#41  
Old 10-17-2007, 09:23 AM
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Default Re: Another Texas oven

Way to go Wade! Oven is looking great. I hope to follow the top of the dome treatment you used. I think I am about a month or so behind you. Looking forward to that first fire as well........wayne
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  #42  
Old 10-28-2007, 06:12 AM
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Default Re: Another Texas oven

very nice oven.
fb66
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  #43  
Old 12-23-2008, 03:29 PM
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Default Door and very interesting observation

Howdy and Merry Xmas all

I finally got around to making my door this week. I cut a piece of Durock, then sunk 3 coarse screws to help hold the perlcrete. Mixed up a batch of 4-1 perlcrete and poured on top of the Durock. Cured 48 hrs outside and then overnight in the kitchen oven. Wrapped in heavy duty foil and attached cedar wood and handles for finish. We will see how it works in 2 days.

I made a very interesting discovery today. Abbout 6 months ago, I noticed 2 typical small stair step cracks up the side of the dome, no worries. I used a bright light to inspect for changes, ect today and found something surprising. The cracks do not go all the way up, but stop at the first course where I went from 1/2 thick bricks to 1/3 brick. From the first 1/3 brick course up to the top there are no cracks of any kind. Going to have to really think on this one. My cast dome plug looks as good as the day it was cast, definitely something I would do again.
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Another Texas oven-23ddec08-010.jpg   Another Texas oven-23ddec08-013.jpg   Another Texas oven-23ddec08-014.jpg  
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  #44  
Old 12-27-2008, 07:38 PM
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Default Re: Another Texas oven

Sorry folks I've come in a bit late on this one - what is KS-4? Sounds like something I needed, I have just finished my 42" dome today with a flurry of brick cutting - it looks pretty terrible actually, I used half bricks all the way and sure enough it was ok up to about the 4th course but after that the overlaps and gaps got rather noticeable. However it is all done now, and awaiting an insulation layer of vermiculite/cement. One thing I am not sure about though - do I need aluminium foil or other insulation over the dome before the vermiculite mix is poured on it? If so, why?
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  #45  
Old 12-29-2008, 08:58 AM
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Default Re: Another Texas oven

my brother in law used a layer of foil between his bricks and the vermiculite. he said it would help with the insulation and also allow a "slip" area for the two different layers as they will probably expand at different rates. It sounded like a good plan to me and his oven cooks great.

on my oven, I used the ceramic blanket for the first layer of insulation. I then secured it down with chicken wire and put an additional inch of vermiculite mix. in my mind, the insulative blanket provides the same "slip" but with the added benefit of insulation.

oh, and dont worry about how the oven "looks". once you get the thing up and running, I doubt you will spend too much time in there looking at the underside of the dome

I have been kinda on a small haitus from the forno bravo board, have you started a thread or posted any pics? I would love to see the progress of your oven.
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  #46  
Old 12-29-2008, 10:17 AM
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Default Re: Another Texas oven

You don't need foil. I used it as both an IR reflective and physical barrier. Since I went with a wood deck roof over my enclosure, I wanted an added layer of protection in case I got a crack big enough to let hot gas/flame escape. With a layer of foil, 2 cermaic blankets, and loose vermiculite there is no way flame or hot gas is going to reach my roof.

I tested my IR floor and dome base temps after my Xmas turkey to test the heat retention with the new door on. I get a 100deg drop every 24 hours. I guess I can be happy with that.


Quote:
Originally Posted by crowtrapper View Post
Sorry folks I've come in a bit late on this one - what is KS-4? Sounds like something I needed, I have just finished my 42" dome today with a flurry of brick cutting - it looks pretty terrible actually, I used half bricks all the way and sure enough it was ok up to about the 4th course but after that the overlaps and gaps got rather noticeable. However it is all done now, and awaiting an insulation layer of vermiculite/cement. One thing I am not sure about though - do I need aluminium foil or other insulation over the dome before the vermiculite mix is poured on it? If so, why?
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Last edited by wlively; 12-29-2008 at 10:20 AM.
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  #47  
Old 12-29-2008, 11:04 AM
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Default Re: Another Texas oven

Quote:
Originally Posted by wlively View Post
I tested my IR floor and dome base temps after my Xmas turkey to test the heat retention with the new door on. I get a 100deg drop every 24 hours. I guess I can be happy with that.


I have GOT TO MAKE A DOOR!!
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  #48  
Old 01-06-2009, 12:42 AM
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Default Re: Another Texas oven

Re doors: Wade I wonder what sort of door you are using that keeps heat retention so good. I am planning on a fireproof (fibre cement) "inner" door between the oven opening and where the flue is. That door will only be closed after the fire has been removed, otherwise it will stay open. Then on the outside of the entrance bricks, I aim to hang a door which will be made of light steel - a draft door with an opening right across the bottom edge, say 1" high, so that air will flow into the oven easily but the door will fit fairly neatly on the sides and top so that smoke will not come out in my face - hope this will improve the draft and get the fire going even faster than it does now with no doors. Does that sound like a plan?
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  #49  
Old 01-06-2009, 09:05 AM
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Default Re: Another Texas oven

Crowtrapper


I think the entire oven insulation is the most important factor in heat retention. The good door is needed but is a small area. If you look above you will see the door I built, on the cheap. It works well though and I have IR'd the wood facia extensively and cannot pick-up any significant heat getting to them. You don't need anything fancy, just a good insulated plug you can install/remove.

I have not built a draft door , so cannot offer any experience on one. I plan to build one, but cannot say when I will get around to it. I would think you want some sort of way to control the opening size to see what amount of incoming air you need to achieve your desired effect.
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  #50  
Old 01-08-2009, 11:30 PM
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Default Re: Another Texas oven

OK, got the draft door made and installed (not that it took very long to do!) - a sheet of 1.6mm (that's a sixteenth of an inch for you North Americans) steel, the width of the opening but not quite as high, it hangs on 2 screws and has a gap to admit fresh air right across the bottom and about an inch high. It works brilliantly - no smoke in my face and the fire draws like crazy right from the first seconds - makes it a little slower to stoke the fire because the door has to be removed from its screws each time, but whereas before about 95% of the smoke went up the chimney that is now 100%. Have had a few smallish fires there now, but have still to apply outer layer of insulation and also need to make an inner door for when the fire is out, to stop it all cooling off. Not long now before those first Pizzas!!!
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