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  #171  
Old 10-29-2013, 03:05 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,610
Default Re: Budget Build 36"

Gudday
Problem with a metal door is isolating the front from the back. I've seen a few that get pretty hot , and of course the handles as well. Those type remain cool.
As for the temp gauge the one I'm using at the moment goes to 400C which is plenty. I tend to find I put the door on when the fire dies down usually reads
350 C. or so. They don't last that well this one due for replacement as its out 50C . This one not permanently mounted it can withdrawn from the door and put to one side,its easy to bend the end of the probe which killed the first one.
Both had 75mm probes and cost about $12 ea not highly accurate but you gives you a good enough indication of temp without removing the door.
Regards dave
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  #172  
Old 03-01-2014, 01:00 AM
Laborer
 
Join Date: Feb 2014
Location: New Zealand
Posts: 50
Default Re: Budget Build 36"

Hey Bevan,
Just wanted to say hello to a fellow Kiwi oven builder (well, I'm not a builder yet...still faffing about trying to find materials!)...your oven looks fantastic! I was wondering how those pavers you used for your dome were working? I've found some on trademe that might be suitable, rather than spending $7 a pop on firebricks. Any other hints and suggestions would be valued too...
Cheers,
Zoe
(in Nelson)
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  #173  
Old 03-01-2014, 12:08 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 80
Default Re: Budget Build 36"

Hi Zoe,

Yep the fired clay pavers are working out very well. Certainly no regrets using them and would not hesitate to use them again next time. I wouldn't waste your money on expensive firebricks.

I am really happy with how the oven turned out after using it all summer. I have no soot on the front on the oven at all, so I guess the flue arrangement I used works really well. I am happy with the size because it cooks pizzas so quick that I couldn't manage more than 2 or 3 at a time anyway.

Every firing I am making lots of pita bread and larger pitas which we use for wraps. Also often throw a fruit crumble in once it cools down for dessert. I still haven't built a door, but do intend to as I see the benefits of doing so.

I will attach a couple of photos showing the condition of the clay pavers and the oven now that I have put the stucco layers on. I am not quite finished yet, but pretty close.





If you have any further questions I am happy to help.

p.s. avoid the fozmex kitsets on trademe!

Bevan

Last edited by Laspaz; 03-01-2014 at 12:17 PM.
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  #174  
Old 03-01-2014, 02:13 PM
Laborer
 
Join Date: Feb 2014
Location: New Zealand
Posts: 50
Default Re: Budget Build 36"

Hey Bevan,
Thanks for the info and the photos...your oven looks like a beauty! Well done! I'm thinking about using these tiles if I can get them on trade me:

Bricks x 1000 approx | Trade Me

What do you reckon? I'd be just using them for the arch of the dome (I'm going to go for a square barrel vault sort of oven rather than the pompeii igloo).
Got to dash, will have a look through your build again and see if I have any more questions!
Cheers,
Zoe.
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  #175  
Old 03-01-2014, 02:24 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 80
Default Re: Budget Build 36"

I don't see why they wouldn't work, as long as they are clay and not concrete!

Nice and cheap too.
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  #176  
Old 01-05-2015, 05:55 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
Posts: 92
Default Re: Budget Build 36"

Quote:
Originally Posted by Laspaz View Post
Hi Zoe,

Yep the fired clay pavers are working out very well. Certainly no regrets using them and would not hesitate to use them again next time. I wouldn't waste your money on expensive firebricks.

I am really happy with how the oven turned out after using it all summer. I have no soot on the front on the oven at all, so I guess the flue arrangement I used works really well. I am happy with the size because it cooks pizzas so quick that I couldn't manage more than 2 or 3 at a time anyway.

Every firing I am making lots of pita bread and larger pitas which we use for wraps. Also often throw a fruit crumble in once it cools down for dessert. I still haven't built a door, but do intend to as I see the benefits of doing so.

I will attach a couple of photos showing the condition of the clay pavers and the oven now that I have put the stucco layers on. I am not quite finished yet, but pretty close.





If you have any further questions I am happy to help.

p.s. avoid the fozmex kitsets on trademe!

Bevan
Why avoid the fozmex kits ?
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  #177  
Old 01-05-2015, 06:01 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 80
Default Re: Budget Build 36"

Mainly the insulation of the fozmex kits is very poor. Would probably work ok if you wanted to just have pizza and that's it, but if you want to retain the heat for cooking over the next day / days, then you will want improved insulation.

Also, I looked over their construction guide, and wasn't too impressed. I can't recall specifics, as it was over a year ago, but using cut bits of hose to set the angle of the brick and stuff like that. Again, it works, but either do the job properly or build a cob oven if you want dirty and quick.
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  #178  
Old 01-05-2015, 06:26 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
Posts: 92
Default Re: Budget Build 36"

A friend built one from fozmex kit & they're happy with the low heat up time & low wood usage. Means they use it more often than if it took a couple of hours to heat up. Appears like fosmex as a sold over 1000 kits.
But my friends while only 5km away live in rural zoning so they can use wood. For me in urban zone Canterbury the building of a lowish thermal mass might be the ONLY way to go since any form of wood oven is banned.
Beginning to think about fitting a gas ring burner around the outside of a pizza oven might be an option. Since needs to be gas bulk mass wouldn't be of benefit as could just keep the gas burning at low rate if wanted long cook.
But then is it even worth it at all over just using a pizza stone in a hood gas BBQ ?
Stupid regulations ! A flimsy 3 legged portable charcoal BBQ is way riskier & smokier but they're acceptable while the WFO isn't. Arrrraagggghhhh

Last edited by uk_exile; 01-05-2015 at 06:28 PM. Reason: addition
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  #179  
Old 01-05-2015, 06:32 PM
Laborer
 
Join Date: Sep 2013
Location: Waikato, New Zealand
Posts: 80
Default Re: Budget Build 36"

Silly isn't it.

Another solution is one of those pizza bbq inserts that are selling everywhere right now, seems like a metal case with firebrick lining that goes in your bbq. Quick heat up, acceptable pizza, no fire to keep council happy.

Bakerstone Pizza Oven Box | Pizza Ovens - Gas | BBQs Direct
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  #180  
Old 01-05-2015, 06:45 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
Posts: 92
Default Re: Budget Build 36"

Very stupid regulation.

We brought a glazed terrcotta pizza plate about 12mths ago & get great results from it. It's way way better than the 30mm thick granite we used to use in electric oven or on gas BBQ (it was the waste cut-out for sink insert).
No doubt those boxes are a little bit better than the terracotta plate as get stone heat above too but the plate was about $150 so loathe to replace it so soon. Also we use it with the BBQ hood closed so it's a 300degC oven environment. I see in the link you provided it says use those boxes with BBQ hood open.
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