Alan Scott Oven 32x30 - Thermal mass, amount of wood and time to heat
Just looking for advice. I am about to build my wood fire oven or rather I have found someone to build it for me. They have more experience at building pizza ovens and are concerned that the concrete cladding under the fireclay hearth and over the top of the dome will mean that it will take a very long time to fire up to temperature and use a lot of wood. I understand that the thermal mass is important for keeping the oven at a consistent temperature over a long period and helps even out the heat distribution.
Can anyone tell me how long they would typically need to burn a fire in their Alan Scott oven and how long it retains the heat after firing? How much wood are you burning to get it to temperature?