I’ve completed my oven, and here’s a photo.
The oven is a modification of your Swishy oven ( I used your plans and photos ). The refractory interior part is the Masterly tail oven minus one row of arch bricks. I also used mineral wool ( sometimes called rock wool ) for insulation. The oven holds heat very well. Thanks for your photos and plans. They guided me well.
I bought a 25 kilo bag of Italian flour. It’s type 00 and made for pizza. It’s very good, fine flour grind and if you can find it, get it.
I’ve baked wonderful bread, and also pork roasts and pork ribs. To do pork I wait until the oven is below 300 F then cook ribs about 3-4 hours, and a pork shoulder 8 hours depending on its size.
I am working on a method to produce smoke to get that yummy smoke flavor with the pork. When I find something that works I’ll let you know.
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