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  #341  
Old 11-12-2012, 07:27 AM
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Smile Re: Texman Build

thanks Tom! and thanks for all your help along the way.
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  #342  
Old 11-13-2012, 06:53 PM
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Default Re: Texman Build

Beautiful job well done. Congrats.
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  #343  
Old 11-13-2012, 07:01 PM
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Default Re: Texman Build

Where are you on yours?
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  #344  
Old 11-26-2012, 06:30 AM
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Still working here in Texas. I built a temporary landing from floor tiles and a temp door of plywood and aluminum foil. Cheap and actually worked well. Cooked the best turkey and pheasant we have ever had for thanksgiving. Started on the pergola and I am almost finished with the kitchen trim. I will stain the trim to match the lower cabinets. Made a beverage landing next to oven and a couple of shelves on the middle post. still chuggin' along.
Tracy
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  #345  
Old 11-26-2012, 07:09 AM
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Default Re: Texman Build

Tracy. Congrats on the Turkey / Pheasant roast! Your bar counter top looks great. Keep up the good work - you are almost there.
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  #346  
Old 12-13-2012, 07:54 AM
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Made some progress, even in December!

I have stained my stainless. I have small spots that seem to have etched the stainless. not bad, but crap! I think it is mortar from the color of the stain. Would the cement etch the metal? I used some acid mix and that helped some, but can't get it completely shiny. Any advice?

Pic 1 is the start of my Pergola. I am using Cedar 2x8 that span 18'. Planning on 12" on center spacing for those and 2x2 on top at 3" spacing. That should slow the Texas sun a little. I am staining the 2x8 on the ground before placement (much easier)

Pic 2 is the final trim, stain and varnish of the cedar above the counters to match the lower cabinets. Top looks a little darker, but please with the outcome. I need one final varnish coat on that to slick it up some.

Pic 3 current wfo status. I canceled my stainless order for the door and landing and gave myself a $845.00 savings for Christmas. i have been looking at all the doors out there, and gonna take a stab myself. (DJ's is my target) The landing has my temp floor tiles. I might keep them. They already have a few stains from cooking. They are not set, just setting there. I may go back and pour concrete and polish. Also, My brick on my base seem dingy. I have cleaned several times with diluted muriatic and still look like this. MAybe use stronger mix? I may seal with the gloss i have left from the bar. Any thoughts ?
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  #347  
Old 12-13-2012, 06:19 PM
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A little wipe down with a wet sponge will give some idea of what it will look like sealed. There will be a variance between gloss, simigloss, and satin though.
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  #348  
Old 01-08-2013, 06:54 AM
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Working on doors for the oven. The one in the pic is the 50 cent plywood and foil model that works good. I am really curios to "spec" my ovens heat retainage qualities once i have a real door. Even using the plywood door, it holds heat for a long time.I am thinking two doors: One for bread and another for smoking. The smoker door will be uninsulated and have variable vents at the bottom for air control and a smaller vent at top for smoke release to chimney. I have seen others make a door for the outer arch for smoking. I was thinking to make one that fits the inner arch for better heat management. Any thoughts on that?

I sealed the brick on the base of the oven and used the floor tiles for a landing. May change the entry later, but works well and didn't cost anything!

Still working on the pergola, but ladders and roofs with ice will stop all progress.

I think that staining the concrete in the kitchen for my floor is the way to go. I have a slope to my floor slab and no room for any floor thickness at the door into the house.

I had to post something to break the winter blah.

Tracy
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  #349  
Old 01-08-2013, 07:48 AM
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Default Re: Texman Build

I do not have a smoker door but I do have two doors. one that has 4 inches of insulation for heat retention and the other lightly insulated with a window. I find that having a window for baking bread very useful. More heat loss but not that much and it is easy to see the food in the later stages of cooking without removing the door, thus saving heat.

I typically bake bread with the heavy door on for the first 6-8 minutes, then let out the steam and put on the window door, The window door does steam up for a few minutes until the temperature equalizes then after that it is clear.

Chip
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  #350  
Old 01-08-2013, 10:49 AM
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Default Re: Texman Build

Hey Tex,

Long time, at least you can do some work. I am basically shutdown with snow and cold. Like you idea using an inner door with lower and upper vents for smoking. Would be interesting to hear if this will work. Mr. Chip, I saw you window in the door before but can't exactly remember what the glass is. Is it a glass over from a skillet?
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