get the esthetics right I'll post it here for sure! Results are soo promising. Actually I still can't believe what it is capable of doing. Here are some numbers:
- I get a floor temp of 450°C in just 20mins with some lumber scraps (less then 2kg)
- It stays up to that temp for almost 50mins. A simple reload with a log of 1kg gives me another 40 mins of baking time.
- once the oven is up to temp (20mins) I can keep the oven door wide open the whole time.
- needless to say the thing burns smokeless.
Keep you posted!
Cheers
Piet
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Post by martyn on Apr 24, 2019 6:27:15 GMT -8
Sounds great, what temperature do you get at the top of the dome though?
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Piet
New Member
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Post by Piet on Apr 24, 2019 10:56:34 GMT -8
Sounds great, what temperature do you get at the top of the dome though? About the same as the floor temp. There is not much of a dome to speak of. It's a box of 11cm high. My design is too premature to be shown here. When I get everything dialed in better, I'll post it in the experiments/results section. When it's ready, I'll post it back here. Just one more thing I learned today: 450°C is way to hot to bake pizza. The dough burns right away. 360°C for the floor seems to be the sweet spot while 450°C is perfect for the rest of the oven (to cook and grill the toppings and cheese). I'll figure a way to lower the temp of the floor - I am sure - so I still believe soon this will be a perfect rocket pizza oven! Cheers Piet |
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Post by martyn on Apr 24, 2019 11:11:33 GMT -8
It depends on the individual oven and more importantly the dough recipe but a cooking base of 370c and a top dome of 450c is what works best in most wood fired ovens.
Keep at it... sounds exciting!
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graham
Junior Member
Posts: 74
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Post by graham on May 4, 2019 14:50:40 GMT -8
Hey guys. I am in the process of testing a prototype rocket pizza oven, based on Matt Walker's riserless core and I am absolutely thrilled! Currently my prototype looks too ugly to show pictures but as soon as I get the esthetics right I'll post it here for sure! Results are soo promising. Actually I still can't believe what it is capable of doing. Here are some numbers: - I get a floor temp of 450°C in just 20mins with some lumber scraps (less then 2kg) I don't think anyone is really concerned about aesthetics - except those who spend weeks gluing bits of porcelain to their rocket ovens! Let's see what you've got now. |
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Post by wiscojames on Jul 27, 2019 17:17:18 GMT -8
Here's my updated pizza oven, to replace the one on page 1 of this thread, a 6 inch batchbox . Same idea, but firebricks instead of cob for the firebox, 5 minute riser instead of perlite-fireclay riser in a grease drum, and 1 inch of ceramic blanket insulation instead of 3 inches of clay slip/straw insulation. Honestly, it performs similarly. A little more than a 5 gallon bucket of 2 inch hardwood and a couple hours gets it up to bread bread baking temps, 450f, staying hot enough long enough to bake large loaves of bread, about 35 minutes. drive.google.com/file/d/1-1p31mFmornORz-n4BBsIws1hj1WLl6W/view?usp=drivesdk |
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