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Crawfish fest 08-04-2013 06:21 PM

Building my 1st oven on Tickfaw River in La.
 
Hi
I have been lurking for abouth a month and i have learned a lot. I am building A Neopolitan type oven using the plans from the book titled. "The Bread Builders"
We are building the oven over a pre-existing outdoor kitchen.
The kitchen was built over filled blocks. We are extending the top to allow for a deep oven
Next week we will be adding the 4" thick vermi-crete floor insulation using the 5:1 ratio i have learned from this message board
My mason is learning with me as we go. We are taking it slow.
Attached is our progress to date.
Thanks
Michael

Kurtloup 08-05-2013 07:18 PM

Re: Building my 1st oven on Tickfaw River in La.
 
You aren't far from me. Let me know if you need any help sourcing materials.

UtahBeehiver 08-05-2013 07:26 PM

Re: Building my 1st oven on Tickfaw River in La.
 
Mike,
Can you go thicker on your vcrete and maybe leaner on ratio for better insulation?

Crawfish fest 08-05-2013 07:43 PM

Re: Building my 1st oven on Tickfaw River in La.
 
1 Attachment(s)
Quote:

Originally Posted by UtahBeehiver (Post 158768)
Mike,
Can you go thicker on your vcrete and maybe leaner on ratio for better insulation?

Kurt, i think i have everything i need, i am from BR too
Utah, what ratio would you suggest?
My cooking surface will be high, 44" with 4" of vermi-crete
Thanks guys
Michael

Tscarborough 08-05-2013 07:55 PM

Re: Building my 1st oven on Tickfaw River in La.
 
The oven in that book is not a Neapolitan oven and is not a very good set of plans for most non-commercial ovens. How far along are you?

Tscarborough 08-05-2013 07:58 PM

Re: Building my 1st oven on Tickfaw River in La.
 
OK, I see from the picture where you are. Stop and let's discuss where you are going. FYI, I am a Gulfcoast guy, tubed and swum the Tickfaw my whole life and went to school at UL. L-S-U-C-K-S!

Crawfish fest 08-05-2013 08:05 PM

Re: Building my 1st oven on Tickfaw River in La.
 
Quote:

Originally Posted by Tscarborough (Post 158773)
OK, I see from the picture where you are. Stop and let's discuss where you are going. FYI, I am a Gulfcoast guy, tubed and swum the Tickfaw my whole life and went to school at UL. L-S-U-C-K-S!

A friend in NJ built that oven, i fell in love with it.
I got the style wrong? Oh no, showing my ignorance.
I live between the Prop Stop and Tin Lizzy's.

Tscarborough 08-05-2013 08:10 PM

Re: Building my 1st oven on Tickfaw River in La.
 
It is a great oven (although it has construction defects) if you are baking multiple batches of bread on a daily basis or have a lot of time and an endless supply of wood. For home or occasional use, it is not so good, especially at the size it appears you are building: 18"x24", more or less. For Neapolitan pizza, it is entirely unsuitable.

Crawfish fest 08-05-2013 08:21 PM

Re: Building my 1st oven on Tickfaw River in La.
 
Quote:

Originally Posted by Tscarborough (Post 158775)
It is a great oven (although it has construction defects) if you are baking multiple batches of bread on a daily basis or have a lot of time and an endless supply of wood. For home or occasional use, it is not so good, especially at the size it appears you are building: 18"x24", more or less. For Neapolitan pizza, it is entirely unsuitable.

Inside dimensions to be 34" x 48" with a dome height of 16" and a door 10" x 18"
The small square u see was a space for a utensil drawer that we had to fill in. You can see the new brick on the side where the drawer was.
We are extendind the base out to attain the 48"
I expect this to get occasional pizza duty and less bread.
Michael

Tscarborough 08-05-2013 08:29 PM

Re: Building my 1st oven on Tickfaw River in La.
 
OK, I assumed the blockout was for the under hearth insulation. 34x48 needs a slab of 50x64 minimum, will you be able to fit that?


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