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  #31  
Old 02-23-2012, 09:14 AM
WJW WJW is offline
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Default Re: Barrel Vault in So. Cal.

Interesting....anyone aware of any photos of an oven set up like that?

Can anyone think of any problems with airflow, chimney draw, etc that would result from such a set up?

I am builing it to cook with it, but it's in a rather visible area in my backyard and if it looks too screwy there will be problems with the wife.

The other issue is that I have the stand/ash drop set up for a center opening...although I could see offseting things a bit to give more room to one side. The oven width is 36 inches. Maybe slide things over a half or so...

Bill

Last edited by WJW; 02-23-2012 at 09:29 AM.
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  #32  
Old 02-23-2012, 10:08 AM
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Default Re: Barrel Vault in So. Cal.

It is not visible from the exterior.

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  #33  
Old 02-23-2012, 11:43 AM
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Default Re: Barrel Vault in So. Cal.

Ive never notice a problem cooking in my barrel with the door central?
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  #34  
Old 02-23-2012, 11:44 AM
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Default Re: Barrel Vault in So. Cal.

How wide is yours, brickie? Isn't yours more of a square?
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  #35  
Old 02-23-2012, 11:45 AM
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Default Re: Barrel Vault in So. Cal.

Its rectangle, around 1200 x 1000mmm, I think.
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  #36  
Old 02-23-2012, 11:53 AM
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Default Re: Barrel Vault in So. Cal.

Yours is 36" wide, so it won't really matter, WJW and Brickie, mine is only 22" wide, so it is tight with a 16" pizza and a fire on the side.
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  #37  
Old 02-23-2012, 11:51 PM
WJW WJW is offline
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Default Re: Barrel Vault in So. Cal.

Yeah...I like the concept but I'm pretty much committed to the oven centered on the stand. Today, after after reading your post, I played around with moving things around in the door and saw nothing I liked. I'm sure I could do it but if I moved things all the way over the ash drop would be way way off center...and if I just move it over a few inches...what's the point?

Anyway, like you say...with a 36 inch by 42 inch oven, I should have plenty of oom to cook a couple pizzas.

Bill
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  #38  
Old 02-23-2012, 11:54 PM
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Default Re: Barrel Vault in So. Cal.

I always have the fire at the back and havent seen any problem with doing so, the pizzas still cook..
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  #39  
Old 02-24-2012, 03:26 PM
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Default Re: Barrel Vault in So. Cal.

"Barrel vaults look a lot easier to build compared with a pompeii, to my eyes, at least"

Having built both, I would say they are about equal in complexity. Different design issues of course, but neither one was easier or more difficult in terms of skill than the other.

Choose your design based solely on what you intend to use it for.

Last edited by Neil2; 02-24-2012 at 06:27 PM.
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  #40  
Old 02-24-2012, 04:31 PM
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Default Re: Barrel Vault in So. Cal.

Quote:
Originally Posted by wotavidone View Post
Brickie, Barrel vaults look a lot easier to build compared with a pompeii, to my eyes, at least.
Obviously not optimised for pizza, but do you get yours hot enough for the dreaded 90 second special?
Actually, after months of learning to cook a very acceptable pizza on the stone under my grilller in about 3 minutes, I'm no longer sure it is necessary or desirable for a home cook to be going for the 90 second job.
Especially if the guests prefer a "fat aussie special" over a super thin light topping load Neapolitan.
Very little room for error in 90 seconds.
Regards,
Mick
Ive had the oven up to 800c.
So yes, I can do quick pizzas.
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