#31  
Old 02-14-2008, 10:26 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,876
Default Re: 4 courses up... and a big question

Looking Good!

You're making me miss my build....

Time to tear down and redo !

__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #32  
Old 02-15-2008, 04:29 AM
Serf
 
Join Date: Aug 2007
Location: Lanett, Alabama
Posts: 20
Default Re: 4 courses up... and a big question

I can't claim my DDD yet...still whittlin' on that keystone. I sense great satisfaction just ahead!

There's such a learning curve on building the dome...maybe I've got more than one in me! It has been a fun and absorbing project.

Bob
Reply With Quote
  #33  
Old 03-30-2008, 08:26 AM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: 4 courses up... and a big question

Bob, what cure method do you have planned, old way, new FB way, or David Sewells?
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #34  
Old 03-31-2008, 06:37 AM
Serf
 
Join Date: Aug 2007
Location: Lanett, Alabama
Posts: 20
Default Re: 4 courses up... and a big question

I did about 8 progressive fires and then started cooking.

I made a post a few days ago under another thread and asked if my bricks in the dome and floor should be up to 900 F since my pizzas were more of the 5 minute variety than the 2 minute goal (my thermocouple readings were topping out in the 600-700 F range). James said that I need to build a bigger fire...though I find it hard to figure out how I'm going to add the logs without my arms & hands combusting. So, as soon as this rain moves out, I'm going to really pour it on and, hopefully, nothing happens except the bricks heat up to 900 or so (crossed fingers).
Reply With Quote
  #35  
Old 03-31-2008, 08:44 AM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: 4 courses up... and a big question

Bob, go the the FB store and buy the 18in. gloves. They work AWESOME! You can go plasma without concerns for arm hairs.
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #36  
Old 03-31-2008, 12:54 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: 4 courses up... and a big question

That, and you can put your wood on the FB shovel and set it in place, while standing safely far back.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dough Hydration question james Hearth Bread and Flatbread 21 12-01-2007 02:12 PM
Chimney / Flue Question.. johnrbek Pompeii Oven Construction 1 02-20-2007 03:07 PM
Pouring Hearth Question telehort Getting Started 7 01-29-2007 09:20 AM
Oven Kit Question :confused: mrpbjnance Modular Refractory Oven Installation 3 04-18-2006 11:08 AM
Construction of Chimney question dmun Design Styles, Chimneys and Finish 0 07-18-2005 08:08 AM


All times are GMT -7. The time now is 12:47 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC