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  #41  
Old 08-19-2013, 01:46 PM
Laurentius's Avatar
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Default Re: Building my 1st oven on Tickfaw River in La.

Hi Michael,

Please correct me if I'm wrong, I'm only trying to help. I when back to the photos you posted, there was one of you recessing the insulation into the support, then one of it covered in concrete or cement, smoothed out, next with fire brick floor and wall started, right? So, in the mean time, did you chip off the concrete or cement and not show photos of that? If not, you're going to have a problem.
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  #42  
Old 08-19-2013, 01:52 PM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by Laurentius View Post
Hi Michael,

Please correct me if I'm wrong, I'm only trying to help. I when back to the photos you posted, there was one of you recessing the insulation into the support, then one of it covered in concrete or cement, smoothed out, next with fire brick floor and wall started, right? So, in the mean time, did you chip off the concrete or cement and not show photos of that? If not, you're going to have a problem.
No worries, yes, we got down into the slab, then added the 5:1 vermi-crete
The slab u are referring to is the vermi-crete, not concrete.
I think we are ok
Thanks for posting
I am learning a lot
Michael

Last edited by Crawfish fest; 08-19-2013 at 01:54 PM.
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  #43  
Old 08-19-2013, 02:10 PM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by Crawfish fest View Post
No worries, yes, we got down into the slab, then added the 5:1 vermi-crete
The slab u are referring to is the vermi-crete, not concrete.
I think we are ok
Thanks for posting
I am learning a lot
Michael
OK, Michael.
So, your post with Photo, on 08/12/2013 at 09:35am, was of ver/crete, right?
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  #44  
Old 08-19-2013, 02:18 PM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by Laurentius View Post
OK, Michael.
So, your post with Photo, on 08/12/2013 at 09:35am, was of ver/crete, right?
Yes, it was
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  #45  
Old 08-22-2013, 09:40 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

It has just been suggested to me that my floor is too thick and i should set the bricks on their face, and not the sides.
Thoughts? Ugh
Thanks
M
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  #46  
Old 08-22-2013, 09:42 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

Depends on what you want to do. The additional floor mass from setting the bricks on the narrow edge is supposed to be good for bread baking as it holds heat longer, but it will also take longer to get them to temp if you are primarily planning to use for pizza.
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  #47  
Old 08-22-2013, 09:46 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by deejayoh View Post
Depends on what you want to do. The additional floor mass from setting the bricks on the narrow edge is supposed to be good for bread baking as it holds heat longer, but it will also take longer to get them to temp if you are primarily planning to use for pizza.
Pizza 95% of the time
I hate to go backwards,
Will they heat in 2 hours?
Thanks
M
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  #48  
Old 08-22-2013, 09:47 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

I can't say from personal experience, but I would guess that with a good fire going that should be no problem.
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  #49  
Old 08-22-2013, 09:52 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by deejayoh View Post
I can't say from personal experience, but I would guess that with a good fire going that should be no problem.
Thanks!!!!
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  #50  
Old 08-22-2013, 10:02 AM
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Default Re: Building my 1st oven on Tickfaw River in La.

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Originally Posted by Tscarborough View Post
The primary issue is that it is designed as a multiple batch bread oven, meaning it has an extreme amount of mass that has to be heat soaked. Good for daily use, bad for company in an hour or two. Second some of the specific construction details like the suspended slab, and the throat design are just ill advised or poorly executed.

For home use, the ideal is an appropriate amount of mass, well insulated and isolated from the weather cover. For an occasional use oven used to bake 4 or 12 pizzas, the thermal mass optimizes at around 2 inches. For making a big batch, say 30+ pizzas, 4" of thermal mass is better, but you will have to add a lot more heat to get it to Neapolitan temps and maintain them.

Do you really want actual Neapolitan pizza, or is that just a general term to you.

Neapolitan pizza cooks in 90 seconds or less. Pic 1
Neo-Neapolitan pizza cooks in 2-3 minutes. Pic 2
New York style cooks 4-5 minutes. Pic 3
American style cooks 6-12 minutes, Pic 4 (Detroit style is the only kind I cook that long).
I think i just got my answer
I was looking at the pizza pics and did not read this like i should have
We will be re-doing the floor

Last edited by Crawfish fest; 08-22-2013 at 10:23 AM.
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