Building my 1st oven on Tickfaw River in La.

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

You really have a great site to party and enjoy water sports! Thanks!

Your vericrete doesn't look like 5:1 to me. How much sand did your mason put into the mixture? Not sure, i will ask

If you are tearing back to change the floor to flat, I'd put an ceramic fiber mat under the firebrick as well. Good idea

It would really improve your floor heating quickly!

Has Brickie checked in with you yet?

dont think so

[mikku]

Re: Building my 1st oven on Tickfaw River in La.

You really have a great site to party and enjoy water sports!

Your vericrete doesn't look like 5:1 to me. How much sand did your mason put into the mixture?

If you are tearing back to change the floor to flat, I'd put an ceramic fiber mat under the firebrick as well.

It would really improve your floor heating quickly!

Has Brickie checked in with you yet?

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

That looks like vcrete, but i can tell where it is in relation to your oven.

How is the build going?

Tex

Thanks Tex
We will be bqck on it sunday
That is under the oven,
I went out and bought more blanket, so we will have 3 layers on the top and sides.
M

[texman]

Re: Building my 1st oven on Tickfaw River in La.

That looks like vcrete, but i can tell where it is in relation to your oven.

How is the build going?

Tex

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

Close up of 5:1 vermi-crete

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

Hi Crawdaddy,

Its me again, being an ass! I went back to the photo of your V-crete layer. Do you have a better photo of it? The photo I mentioned above was slick and smooth. The V-crete should be a thick, grainy, crumbly delicate looking layer, to have insulating value. I hope that you have a photo, so I can stop thinking about your darn oven.

I hate that this oven is keeping us both up late at night
That's all the pics i have
Try to sleep,

[Laurentius]

Re: Building my 1st oven on Tickfaw River in La.

Yes, it was

Hi Crawdaddy,

Its me again, being an ass! I went back to the photo of your V-crete layer. Do you have a better photo of it? The photo I mentioned above was slick and smooth. The V-crete should be a thick, grainy, crumbly delicate looking layer, to have insulating value. I hope that you have a photo, so I can stop thinking about your darn oven.

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

The primary issue is that it is designed as a multiple batch bread oven, meaning it has an extreme amount of mass that has to be heat soaked. Good for daily use, bad for company in an hour or two. Second some of the specific construction details like the suspended slab, and the throat design are just ill advised or poorly executed.

For home use, the ideal is an appropriate amount of mass, well insulated and isolated from the weather cover. For an occasional use oven used to bake 4 or 12 pizzas, the thermal mass optimizes at around 2 inches. For making a big batch, say 30+ pizzas, 4" of thermal mass is better, but you will have to add a lot more heat to get it to Neapolitan temps and maintain them.

Do you really want actual Neapolitan pizza, or is that just a general term to you.

Neapolitan pizza cooks in 90 seconds or less. Pic 1
Neo-Neapolitan pizza cooks in 2-3 minutes. Pic 2
New York style cooks 4-5 minutes. Pic 3
American style cooks 6-12 minutes, Pic 4 (Detroit style is the only kind I cook that long).

I think i just got my answer
I was looking at the pizza pics and did not read this like i should have
We will be re-doing the floor

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

I can't say from personal experience, but I would guess that with a good fire going that should be no problem.

Thanks!!!!

[deejayoh]

Re: Building my 1st oven on Tickfaw River in La.

I can't say from personal experience, but I would guess that with a good fire going that should be no problem.

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

Depends on what you want to do. The additional floor mass from setting the bricks on the narrow edge is supposed to be good for bread baking as it holds heat longer, but it will also take longer to get them to temp if you are primarily planning to use for pizza.

Pizza 95% of the time
I hate to go backwards,
Will they heat in 2 hours?
Thanks
M

[deejayoh]

Re: Building my 1st oven on Tickfaw River in La.

Depends on what you want to do. The additional floor mass from setting the bricks on the narrow edge is supposed to be good for bread baking as it holds heat longer, but it will also take longer to get them to temp if you are primarily planning to use for pizza.

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

It has just been suggested to me that my floor is too thick and i should set the bricks on their face, and not the sides.
Thoughts? Ugh
Thanks
M

[Crawfish fest]

Re: Building my 1st oven on Tickfaw River in La.

OK, Michael.
So, your post with Photo, on 08/12/2013 at 09:35am, was of ver/crete, right?

Yes, it was

[Laurentius]

Re: Building my 1st oven on Tickfaw River in La.

No worries, yes, we got down into the slab, then added the 5:1 vermi-crete
The slab u are referring to is the vermi-crete, not concrete.
I think we are ok
Thanks for posting
I am learning a lot
Michael

OK, Michael.
So, your post with Photo, on 08/12/2013 at 09:35am, was of ver/crete, right?