- Official Post
Definitely not.
Definitely not.
I wonder: why are the mixed woods so much cheaper? You usually get what you're paying for...
Before you invest big on a m3, how about trying a bag? To get to Neapolitan pizza temps you need good dry hardwood. If the cheaper ones get you there then all good.
Don't forget that for Max you need smallish pieces. I think they are quarter or even one eighth of a log.
Personally, I buy ironbark by the bag and one bag gets me quite a few cooks.
Mixed woods is from a different/cheaper seller.
I’ll have a look for local bags of ironbark
I mainly use regum and that works fine. But I also have some apple here from a dead tree I cut down. That doesn't last long but the price was right.
I found another guy who will deliver a cube of mixed dry hardwood for 120. Advantage is he will also hand pick the smaller ones for me. Seems like the best deal, maybe not as good as ironbark but hopefully enough to get np heat.
That sounds fine. I run mine at about 300c which does pizzas in a couple of minutes as long as there's a decent flame being produced. Just a tip, when you move the fire across to the side, don't push it all the way so that the base of the deflector touches the side wall. Leave it out a bit so that the fire has plenty of room and you'll find it gets much hotter.
Thanks gumb - is 300 your choice? Or is that as hot as it will go for you?
Thanks
I've had it higher but once it hits 300 I'm happy. I've even done them at 250 and it works. You just need to have the fire going so that the flame is licking across the top of the roof. Narm does his neapolitan style around the 400 mark but that needs a really good fire. It also depends on if you have the door shut or not, that makes a big difference internally and I use it with the door on when cooking but let the fire build up with it off initially so it gets more air.
It's like any wood or charcoal fired BBQ, you need to play around with it a bit and be prepared to experiment until you find what suits you best. But with a Maximus, it's almost impossible to bugger it up.
Narm does his neapolitan style around the 400 mark
Close, for Neapolitan I have to hit at least 450c. I usually aim for (and hit) 500c, but you're right about needing a good fire. I've found that without the right wood those temps become very elusive.
@Brown Town I'll stick with my recommendation to try the cheaper wood as well as ironbark by getting just one bag of each and see what works. The seller you're buying from should be able to sell you a bag for around $15 ($20 at the most for a big heavy bag).
How does 450 C on the guage in maximus land relate to other ovens "floor" temps? Used low 700s F (laser reader) on the Valoriani this weekend for Neapolitan done in around 90 seconds.
How does 450 C on the guage in maximus land relate to other ovens "floor" temps?
Couldn't tell you, I haven't used the gauge for a long time. I use a laser thermometer to make sure I'm on 450c-500c on the floor.
Goodo. We are on the same page measuring.
Now he tells me ! I thought your 450c was on the gauge and wondered why I had problems getting it that high. Your gauge is only just over 250c on that pic, which is where i have mine most of the time.
Now he tells me ! I thought your 450c was on the gauge and wondered why I had problems getting it that high.
That pic is from page 1 of this thread
My built in temp gauge is not even slightly accurate. I think it was when I first got the oven, but it didn't last.
Exactly 500.0. Wow.
I had a go at removing the heat shield for the last 2 pizzas tonight and it worked really well. I could get a bit of char on the edges easily but you need to keep an eye on things and turn the pizza around a few times toi keep it even and stop one edge burning. I'd already done 4 pizzas so the fire had a really hot bed of coals, which meant I didn't need the flame going over the roof like I do with the shield in place.
Might try that for a few more nest time.
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