Kemo's South Austin Pizza Oven

[asudavew]

Originally Posted by Gentcpa

Cowboys? Go Pats (It is a good time to be a NE sports fan),

Pats... Man, I just can't see anyone beating them.. They are like a machine.

Sorry for the high jack Steve.

I guess we need a sports thread.

As you were.

[Kemo]

Originally Posted by asudavew

Pats... Man, I just can't see anyone beating them.. They are like a machine.

Sorry for the high jack Steve.

I guess we need a sports thread.

As you were.

thats no hijack...thats the gospel. Sports, Beer and Pizza, some would call it the holy trinity of the American male. So far this thread has covered it all. With this in mind, how can you beat the heavenly pitching staff of Boston? Man that was a good game last night. fortunately, I got the soldier course going. check the pics of Day 14...

[asudavew]

The dome begins...congrats!

What kind of mortar are you going to use?

[Kemo]

right now, Im using a bag of Heatstop 50 that I got from Chris (thanks again Chris for passing that along). Im sure ill have to order some Ref Mix from FB.

Speaking of mortar, is it me or does that stuff dry out pretty quick in the bucket?

[Dannyboyblue]

Hey Kimo
Nice to get it going.
It looks like you have fire brick extending a good deal past your dome. If so are concerned what kind of heat spill you'll have? What's your thinking on this?

[Ken524]

Originally Posted by Kemo

Speaking of mortar, is it me or does that stuff dry out pretty quick in the bucket?

Kemo,

I mix mine in a small plastic kitty litter pan (Target, Walmart). I mix enough for about 4-5 bricks. After you initially add the water and mix it, it seems to continue to absorb water for about 10 minutes (ie: you'll get it just right then in 10 min it will be a bit dry). I'll add a bit of water to it once after 10 min. After 30 minutes of laying bricks, I notice it definitely begins to get thick and start setting.

[Kemo]

Originally Posted by Dannyboyblue

Hey Kimo
Nice to get it going.
It looks like you have fire brick extending a good deal past your dome. If so are concerned what kind of heat spill you'll have? What's your thinking on this?

the idea is to draw heat to the front creating a situation where the hottest point of the hearth is at the back of the oven with a gradual reduction of heat as you get thru the landing. In the landing, chocolate chip cookies will be made there during pizza firings, as described in another thread.

not really! Im not sure whats gonna happen! I just went stupid with a fancy 14" wet saw and did the whole floor.

[Dannyboyblue]

I understand the firebrick in the dome entry. Good Idea to bake them in the entry. I applaud anything that includes chocolate chip cookies. It's really those corners that got me thinking. It seems like a lot of thermal mass in an area that you won't be baking anything, unless you're going to use your corners as warmers. I thought it might make the insulation more complicated too.

[Kemo]

I guess i could check that area during the curing fires to see just how much heat is going there. I can always bust out a few of the bricks if it creates a thermal issue.

However, you do have me thinking, that area could technically be a bread warmer or something if not insulated...make a little box there with the back on the dome.

[Kemo]

ok...here is day 15. I filled all the cracks and crevices and cut the brick for the opening.