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  #181  
Old 10-26-2012, 02:56 PM
Laurentius's Avatar
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Default Re: 40" WFO in the New Orleans

Thats really nice, will you use the massive beams like Cheesesteak?
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  #182  
Old 10-26-2012, 03:12 PM
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Default Re: 40" WFO in the New Orleans

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Originally Posted by Laurentius View Post
Thats really nice, will you use the massive beams like Cheesesteak?
I would love to use a "massive beam" similar to cheesesteak but I can't afford that! Cheesesteak budget is on another level compare to mine.
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If you feel lost with building your WFO, just pray to St. Stephen who is the patron saint of bricklayers.
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  #183  
Old 10-28-2012, 08:20 AM
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Default Re: 40" WFO in the New Orleans

Tu,

You guys are too good with Sketch-up or what ever graphics program you used. My computer is a steno pad and a pencil. Looks like a fine pergola..............
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  #184  
Old 11-02-2012, 10:38 AM
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Default Re: 40" WFO in the New Orleans

Great Sketch-Up plans.

When I look at the shape of your finished oven, and the stone that you you chose, I am reminded of a "medievial castle". I was just thinking that a couple of banners flown form each of those out side piers wouls set it off perfectly.
I think that this banner would work .
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  #185  
Old 11-03-2012, 11:27 AM
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Default Re: 40" WFO in the New Orleans

Just wanted to drop in and say hell to my fellow New Orleans folks! Happy cooking!
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  #186  
Old 11-04-2012, 03:13 PM
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Default Re: 40" WFO in the New Orleans

nice build!
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  #187  
Old 08-29-2014, 12:17 PM
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Default Re: 40" WFO in the New Orleans

I finally built a door for the wood storage section of WFO. Instead of just building a door, I also built a rack with wheels to attach to the door. On a rack, I placed a Japanese grill which is also made out of firebrick with no mortar/adhesive. Both side of the grill, I attached some vents onto firebrick to gauge the air flow in order to control the heat. The idea of using a Tuscan grill inside WFO sound pretty cool but it is hard to monitor and cook the food that is being cooked on the opposite end. I placed some insulated firebricks between the wood and regular firebrick to protect the wood. I know that it may still catch fire from the top but I like to live on the edge.
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40" WFO in the New Orleans-img_1276-2-.jpg  
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Last edited by banhxeo76; 08-29-2014 at 12:19 PM.
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  #188  
Old 08-29-2014, 05:57 PM
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Default Re: 40" WFO in the New Orleans

Very cool addition to the oven . And, that is some great looking "tucker" (Ya'll, I am slowly becoming multi-lingual, thanks to this site)

Tu, It is really good, to see you back on the forum. I am looking forward to some more of your recipes, in the oven, and on the grill.

Geaux Saints
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  #189  
Old 08-29-2014, 08:07 PM
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Default Re: 40" WFO in the New Orleans

I love it! Nice work as per usual. I reckon some alfoil just laid around the sides over the wood while cooking will prevent any burns and also make it easier to clean up afterwards.
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  #190  
Old 08-30-2014, 03:35 AM
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Question Re: 40" WFO in the New Orleans

Quote:
Originally Posted by banhxeo76 View Post
I finally built a door for the wood storage section of WFO. Instead of just building a door, I also built a rack with wheels to attach to the door. On a rack, I placed a Japanese grill which is also made out of firebrick with no mortar/adhesive. Both side of the grill, I attached some vents onto firebrick to gauge the air flow in order to control the heat. The idea of using a Tuscan grill inside WFO sound pretty cool but it is hard to monitor and cook the food that is being cooked on the opposite end. I placed some insulated firebricks between the wood and regular firebrick to protect the wood. I know that it may still catch fire from the top but I like to live on the edge.
G'day
Have you tried a Tuscan grill? They are a great piece of "kit". Mines just a basic BBQ grill with 4 bolts for legs. Burn a fire , not a pizza grade one either for an hour. It's not about clearing the oven its about building a good coal bed. Arrange your coals at just inside the door 20 mins and the grills hot. Steaks cooks fast and tender because of the heat cast back from you dome. As for tools and reaching in, yes I have a long set of tongs and a BBQ spatular but you lose more arm hairs cooking pizza. Best thing its like using a hooded BBQ without having to lift the hood to see how things are cooking. Family favorites are boned whole chicken and boned leg of lamb, and my only stuff up to date was to fit the grill in the oven with the bars running parallel with the entrance , everything stuck and the resulting chicken didn't look that whole . But you could certainly eat it that's a good result.
Promise you its worth the experiment
Regards dave
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