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  #391  
Old 09-21-2013, 05:22 AM
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Location: Baton Rouge, LA
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Default Re: My 40" Inch pizza oven in Florida

I have a BBQ Guru controller with a 10 cfm fan for my large ceramic smoker. I'm not sure the fan will move enough air for a 40" oven. What do y'all think? I see they now offer a 25 cfm fan.
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  #392  
Old 09-21-2013, 07:12 PM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by UtahBeehiver View Post
DJ

Like you I put a PID on my Rancillo by Auber since it was already designed for my espresso machine. KB I am sure you can get the part nd design something less costly just if you electronic skills are greater than my pay rank.

Quote:
Originally Posted by Kurtloup View Post
I have a BBQ Guru controller with a 10 cfm fan for my large ceramic smoker. I'm not sure the fan will move enough air for a 40" oven. What do y'all think? I see they now offer a 25 cfm fan.
I'm sure if your all interested we can come up with a workable design of some sort. I'm no electronics genius but have a working knowledge of instruments and controls.

I'm far from a controls engineer Kurt, but I was thinking that natural circulation wood feed the fire and if I wanted to slow that down I would just close a damper. I think any size fan would be beneficial and add to that circulation.
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  #393  
Old 09-21-2013, 07:57 PM
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Default Re: My 40" Inch pizza oven in Florida

Ok Guys,

I began Day 5 with slowly bringing the temperature back while cooking some breakfast casserole. I closed the oven the night before with a few pieces of cement board. The top of the dome was still at 280F.

I think I'm lagging behind the regular curing schedule. I was shooting for 550F IR dome top temperature. I averaged more like 450F. Every time the dome spike above 550 I would move the wood around and douse the flames. I think I'm going to shoot for a IR temp of 600F tomorrow.

The IR reading fluctuated with the fire, the TC reading showed a steady climb thru out the day. I enjoyed my first WFO dinner, ending the day at 420F top TC

I decided make and to add a floor TC to the center bottom of floor brick, next to the insulation. I was surprised to find this the highest temperature after placing the fire directly on the oven floor. It showed a steady climb thru out the day, starting at 239F ending at 586F.

Colin ask me to show my homemade TC'S, attached some pictures.
Attached Thumbnails
My 40" Inch pizza oven in Florida-dscn2576.jpg   My 40" Inch pizza oven in Florida-dscn2578.jpg   My 40" Inch pizza oven in Florida-dscn2570.jpg   My 40" Inch pizza oven in Florida-dscn2572.jpg   My 40" Inch pizza oven in Florida-dscn2586.jpg  

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Last edited by kbartman; 09-21-2013 at 08:16 PM.
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  #394  
Old 09-22-2013, 02:28 AM
Il Pizzaiolo
 
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Default Re: My 40" Inch pizza oven in Florida

hi KB

Thanks for posting the photos of the thermocouples. I wasn't aware you made these yourself.

Any chance of some instructions of how to do this. I was thinking of buying some but if I can make myself why not........
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  #395  
Old 09-22-2013, 09:49 AM
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Default Re: My 40" Inch pizza oven in Florida

KB - One last comment on the fan controller thingy.

PID controllers and Thermocouples can be had pretty cheaply at AMZN. $47 for this combo with the SS Relay. Amazon.com: IMAGE® 25A SSR-25DA Solid State Relay with Heat Sink+ Manual/ Auto-tuning PID Temperature Controller SNR: Home Improvement


I think if you combine that with a a couple of PC processor cooling fans (which should be able to take the heat at the door given what they are designed for) + a piece of steel for the door, and I think you're close to the parts you'd need.

But I don't mean to muck up your thread. I'll start a new one if I ever get going on the idea.

Oh - and Russell - I did exactly the same thing to my Rancilio! but now we've upgraded to an Izzo Alex Duetto which is fantastic. But that's another topic for a whole 'nother thread.
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  #396  
Old 09-22-2013, 09:58 AM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by oasiscdm View Post
Any chance of some instructions of how to do this. I was thinking of buying some but if I can make myself why not........
I think they only cost $5 or $10 here. You guys are much closer to china, not sure why everything is so expensive
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  #397  
Old 09-24-2013, 03:34 PM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by oasiscdm View Post
hi KB

Thanks for posting the photos of the thermocouples. I wasn't aware you made these yourself.

Any chance of some instructions of how to do this. I was thinking of buying some but if I can make myself why not........
Quote:
Originally Posted by deejayoh View Post
KB - One last comment on the fan controller thingy.

PID controllers and Thermocouples can be had pretty cheaply at AMZN. $47 for this combo with the SS Relay. Amazon.com: IMAGE® 25A SSR-25DA Solid State Relay with Heat Sink+ Manual/ Auto-tuning PID Temperature Controller SNR: Home Improvement


I think if you combine that with a a couple of PC processor cooling fans (which should be able to take the heat at the door given what they are designed for) + a piece of steel for the door, and I think you're close to the parts you'd need.

But I don't mean to muck up your thread. I'll start a new one if I ever get going on the idea.



Hey Guys,

No worry about mucking up the thread, this discussion is all good here.

Dee,

Thanks for the great info. I just purchased that controller less the relay, heat sink and added a thermocouple that is better suited to install in my oven door for a grand total !!!!!!!!!!!! wait for it.....................$5.83 Let me say that again.......... $5.83.............................. I got free shipping and a $30 instant savings ..........

I didn't know amazon had such great deals. I can't thank you enough Dee.

Colin,
I have access to scrap thermocouple extension wire, so my cost is just my time to twist the two extension wires together and tape. The only reason I used the fiberglass tape, was the extension wire I used was only good to about 480F. I figured taping them would keep the two PFA insulated wires from shorting together before the formed twisted measuring junction which makes the thermocouple. With the tubing I used as thermo wells , I can easily pull out and replace if they go bad. A 100ft spool of fiberglass insulated wire rated at about 890F would be better suited not have to be taped, allow for multiple configurations and locations for about 60 cent a foot. TC Direct for Temperature Sensing, Measurement and Control

Don't get me wrong the premade's are a great deal and would probably hold up better, But having a spool on hand allows one to customize and repair on a whim.

Tropical system over the Florida pizza, many inches of rain for the next few days. Curing brought to a stand still and oven cooled in fears of a leaking temporary enclosure..........Bummer......Always safer then sorry.
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Last edited by kbartman; 09-24-2013 at 07:30 PM. Reason: spelling
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  #398  
Old 09-25-2013, 05:33 AM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by oasiscdm View Post
hi KB

Thanks for posting the photos of the thermocouples. I wasn't aware you made these yourself.

Any chance of some instructions of how to do this. I was thinking of buying some but if I can make myself why not........
Colin,

I hope I answered your questions on how to build a thermocouple on the last post. If you still have questions feel free to ask away.

I still can't believe the deal Dee help me find on the PID controller. I will use it as my permanent temperature read out. IF anyone is interested and has questions on how to do that I will try to help as well.

Thanks again everyone for all your great idea's and help. There is no way I could have gotten this far on my build, without this forum.
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  #399  
Old 09-26-2013, 05:05 AM
Il Pizzaiolo
 
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Default Re: My 40" Inch pizza oven in Florida

Thanks KB

Much appreciated will look into doing this.
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  #400  
Old 10-01-2013, 06:48 PM
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Default Re: My 40" Inch pizza oven in Florida

Progress has been slow to this point, hope to finish the curing fires this weekend. I also hope to get the outer decorative arch completed and start the stucco process soon.

I need some advice on stucco...............My thinking is that a igloo style enclosure, that the moisture barrier is achieved in the in the final stucco coats and paint that seals and keeps moisture out of the dome.

My thoughts are at this point is to stucco over wire lath directly in contact with the Hardie board and create the moisture barrier with the final coats of paint. With the stucco directly bonded to the Hardie Board, I'm thinking there would be less chance of cracking.

The other train of thought would be a felt paper under the wire lath. This would create a secondary moisture barrier. that would leave only the 1/2 " of stucco which I think could crack easily.

I'm no stucco expert and would like your opinions.
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My 40" Inch pizza oven in Florida-dscn2599.jpg  
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