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Hello all,
Having acquired about 20+ hours of lurk time on this forum as I begin to design a 30" cast oven. I thought I'd take the plunge with the intro, as I have a few questions a brewing that hopefully the collective experts on this site can weight in on.
My phased approach will be as such, currently on research phase below. So much information to absorb...
Having acquired about 20+ hours of lurk time on this forum as I begin to design a 30" cast oven. I thought I'd take the plunge with the intro, as I have a few questions a brewing that hopefully the collective experts on this site can weight in on.
My phased approach will be as such, currently on research phase below. So much information to absorb...
- Research
- Downloaded and read FB plans
- Dissecting Other Oven Type forum and bookmarking all similar builds
- Absorb as much from David S as possible on casting
- Plan/Design
- Building a excel sheet calculator for each subsection of the design (based on the recent homebrew calculator posted in the Other Ovens section), that is spitting out a weight/cost/material amount needed per my oven specs (that seem to constantly be changing)
- I'll be posting it once finished
- Definition of specs/parameters / Goals
- Low cost (likely <$500-$750)
- Semi-mobile - Likely will do a steel or wood base
- I don't see this as a forever oven, I want something that will perform decent enough for pizza in the 3-5 year time frame
- Building a excel sheet calculator for each subsection of the design (based on the recent homebrew calculator posted in the Other Ovens section), that is spitting out a weight/cost/material amount needed per my oven specs (that seem to constantly be changing)