Raffy's WFO Build

[eprante]

Re: Raffy's WFO Build

Raffy,
I am with Mark- a length of 6" cast iron pipe. You could mount it on a flange on top of the chimney. It would oxidize in the weather and look cool. It is also very economical and readily available. Nice work on the chimney.
Eric

[ThisOldGarageNJ]

Re: Raffy's WFO Build

Hey Raffy,
Your oven is looking great... the reveal, although small should work fine as long as you fit your door well,, and from the look of things so far, I'm sure you will.. As for extending the chimney, Is there a plumbing supply where you could get some cast iron sewer pipe ?? or something similar,, ??
Cheers
Mark

[Raffy]

Re: Raffy's WFO Build

Finished the chimney today, although, I'm not sure if I'm really done with it. I might have to extend the brick part of the chimney depending on how it performs.

I'm not very happy with my reveal. I wish it was a little thicker. It was supposed to be 3/4 of an inch but I didn't notice the miscalculation before it was too late. You see, the arch was based on a form with the assumption that I would be using 2x4x8 firebricks. I forgot to adjust the opening to the 2.5x4.5x9 bricks that I ended up buying. Hence, the reveal is only about 1/4 of an inch. Well, at least I have a reveal albeit very thin.

The vent opening is 7x13. I did not cut the bricks to make an inner slope in the chimney (that would have been a lot of work with a grinder). Instead, I did sort of like a terrace or "brick steps," if you will, to transition from the 7x13 opening to the final 7x7 square chimney. I used split sized firebrick for the chimney to lessen the weight on the arches.

I'm still trying to figure out how to transition from brick to tube to be able to extend the chimney height further. If ordering an anchor plate and chimney extender from FornoBravo was a viable option (shipping only to US and Canada), I would've clicked "Checkout Cart" days ago. I may have to go look for a metal fabricator. Not looking forward to what it might cost me. Any other suggestions are welcome.

Oh well, I'll get busy on the insulation blankets whilst figuring out a way to make a stable chimney extender.

[lwood]

Re: Raffy's WFO Build

I have to experience the "Accidental Calzone" personally.

[lwood]

Re: Raffy's WFO Build

Going to stick with pans for now but I have to also get the peel down.

[Raffy]

Re: Raffy's WFO Build

Hahaha! I've made several of those accidental calzones too. Hmmm something to consider when I have guests who want to make their own pizza from scratch. I definitely need to get me some of those pans then. =)

[ThisOldGarageNJ]

Re: Raffy's WFO Build

Hi Raffy,,
I use regular pizeria pans that are bought at the restaurant supply.. for me it just makes the whole thing easier to handle as I am never cooking just one pizza at a time.. And often when a guest makes their own pizza I will cook it all the way on the pan as they usually use too much sauce and if will stick to the oven floor...

P.S. and for the times when I dont use a pan I usually make what is referred to around here as

The Accidental Calzone

You know when its sticks to the peel and rolls over into a calzone shape

Cheers
Mark

[Raffy]

Re: Raffy's WFO Build

Or you could do it Marks way Although I think it's important to have a thin pan or something that conducts heat fast.

[ThisOldGarageNJ]

Re: Raffy's WFO Build

Hey Lwood,,
I love using the pans.... I have had as many as 6 pizza'a prepped and readdy to cook at one time.. I throw them in, let em firm up, then slap em onto the brick.. The tray also gives you a place to cut and serve the pizza when its finished. You can cook them pretty rapidly too, so you get to eat dinner with your guests..
Cheers
Mark

[Raffy]

Re: Raffy's WFO Build

Hi John,

Baking pans are ok in the beginning especially when you want that first taste of your very own creation but I suggest you practice "shoveling" the pizza onto the peel as soon as possible. During my training, I ruined many a pizza transferring it to the peel but nothing like getting your hands dirty and making a few mistakes to turn you into the finest pizzaiolo in CamSur. Don't forget to dust the peel with flour everytime you shovel the pizza onto it.

I'm based in Manila. Do you make trips to the capital often? If you do PM me I'll send you my number.

Raffy

[lwood]

Re: Raffy's WFO Build

We are starting to try cooking pizza and just using round baking pans now, not brave enough to try the peel yet. The pizza is great, still playing with managing the heat. Where are you again in RP?

[Raffy]

Re: Raffy's WFO Build

Hi John,

How is Cam Sur? No insulation yet. I want to dry out the dome first before putting the insulation. I found some insulation blankets. I prefer them over the perlite cause its thinner and much more efficient. I saw your beer chicken. I like your choice of beer. I'm a Red Horse man myself. Have you cooked anything else after that?

Raffy

[lwood]

Re: Raffy's WFO Build

Hi Raffy,
Looking great, did you find your insulating matl? Can't tell if you have the insulation on the dome yet or not.

[Raffy]

Re: Raffy's WFO Build

Well, I've finished the outer arch and started to work on the vent. I'm still figuring out the vent-chimney transition. The joints of the outer arch are a little too big for my taste but I hope it will be sturdy enough for the job.

[Raffy]

Re: Raffy's WFO Build

Hey Raffy,,,,
You can help the cure by leaving a halogen worklight inside the dome, it will provide a constant gentle heat... The turkey was great, I cooked it without fire in the oven, took a little over an hour for a 13 lb bird.. If you like the smokey taste you can leave a small fire or coals in the oven, the fire will prob go out when you close the door but the coals will give it flavor... Whenever i cook dirty steak I use cherry wood which really makes it taste good..

Cheers
Mark

I was wondering if a bunch of candles would do the trick as well as the halogen? Hehehe It would be more romantic that way. Hahaha!

That dirty steak looks delicious! At the risk of sounding stupid, how do you clean it after? Scrape it with a knife or pat down with paper towels?

Raffy