Having spent a slightly embarrassing amount of time over the past couple weeks researching my large-scale project, I stepped outside today, and chuckled at my error in my dry stack oven build. I think that’s an age thing. Laughing at one’s mistakes. So on to V2.0. The error: my door and chamber top ratio was close enough at 60%, but my door closed post chimney, resulting in all the hot air zooming out the very efficient chimney, even with door on. I need to knock the height down pre-chimney, not post, and have the door close the oven ‘box’. Not provide a heat escape. Oops.
So what I did, seen below in all its sophistication, is knock the chimney down a few courses, and plop a couple spare pavers atop the chimney opening. Can still use it as a chimney while firing if desired – it still functions. I fired the oven for a good 5 hrs today, and with the chimney plugged it got vastly hotter than I’ve ever seen. Shocker. Like. Hot. The photo top left is of the snow adjacent to the oven [yes, the snow’s up about 3-4 feet on the oven, and I’m sick of snow] – I was surprised that despite the oven being super-hot, it only melted a couple-inch-gap away from it through the course of the day. The stick in the photo is one of my fancy fire pokers. Came free with the oven.
The subsequent photos: 1] what to do with the coals pulled from the oven pre-bake: use them to grill. 2] the baking of a bread recipe I’m mucking about with [used Sunny Boy organic white flour]. Despite the abundant flaws and inefficiencies, the eaters in my family give this bread extremely high marks in the awesomeness department.