SC Chris's 42" WFO build Pompeii Oven Construction Discuss SC Chris's 42" WFO build in the Pizza Oven Design and Installation forums; Sorry no pictures. I now have the cement board completely fastened to the base and steel stud walls, no longer ...

[SCChris]

Sorry no pictures.

I now have the cement board completely fastened to the base and steel stud walls, no longer just tacked. The intermediate front and rear rafters have been have been fastened to the structure, tacked but primed. I decided on a 4 in 12 slope as that is what the tile roof dictates. I'll be running the roof past the front and back to provide more rain protection. The structure is now chocked full of insulation. The rock wool bats surround the dome, chimney and entry, to a minimum of 5 or so inches and what space was left in the structure is filled with fiberglass attic insulation. I'll be adding venting under the gable eaves to keep things nice and dry. These vents will also give me a way to verify no adverse heat buildup is created. For the roof sheeting, I’m using 1/2 exterior grade plywood. I'll cover this with self adhering 3' wide roll bitumen, rubber, roofing material. I’ll be weather tight at this point and next is the mission tile roof.

When I ran the 20.5 hour burn to 540, I found that heat coming out of the rock wool insulation was perceptible, but not concerning. I don't expect that heat buildup is going to be an issue within the structure with all of the insulation and the venting, but I'll be verifying heat transfer, hopefully the lack of it, when I go to full oven temp. Of course, I won’t button things up before this check.

I’ll have exterior temp numbers for posting next time.

Chris

[Dino_Pizza]

Chris, your oven is looking good. Nice shape. It's easier to see what's going on with the siding and roof. Good choice with the sticky sided bitumen/rubber underlayment. Seems like good insurance. I appreciate all the work your doing in your slow oven cure. Can't wait to see the real fire in there! Mission tile roof sounds great. What's the siding going to be? Stucco? Great job.
-Dino

[geisen]

Great build chris.
look forward to seeing the final exterior.

[SCChris]

Status - November 23.

I had several guests coming for Saturday evening as pizza test subjects. As luck would have it Friday I came down with some sort of crud.. Sunday I felt a bit more normal and ran a combined cure / roast. I have been running up the temp by use of the propane torch and the last burn I had was a maximum of 550f, for several hours, at the end of 20+ hours of heat. Sunday I started the torch at 9am and built the temp for about 1.5 hours and then started adding almond wood. Once I had a good fire I removed the torch and built the temp to 350 at the top of the soldiers. Keeping the fire low, I added a package of beets to roast and 45 minutes later added a rib roast, foil on top, sitting on a bed of roasting vegetables. I rotated the roast twice and brought the internal temp to about 95. At this point I built the fire to a good blaze and browned the roast and pulled it at 129. Rested the roast for 20 minutes and sliced. The beef was spot on! The vegetable were underdone.. Lesson, Pre-heat the location the roasting pan is going to sit. Once the roast was out I added wood and built up to just shy of a full raging fire. After 20 minutes the dome was clear of soot and reading 850.. I sacrificed a quick margarita pizza to the oven, not quite sacrificed it looked like hell but tasted fine.

A great time was had by all!

Chris

PS 22 plus hours later and the interior dome bricks are 408 F. Wahooo!

PSS 46 plus hours and the interior is 230 F, The outside walls of the structure are 72 to 76 the outside of the door is 92 and the underside of the concrete floor, in the storage area is 96.. I still want to add a bit of insulation over the top, because I can, and tighten the door, because it needs to seal. Put in perspective it means if I do a pizza burn on Sunday I can add a pot to slow cook on Tuesday morning and come home to hot braised whatever that night.

PSSS 72 hours and 140f

[ThisOldGarageNJ]

PS 22 plus hours later and the interior dome bricks are 408 F. Wahooo!

Wow,,, Very Impressive.. Sounds like you did a great job insulating

Good Luck

Mark

[SCChris]

Thanks Mark! I'm also quite happy with the chimney. I was able to hold the SS chimney while the fire was running strong, est. 100 or so degrees. Additionally the entry area routed the smoke up and out the chimney as hoped.

Chris

PS the temp numbers for 46+ hours are added to the above post.

[ThisOldGarageNJ]

I still want to add a bit of insulation over the top, because I can,

Im a true believer of you can never insulate too much... I may enclose my igloo in the spring and insulate some more after seeing your numbers..

Once again very impressive and congratulations..
Mark

[Dino_Pizza]

Way to go Chris! Great oven temps 2 days later! It's good to know your vent/landing design is drawing air well. Don't forget that at 200 deg or even less your at perfect temp for drying out tomatoes and peppers to use on pizza's later. Then again, you already sound like quite the foodie with your oven.
So, whens the cassoulet? -Dino

[SCChris]

Dino, As you know the weather round here has been a bit warm lately. When things cool down I'll give the Cassoulet a roll. The Mother In Law, MIL, flys in from the Loire region of France next month and if I'm lucky she'll be bringing Duck Confit and Goat cheese, "fat is flavor".

Chris

[pizza_bob]

Originally Posted by SCChris

PS 22 plus hours later and the interior dome bricks are 408 F. Wahooo!

PSS 46 plus hours and the interior is 230 F, The outside walls of the structure are 72 to 76 the outside of the door is 92 and the underside of the concrete floor, in the storage area is 96.. I still want to add a bit of insulation over the top, because I can, and tighten the door, because it needs to seal. Put in perspective it means if I do a pizza burn on Sunday I can add a pot to slow cook on Tuesday morning and come home to hot braised whatever that night.

PSSS 72 hours and 140f

Chris,
Nice job with insulating your oven! I read back through your posts and all you used was 2" of insulating board?? And you're getting temps to hold that well?? That's great! I used 2.5" of Foamglas and 3.5" of vermicrete. I hope I can get results like that. What did you do around the dome?
Enjoy your cooking!

~Bob