[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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