#11  
Old 05-09-2008, 04:53 AM
Wlodek's Avatar
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Default Re: Dome interior surface -How smooth?

Jed,

Question one: are you going to spend much time inside the oven or run guided tours in there? No? I thought this might be the case.

Question two: Are you going to use the dome for precise scientific research or for cooking delicious pizza and all sorts of other delicacies? I guess it is the latter.

Quite seriously, to me too it looks really good and if you are worried about the smooth flow of gases close to the dome - don't. There is always a turbulent zone near any boundary, your oven is not a wind tunnel, and these minor bumps won't make the slightest difference to what you want to do with it, which is make delicious pizza etc., whether this zone will be a little deeper or not. Your coals, flames and food will introduce much more irregularities in the convection processes anyway.

I must have a look at your phots now ...

All the best,
W.
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  #12  
Old 05-09-2008, 06:16 AM
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Location: Allschwil, Switzerland
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Default Re: Dome interior surface -How smooth?

Oh yes, I remember these pics. Lovely dome, and I really like the way you tied in the red and yellow bricks on the entry! I wanted to do that, but the bricks were different sizes ... so its nice to see how cool it looks on your oven.
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  #13  
Old 05-09-2008, 08:14 AM
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Default Re: Dome interior surface -How smooth?

I, too, now remember your pics. I like how you built the arch first. It all looks great! Congratulations
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  #14  
Old 05-09-2008, 08:22 AM
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Default Re: Dome interior surface -How smooth?

That one's put to bed....only the builder is really concerned with the dome. After you've looked a a lot of ovens you realize that the dome surface is relatively unimportant.....a smooth surface may be preferred but they can be rough and they will still work, hold heat, get black, get white...etc.

enjoy!
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Old 05-09-2008, 06:10 PM
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Default Re: Dome interior surface -How smooth?

Quote:
Originally Posted by SpringJim View Post
That one's put to bed....only the builder is really concerned with the dome. After you've looked a a lot of ovens you realize that the dome surface is relatively unimportant.....a smooth surface may be preferred but they can be rough and they will still work, hold heat, get black, get white...etc.

enjoy!
Amen! SpringJim!
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  #16  
Old 05-09-2008, 07:42 PM
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Default Re: Dome interior surface -How smooth?

Oooh, no! I'm not letting this dead horse die! I'm going to keep beating it. Get up dammit! Get up!
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  #17  
Old 05-10-2008, 05:41 AM
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Default Re: Dome interior surface -How smooth?

Good for you George! Need any help?
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