Author Topic: Iron cast WFO (Read 1334 times)

p.elkjaer · « **on:** August 12, 2012, 04:43:51 PM »

Hello all,

This is my first post. I just got my WFO which is made in Iron Cast. I live in Denmark, and this oven is designed for the nordic climate, and can be left outside all year round.
I have baked in it 2 times now, and are pretty happy so far. I have never made pizze in a WFO before - I used to bake in my Primo Kamado grill.

Attached is todays bake - what do you guys think?

Have a nice evening (its 22.45 pm here in dk)

/Peter

shuboyje · « **Reply #1 on:** August 12, 2012, 04:49:00 PM »

Thats a really neat little oven, glad to hear you like it. How is it doing holding heat?

p.elkjaer · « **Reply #2 on:** August 12, 2012, 05:22:08 PM »

Quote from: shuboyje on August 12, 2012, 04:49:00 PM

Thats a really neat little oven, glad to hear you like it. How is it doing holding heat?

Well I keep adding wood while baking 6-7 pies, but I dont have anything to compare with, however so far I have Best results by moving The fire to the middle between bakes to keep the floor warm enough to get nice color of the bottoms.

scott123 · « **Reply #3 on:** August 12, 2012, 07:04:06 PM »

I kind of like the idea, but that door. Could they have possibly made it any larger?

Ev · « **Reply #4 on:** August 12, 2012, 09:47:07 PM »

Sure, that, and the chimney running straight up thru the top, but hey, that's a great looking pizza!

Chicago Bob · « **Reply #5 on:** August 12, 2012, 10:03:25 PM »

Quote from: Ev on August 12, 2012, 09:47:07 PM

Sure, that, and the chimney running straight up thru the top, but hey, that's a great looking pizza!

Isn't it though....kinda makes ya scratch your head

Jet_deck · « **Reply #6 on:** August 12, 2012, 10:33:21 PM »

What do you think of it? The pizza looks good, how did it eat?

TXCraig1 · « **Reply #7 on:** August 12, 2012, 10:55:11 PM »

It's hard to argue with the results. Very nice.

Kamado Pizza · « **Reply #8 on:** August 12, 2012, 11:48:25 PM »

I like it! I still use a Kamado for my pizzas and have been very happy with it. I really wanted a WFO, but I just did not have the right place to put it and my wife has many other things on her list. Could you provide the dimensions of that oven?
Thanks

p.elkjaer · « **Reply #9 on:** August 13, 2012, 03:22:03 AM »

Thank you all.

Quote from: Jet_deck on August 12, 2012, 10:33:21 PM

What do you think of it? The pizza looks good, how did it eat?

They tasted very nice. And the texture was soft inside, with a thin crispy crust outside.

However, though I am happy with the result, I really would love to be able to do leoparding as some of you guys master to perfection.
Perhaps I lack heat?

Oven size in cm: (Dm x H): 70×60
Weight: 96 kg.
-so its a little and handy oven compared to a real brick oven.

thezaman · « **Reply #10 on:** August 13, 2012, 08:51:37 AM »

the pizza looks very nice, what was the bake time? as a oven collector i would buy one of those. that is really neat!

p.elkjaer · « **Reply #11 on:** August 13, 2012, 10:58:25 AM »

Quote from: thezaman on August 13, 2012, 08:51:37 AM

the pizza looks very nice, what was the bake time? as a oven collector i would buy one of those. that is really neat!

Thank you. Baketime around 140-150 sek. Next time I will try getting it hotter.

Chicago Bob · « **Reply #12 on:** August 13, 2012, 11:09:54 AM »

I wonder why that stone is in sections....delicate packing item purpose maybe?

Tscarborough · « **Reply #13 on:** August 13, 2012, 11:13:50 AM »

If looks like a UFO, not a WFO. Pretty cool unit, though.

weemis · « **Reply #14 on:** August 13, 2012, 12:37:00 PM »

Quote from: Tscarborough on August 13, 2012, 11:13:50 AM

If looks like a UFO, not a WFO. Pretty cool unit, though.

Chicago Bob · « **Reply #15 on:** August 13, 2012, 12:42:44 PM »

Scandinavian styling.....

Don K · « **Reply #16 on:** August 13, 2012, 12:45:52 PM »

How much did it cost?

p.elkjaer · « **Reply #17 on:** August 13, 2012, 01:26:15 PM »

Haha you guys have a lot of fun mocking my oven

But agreed, half the oven is Danish design.
The challenge is baking pies as good (or close) to the pies shown in this forum.

Price is around 1200 USD for oven alone, 2000 including table etc.

weemis · « **Reply #18 on:** August 13, 2012, 02:03:09 PM »

Quote from: p.elkjaer on August 13, 2012, 01:26:15 PM

The challenge is baking pies as good (or close) to the pies shown in this forum.

You're well on your way!

pizzaneer · « **Reply #19 on:** August 13, 2012, 06:13:08 PM »

I really like the look of it. Compact, stylish and looks like it will last forever. Minus the baking surface, it looks like what I'm familiar with as a "chiminea".

However, as you said, you could do a few things to improve your top heat, and attain the leoparding you like.

1. Install a damper on top of the chimney. This could be as low-tech and ugly as inverting a large can with holes punched in it over the top. Or you could get fancier and buy a nice-looking chimney cap; that will cut the exhaust flow substantially.
2. Create a hinged metal door that can mount to the top of your opening, that reduces the opening size by about half. Hire someone to do this if you don't have access to the right tools. Open it all the way to lay the fire, close it to reach your desired top temp. Leave it closed when baking. You should still have plenty of vertical room to launch, turn and recover your pizzas.