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  #161  
Old 10-11-2013, 02:28 AM
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Default Re: Budget Build 36"

Gudday Bevan
Before I forget how did the double barrel chimney work?
Regards Dave
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  #162  
Old 10-11-2013, 02:42 AM
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Location: Waikato, New Zealand
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Default Re: Budget Build 36"

Hey Dave,

Yep, on the later curing fires (about the time the dome started clearing) Water started seeping out the side of the dome at slab level. I will attach a photo. The seeping was much more the next fire, with around a pint of water dripping off the slab on each side. On yesterday's fire no more water came out.

Budget Build 36"-dsc03232.jpg

During the first 5 curing fires the insulation was warm to the touch and the underside of the slab was quite warm too. Last night I could not feel any heat through the bottom of the slab. This seems to say the pumice is sufficient (so far). Also the vermiculite is only slightly warmer than ambient.

You can see from this photo that the dome is clearing well. This fire was 2 fires ago. Last night's fire the dome cleared completely.

Budget Build 36"-dsc03233.jpg

You can also see from the first pizza photo, that the dome isin't as hot as It needs to be yet. I am sure it will improve as time goes on. We are also trying to decide whether we prefer a pizza with a rolling pin edge or a hand stretched edge. Hence the flat edge on the pizza photo.

Budget Build 36"-dsc03234.jpg


The two 6" chimney flues are drawing like a champion and I have no soot staining on the front of the oven (yet) with 60+ hours of operation. I have smoked out the neighbourhood a couple of times so far though Hopefully the smoke does ease once the oven is fully cured.

That is all I can think of right now, we have rain forecast for the weekend so progress will be on hold.

Thanks,

Bevan
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  #163  
Old 10-11-2013, 02:51 AM
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Join Date: Sep 2013
Location: Waikato, New Zealand
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Default Re: Budget Build 36"

I am not sure if this will work, but I have a video of one of the early curing fires showing the smoke drawing. It was bad light, and the wind messed it up a bit at the end of the vid.



Hope it works!

Bevan
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  #164  
Old 10-12-2013, 05:40 AM
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Default Re: Budget Build 36"

Gudday Bevan
Yes the clip worked well!
It wasn't the picture that did it for me it was the sound.
Hearing the birds setting down to rest and the bugs and beasties in the background along with that crackle from the fire....
Regards Dave
PS in try to give the best advice I can .... ..Slowly don't crack that puppy now !
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  #165  
Old 10-12-2013, 12:38 PM
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Default Re: Budget Build 36"

Quote:
Originally Posted by cobblerdave View Post
Gudday Bevan
Yes the clip worked well!
It wasn't the picture that did it for me it was the sound.
Hearing the birds setting down to rest and the bugs and beasties in the background along with that crackle from the fire....
Regards Dave
PS in try to give the best advice I can .... ..Slowly don't crack that puppy now !
Hi Dave,

You can hear the chocolate labrador slurping water out of his bowl Noisy bastard!

I climbed inside the oven yesterday and had a closer inspection for cracks. None that I could find. I will continue to take it slow and not press my luck. Also quite low on firewood, so that is limiting too.

Cheers,

Bevan
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  #166  
Old 10-25-2013, 01:58 AM
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Question Re: Budget Build 36"

Gudday Bevan
It's been a coupla weeks now how's things progressing. It would be a sin not to see some progress pics
Regards dave
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  #167  
Old 10-27-2013, 11:18 PM
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Default Re: Budget Build 36"

Quote:
Originally Posted by cobblerdave View Post
Gudday Bevan
It's been a coupla weeks now how's things progressing. It would be a sin not to see some progress pics
Regards dave
Hey Dave,

Thanks for checking in. I have been sick as a dog lately and spent much time on the couch looking at the oven. Tomorrow I will finally be firing her up again and having my folks over for pizza.

I have not done anything thing further on the oven, I am happy to make sure it is as dry as a bone before I put a stucco layer on. Also I haven't decided if I am going to add more insulation or not.

I have some sheet steel in the garage ready to cut out for a door. I am thinking a couple of inches thick with some vermiculite in the middle.

I will hopefully have something more to add soon.

Cheers,

Bevan

Last edited by Laspaz; 10-27-2013 at 11:19 PM. Reason: spelling
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  #168  
Old 10-28-2013, 03:05 AM
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Default Re: Budget Build 36"

Gudday
Sorry to hear you been unwell, get through the winter the get it in the spring.
Door sound like a good idea. There are a lot of cool things that you can do without but an insulated door isn't one of them , I recon its a must
You'll find after a while you make less and less pizza . (No I didn't say you'll sicken of them it, but you'll wait till someone comes around then its on)
The door expands your oven and you'll find yourself using the heat of the oven more. A pizza nights a good reason to put the door on and bake next day. You don't have to cook pizza though to bake, I often just Flash it up to bake roast and bread rolls for a meal... Less wood required too.
I'm tring to remember where, but I did see a pretty cool door recently. All steel , handles made out of a welding hammer handle temp gauge, no heat proof paint.
It had rusted and looked very rustic and fitted the style of oven. I'll try to remember where.
Regards dave
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  #169  
Old 10-28-2013, 03:20 AM
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Default Re: Budget Build 36"

Gudday
Found that door steel with pearlite insulation
Pompeii oven construction section thread title "what type of metal for door"
Page 2 about post 17 I think. Hate this I phone never could make it link anything proper
Regards dave
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  #170  
Old 10-28-2013, 11:22 PM
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Default Re: Budget Build 36"

Hey Dave,

Thanks for the door suggestion. The patina on that one looks pretty sweet! Pretty much what I was thinking on doing, not sure on handles yet.

I don't care too much about how it looks as I am planning on a nice wood weather door to have flush with the front edge of the oven.

Biggest issue is finding a thermometer with a long enough probe. Many of the higher heat range thermometers (like for BBQs) have a short probe. Most of the ones with longer probes have a lower temp range. What would you suggest a useful max temp to be?

Had a great pizza night with family tonight, all were impressed and full belly's all round. Thanks for the forum members contribution

Bevan
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