#81  
Old 01-09-2012, 10:49 AM
gtofani's Avatar
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Default Re: My Build 42" oven GT

Thanks, I thought I was getting close.
A day later without the door on and its in the low 30's here and the oven walls are still over 100'.
Thats unbelievable how it holds the heat.
I really dont want to wait until it is completely cool to fire it up again, does that really matter now that I am going for the larger fires of 700' and 800'?
I need to get the tools to manage the fire and cook my pizzas, I contacted a guy today for prices and also found a website that is reasonable.

FG Pizza & Italian - Woodfired - Pizza - Bread - Italian
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  #82  
Old 01-09-2012, 11:15 AM
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Location: Santa Rosa, CA
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Default Re: My Build 42" oven GT

I built a 42 oven and it takes about 3 days to cool down to 200 degrees after pizza.

I did my curing fires for 6 hr or more let the oven cool over night and into the next evening about 18 hour cool down with door. Then made the next curing fire. That worked out great for me.

My oven takes about 2 hours and a lot of oak to get it up to temp where the carbon burns off the top and most of the sides. It seems like I use more wood in my oven than I use to make a fire in my fire pit.
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  #83  
Old 01-09-2012, 11:35 AM
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Default Re: My Build 42" oven GT

I used a xerox paper box full of scrap pine from a woodshop and one small ash log to get it to 600'. It burned very fast. By the time I get home today, the temps will have dropped below 100' so I will go ahead with the next fire.
Maybe we will throw in a frozen pizza. Or not, that just sounds wrong. The oven is for home made pizza.
I am guessing its ok after you have it cured, to start a new fire every day if you like.
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Last edited by gtofani; 01-09-2012 at 11:38 AM.
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  #84  
Old 01-09-2012, 01:09 PM
Il Pizzaiolo
 
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Default Re: My Build 42" oven GT

Gino, I think you're good to go at any tempo you want at this point.. Cook what you want, when you want.


All my best to you and yours.

Chris
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  #85  
Old 01-09-2012, 04:19 PM
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Default Re: My Build 42" oven GT

Hopefully, I will have the oven tools within a week. In the mean time I will be making up some pizza dough and keeping it in the refrigerator.
Thanks for all the tips, will post a pic of my first pizza.
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Last edited by gtofani; 01-10-2012 at 02:24 PM.
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  #86  
Old 01-10-2012, 02:28 PM
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Default Re: My Build 42" oven GT

I fired the last few higher temperature fires. After the 700' firing I noticed some crack lines. One goes verticle on the left side and then goes horizontal for a little while.
Do I try and fill theses with high temperature silicone or just leave them? Its not like they are huge but they are visible.
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Old 01-11-2012, 08:01 AM
Il Pizzaiolo
 
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Default Re: My Build 42" oven GT

Gino,
Cracks are pretty normal and as long as they're not too big it won't affect the functionality. As for patching them, you could, but I wouldn't use HT Silicone on the oven proper. Use your mortar mix if you really need to. Deciding if you need to is the focus. How much movement do you see, A 64th 16th or?? Pictures would be helpful, but my image is what you have is hairline cracks and hairline cracks are nothing to be concerned about. Aware of yes, watched yes, concerned no. The oven will expand and contract as it goes through the heating and cooling cycles and every single oven will crack at some point no matter what..

Chris
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  #88  
Old 01-11-2012, 08:20 AM
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Default Re: My Build 42" oven GT

They are hairline cracks so I guess I will just monitor them as I cook.
I should have figured it would happen sooner or later.
Thanks for the reasurrance that it wont make a difference.
Ready to cook as soon as my oven tools arrive.
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Old 01-11-2012, 08:22 AM
Il Pizzaiolo
 
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Default Re: My Build 42" oven GT

Gino,
What tools did you order and when do you expect them?

Chris
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  #90  
Old 01-11-2012, 09:03 AM
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Default Re: My Build 42" oven GT

I ordered the long aluminum handled shovel, rake and brass brush as well as a 9" slotted peel with a sliding handle, a perforated large aluminum peel, 3 stacking stainless steel dough containers with a lid, 3 pizza cooking screens and a stainless steel flour shaker.
I ordered it from FG Pizza & Italian - Woodfired - Pizza - Bread - Italian
The prices were more reasonable than the Forno site. Some of the identicle items were much less costly.
Hope its delivered within a week.
I could have purchased $20 peels locally but I wanted the premium peels.
I am going to use my shopvac to sweep out the oven as needed.
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