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Karangi Kitchen 48inch ready to start - Forno Bravo Forum: The Wood-Fired Oven Community

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Karangi Kitchen 48inch ready to start

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  • Karangi Kitchen 48inch ready to start

    Sorry all content has been removed by the publisher






























    .
    Last edited by Karangi Dude; 07-18-2013, 03:05 PM.

  • #2
    Re: Karangi Kitchen 48inch ready to start

    welcome onboard
    Glad to see your still around remember you from JAS post talking about bricks from Dimore.... must be sept/oct sometime...
    my Bros family live in coffs know what the floods can do to the main center bet ya insurance premiums are murder
    keep posting your progress there a great bunch here and will support and help

    regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

    My Build
    http://www.fornobravo.com/forum/f51/...ild-14444.html
    My Door
    http://www.fornobravo.com/forum/f28/...ock-17190.html

    Comment


    • #3
      Re: Karangi Kitchen 48inch ready to start

      I think it would be safe to say now that you fully committed?........even got the " minister of war and finance " on the end of a sledge hammer...I'm impressed

      Regards Dave
      Measure twice
      Cut once
      Fit in position with largest hammer

      My Build
      http://www.fornobravo.com/forum/f51/...ild-14444.html
      My Door
      http://www.fornobravo.com/forum/f28/...ock-17190.html

      Comment


      • #4
        Re: Karangi Kitchen 48inch ready to start

        I can see a potential problem raising it's ugly head not too far down the track!
        With a 48" or 1200mm oven planned, there will be quite significant increase in bricks and weight sitting on that slab, especially on the outer edges ----right?
        I personally would have dug a beam footing around the perimeter and put a few extra reinforcing rods in there to take the load.
        All is not lost though, I would use 2 courses of brick for the build-up and fill the void with F62 mesh and vibrated concrete as a 3" vertical slab OR fill your Besser blocks (or as the AS members call them cinder blocks) with concrete for the extra strength that will be needed.

        Cheers.

        Neill
        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know


        Neill’s Pompeiii #1
        http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
        Neill’s kitchen underway
        http://www.fornobravo.com/forum/f35/...rway-4591.html

        Comment


        • #5
          Re: Karangi Kitchen 48inch ready to start

          Good to see that you are addressing the potential problem.
          With your planned improvements, it should stand the test of time.

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neill’s Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neill’s kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment


          • #6
            Re: Karangi Kitchen 48inch ready to start

            Looking good. I'm watching with great interest.

            Comment


            • #7
              Re: Karangi Kitchen 48inch ready to start

              Building one of these pizza ovens is a lot like building a house:-
              When you get the slab done you think to yourself.... yep that looks about right
              Then you get the walls up the thing suddenly looks....well, thats looking a bit bigger than I first thought....
              Then you get the roof on you suddenly discover Heh...... thats Bloody huge!!
              Mate I'll be watching ya built this one a 42' ovens quite big but a 48" is really big can't say I heard of one....perhaps I'll check the commercial builds

              regards dave
              Measure twice
              Cut once
              Fit in position with largest hammer

              My Build
              http://www.fornobravo.com/forum/f51/...ild-14444.html
              My Door
              http://www.fornobravo.com/forum/f28/...ock-17190.html

              Comment


              • #8
                Re: Karangi Kitchen 48inch ready to start

                Great work, I like the way you have your supports for the top slab. I think I will do something very similar as it looks very sturdy and easy to disassemble once the slab is set.
                Keep the photos coming.

                Comment


                • #9
                  Re: Karangi Kitchen 48inch ready to start

                  Guys
                  Give you a great trick for the formwork....Use a battery drill and long chipboard screws.... can't knock the framework out of plumb like hammering nails in. Strong... you bet.....easy to pull your forms apart at the end
                  No need to drill them completly in so you can find the ends easy only danger is don't pour any concrete in the ends and don't tear you shorts the missus i'll be on you case.
                  Regards

                  Dave
                  Measure twice
                  Cut once
                  Fit in position with largest hammer

                  My Build
                  http://www.fornobravo.com/forum/f51/...ild-14444.html
                  My Door
                  http://www.fornobravo.com/forum/f28/...ock-17190.html

                  Comment


                  • #10
                    Re: Karangi Kitchen 48inch ready to start

                    Hi
                    Looks great! bet cha stoked with the results. One question though.... High Dome or Low Dome?

                    Regards Dave
                    Measure twice
                    Cut once
                    Fit in position with largest hammer

                    My Build
                    http://www.fornobravo.com/forum/f51/...ild-14444.html
                    My Door
                    http://www.fornobravo.com/forum/f28/...ock-17190.html

                    Comment


                    • #11
                      Re: Karangi Kitchen 48inch ready to start

                      Doug, you seem pretty serious about getting that 48 inch monster in service ASAP....Great progress and well designed

                      Looking good!
                      Lee B.
                      DFW area, Texas, USA

                      If you are thinking about building a brick oven, my advice is Here.
                      Our One Meter Pompeii Oven album is here.
                      An album showing our Thermal Breaks is Here.

                      I try to learn from my mistakes, and from yours when you give me a heads up.

                      Comment


                      • #12
                        Re: Karangi Kitchen 48inch ready to start

                        looking great Doug I love the thermo couplings for the floor it'll make things easier for you.

                        Comment


                        • #13
                          Re: Karangi Kitchen 48inch ready to start

                          Doug,
                          Fine-looking build! Anxious to see how the transition proceeds. Must be nice to have an assistant!
                          John

                          Comment


                          • #14
                            Re: Karangi Kitchen 48inch ready to start

                            Doug,

                            That was a great idea on trimming the arch bricks. Wish I would have done that as it would have made the transition easier to deal with!
                            Jen-Aire 5 burner propane grill/Char Broil Smoker

                            Follow my build Chris' WFO

                            Comment


                            • #15
                              Re: Karangi Kitchen 48inch ready to start

                              Hi Doug,
                              I've been reading your thread with great interest. Your oven looks to be coming along beautifully...great work !!.
                              Firstly, I was wondering where you got your supplies from and secondly, how do you know at what angles to make the inside cuts of the arch where the chains of 1/2 bricks connect to?
                              Regards,
                              Bruno
                              Regards,

                              Bruno

                              http://www.fornobravo.com/forum/f35/...hen-18538.html

                              Comment

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