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  #71  
Old 08-21-2011, 09:31 AM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,116
Thumbs up Re: Karangi Kitchen 48inch ready to start

Thanks for the visual account Doug

As it turns out, I was standing next to our oven yesterday knowing that we need a place to hang our tools.....
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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  #72  
Old 08-21-2011, 06:40 PM
Peasant
 
Join Date: Nov 2010
Location: Mellbourne Australia
Posts: 27
Default Re: Karangi Kitchen 48inch ready to start

It looks great Doug! Much nicer than a piece of dressed timber.
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My Picasa Web Photo Albumn -
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  #73  
Old 11-13-2011, 02:58 AM
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Peasant
 
Join Date: Sep 2008
Location: Robigana Tasmania
Posts: 25
Default Re: Karangi Kitchen 48inch ready to start

"After 2.5hrs the readings were taken 10mins after I had moved the fire to the side, surface 493c 10mm 181c 100mm 400c"

Can you clarify the "10mm 181c" please Doug - seems a bit low.

"Pisseria" has temp sensors buried in it and obtains similar results. I usually fire it slowly ie less intense fire and obtain full heat soak around 3 hours - plenty of time to prepare and perhaps a beer or two. Stats are handy for different recipes/preparations.

Cheers Doug
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  #74  
Old 11-13-2011, 03:03 AM
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Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,760
Default Re: Karangi Kitchen 48inch ready to start

Thanks for that info KD, it confirms what we find from practice.

If you are planning on cooking pizzas for a lot of people you give your oven plenty of fire even after it has gone white.

If you only want to cook a few pizzas for the family you don't require the extended firing.

If you just want to do a roast or a couple of loaves of bread then you don't need too much fire but the temp will drop off quicker.

If you want plenty of power and extended cooking, you saturate the oven and wait for the temp to drop to the temp range you want to cook at.

happy cooking,
Dave
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  #75  
Old 11-13-2011, 03:28 AM
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Peasant
 
Join Date: Sep 2008
Location: Robigana Tasmania
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Default Re: Karangi Kitchen 48inch ready to start

Thanks Doug - seems closer to the mark.

"Are you Doug as well?" - yes

Cheers Doug
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  #76  
Old 11-13-2011, 09:28 AM
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Join Date: Nov 2010
Location: Melbourne, Australia
Posts: 226
Default Re: Karangi Kitchen 48inch ready to start

Quote:
Originally Posted by david s View Post

If you just want to do a roast or a couple of loaves of bread then you don't need too much fire but the temp will drop off quicker.
I found that to be the case when I cooked a roast Pork Friday night. Oven quickly cooled but had enough heat in it to do the job, just.
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  #77  
Old 01-20-2012, 05:39 AM
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Join Date: Jan 2012
Location: gold coast australia
Posts: 164
Default Re: Karangi Kitchen 48inch ready to start

hey Doug, I am a new member and have just finished reading your 16 page build (excellent stuff i must say), i truely am in "aawww" of your build. I have just started to build my own oven ("well the base anyway"), it will be about 36" wide, with an opening of about 19".
I'm loving the temperature readings you are supplying us all.
I too am thinking of placing thermo-couples into my build, but am a bit worried of the longetivity of these units, if they crash...."then what", but still would be great to have them as an informative guide of good temps... (yes, i'm a bit anal as well. ;-).
My oven will be pompeii style mould oven (not brick), and am still working out small adjustments to things as i go. I just hope my oven will look and keep great temps as yours does.
Pete
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  #78  
Old 01-23-2012, 12:23 PM
Serf
 
Join Date: Aug 2011
Location: St. Louis
Posts: 4
Default Re: Karangi Kitchen 48inch ready to start

Great Thread - Great Build - Great Information - Great Inspiration

Thanks
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  #79  
Old 01-24-2012, 01:22 PM
Serf
 
Join Date: Aug 2011
Location: St. Louis
Posts: 4
Default Re: Karangi Kitchen 48inch ready to start

As someone just starting to research the process, thanks is advance for the insightful thread.

Great Thread - Great Pics - Great Inspiration
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  #80  
Old 02-11-2012, 08:52 PM
Peasant
 
Join Date: Dec 2011
Location: Auckland
Posts: 28
Default Re: Karangi Kitchen 48inch ready to start

Hi Doug,

Hoping to build my second oven soon. I'm considering whether to put an extra layer of thermal mass under my 75mm firebricks. The idea being that the additional thermal mass means that we should be able to cook more pizzas before raking the coals back to reheat hearth. However, going by the temperature readings you posted earlier, the bottom of the fire bricks were far from saturated anyway, so having more thermal mass to heat up would be a waste of time and fire wood. Have you done any more measurements now that you have been using your oven for ages?
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