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  #41  
Old 04-25-2011, 12:22 PM
Master Builder
 
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Location: Los Angeles
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Default Re: If you had the chance to rebuild your oven, what would you change?

Won't be as neat and precise but I guess you can take an angle grinder to round off or bevel the edges.
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  #42  
Old 04-25-2011, 12:28 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: If you had the chance to rebuild your oven, what would you change?

George, at some point I may take a grinder but to date it's no big deal. I just figured since it was on my mind, I'd pass it along to the next generation.
Les, :-)

Chris
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  #43  
Old 04-26-2011, 03:07 PM
Peasant
 
Join Date: Apr 2005
Location: Nr Southampton, Hampshire, UK
Posts: 36
Default Re: If you had the chance to rebuild your oven, what would you change?

I'd pay more attention to the door/chimney area. But for those new to brickwork - that is the hardest bit - so I opted to keep it simple. You don't get such a good seal on the door or neat chimney - but it still cooks good.

James
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  #44  
Old 04-26-2011, 05:43 PM
Paul in Rockwall TX's Avatar
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Default Re: If you had the chance to rebuild your oven, what would you change?

I'd have invested in a good brick saw. I did everything with an angle grinder or chisel, and some of my stuff was less than neat. I covered it with mortar. works great and nobody notices, but I do. If I ever build another (I hope not), I'd pay more attention to the angles.
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  #45  
Old 04-26-2011, 05:59 PM
lwood's Avatar
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Default Re: If you had the chance to rebuild your oven, what would you change?

Quote:
Originally Posted by SCChris View Post
One more item..
Champfer the inside of the entry to minimize chipping when tending the fire and cleaning the oven out. Just a 1/4 to 1/2 inch would keep chipping of this edge to a minimum.

Chris
This is definitely a problem, I thought I was the only one. My next oven will have a pre-cast angle iron entry way with a hinged door (with my name on it...haha). I am hitting that edge, all the time, with my peel. When a chip of fire-brick comes flying-off, it breaks my heart.
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  #46  
Old 04-26-2011, 06:08 PM
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Join Date: Mar 2010
Location: Grand Rapids MI
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Default Re: If you had the chance to rebuild your oven, what would you change?

I would have increased the thickness of my inner arch. It is only about 1.5 inches thick. I have already managed to hit it with a log causing the arch bricks to release. I reset the mortar. However, after a few firings, the bricks are already loose again. I made it so thin because I needed room for the flue to pass through the arch. When I was looking at the photos of arch designs in the Pompeii instructions, I could have sworn that I was cutting the arch bricks just like in the Pompeii photos. Oh well. Live and learn.
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  #47  
Old 04-27-2011, 08:22 PM
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Join Date: Apr 2011
Location: canada
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Default Re: If you had the chance to rebuild your oven, what would you change?

If i had the chance, i will make my oven way bigger and i will increase the heat temperature. Nice thread here. Thanks for posting.
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  #48  
Old 04-29-2011, 05:03 AM
lwood's Avatar
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Default Re: If you had the chance to rebuild your oven, what would you change?

how big posey? these things eat a lot of wood. My 60"er takes 2 good hours to warm-up and a lot of wood.....but I wouldn't trade it for the world. Love the extra floor space and can easily do a whole pig, lamb, whatever.

For a commercial application, 60" is good size and you can do a lot of bread in it as well...probably 20 lbs. I haven't mustard-up the courage to do 20 lbs yet.

Mine is a low-dome 60"s. I like the lower dome for pizza, but I think it browns the top crust of bread faster than I like. Of course I have nothing to compare it to, so I don't really know how a perfect dome would cook.

I cook a dozen loaves of French bread no problem....maybe 4 - 5 kilos. Jay will tell you that you can't get a proper artisan crust without a 16 lb load...Hope I didn't mis-quote you Jay. Will have to let you know when I get some more courage...wasn't that the lion's line in wizard of Oz?....Courage.
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  #49  
Old 05-01-2011, 11:02 AM
Peasant
 
Join Date: Dec 2009
Location: grapeview wa
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Default Re: If you had the chance to rebuild your oven, what would you change?

For sure the floor insulation would be at least 2" plus inches thick and ceramic and right under the cooking surface.
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  #50  
Old 05-01-2011, 07:30 PM
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Join Date: Dec 2009
Location: grapeview wa
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Default Re: If you had the chance to rebuild your oven, what would you change?

Quote:
Originally Posted by Neil2 View Post
I would have built mine years earlier.
I'll give you a big noshit on that one
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