My Pompeii Design

[snyderadam]

Re: My Pompeii Design

I also forgot I'll be posting a YouTube video on the project soon. Can't wait to finalize it. Oh and I wasn't active on the thread during this summer because I was VERY busy with the project and work. I guess some things in life come at a cost.

Adam

[snyderadam]

Re: My Pompeii Design

Hello guys. Thought I'd just mention I decided to build an igloo Pompeii style oven with a grill pit beside it. If anyone wants a picture of the current state let me know please.

Adam

[kbartman]

Re: My Pompeii Design

Hey KB,

I would love to hear how your temperature monitoring system works out for you. I am starting to side against a fixed thermocouple meter because of its limitations. Here are some options I found for a four-channel thermocouple configuration.

4-Channel Handheld Data Logger Thermometer:
4-Channel Handheld Data Logger Thermometer

Snap-In Panel Jacks for Standard Size Connectors:
Panel Jack Connectorss for Thermocouples

I would plan on running four thermocouples to a weather-proof junction box adjacent to the arch of the oven. I would use the snap in panel jacks to serve as my "plug-and-play" system for my handheld data logger. I still have to find out more information from the company about mapping out this wiring configuration and installation of the thermocouples.

Adam

I'm curious if you're contemplating adding some sort of automated controls for dampers, or a means of moving the coals around the floor of the oven?

Adam,
Cool Idea with data a logger. A little pricey for me. My goal was to have a inexpensive monitoring system I could play with, I have about $100 max into it. I think I met my goal. The data would another cool toy. Can't wait to see what ya come up with.

Paul,
Not sure if your question is directed to me ,but yes damper or fan to control oxygen to the fire in the oven and control temperature. Just a idea

[snyderadam]

Re: My Pompeii Design

Hey Paul,

Thanks for your input previously, sorry I didn't reply to it because I was not sure what exactly you were trying to comment on the quote of mine you posted. Perhaps you were thinking I was going to attempt to automate my heat management with the use of temperature monitoring. This is not my goal. I would like to add thermocouples just to monitor (and possibly log) the temperature in various regions of my oven. This would be a bonus novelty to my build. I like numerical data that corresponds to the physical behaviors of materials.

For the first design I posted (with the external firebox), I have decided that the cost is to high for the benefit of this design. I will most likely settle with a true "black oven". This past weekend I constructed my KS4-Plus test bricks and are going to prep all of my refractory bricks to be tested for heat cycling.

Thank you,
Adam

[Paul_H]

Re: My Pompeii Design

I'm curious if you're contemplating adding some sort of automated controls for dampers, or a means of moving the coals around the floor of the oven?

[snyderadam]

Re: My Pompeii Design

Hey KB,

I would love to hear how your temperature monitoring system works out for you. I am starting to side against a fixed thermocouple meter because of its limitations. Here are some options I found for a four-channel thermocouple configuration.

4-Channel Handheld Data Logger Thermometer:
4-Channel Handheld Data Logger Thermometer

Snap-In Panel Jacks for Standard Size Connectors:
Panel Jack Connectorss for Thermocouples

I would plan on running four thermocouples to a weather-proof junction box adjacent to the arch of the oven. I would use the snap in panel jacks to serve as my "plug-and-play" system for my handheld data logger. I still have to find out more information from the company about mapping out this wiring configuration and installation of the thermocouples.

Adam

[kbartman]

Re: My Pompeii Design

Adam,
I posted the below details on my thread. If you have any questions let me know.

I was able to get my temperature monitoring system up and running over the weekend. Attached are a few pics to show some detail. The temperature controller is mounted in a swing out configuration that can be neatly tuck away to preserve ambiance and satisfy a few critics. I still need to finish the aux jacks and put on the permanent switch location labels and face plate. My final plan is to use the output of the controller to some how control oven temp. If anyone would like some further detail or has any questions ask I will try to help.


Here are my locations:

1 Enclosure top outside insulation air space
2 Top of dome inside brick, 1" from face
3 Top of dome on outside brick face
4 Right side mid dome inside 1" from brick face
5 Right side mid dome on outside brick face
6 Floor right on outside brick face
7 Floor center on outside brick face
8 Left side mid dome inside 1" from brick face
9 Left side mid dome on outside brick face
10 Aux 1 temperature jack
11 Aux 2 temperature jack

[kbartman]

Re: My Pompeii Design

Oh yeah, I almost forgot. While I'm still talking about heat management, does anyone have suggestions about temperature monitoring (i.e. thermocouples, RTD's). I would love to have real-time data about my oven temperatures at specific locations in the dome. I realize that they do not have too much of a practical use once you get to "know" your pizza oven. However, I would love to have this system as a novelty. I already have an infrared gun (rated up to 1000F), but am still interested in a temperature monitoring system. I searched the forums for people who have built this type of system, but did not find too much details on their setup or even specific products they used (brands, type of displays, etc.). What are your thoughts?

Adam

I'm still in the process of finishing my temperature monitoring system. My plan is for eleven TC's total with a selector switch. I should have them up and working over the next weekend. I have posted some details about them earlier in my thread. Took a look if your interested and I can answer any questions. I'll post more details and pictures on my thread after they are working.

[wotavidone]

Re: My Pompeii Design

We used to call them 'Agents Picnics'. Usually involved the one out of the 750 head being loaded that would not run up the race.

Venison is beyond my experience but I will take young goat before any lamb day.

That'll teach that pesky steer to do what it's told.

Venison is magnificent meat, if you can knock off a young one. The backstrap, cut into medallions and just cooked. Yum.
My youngest son is not a big meat eater at all, but he rates venison higher than any steak he's ever had, and tucks in when it's on the menu.
Trying to organise a goat shooting trip soon. I haven't eaten goat for years, but I reckon a few kids would be just nice.
And the missus loves it, so should be no trouble getting the leave pass.

[jeeppiper]

Re: My Pompeii Design

Well said, Paul.

[Paul_H]

Re: My Pompeii Design

Oh yeah, I almost forgot. While I'm still talking about heat management, does anyone have suggestions about temperature monitoring (i.e. thermocouples, RTD's). I would love to have real-time data about my oven temperatures at specific locations in the dome. I realize that they do not have too much of a practical use once you get to "know" your pizza oven. However, I would love to have this system as a novelty. I already have an infrared gun (rated up to 1000F), but am still interested in a temperature monitoring system. I searched the forums for people who have built this type of system, but did not find too much details on their setup or even specific products they used (brands, type of displays, etc.). What are your thoughts?

Adam

One thing I've learned after 20+ years working as an engineer is that when you come across a design that has been in use for a long time, and in the case of a WFO we're talking 2+ milenia then it is an excellent engineering design.

It may appear simple, it may just beg for "upgrading" but I can assure you that there has been a tremendous amount of R&D over several generations to perfect the design that is still in use today.

Sure, we're using modern materials and tools that may be "better" in some ways. But I'm just old enough to appreciate the approach of, "Build it to the plans, and enjoy it!"

[Greenman]

Re: My Pompeii Design

Hey Wota - I don't do the done to death thing either. All of the little creatures are good on the pink side. I have not encountered the horns - arse - plate since I was in Far North Queensland loading cattle for the railways a very long time ago. We used to call them 'Agents Picnics'. Usually involved the one out of the 750 head being loaded that would not run up the race.

Venison is beyond my experience but I will take young goat before any lamb day.

The rib bone tells the difference between lamb and goat and rabbit and cat.

Kentucky Fried and it all tastes like chicken!!

[wotavidone]

Re: My Pompeii Design

I am not into meat still dripping blood

What!!? Nothing better than a nice rare steak.
Knock his horns off, wipe his arse, throw him on a plate.
The blood just makes a nice dressing for the salad, I reckon.

Lamb, goat and venison should still be at least pink inside.

I do believe chicken and pork should be fully cooked.

[stonecutter]

Re: My Pompeii Design

I have, and the oven makes great dirty bacon too. I do prefer cooking meat by raising a grilling screen with a couple bricks and using coals underneath. Direct floor method is great when you're in a hurry, and it does a fine job.

[Greenman]

Re: My Pompeii Design

Yeah I had the idea too of having the external firebox potentially as an auxiliary heat source and/or for a second method of cooking. However, I am thinking now that the costs are too high for the benefits of the design. I'll keep posting here for relevant heat management topics (i.e. once I test my refractory materials). I have a question for you guys. Has anyone tried to sear meat on the oven floor? If so, what temperature should the floor be and what was your method?

Thanks guys,
Adam

Hi Adam

I haven't cooked any meat directly on the floor of my oven but often use a tuscan grill to cook meat, steaks particularly and butterfly lamb leg. The steaks take about 60 seconds each side when the oven is fairly hot and they are prime. The lamb I cook a bit away from the coals and cook it much slower. It all ends up moist and very tasty.

I am not into meat still dripping blood but because of the radiant and reflected heat this method cooks quickly and thoroughly.

I don't have any thermocouples or technology other than an IR Thermometer (which gets less and less use as time goes by) and I reckon that learning about the performance of your oven from scratch and experience is part of the magic of this ancient cooking appliance.

Just my humble opinion.