#21  
Old 08-07-2013, 10:42 AM
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Join Date: Mar 2008
Location: Washington State USA
Posts: 780
Default Re: Preparing for steel oven build.

Scarnucci,

Interesting report back. Before deciding not to go without the refractory layer you might try a overnight bake of something like a pork shoulder. We commonly will have a shoulder prepared to use the residual heat for an overnight bake. Typically we pull the fire to the other side of the WFO and place some fire bricks on edge between the fire and the future location of the roaster containing the shoulder. After the WFO has cooled off a bit and the bricks have absorbed some of the heat. We toss some beer soaked wood chips nested in aluminum foil on the coals. We then slide the roaster in (obviously with lid off) and with the door ajar smoke the pork for about 30 minutes. Then we rake the coals completely out, cover the roaster (good time to pour half a beer into the bottom), and close up the WFO for the night. Next morning perfect pulled pork.

A good portion (almost all) is done with residual heat. It would be interesting if you can get similar results without the refractory. Of course if you are not contemplating using your WFO for anything but pizza, then residual heat cooking is of little concern.

Sorry about the rough year.

Bests,
Wiley
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  #22  
Old 09-08-2013, 07:10 PM
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Location: Indianapolis
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Default Re: Preparing for steel oven build.




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  #23  
Old 09-08-2013, 07:11 PM
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Default Re: Preparing for steel oven build.



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  #24  
Old 09-20-2013, 01:07 PM
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Join Date: Sep 2013
Location: UK
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Default Re: Preparing for steel oven build.

I build,sell and hire ovens in the UK,I've also built ovens on trailers.

My ovens are very similar to yours, I don't use a steel shell I use fibreglass, I also don't use firebrick anywhere, I use silicon carbide for flooring (these are lightweight ovens, the lightest being 17kg, that's about 35lbs).


My advice, turn the shell upside down, put the insulation you've got on the outside, inside, then cover in a thin layer of refractory.

Leave for a couple of days, then turn over and put back in place.

I help the drying process by using candles to add some gentle heat and gradually increase to a low flamed gas poker.

I typically use maybe 1/4 of an inch on Pizza ovens and it works really well.

Your refractory will eventually crack if you're travelling any distance, just carry a dry mix of refractory.
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  #25  
Old 09-20-2013, 05:06 PM
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Default Re: Preparing for steel oven build.

The walls and roof are going up with the insulation and dome more or less as is. I have 2 inches of superwool held down with a welding blanket. Ive had temps of 900 degrees with pies cooked in 90 seconds. Zero refractory. Granted. Ive only done quick cooks of 6 pies at a crack. Some weekend Ill monitor temps and timelines. Current heat mass is totally sufficient for dinners at home.
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  #26  
Old 09-23-2013, 09:28 AM
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Join Date: Sep 2013
Location: UK
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Default Re: Preparing for steel oven build.

Good to hear you don't think you'll require refractory, I'm very interested in finding out how your oven performs, I've been considering building some ovens similar to this (no refractory).

I've just built a barrel oven that has a steel shell which is lined with insulation and an in-house refractory, it has a choice of floors (silicon carbide, firebrick or tiles) and I was very surprised to find it worked at least as well as my other ovens.

Good luck with your build
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  #27  
Old 11-17-2013, 03:58 PM
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Location: Indianapolis
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Default Re: Preparing for steel oven build.





I worked off and on over the course of a couple of years on this thing.
Trying to recall my costs.
Trailer was around $425
I think tank cost me $250
Fabricating the frame and brick tray was probably all in all around $1000
Maybe about $100 in bricks.
Insulation $150
Buying material to build the metal hut and the labor to put it up was probably another $200
Probably some other odds and ends and costs that Ive forgotten about but I guesstimate around $2500 from start to finish.

I'll probably throw a couple hundred more into figuring out what I want to do with the area under the oven. I might put some metal mesh and store wood under it. Might add a pickup truck type storage box to keep some tools or a set of jack stands. Any input would be appreciated.

Last edited by scarnucci; 11-17-2013 at 04:21 PM.
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  #28  
Old 11-17-2013, 04:03 PM
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  #29  
Old 06-16-2014, 07:46 AM
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Join Date: Jan 2013
Location: groveland township, mi
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Default Re: Preparing for steel oven build.

Cool oven, Scarnucci. I'm wondering about heat retention for your oven. Does it keep enough heat to do any cooking other than pizzas, like overnight bbq or something?

Also, good to see another Hoosier around here (though I'm in Michigan now).

-Jeff
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  #30  
Old 06-16-2014, 07:59 AM
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Default Re: Preparing for steel oven build.

This year Ive cooked pizzas for a couple of large gatherings. In the past month Ive done two events and output about 30 pizzas over the course of about 4 or 5 hours. I have no experience with a refractory oven so I cant really compare my heat retention during use to others. For my purposes, I can maintain cooking temps around 650 with little trouble for the duration of my events. Honestly, since I typically cook my pies, clean up, and hit the road, I dont have much interest in keeping temps high for hours on end. When I do BBQ or smoke bacon, I have a dedicated smoker at home for that.
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