[Sca-cooks] Sca-cooks Digest, Vol 35, Issue 58

Terry Decker t.d.decker at att.net
Thu Mar 26 15:08:42 PDT 2009


> I agree.   I don't think this would be so bad.  About the same as 
> shoveling coals into a bucket and setting it aside.  Also, if there were 
> some coals underneath, would this not slow down the loss of heat in the 
> above oven.  If it is covered in front like the oven I don't forsee this 
> being a large issue.  I am going to try it, and maybe my opinion will 
> change.
>
> Cerdic

As a thought, to properly test this, use two charges of equal weights and 
types of wood.  Fire the oven, remove the embers completely and measure the 
temperature of the baking chamber.  Do this a second time, putting the 
embers in the alcove, and measure the temperature.  Check the temperature at 
specific intervals.  If the coals in the alcove are adding heat to the oven, 
you should get a longer decline curve to the temperature gradient.  A firing 
and cool down before you run the test should remove any issue of starting 
from a cold oven, if you allow the same amount of cool down between firings.

Bear 




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