Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Pompeii Oven Construction

Like Tree9Likes

Reply
 
LinkBack Thread Tools Display Modes
  #71  
Old 09-26-2012, 08:29 AM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Great job Jonathan. I like your vent transition area. I'm sure it vents smoke very well. And the corner mount on the oven looks good too. Cast iron cooking is a good idea during the slow curing fire stage although I assume you are up to full temps by now?

I think the "blue-tarp" stage is the worst part of the whole wfo building stage so we can't wait to see the enclosure.

-dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #72  
Old 10-05-2012, 07:30 AM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Thanks Dino, I used your thread for a lot of my design ideas. The draw is excellent with a 4ft pipe on top. I've had about 5 full temp fires including one in the rain last night, talk about stressful!

Here's some of the latest pictures:


Learned to trust the oven with chicago style deep dish pizza - if the top is dark after 20 minutes, the bottom is dark too!


And my masterpiece so far, bone-in pork roast with sage, cloves, oranges, potatoes, onions, and moscato:


I'm waiting on materials to get the enclosure started, running out of time before Chicago winter. Big rush now!
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra
Reply With Quote
  #73  
Old 10-05-2012, 08:26 AM
MAD1's Avatar
Serf
 
Join Date: Oct 2010
Location: Indiana
Posts: 20
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Pork Roast Looks Outstanding.... I just made a successful porchetta! I want to try Dino's skirt stake with spinach, cheese, roasted red peppers basil. Looks awesome!

Mark
Reply With Quote
  #74  
Old 10-05-2012, 12:15 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Cloita's 42" Pompeii in Plainfield, IL

I agree, that pork roast looks great.

Don't forget that some of your best roasting will come from overnight or even the next day AFTER you've fired the oven. We just made a 10 hour slow roasted pork shoulder and did it the next day from a "light" pizza firing so the temp was just high 200's and coming down which was perfect for it.

I don't know if you have an insulated door yet but once you do, you'll have 2-3 days of cooking (if you plan ahead, which we mostly forget to do )

Mark: I'm about ready to make that skirt steak again too.
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #75  
Old 10-08-2012, 10:51 AM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Thanks Mark, did you get a whole pig for porchetta or a scottish shoulder or other?

And no door yet Dino so I'm stuck with the one-shot cooking at the moment. I have a 22.5" bullet smoker to do my overnights in until then!

Aaaand thanks to both of you, skirt steak is now on the menu... =)

No progress on the enclosure yet, still waiting on materials.
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra
Reply With Quote
  #76  
Old 10-09-2012, 06:51 AM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,900
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Cloita,

Scrambling here too in Utah to beat the winter. Nice job on roast.....
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #77  
Old 10-09-2012, 06:54 AM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

We can do this Russell! And thanks, it was delicious
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra
Reply With Quote
  #78  
Old 11-10-2012, 07:21 PM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Metal studs have arrived, now to figure out if I stick with the tarps and tent or frame this guy... damn winter!
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra
Reply With Quote
  #79  
Old 05-07-2013, 06:42 PM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

Grumble grumble...Hibernation is over. I've installed my fiber blanket insulation but have some concerns that something bad happened over winter.

Insulation:
https://lh5.googleusercontent.com/-Z...407_194321.jpg

There is a white substance on the brick and cladding, I'm assuming it got wet:
https://lh5.googleusercontent.com/-5...407_141330.jpg
https://lh6.googleusercontent.com/-w...407_141336.jpg
https://lh6.googleusercontent.com/-b...407_141344.jpg
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra

Last edited by cloita; 05-07-2013 at 06:44 PM.
Reply With Quote
  #80  
Old 05-07-2013, 06:46 PM
Laborer
 
Join Date: Jul 2011
Location: Plainfield, IL
Posts: 96
Default Re: Cloita's 42" Pompeii in Plainfield, IL

the cladding on top looks awful but the cladding did not get a chance to cure as much as the oven did last fall before i fully fired it, so that lead to cracking. whatever happened over the winter seems to have worsened it.

Any thoughts/recommendations on repairs? As far as i can tell, i don't have any major cracks running all the way through, no major smoke leaks or anything of the sort. The white substance on the inside of the dome is mostly gone now after two fires.

oh and gotta have first pizza of the year: https://lh4.googleusercontent.com/-D...407_193331.jpg

even without a door after the insulation blanket i'm still in the 200 degree range the next morning after a full fire so i think i did something right!
__________________
- Jonathan

"If you don't know where you're going, you might not get there." --Yogi Berra

Last edited by cloita; 05-07-2013 at 06:50 PM.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Debating between Pompeii and Modular build Cheesesteak Pompeii Oven Construction 20 04-02-2011 05:17 PM
Northern Minnesota Pompeii davmorr Brick Oven Photos 2 01-16-2011 10:09 AM
Considering a Pompeii, would the Cucina stand work? jamey777 Pompeii Oven Construction 19 09-08-2010 04:20 PM
Hope Pompeii Oven Photos Part 1 Hope Brick Oven Photos 0 08-22-2005 09:06 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM


All times are GMT -7. The time now is 01:04 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC