#1  
Old 06-30-2008, 10:30 AM
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Location: Lakeland, TN
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Default Brick Oven photos 6/08

Will try again on uploading some photos from my computer.
Ok, I have uploaded 5 shots that are listed below under manage attachments. Hopefully you will be able to access them. They only represent the start of the brick oven construction. If it works I can add 5 more pics, which is apparently the maximum I can upload at one time.
Jim Bob
Attached Thumbnails
Brick Oven photos 6/08-dsc00430.jpg   Brick Oven photos 6/08-dsc00432.jpg   Brick Oven photos 6/08-dsc00435.jpg   Brick Oven photos 6/08-dsc00438.jpg   Brick Oven photos 6/08-dsc00441.jpg  

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  #2  
Old 06-30-2008, 10:43 AM
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Default Re: Brick Oven photos 6/08

Well it works. Great. So am attaching 5 more shots to review. You can see the slab pouring and then the start of the vermiculite/concrete layer. Had to create a 4" border with some thin masonite when my contractor poured too deep a layer of the straight concrete(4.5"). But now it has been 4 days since the insulating layer has been poured. Will probably start finally with the firebrick tomorrow.First job is to drill two holes(one in center of oven placement & one outside the oven perimeter)in the thick slab to insert the thermometer(Type K) in both the dome and floor of the oven as it is being constructed. The probe cable will stick up below in the storage area and with extensions it will be accessible in the front part of the block stand.
Jim Bob
Attached Thumbnails
Brick Oven photos 6/08-dsc00443.jpg   Brick Oven photos 6/08-dsc00448.jpg   Brick Oven photos 6/08-dsc00452.jpg   Brick Oven photos 6/08-dsc00457.jpg   Brick Oven photos 6/08-dsc00467.jpg  

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  #3  
Old 06-30-2008, 11:13 AM
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Default Re: Brick Oven photos 6/08

Looking good! Question - what purpose do the the 1/2 blocks serve on the bottom of your opening? I opted to maximize my opening and still find it quite the pain to stack wood in there.

Les...
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Old 06-30-2008, 11:20 AM
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Default Re: Brick Oven photos 6/08

Looks great! What's the thin brown board you used to form the cantilever? And how is it attached (to itself) at the corners? Is that duct tape? It certainly is a nicer form than I used for my cantilever. Can't wait to see how it turned out.
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Old 06-30-2008, 11:31 AM
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Default Re: Brick Oven photos 6/08

It looks awesome...is that a smoker next to the WFO?

Malinda
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Old 06-30-2008, 12:39 PM
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Default Re: Brick Oven photos 6/08

Les,

The purpose of the 1/2 block is keep the rain from filling up the stand. I have not allowed for any drainage on the backside. COuld always drill some holes I guess. ALso because it is a pain to deal with firewood that low, at least for me, I will store something else in there, perhaps brick oven tools, especially those with long handles. Besides at 6' 4" tall, and arthritis in both knees, anything below kneelevel is someone else's problem, not mine!! Ha.

Dbh,
The thin brown board as I mentioned above was simply a very inexpensive masonite from Lowes. Yes, I did use duck tape on the corners mainly to seal it and cover up my inexact cuts. The initial board used for the cantilever however, was a concrete board that was wedged on both sides by brick pieces to hold it firmly in place. I used my air stapler to fasten the masonite all the way around. It should come off easily.

Malinda,
Yes, that is a grill/smoker that I built myself several years ago. It is big enough and we have used it for smoking whole pigs. But, man do they create the grease!! Very nasty to clean up after one of those cooks. Can't see all of them, but I have a Big Green Egg, an Orion Cooker for fast smoking, a gas weber grill, a heavy black homemade grill with a lowered firebox for smoking large cuts of meat, the Weber performer grill(my favorite and has the blue lid in background), the Little Smokey table top Weber grill, Two gas burners for deep frying turkeys, and boiling crawfish, and a full size, two basket, propane fish fryer like they use in McDonalds.
So the brick oven tops off my backyard and i guess i won't need the inside kitchen anymore!! Ha.

Jim Bob
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Old 06-30-2008, 03:07 PM
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Default Re: Brick Oven photos 6/08

Quote:
Originally Posted by Jim Bob View Post
I have a Big Green Egg, an Orion Cooker for fast smoking, a gas weber grill, a heavy black homemade grill with a lowered firebox for smoking large cuts of meat, the Weber performer grill(my favorite and has the blue lid in background), the Little Smokey table top Weber grill, Two gas burners for deep frying turkeys, and boiling crawfish, and a full size, two basket, propane fish fryer like they use in McDonalds.
I love to show quotes like this to my wife...it makes me seem so reasonable. I only have the pizza oven, a gas grill, a weber charcoal kettle, a little chief smoker, and a bradley smoker...

Drake
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Old 06-30-2008, 03:23 PM
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Default Re: Brick Oven photos 6/08

Quote:
Originally Posted by DrakeRemoray View Post
I love to show quotes like this to my wife...it makes me seem so reasonable. I only have the pizza oven, a gas grill, a weber charcoal kettle, a little chief smoker, and a bradley smoker...

Drake
Drake - you can't win, the wife is right. But I'm waiting to hear the recipes coming from this site.
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Old 06-30-2008, 03:38 PM
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Default Re: Brick Oven photos 6/08

Drake,
I was happy to make your day!! The only grill I left off was a New Braunsfel horizontal smoker which I just gave to my grill-less grandson and his wife.
Like everyone I do have some exceptional recipes, but not sure how to cook some of them in the oven itself. My son and I have been in the Memphis in May International BBQ contest for several years. He won the "anything but pork" contest 3 yrs ago with his vinegar chicken recipe. Obviously in Memphis we are primarily talking whole hog, pork shoulders, and pork ribs. i will be glad to share with anyone wanting some good recipes. Do I need to go to another part of forum for listing those?
It may be like starting from scratch in the brick oven. Temp control looks like my primary problem. Not everything needs to be cooked at 700 degrees!
Jim Bob
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Old 06-30-2008, 09:16 PM
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Default Re: Brick Oven photos 6/08

Vinegar chicken sounds good, there is a recipe section to the forum...
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