» thermometer

Simple pizza. It’s now Autumn here and we’ve just enjoyed a happy and successful day of fun with our oven (building progress). Family were coming over for lunch so I started the fire around 8.15 in the morning. Because of the fairly large amount of mass to heat it does take a while for the soot to disappear from the inside of the oven. Possibly I was not adding enough mass of wood. A note on firewood. I have been using very dry Yellow Box Eucalypt which is very dense and gives very good heat. Belinda had been busy making dough and by midday we (more…)

When the subject turns to analog oven thermometers and cooking in wood fired ovens; you will find out, if you haven’t already, that measuring temperature with these great self standing stainless steel thermometers is done/useful only when the wooden door is closed – that’s when temperature in the cooking chamber evens up for baking or long time slow roasting and so on. Otherwise there isn’t point to measure atmosphere inside while firing or when the entry door is opened because logically the temp is very different at vault level vs. bottom floor. Carbon burn-off gives you high pizza temperature reading, (more…)

For those interested in using digital thermometer to measure whole range of temperatures in wood fired ovens (and reading above or below the range) here is a very good one to buy. This meter works with the right to use k-type thermocouple probe. Wherever you search for these ask for “Type K Input” thermometer.

I have 2 of them but in thermometer version only, not multimeter, from Temperature Controls pty. ltd. (more…)