First time using my brick oven for something other then pizza, here is the story..... Did pizzas last night with hot oven over 750 degrees. When I finished I put my door in which is before the chimney. This morning I had a temp of 375 but oven was sooty. so I left it open and started cooking. Was browning on the edges and I kept rotating but it got browned on the outside appearing done, but only had a internal temp of 135 and the oven temp raised because of the coals firing up to over 400. I removed the loaves and put them in my regular oven to finish, here is a couple pics. Just looking for advice on what id didn't do right, which I am sure is the case.
Thanks,
Mark
Here is what they looked like when they went into the regular oven... Have a temp probe in them sent to go off at 195 degrees so I know when to remove.
sounds like a great oven!
Can prevent the heat rising by removing some or all the coals and bake on radiant heat alone. Perhaps closer to 350° F? Curious what other will say.