Enjoy inventing or improving current ideas.
The latest up-grade to this Low Mass Wood Fired Barrel Oven . . . a convection fan (temporarily) in the center of the barrel lid. This decreases My cook time about 25%.
The small fire chamber is being fabricated with refractory materials. The 6 inch stove pipe was an excellent starter, by does Not stand up to these high temperatures.
Licker-Tee-Split is now truly mobile, with a third wheel being added for steering.
I've just completed baking the Best buns using my Pizza dough & baking at 650 degrees in three minutes. Have a look . . .
My latest firing, I used my own (homemade pizza pan) hammer out of the top of a 55 gallon barrel. I cut it to 14" then hammered the edges to make a 1/4" lip. These are what I baked at 750 to 800 deg. with my convection.
I've Not gotten around to it, so I purchased another White Mountain Ice cream Freezer (actually White Mountain made a Dough Mixer) . . .looks just like their freezer. It has a dough hook in place of the canister to hold the ice cream. It is a wooden tube, which nicely mixes 20 cups of flour in 10 to 12 minutes.
Hello again, I've just baked another round of Pizza testing my convection add-on.
I did not hold back. My horizontal fire chamber is almost burned out (6" stove pipe), it's time to up-grade to fire brick. So I fired it harder from the start.
From the time I lit the fire my temp. climbed to 700 degrees in 15 minutes. I had 6 Pizzas done 30 minutes after I lit the fire.
I'm now excited about getting a permanent fire chamber. I was cooking on my porch, under the roof . . with NO visible smoke! You could hold your hand above the chimney.
It's temporary location is on the center of the barrel lid (door). The fan diameter is 6". Fan speed is approx. 1300rpm. My oven measures 21" deep x 16" wide. This seems to be more than enough air flow.
I will eventually mount the fan on the back wall. the door serve well for a test. Here's my "Licker-Tee-Split"
I guess I should have mentioned, this oven easily reaches 700 degrees in less than 30 minutes. the Gases circulate around the baking chamber, changing direction 4 times. They are forced through a path only 1 inch wide, giving excellent heat transfer.
The wood this stove consumes is unbelievable. You have to see it in action. I use Rocket Stove technology.
WoW, am I glad I found this post. Great info. to confirm what I've always suspected . . . there are more efficient ways to build a wood fired pizza oven. Low Mass wood fired, (I predict) will be the new wave. They are certainly simple to build & quite inexpensive. They use very little wood and heat to very high temperatures, quickly.
I've got mine just about perfected. Here's a peak of the Low Mass Wood Fired Pizza Oven ...named "Licker-Tee-Split" http://www.flickr.com/photos/procomfort/sets/72157634639807783/
I'm currently working on up-grades. The main objective of this Low Mass oven, is to make it portable. The oven will be detachable from the fire chamber, for transporting. As you can see the fire chamber is on steel wheels. I plan on using the oven indoors this winter. It will be vented just like any wood stove.
I should call the Low Mass Wood Fired Oven a (Barrel-Oven), as You can see it consists of 3 barrels fitted within the other.
I'll soon be doing a Dutch Fall Festival, - going to get some video. We just did a quick family gathering on Labor Day . . .I guess we baked over 24 PIZZA!
I only use about 8" of wood from a 5 gallon bucket. In my opinion Low Mass Wood Fired Pizza Ovens are going to the mass oven some competition.
The quality of the Rocket Stove Fire Chamber is truly the secret gem.
I'm experimenting with a clear glass door . . .should prove interesting.
Stay tuned for up-dates.
I guess I should add . . .the HOT gasses from the fire are forced around the oven, within a ONE inch clearance. This forces the Heat into the oven, and Not up the chimney. Stack temp seems to stay about 260 deg.
I'm currently deciding whether to ad convection to this oven, but Not because the heat seems to be unevenly distributed. But to speed up the 4 minute cook time at the 650 deg. temperature.
The oven has baffles that forces the heat to circulate at FOUR different levels and finally exit.
It takes about one piece of wood (3/4" x 2" x 6") to cook a pizza.
I would describe the heat as balanced.
For a DIY design I'm having a lot of fun, and the Pizza it has baked is a lot better than my Vulcan gas oven.
Your statement "hugely over sized stove feeding it" . . .does Not describe a Rocket Stove. Quite the opposite. A very small fire chamber, with a fire highly efficient burn.
I can easily cook a 2 or 3 minute pizza. And 700 deg. is easy to maintain.
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