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  #461  
Old 05-27-2014, 08:49 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
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Default Re: Texman Build

I've had a bit of a look and I can't seem to find what mortar you used. Was it homebrew or proprietary?
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  #462  
Old 05-27-2014, 11:32 PM
Novaslo's Avatar
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Join Date: Dec 2013
Location: Paso Robles
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Default Re: Texman Build

Quote:
Originally Posted by kbartman View Post
About time you posted your head in the oven photo Texman. You know it is a ritual? The WFO gods get their sacrifice one way or the other. Post them during the build or your repairs later. Your choice Novaslo.............Glad to hear your repairs went well Texman.................I think The WFO gods will be happy.
Oh I have zero doubt that I will be heads in at some point. I will be sure and post photos.

It is already funny how much I am all over my stand and climbing here and there. You can't build these with out getting all up in it!!

Looking forward to getting dirty again this weekend.
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  #463  
Old 07-22-2014, 08:51 AM
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Join Date: Nov 2009
Location: Amarillo, Texas
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Post Re: Texman Build

Repairs are holding to the inner arch
Cooked three times since and all seems well.

I used Alsey mortar for the build. Save money and use homebrew, I say. The failure was due to cracking not mortar failure though. The alsey cost $50 bag, so you can keep nearly all that with homebrew.

The sealer has failed on my flagstone counters, so I am in the process of redoing that.
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  #464  
Old 07-24-2014, 08:41 AM
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Location: Amarillo, Texas
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Post Re: Texman Build

Here are some pics of the latest in the kitchen:
added a Boos butcher clock top to the kitchen island. I made the island from stock materials at Lowes and the top was starting to split. So instead of scrapping it, i got the block and attached it with silicone to existing. So it should provide added stability and Boy, i like that John Boos stuff. have an island inside from them too.

The flagstone counter sealer I used is failing, mainly around the grill from heat i decided. I am using the heat gun to remove what isn't easy to peel off. Slow but getting there. I used a water based sealer from lowes or HD and i am thinking i need a good petro based food safe sealer for the stone. Any suggestions for a good product to use that is gloss and heat tolerant and won't peel ?

Texman
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Texman Build-img_1721.jpg   Texman Build-img_1722.jpg   Texman Build-img_1724.jpg   Texman Build-img_1725.jpg   Texman Build-img_1723.jpg  

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  #465  
Old 07-24-2014, 10:43 AM
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Join Date: Jul 2010
Location: Seattle
Posts: 1,396
Default Re: Texman Build

Love the butcher block. Looks good

For the sealer - My $0.02 is that the best solution is a sealer that is absorbed by the stone/masonry. I can't remember the name of the stuff that I used on my concrete counters - but it was one that was thin & watery. It absorbed, and if you wanted second coat it had to go on before the first one dried.

I used a shellac-like finish on the mosaic in front of the oven and had a similar experience to the one you had. It flaked and peeled. I think it's a combo of heat + porosity/moisture. Too much going on underneath the finish. I'm still trying to get it all out of the grout! A lot of it came off with a good wire brush session though.
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  #466  
Old 11-18-2014, 10:42 AM
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Location: Amarillo, Texas
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Post Re: Texman Build

Hey all you FB wfo er's! Still cooking in Texas. I made some updates to kitchen to get more time in there. I screened in the kitchen and added plexiglass inserts for Winter. The whole thing just wedges in and can be removed, i don't even have a screw holding it in place at this point. It turned out good i think and i may just leave it there. I have a vent hood on order and will be installing soon. Too much smoke from the grill even when it was open.

Cooked this weekend and i still struggle getting the pie off of the peel without throwing toppings to the back of the oven. there is a pic of pizza disgrace in the trash. I am using the good FB peel with holes and lots of flour. I am happy with the dough. I think i am making the pies too big when i have problems.

What size is the norm out there ?
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Texman Build-111714b.jpg   Texman Build-111714i.jpg   Texman Build-111714f.jpg   Texman Build-111714d.jpg   Texman Build-111714a.jpg  

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  #467  
Old 11-18-2014, 11:27 AM
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Location: Ausitn
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Default Re: Texman Build

I use a screen for 14" and above. Below that it fits my peel. If you are having issues, there are a couple of things you can try.

First, stretch the skin oblong perpendicular to the axis of the peel, that way when you pull the peel out, it stretches back into a round shape.

Second and maybe most importantly, if you are having issues, you may try to adjust your technique. I say this because you mention throwing the toppings to the back, when if anything, you should be pulling them to the front. That is, the pizza goes in on the peel (with about a 1/2" of dough hanging over the front) tilted slightly down. Once you put the pizza where you want it, level out the peel and pull it back with a short, fast jerk.
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  #468  
Old 11-18-2014, 11:52 AM
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Location: Disneyland, CA
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Default Re: Texman Build

Love the butcher block table!

If your loading peel has holes, that tells me it's made of metal. You may want to try a wood peel. Lots of flour on the peel and under the pie when I make it works wonders for unloading in many short, quick jabs. My pies are no larger than 13".
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  #469  
Old 11-18-2014, 02:09 PM
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Location: Seattle
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Default Re: Texman Build

Tracy -

That looks great! Looking more like an addition than an outdoor kitchen at this point... I assume you have all the proper permits ;-)

I've tried to think through some sort of cover for my kitchen area but never could come up with anything elegant enough to pursue
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  #470  
Old 11-18-2014, 02:25 PM
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Default Re: Texman Build

I don't even own a wood peel, never have.
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