Re: 42" Brick Oven & Grill in Los Angeles.
What do you guys think about having individual heat beads/briquettes spread around the floor, this way its not just in the center of the oven and the lower walls have a chance to heat up all well.
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42" Brick Oven & Grill in Los Angeles.
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Re: 42" Brick Oven & Grill in Los Angeles.
Originally posted by david s View PostVwizz,
I notice you have one of those cheap little oven thermometers. I find them really good, quite accurate and cheap to replace. But they are a real pain to move around with a peel. They knock over so easily. I pop rivet a larger SS base to the bottom and they never fall over, they are the best. No need for thermometers at pizza temps, just use the semolina cast into the centre of the floor. 3secs turns it black for the perfect floor temp.
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Re: 42" Brick Oven & Grill in Los Angeles.
Originally posted by deejayoh View PostFrogs. I love it. I did not know that term
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Re: 42" Brick Oven & Grill in Los Angeles.
Originally posted by Tscarborough View PostATK, you will need to cut just the face off and get rid of the frogs.
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Re: 42" Brick Oven & Grill in Los Angeles.
Vwizz,
I notice you have one of those cheap little oven thermometers. I find them really good, quite accurate and cheap to replace. But they are a real pain to move around with a peel. They knock over so easily. I pop rivet a larger SS base to the bottom and they never fall over, they are the best. No need for thermometers at pizza temps, just use the semolina cast into the centre of the floor. 3secs turns it black for the perfect floor temp.
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Re: 42" Brick Oven & Grill in Los Angeles.
Originally posted by cobblerdave View PostGudday
Once it reaches that temp for that day you let it cool. Next day 100f more and let it cool and so on
Regards dave
This is particularly a problem if using wood flames to dry the oven as wood flames are difficult to control and direct flame impingement at the crown will hasten this kind of drying. If you use a different method, some of which are prohibited for discussion, rather than wood fire, it is easier to do a slow controlled burn, then you don't have to worry so much about uneven heating.
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Re: 42" Brick Oven & Grill in Los Angeles.
Pardon my ignorance Dave but why let it cool.
Not having built an oven with copious amounts of water in it I dont know, wouldnt it better to leave it warm all the time to drive out the water?
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Re: 42" Brick Oven & Grill in Los Angeles.
Gudday
Once it reaches that temp for that day you let it cool. Next day 100f more and let it cool and so on
Regards dave
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Re: 42" Brick Oven & Grill in Los Angeles.
Thanks Dave, how long do you think i should keep the temps per firing?
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Re: 42" Brick Oven & Grill in Los Angeles.
Gudday
I was a bad boy... Built on a ply dome ... Burnt it out 10 days later ... And added more wood and cooked pizza.
No way no known would I ever consider that now . The pics that I have show the walls still half black with soot.! The pizza i cook now is sooo ... much better
No damage done no major cracks thank god!
I slowed down and cured that oven real carefull after that ....
That first real cook was worth the wait.
Hang in there! It is worth the extra
Regards Dave
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Re: 42" Brick Oven & Grill in Los Angeles.
I officially started the curing. I had the propane weed burner in there for about 2 hours, had it on its lowest setting. Stacked a few fire bricks to diffuse the flame/heat. The hottest the top of the dome got was just shy of 200F. The chimney also seems to be drawing pretty well. Hope i can continue some more tomorrow. Do you guys recommend a constant steady heat? For example keep the heat at 300F for a few hours?
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Re: 42" Brick Oven & Grill in Los Angeles.
Originally posted by ATK406 View PostNice job. I've enjoyed watching your build. Would this technique be OK to use if my bricks are not solids?
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Re: 42" Brick Oven & Grill in Los Angeles.
ATK, you will need to cut just the face off and get rid of the frogs.
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Re: 42" Brick Oven & Grill in Los Angeles.
It is better to cut the brick to 3/4"-1" if possible. The easy way to tell if you need to is to cut 1 SqFt of brick and weigh them. >14#, no problem.
For example, those brick weigh about 5 pounds ea, and it takes 7 (6.8) per SqFt, cut in half you need 3.5 of them so, 3.5X5=17.5 pounds less the the cut material.
I would have cut them to 3/4" faces. Then you do not have to shim them, they stick, and it is much easier to tuckpoint them.
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