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  • Re: It is begun

    Oh, *decided* to build. Tack on another month for me.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

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    • Re: It is begun

      If you look at the early photos, you can see that the oven slab is separate than the counter slab. There was going to be a fireplace there, but I like the oven much better (and I already have an outside fire place and a fire pit anyway).

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      • Re: It is begun

        Love the oven - it definitely has style. Wish I had the guts to do something like that.
        Pizza Oven Picture Gallery
        http://picasaweb.google.com/toddfas/PizzaOvenProject

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        • Re: It is begun

          I wanted to go full on organic but CIC-House shut me down on that.

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          • Re: It is begun

            looks great. is that fireplace pic from Torrey Pines?

            BTW what is CIC-House?
            ____________________________________________
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            • Re: It is begun

              Commander In Chief.

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              • Door, Take 2

                I decided to go back to my original plan and build the door from AAC block. I used 2ea 6x8x24 bond beam block like this piece:



                I sliced them and diced them and glued the pieces back together to get this:






                It is two pieces, top and bottom, and as soon as the thinset dries I will do the final grinding to clean them up, then paint the front BBQ black. I did skim the bottom with thinset to help with abrasion. This gives me a minimum of 3" of AAC, with most of the door over 4" thick. I also flashed the chimney, so the tarp is in the trash.

                Pizza at 7:00!

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                • Re: It is begun

                  Good luck with the AAC door. I tried it but the stuff cracked, it is made from portland cement after all. I think the manufacturers claims about its heat durability are extravagant.
                  Dave
                  Kindled with zeal and fired with passion.

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                  • Re: It is begun

                    Great idea on the door, can't wait to hear how it performs. Congratulations on the tarp removal - always an accomplishment when you can put away the temporary protections, shoring, etc.
                    Scott -

                    My projects: http://www.facebook.com/#!/scott.kerr.794

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                    • Re: It is begun

                      This is just the insulating door, it should never see fire.

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                      • Re: It is begun

                        You can drill a hole in that door and mount a barbecue style temperature gauge. A good one with a range to 700 F will cost about $12 at a barbecue parts store. Or, what I did, go to your local dump and salvage one off a discarded barbecue. Depending on the probe length you may have to counter sink the oven side a bit.

                        Surprisingly accurate and useful for slow cooking and baking.
                        Last edited by Neil2; 04-10-2010, 05:03 PM.

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                        • Re: It is begun

                          I finished shaping it. After 4 hours on a 500 degree oven, the outside was 104 degrees, 30 above ambient, and the oven dropped less than 10 degrees.



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                          • Re: It is begun

                            250 degrees, 46 hours after fire out, including 9 pizzas Saturday and 2 loaves of bread on Sunday. Door is 96, ambient 84, I think it is going to work just fine.

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                            • Re: It is begun

                              By the way, the Wife said it was the best bread she had ever eaten, which is probably a gross exaggeration, but it was pretty dang good. One Italian herb, one white whole wheat.

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                              • Re: It is begun

                                72 hours after fire out it is at 150 degrees, outer door surface at 83, ambient at 80.

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