My Old Kentucky Dome

[Ken524]

Re: My Old Kentucky Dome

Ken,

...I have saved a copy of your idea in my ?oven folder?; I want to copy your design. Copy in not the correct word, it is more like an adoption!

Hi Guerito,

Copy away! My oven design is far from original. I "borrowed" just about every element from other projects I've seen here on Forno Bravo.

Have fun building!

[Ken524]

Re: My Old Kentucky Dome

Looks like a missile silo on the top.

Missile silo? Cool!

[sarah h]

Re: My Old Kentucky Dome

Ken, it looks wonderful! And I may just copy that keystone idea ...
Congratulations!!

Sarah

[Acoma]

Re: My Old Kentucky Dome

Ken, I like the silo idea. Really, when I get to that point with my oven, it may (or may not) become an option. Maybe 1/3's or 1/4's. Still, Your work deserves much respect.

[rlf5]

Re: My Old Kentucky Dome

...and the finished dome; interior and exterior:



I also mortared the bricks on the vent landing.

I think you're in the wrong profression...

Looks great!

[Ken524]

Re: My Old Kentucky Dome

I think you're in the wrong profression...

You are too kind. I've seen professional masons at work and I'm definitely not there yet!

I'm pretty pleased with the way it's turning out, definitely better than I expected.

[Ken524]

Re: My Old Kentucky Dome

After a few days break I started working on the vent walls. I'm only laying 1 or 2 courses of bricks per day and letting the mortar set so when I tap on the next course it won't mess up the previous.





...and a gratuitous photo of me and my 4 Quality Control Inspectors.

[rlf5]

Re: My Old Kentucky Dome

Seriously, that looks like something bought at the store. Great job!

[Frances]

Re: My Old Kentucky Dome

Hey, that's a lot better than anything you could buy at a store...!

[Ken524]

Re: My Old Kentucky Dome

Thanks again for all the kind comments. I really appreciate the encouragement.

After the temp climbed above 35F this morning, I headed out and worked on the vent walls. Since the bricks were cold soaked overnight, I threw them in a bucket of warm water to soak after cutting.



I was also able to cut the first two arch bricks. After cleaning up, I threw a camping tarp over it and turned on a 60watt light bulb inside.

[asudavew]

Re: My Old Kentucky Dome

Beautiful as usual.

I can't wait to see the finished arch.


When do you think you will get that badWFO fired up?

[Acoma]

Re: My Old Kentucky Dome

Ken, I have total respect for the way you are doing the arch. Very creative. I will use that (maybe).

[Ken524]

Re: My Old Kentucky Dome

When do you think you will get that badWFO fired up?

BadWFO... I like that one. Almost sounds like a bad word.

I figure I'll finish the arch, build the transition and mount the anchor plate before I start curing.

I just got my DuraTech Anchor Plate yesterday (thanks FornoBravo!). So I can start planning my vent. I hope I can start curing before Thanksgiving.

Dave, I'm totally impressed with your oven. Pretty cool seeing food coming out of it. I'm ready to start concentrating on FOOD instead of bricks!

[asudavew]

Re: My Old Kentucky Dome

Dave, I'm totally impressed with your oven. Pretty cool seeing food coming out of it. I'm ready to start concentrating on FOOD instead of bricks!

I appreciate it Ken.
It's kind of sad when the dome is done. But I must admit, it is a relief too.

And I was worried about the pizza...(would it really be that much better than the kitchen oven?)...but trust me, when you do eat your first one! You will know it was all worth it.

Make the dough wet/sticky and retard it for a day.
It really enhances the flavor, and increases the rise........ Lessons I've learned here.

[Ken524]

Re: My Old Kentucky Dome

Make the dough wet/sticky and retard it for a day.
It really enhances the flavor, and increases the rise........ Lessons I've learned here.

I'll be loaded with questions when it comes time to cook. I have a lot of research to do. I'm pretty ignorant when it comes to dough, yeast, retarding, etc.

To date, the fanciest pizza I've ever made uses Ragu Pizza Quick for the sauce. I thought it tasted pretty good. Looks like I have a lot to learn.

Ken