#111  
Old 06-24-2011, 05:59 PM
Tapir Force's Avatar
Laborer
 
Join Date: Mar 2011
Location: Elbert, Colorado
Posts: 68
Default Re: Tapir Force Steps up to the plate!

My wife and I took our first vacation in twenty years. It took me away from my project for long enough that I am now able to only work in warm weather. As a result, I am making good progress on the cosmetics and finishing details. I will finish roofing this week and my chimney cap with a spark arrestor is in the mail. Should be cooking in a week. Completely finished in two weeks. I have a Weber grill ordered to go next to it and a little more paving. I need to finish grouting as the pictures will attest.
Attached Thumbnails
Tapir Force Steps up to the plate!-imgp1318.jpg   Tapir Force Steps up to the plate!-imgp1319.jpg   Tapir Force Steps up to the plate!-imgp1320.jpg   Tapir Force Steps up to the plate!-imgp1322.jpg  
__________________
Before I became enlightened, I carried water. Now I am enlightened and I carry water.
Reply With Quote
  #112  
Old 06-27-2011, 09:37 PM
Tapir Force's Avatar
Laborer
 
Join Date: Mar 2011
Location: Elbert, Colorado
Posts: 68
Default Re: Tapir Force Steps up to the plate!

I finished my third curing fire this evening. Only one hairline crack that I can detect. Can anybody recommend a list of basic tools to get started with pizza and round loaves of bread. I will expand my breads after getting a handle on basic bread. Also, is there any reference to using a grill inside the oven instead of grilling on a traditional BBQ grill?

Robert
__________________
Before I became enlightened, I carried water. Now I am enlightened and I carry water.
Reply With Quote
  #113  
Old 06-27-2011, 10:39 PM
Journeyman
 
Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Tapir Force Steps up to the plate!

Hello TF,

You'll need a wooden peel with a long handle. You can add a handle to one of the wooden peels available at big box stores. Your custom length handle can be determined with a little practice in front of your oven. You can place bread and pizza with a 14" wide wooden peel. That's a good size for most oven needs. The length of my peels average about 42 inches.

Next you might want a metal peel. There are some fancy ones but you may be satisfied with a simple square or round peel of 12" wide. Shop eBay for one the size you want but with a short handle. (You pay shipping on the length of an item too). So, buy a short handle peel and put your own long handle on it. I got handles at ACE Hardware and replaced the short ones that came with those I bought on eBay.

Next you will want an 8" turning peel. These little tools are really handy for placing small pizzas and turning large ones. The handle on a turning peel doesn't need to be quite as long as the bigger peel handles. Well, that's my opinion simply because it worked out that way for me.

You can grill inside your oven with a Tuscan grill. Search eBay or Amazon for a Tuscan grill. I got one for about $25 and it is a real handy tool for grilling meats over coals or you can put a pan on top of it and fry/cook inside your oven.

For long shaped bread you may want a narrow wooden peel. Either make your own or modify one of the 12" wood peels to the width you need.

Cheers,
__________________
Bob


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #114  
Old 06-28-2011, 08:51 PM
Laborer
 
Join Date: Apr 2011
Location: santa monica, ca
Posts: 90
Default Re: Tapir Force Steps up to the plate!

Congrats on getting to the finish part. You should be very proud
Reply With Quote
  #115  
Old 07-03-2011, 12:24 PM
Tapir Force's Avatar
Laborer
 
Join Date: Mar 2011
Location: Elbert, Colorado
Posts: 68
Default Re: Tapir Force Steps up to the plate!

There were times, when I really did not have faith in the final outcome. The 42" Pompeii oven which I started so many months ago is not completely finished. I am installing a concrete tile roof and have some slate and grouting work that remains undone. That said, the internal organ, the heart of the oven has been done for some time now. My curing lasted for over a month. I gave the dome 28 days with an electric heater to keep the temperature at 90℉. I made all of the progressively hotter fires for six days. Then, last night, I decided to burn the oven white. It came up to over 1000℉ in a little under 2 hours. I sat like an expectant father staring in at the soot covered walls hoping that everything would be okay; that it would not fall in on itself; that fatal cracks would appear; etc. But none of that happened. It did everything that it was supposed to do. It burned clean, the creosote disappearing to reveal my oven walls that I had struggled so hard to keep clean. And there were the cracks that I had so feared, like the lines in my face hands, marks that distinguished it from other ovens, but nothing that kept my temperatures from soaring to their prescribed levels.

I closed it up last night at dark and put in both of my newly crafted doors and went to my computer to start reading in earnest about the cooking. Pizza was to be the first dish this afternoon. Dough was made, sauce was readied and I went to bed. I opened the oven this morning, some eleven hours since last night's right of passage, got out my infrared thermometer and after crossing my fingers took the temperature. 520℉! I was blown away at the notion that I was, with just a little prep, close enough to actually baking bread, a half a day after firing! The baking cycle was no longer a myth. You could make pizza one evening, get up in the morning and bake or cook or whatever tickled your fancy.

I could not resist. I ran inside, and scrounged together enough of the ingredients to make a loaf of whole wheat almond bread. My wife had to show me most of the steps, because, while I can build a house, build an oven or make a spinning wheel, I have never baked a loaf of bread. She was skeptical of the process as she normally bakes in her oven at lower temps than what I had in mind. I cleaned the oven up, and let it sit open until I got down to 425℉ and using whatever cooking logic I have garnered from this site and a couple of books, determined that it would work anyways. I was going for a more solid crust with moist crumbling in the center. I know it was just blind luck, but it came out and it was delightful. Perhaps to the well versed taste buds of a master chef, it would have been an abomination, but to me, it tasted...like a beginning!
__________________
Before I became enlightened, I carried water. Now I am enlightened and I carry water.
Reply With Quote
  #116  
Old 07-03-2011, 02:42 PM
Journeyman
 
Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Tapir Force Steps up to the plate!

Hi TF,

Yah, that's how ya do it. A journey begins with a single step.

Best,
__________________
Bob


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Securing Chimney Base Plate madmax224 Getting Started 0 08-05-2009 12:58 PM
Pizza Plate Legoinfre Get Cooking 6 02-07-2009 03:39 PM
height of transition to anchor plate waynebergman Pompeii Oven Construction 5 12-12-2007 08:26 AM
anchor plate to vent waynebergman Pompeii Oven Construction 7 10-01-2007 07:07 PM
Anchor plate question.... Frenchcanuck Pompeii Oven Construction 2 07-21-2007 09:42 AM


All times are GMT -7. The time now is 02:09 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC