Detroit Pizza Oven

[philiph4@ameritech.net]

Mark,

Did you get my email with my phone number. I would be happy to show you my oven.

By the way, I looked up the Bronx Deli. I love a corned beef special almost as much as pizza. I will be stopping in.

Phil

[mfiore]

Zuccato,

Clever use of the dog house. How are you going to tear it out of the dome when you are done?

[Zuccato]

Phil,

I didn't see your email ,maybe it went to spam. Could you PM me in this forum.

Also I have a question about curing, do you do the fire routine before or after you put on the thermal blanket?

Marc

[Zuccato]

Phil ,

Trust me my corned beef is top notch you won't be disaponted! Ask for me if you come in.

[philiph4@ameritech.net]

Marc,

I used Plibrico Super Demon pre-mixed mortar. I got it from a guy in Brighton (Michigan Refractory). People on the forum had a lot of negative opinions of this stuff. (see Refractory Mortar Poll). This stuff never actually hardens so it is never waterproof. I had a lot of conflicting advice from bring it up slowly to build a towering inferno and fire hard from the start. I decided to bring it up slow before I put the insulating blanket and insulation layer on and then started all over again once the insulation layer was in place. It took a little longer but I felt a little better about it when I was done. By the way. The Super Demon Mortar was great for the building process. Always ready to use and the bricks stuck great to it. Since I covered it with a vercrete insulating layer I wasn't too concerned about it not being waterproof. Now that I have been using the oven for 9 months I see no negative effects of using that mortar. So long story short, to cure the oven I would bring it up slowly after you pot on the insulating layer.

Phil