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  #31  
Old 02-26-2011, 11:48 PM
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Thumbs up Re: Karangi Kitchen 48inch ready to start

Dear Doug
This would be called in the building Game "the lock up stage"... looks like it supposed to... only the last fiting out to complete.
Very neat and well thought through construction ...enjoyed watching your progress...

Regards Dave
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  #32  
Old 02-27-2011, 06:22 AM
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Default Re: Karangi Kitchen 48inch ready to start

Wow, Doug. Very, very nice work! Yours may be the most symmetrical last few courses ever. Definitely the work of a craftsman and something you can be proud of. Your standard sets the bar higher for the rest of us.

John
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  #33  
Old 02-27-2011, 04:09 PM
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Default Re: Karangi Kitchen 48inch ready to start

Doug

You have done an excellent job with the bricks - you are hired for the next few

Hope you can get the thing completed soon!
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  #34  
Old 02-28-2011, 05:45 PM
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Default Re: Karangi Kitchen 48inch ready to start

Stunning what more can I say. I especially love that piece of granite/marble you have in the entrance. I might try something similar if I can source a piece at a reasonable price.
It really gives the oven a smart finish.
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  #35  
Old 02-28-2011, 06:30 PM
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Default Re: Karangi Kitchen 48inch ready to start

When are you going to cook the kid? Good job on the oven.
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  #36  
Old 02-28-2011, 06:40 PM
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Default Re: Karangi Kitchen 48inch ready to start

Great photos Doug. We also want to see one of you standing on top of the dome to prove that you have faith in your brick laying!
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  #37  
Old 03-07-2011, 06:10 AM
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Thumbs up Re: Karangi Kitchen 48inch ready to start

Dude (Doug)

You have led the way with innovations during your build!

I noticed several leading edge tweaks to the plans I wish I had incorporated in my build (a few weeks behind you). The biggest innovation I saw you do was the angle cut at the back side of the inner arch.



Using this cut would have saved me a lot of cutting.

I've included you in my recommended readings thread (A newbies survey of the Forno Bravo treasures hiding in the archives). I'm curious, which fornobravo oven builds influenced your design and construction?
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Last edited by Lburou; 03-07-2011 at 06:20 AM.
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  #38  
Old 03-16-2011, 06:54 PM
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Thumbs up Door handles

I want to know how to get the wood to slide around the corners of those door handles

Great handiwork as usual Doug

I'm considering a similar curing process to the one you describe.
What do you think the down side is of skipping intermediate cool downs during curing?
I haven't used any Portland in the mortar, so, it may be reasonable to do fewer cool down cycles during curing.
Most of the moisture in my oven is in the insulation under the oven floor.

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  #39  
Old 03-18-2011, 06:38 AM
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Thumbs up Re: Karangi Kitchen 48inch ready to start

Quote:
Originally Posted by Karangi Dude View Post
Door finished just needs painting but for now it will be used as part of the curing, and perhaps on Sunday some Bread Baking, pending temps achieved. Door is fabricated out of 3mm mild steel filled with 35mm ceramic fibre board from a disused kiln.

Cheers Doug
I'll start soaking some wood right away

That door looks perfect! Do you have any intermediate photos showing the process to get the door looking so perfect?
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  #40  
Old 03-21-2011, 05:00 AM
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Default Re: Karangi Kitchen 48inch ready to start

You will find your oven continues to improve in performance (faster heat up, better heat retention) for around 10 more firings. Be careful if you are using cement,water and vermiculite for your insulation layer, as it takes about 1/3 as much water as vermiculite in volume and that's a lot of added water which you need to remove, but it looks more like you have an enclosure in which case you can pour the vermiculite in dry.
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