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  #271  
Old 04-12-2013, 08:33 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

That is what I do after the first couple firings, but not with charcoal. I just burn wood, then spread the coals around, feeding it small kindling now and then.

I don't see why your suggestion wouldn't work..there is only the standing caution of not heating things up too fast too soon.
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  #272  
Old 04-12-2013, 11:53 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

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Originally Posted by V-wiz View Post
What do you guys think about having individual heat beads/briquettes spread around the floor, this way its not just in the center of the oven and the lower walls have a chance to heat up all well.
Yes, I use this method. The heat beads provide a slower burning fire and the bottom of the oven and around the floor is the last place for the water to be removed.
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  #273  
Old 04-12-2013, 12:03 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Great thanks guys. Ill stock up on a bag of these. Ive been heating the oven shy of 200f would it be ok to go up to 300 or is that pushing it?
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  #274  
Old 04-12-2013, 12:08 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Buy three bags. Do a rough calculation of how much water you have added. Two bags of vermicrete will take around 60 litres of water alone which is 60Kgs. Expect around the same weight in fuel as a rough guide, to remove that water.

Last edited by david s; 04-12-2013 at 12:15 PM.
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  #275  
Old 04-12-2013, 12:19 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

No vcrete for me all CF insulation which will be put on next week or so. The oven is pretty dry ( i think, per my moisture meter) its been completed for over a month and been under warm sunlight.
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  #276  
Old 04-12-2013, 12:29 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Good, then you have less water to remove, but it will still be more than you would think.
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  #277  
Old 04-12-2013, 02:58 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Quote:
Originally Posted by V-wiz View Post
Great thanks guys. Ill stock up on a bag of these. Ive been heating the oven shy of 200f would it be ok to go up to 300 or is that pushing it?
Remember that water boils at 212 F. I spent a few days below 200 before going above boiling (using old sterno cans). I then used About 5 bags of brickets spread around the floor over three days - Then I went to wood. At least that is how I choose to remember what I did (it's hard to remain patient).
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  #278  
Old 04-12-2013, 04:32 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

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Originally Posted by dvm View Post
Remember that water boils at 212 F. I spent a few days below 200 before going above boiling (using old sterno cans). I then used About 5 bags of brickets spread around the floor over three days - Then I went to wood. At least that is how I choose to remember what I did (it's hard to remain patient).

Thanks for the info. Ill throw in the weed burner in there tonight and try to achieve 250F. If i can achieve 250F i will go 300-320F tomorrow.
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  #279  
Old 04-13-2013, 09:57 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Well i used half a bag of the briquettes and got up to 225-265. Tomorrow ill get it up to 350 using briquettes and mesquite lump charcoal.


Also the weed burner proved to be a useless device. It would mostly heat the top.
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  #280  
Old 04-14-2013, 02:00 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Gudday V
Buddy I feel for you ....it's a thankless task.
What might help is that you raise the fire above the hearth brick on anything an old fridge rack some wire mesh. Being the QLD I got a wet oven on occasions. Sometime you think the hearths dry but the heat brings out the moisture and makes the fire smoke and burn badly.
Hope this helps in some way
Regards dave
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