Casa 90 corner build (and outdoor kitchen) begins....

[terdferguson]

In the meantime I've started my curing fires. I've left off the top piece of durock on the wfo for the curing process. Here is my first fire:



I've noticed a small area of sticky substance on the roof of my dome. Is this normal? A byproduct of low heat fires? Or something on my dome from forno bravo?



I assume that whatever that substance is, it will get obliterated when I get up to full temp?

[deejayoh]

I assume that whatever that substance is, it will get obliterated when I get up to full temp?

This. unless it's some material that can stand up to 1000 degree temperatures!

[RandyJ]

I am guessing that you maby burned some soft wood like pine. That will produce more creosote faster. But yes once you get up to pizza temps it should burn everything away that is not supposed to be there.

Randy

[Gulf]

It is probably release agent left over from the cast. It will go by by soon enough lol.

[terdferguson]

Last night I made a fire. When it was time to put it out I put on the door while the fire was still burning pretty well. Smoke starting pouring out the cracks around the door like crazy. This morning I walked outside (12 hours later) and it smells like smoke outside! I open the oven and smoke pours out. The thing is still smoking 12 hours later! That's not good for the neighbors, not good at all. This didn't happen when I put out the other fires this week. I'm guessing I needed to let it die down before I put on the door? Any tips for how to put out the fire in as smokeless manner as possible?

[deejayoh]

It needs to be coals before you put on the door. If you have a lot of unburned material, it will smoke as it goes out.

[terdferguson]

Thanks deejayoh. Next question...is it harder to clear new ovens because of moisture? I'm on day 7 of my curing fires so today I kind of let it rip. Took some work to get the thing clear, but maybe that's normal, I don't know.

Had some pizza tools arrive. I got the blue handled metal peel. One of you guys is obsessed with this thing, commenting all over the site about it. I forget who it is, but I bought it off of that recommendation.



Also had some wood delivered...



Yeah my wife's not too keen on the current state of the backyard.

Built my form for my wood storage area arch.



Watched my dome clear for the first time and saw some cracks appear too. I've read in thread after thread that this is normal and ok, but now would be a good time for one of you to say...terdferguson, that's normal and ok so I can remain calm.

[deejayoh]

yes, a new oven takes bit longer to clear due to residual moisture. If you are on day 7, you're probably getting ready for some pizza! And small cracks are normal. All ovens crack.

[terdferguson]

Thanks for the reassurance.

So I'm wondering if I should put my durock on top of my oven housing and seal it up now. Or should I keep building fires and driving out moisture while the top is off?

[terdferguson]

I put the durock on top of my wfo. Sealed and taped all the seams. Then it was on to reguarding the wfo and my counter. I put on two coats. It came out well! I feel pretty good about how waterproof the oven will be with the redguard.

[terdferguson]

In the meantime I also built my brick arch:


And filled it with wood.

The rest of the wood went in my garage:



The best part of all is that my father in law is a cabinet maker. He has an endless supply of maple and oak kindling for me. Yes please!

[terdferguson]

Yesterday they came and installed the granite counters. This granite is called typhoon bordeaux. It's got a little red in it which goes well with the brick.




Tomorrow it's time to start the stone veneer. I'm in the home stretch!

[RandyJ]

Wow it is looking great. I can't wait to see the final product. Good luck and keep up the good work.

Randy

[terdferguson]

Thanks Randy. I think I'm going to try my first pizza tomorrow night!

[terdferguson]

Made our first pizzas! I used the VPN recipe from forno bravo. I think they call for 65% hydration, I forget. But I went with 63%. Even at that, man the dough is real wet and tough to deal with. Our pizzas ended up looking funny but tasting great! I need to practice, practice, practice, I'm not good at shaping the dough.








I also completed the pvc fence behind the oven. The back of the wfo oven was open to my neighbors yard, so I put in a section of pvc to cover it up. Turned out well!



I'm still waiting on the concrete guys to finish my concrete pieces to go on top of the wfo. My stone veneer is about halfway done. I'm hoping to be 100% completed by next weekend.