tag:blogger.com,1999:blog-1195036990155736213.post3815578076076211940..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : Woodfired Cooking 101.1George Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1195036990155736213.post-7528263007780839442013-02-06T13:08:07.950+11:002013-02-06T13:08:07.950+11:00
Not quite... if you can imagine the layers that g...<br />Not quite... if you can imagine the layers that go right arround the oven with brick on the inner layers followed by a cement layer followed by the vermiculite layer with the last layer as air rather than rock or sand that the old ovens had. The outer layer of vermiculite when hotter than the center would rather conduct its heat into the cement layer and the brick layer rather than out into the air layer. I judge the amount of wood by its weight in the wheelbarrow.<br />You need more of a lighter less dense timber than say redgum. If I use the mill offcuts I fill the whole oven up but never use pine or related species for cooking or smoking with the fire in the oven. For bread or slow cooking there is no fire at all inside the oven.<br /> George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-31143733332543892982013-02-02T16:08:14.021+11:002013-02-02T16:08:14.021+11:00So the difference between the Scott oven and the S...So the difference between the Scott oven and the Scotch oven is the air layer which allows the heat trapped in the thermal mass to transfer more rapidly. In the Scott oven is there an air intake to the air layer to facilitate the heat transfer. What I understand is that both use radiant heat but the Scott oven is engineered a little better. There must be an equation somewhere which says that a given cubic mass heated to a given temperature will sustain long enough to cook a certain no of kilos of dough. My question is do you use the pyrometric probes or do you light the oven and use your knowledge of it to know what you can cook within it at different times in its heat cycle, and which wood gives which heat. Gas and Elecimitricity can only give heat in a measure of BTU per Kh or Lph,different wood species will deliver a wide range of heat depending on dryness, density, stoke size and draft. Joisy Boy.<br />Anonymousnoreply@blogger.com