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, that’s when all the walls turn from black to white color (or to red color if the oven is build out of old red solids.) These meters sell for about 10 to 15 bucks in chef shops, I have about 150 of them left at the moment to give to my customers. I bought them for good bulk price from trade show in Brisbane.

If you prefer a fancier oven thermometer, or as another option although not at all necessarily needed, then take a look at digital thermometer.

I have 2 of them but in thermometer version only, not multimeter, from Temperature Controls pty. ltd. in NSW here is the Digital Handheld Thermometer TC305K details page. They are very reliable guys I reckon they will ship also overseas. The K type thermocouple is in their catalogue among SD Types. You’ll need to use the yellow wire as well as it has the correct resistance in ohms. And even if I measure frequently, say temp reading every 5 mins often so per hours, for years I haven’t had to change the powering 9 Volt battery, just because I don’t leave the meter On for long time.

I am very happy with these digital meters, they are pretty accurate for working with kilns. Also potters use them a lot. One push switches between °F and °C scales. Although I never used them for cooking in wood fired ovens. For cooking I learned to measure temperature on by looking in and sticking my hand inside or when high accuracy is needed I use self standing stainless steel thermometers because they work the best for me and are in fact easiest to use.

Measuring Oven Temperature

BUT if you like you can use these digital thermometers e.g. to measure inner wall temperature, inside the bricks’ mass) or in the floor to estimate how long will a new firing take. Or to calculate how many more hours will the oven stay hot for reloaded baking or warm for fruit drying. However, if you decide to measure with these k-type probes also inside in the chamber volume space, then to get the most accurate reading with the thermometer push the thermocouple tip completely in so it’s poking 6mm or 1/4″ through a side wall into the oven.

In the courtyard, rendered oven with the wall. We made three pizzas as appetizers. This is the still unfinished courtyard. We’ll be finishing the render then paving and planting. I’m going to extend the chimney as you can see. That’s Sam on the left, my rendering son. Others are Anton and my daughter Allie relaxing on the sitting wall.

Here’s Belinda checking progress. How do you like my improvised brush? Still need to get a proper one but this did the job (sort of).

Here’s a close up of the beautiful handle of the raking tool made for me by my neighbour Paul.

Culinary arts with chicken and cauliflower. Next course was a butterfly chicken with a mix of parsley, sage, garlic and olive oil under the skin. In front is cauliflower with paprika, garlic and oil.

The chicken cooked in about half an hour and was juicy and tender. I rotated it from time to time and it had alfoil over it for most of the time.

Then later on we baked some cibatta after raking out the coals and cleaning the floor of the oven.

Finally for the meal tonight I made a pumpkin risotto in the oven.

Tomorrow morning the oven will still have plenty of heat so I’ll think of something to cook then! Culinary art of preparing a fine pumpkin risotto …

- Keith