6.16.2010

Firedome_2 dry run, about 1100°F steady state

    
The first Firedome pizza oven prototype progressed at glacial speed; I was pursuing the ancient fired pizza with a more common piece of equipment.  I was able to achieve around 700°F on most days.  I knew however, that a higher temperature wasn't merely a bragging right, but a hidden process variable that resulted in a better crust.  I forged onward.

The second Firedome is pictured above, the culmination of dozens of pizzas to date.  More air, better fit to the bottom and super combustion.  It was off the production line, edges polished and all in about 15 minutes.  I closed up the opening a bit, left the flange intact, and left a door on despite the fact that, when opened, it enabled much greater temperatures.  Keeping the door hinged on the dome allows one to lower the temperature if necessary.  It has come a long way.

Tonight, I took a chimney full of lit briquettes and used it to catch about 6 lbs of Trader Joe's briquettes and reached a steady state of about 1100°F for at least an hour and, at that temperature, it's trivial to charge on the fly.  Dry runs are frustrating, I didn't have any dough around, not even for a quick pita.  Could this be too hot for cooking??  I will be sure to keep both of you posted on the first real run.  I think it's a keeper and Firedome_3 should be the production model (minor modifications) and able to be fabricated in about 10 minutes.

8 comments:

mac said...

What a beautiful thing. I think I can get my neighbor's old kettle and I've got one that I haven't used in about a year, I am ready to learn the ways of the Firedome.

Cheers.

Mike said...

Very impressive! Now you have me trying to figure out how to fit one in on our tiny, overcrowded patio.

Looking forward to some pizza pics!

CMH Gourmand said...

I need pizza stat and consider yourself signed up for pizza grand prix VII!

Ross Wetzel said...

I think this is maybe where you are headed...

http://greenolivemedia.blogspot.com/2010/04/moto-bene-wood-fired-pizza-from-truck.html

Dave said...

Thanks for the link Ross, beautiful rig. If I ever traveled with it, my wife might divorce me from embarrassment.

John said...

Thanks for sharing. Attempted to clone your work tonight. Ended up with temps around 400 F, but I think I used a lot less fuel than I should have - only one chimney of Kingsford. Will try double that next time. A chunk of cherry added some smoke.

Dave said...

John, Thanks for trying.

I'll be doing a post soon on the simple step by step (with images) to get this thing up and running. Configuration of fuel beneath the cook surface is a significant part of this I've skimmed over.

Jon in Albany said...

Wow. I look forward to the future "how to" post.

And to answer a question from a different post somewhere asking "Is this necessary?" Yes. This is necessary.