#21  
Old 07-15-2009, 06:55 PM
Abear's Avatar
Peasant
 
Join Date: Apr 2009
Location: Tomball, Tx
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Default Re: Should I clad the walls and dome?

Does the acrylic stucco after all the applications form a smooth surface or does it mimic the porous vermicrete surface?
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  #22  
Old 07-31-2009, 08:23 PM
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Peasant
 
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Default Re: Should I clad the walls and dome?

Well the oven is complete. After forming the dome shell with vermicrete, I used a mortar/stucco mix to coat the vermicrete shell to smooth out the porous surface. I then used a colored driveway sealant bought at Home Depot. It's from Quikcrete and you can get it tinted to any color you desire. It's looks thinner than paint but after two liberal coats, it's uniform in color. Best of all, it's waterproof!

Fired up the oven last week with my high duty bricks. Had trouble getting a raging fire using the top down fire building technique. The kindling on top of the stack was too high in the chamber and didn't get enough air = lots of smoke! Once the fire was established, the 6" chimney worked great and drew well. By the time the fire was raging, it was getting dark and the kids were hungry! I got the walls to 620 and floor to 530 degrees. Prepped the floor and cooked two pizzas - each taking about 4-5 minutes to bake. (don't laugh at my cardboard "peel" - I'm still waiting for my wooden ones on backorder) Wish I could have had more time to get it up to 800-900 degrees. Even still, the walls were still at 250 degrees at 10 AM the next day with no door!

Thanks to everyone for their advise during this build - it still needs some finishing touches but it's ready to fire!
Attached Thumbnails
Should I clad the walls and dome?-our-first-pizza-.jpg   Should I clad the walls and dome?-pizza-.jpg   Should I clad the walls and dome?-img00052-20090721-1645.jpg  
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  #23  
Old 08-03-2009, 04:53 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Should I clad the walls and dome?

your oven looks great, you should be very proud.... I love the cardboard peel, did you make it out of an old pizza box ?... My only comment, I have a wood peel and an aluminum peel, The wood peel was used once and never again, The aluminum is much thinner and so much easier to use, also have a small 4 inch wide one from stainless, I use it for turning the pizzas. See if you have a local restaurant supply company, you can buy them there...
Your pizza looks great too
Good Luck and enjoy
Mark
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  #24  
Old 08-03-2009, 05:00 PM
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Location: Sydney & Snowy Mountains
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Default Re: Should I clad the walls and dome?

Great Job! the entry looks awesome!

Is this the swishy or the masterly tail design?
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  #25  
Old 08-03-2009, 09:36 PM
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Default Re: Should I clad the walls and dome?

It's actually a mix - I used info from the swishy CD initially for the base / hearth and used the masterly tail for the entry area because I liked the clean looks handling the gap between the dome and entryway. It was easy filling the gaps with leftover scraps of firebrick and I didn't need to use any angle iron. Many thanks to the guy in Dallas (Ozarkdreams - Arkansas Land, Property, Crafts, Recreation, Wood Burning Brick Pizza Oven) who site I used mostly for the masterly tail design.

Mark, I actually bought a 6" small aluminum peel as well and it works great. The cardboard was from the box my peels were shipped in (how ironic! - if only the peels were as cheap). I plan on using the wood peels for pizza prep during parties, the aluminum peels for cooking.

I do have a question: it seems the hearth lags behind the wall temps during firing. When cooking with a small fire to maintain, how does the floor recharge while making multiple pizzas? Do you wait between pizzas to give the hearth a chance to recharge?
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  #26  
Old 08-03-2009, 09:40 PM
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Default Re: Should I clad the walls and dome?

you can rake the coals over the hearth to give it a bit of direct heating.

I only ever cook one pizza at once (or i end up burning them) so, I just put the second pizza in a different place...

by the time the 2nd pizza is done, the first spot is hot again.

that's me experience anyways... someone else will probably describe something different!!
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  #27  
Old 08-04-2009, 05:23 AM
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Default Re: Should I clad the walls and dome?

Quote:
When cooking with a small fire to maintain, how does the floor recharge while making multiple pizzas?
The flames licking up the side of the dome keep the floor hot. This is why it's important to keep small pieces of wood to keep your flames going. I don't really recommend raking the fire over, it's a nuisance and doesn't really work that well.
Quote:
I do have a question: it seems the hearth lags behind the wall temps during firing.
It's a new oven, right? It may take the better part of a month using it regularly to drive all the residual moisture out of the masonry. Keep using it, I bet it will get better.
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  #28  
Old 12-12-2009, 07:31 PM
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Default Re: Should I clad the walls and dome?

All done guys, it's time to crack open a beer or bottle of vino and let the memories begin! After hearing all the comments from friends and relatives during the parties we've had, it's worth all the toil and trouble during the build. The environment a brick oven creates is truly is a unique experience to share with others.
Attached Thumbnails
Should I clad the walls and dome?-img00084-20091002-1546.jpg   Should I clad the walls and dome?-img00082-20091002-1542.jpg   Should I clad the walls and dome?-img00087-20091010-1013.jpg  
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  #29  
Old 12-12-2009, 08:57 PM
Apprentice
 
Join Date: Nov 2009
Location: Penn Valley, Ca.
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Default Re: Should I clad the walls and dome?

Nice looking outdoor kitchen/patio. I really like the stained? concrete? How did you do that and what product did you use?

Tom
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  #30  
Old 12-12-2009, 10:28 PM
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Default Re: Should I clad the walls and dome?

We scored the patio about 1/4" groove using a diamond-tipped blade on a 2' diagonal to create "grout lines" in the concrete (It looks like 2' tile laid diagonally with a 1' border around the edge). My wife and I acid stained the concrete- mahoghany for the tiles and walnut for the border. It really wasn't that hard and after you put on the sealant, it's pretty much maintanence free. Supplies run you about .50/sq.ft. Bought the acid stain/sealant from a local distributor.
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