#21  
Old 07-26-2008, 05:49 AM
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Thumbs up Re: Neill's Pompeii #10

The continuing link.
To continue with the spark arrester [ics and discussion, go to:

http://www.fornobravo.com/forum/f21/...ster-2333.html

It got put into a new thread but really continues on from here.


Neill
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  #22  
Old 07-26-2008, 02:22 PM
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Default Re: Neill's Pompeii #10

I find the maintenance of a little fire on the side producing flame also gives you enough light in the oven, when cooking pizzas, although it's always dark when locking the heat in for a roast.
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  #23  
Old 10-15-2008, 02:52 AM
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Default Re: Neill's Pompeii #10

Hey Neil, fantastic work on the oven
Im from Adelaide and keen to know where you got your fire bricks from, how much, and how many did you use !
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  #24  
Old 10-16-2008, 05:10 AM
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Thumbs up Re: Neill's Pompeii #10

Hi ACDC and welcome aboard.
There are a few of us from sunny Adelaide so you help to boost the numbers.
I purchased my firebricks for a $1 each from the demolishers of the old Gepps Cross Abertois boiler.
I bought 200 of them and have about 55 left over so I used close to 150 all up plus the house bricks and tapered pavers for the front arch and void.

Neill
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Old 10-16-2008, 02:19 PM
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Default Re: Neill's Pompeii #10

thanks Neil, thats a great price... I heard a friend mention that bricks were available at littlehampton, but these were 6 bucks each... Need to find some second hand ones like you did somehow !....

PS your oven looks a treat and has certainly inspired me
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  #26  
Old 10-17-2008, 03:08 AM
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Thumbs up Re: Neill's Pompeii #10

Littlehampton have fire bricks but they can't/won't tell you their content but are really only made for the open fireplace lining. They were $5 each when I enquired some 18 months ago but I believe that they also get seconds at a much reduced price.
You should use their fired clay 4" pavers for around $0.80c each and they have been fired at 1200˚C so will be fine for a 500˚C oven temp. I plan on using these for my next build.

Neill
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  #27  
Old 11-16-2008, 07:31 PM
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Default Re: Neill's Pompeii #10

To form pizza crust from balls roll them out one direction then dust with flour and let rest about 5min. This let's the gluten relax before rolling the other direction. If you want it thinner let rest and repeat. I dust with enough flour that I can stack them on top of each other to save space.
Doug
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  #28  
Old 11-16-2008, 07:38 PM
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Default Re: Neill's Pompeii #10

Quote:
Originally Posted by dlgeis View Post
To form pizza crust from balls roll them out one direction then dust with flour and let rest about 5min. This let's the gluten relax before rolling the other direction. If you want it thinner let rest and repeat. I dust with enough flour that I can stack them on top of each other to save space.
Doug


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  #29  
Old 03-01-2011, 06:30 AM
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Default Re: Neill's Pompeii #10

HI Neil,
I too am also from Adelaide and i have built a brick oven using russell jevons design, my brick work was a bit rough on the inside of the oven but it works really well and the pizzas taste great, i did not build it with a chimney and now i regret it as one of my neighbours did complain to me about the smoke when i lit it i have eased that by using charcoal and only putting small bits of timber on only once the coal a roaring, but this is very expensive as charcoal is 30 bucks a bag and i use one bag per firing. so my question to you is do u think it would be possible to build a flue into the front of it now and what size dia and height of the flue would i need the opening is 550 at the front.
this way i can use wood to light it and the smoke would just go . i could send u a photo of the oven. i am in parkside near fullarton road and it would be great to have your expertise

cheers Paul
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  #30  
Old 03-02-2011, 03:45 AM
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Thumbs up Re: Neill's Pompeii #10

Hi Paul and welcome aboard,
everything is possible, it may be complex but with a little work, an angle grinder with a diamond blade, you can add a flue similar to mine to catch the smoke (which incidentally should be on initial light up for no more than a couple of minutes) and channel it up the chimney. Have a look through my build as I explain and show pics of the chamber which without seeing your set-up could dynabolt directly onto the front of your oven front.
Post a couple of pictures to show your oven and we can take it from there.
Cheers.

Neill
PS where abouts in Adelaide do you reside?
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