Re: Mobile oven design Buoy...HELP
where is the door going to be?
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Mobile oven design Buoy...HELP
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Re: Mobile oven design Buoy...HELP
Well, here we are. The trailer and dome were dropped off at a friend's shop (he does custom metal work. If you can't see from pictures, they built up 1/2" sides and laid 1/2" plate on top and welded the dome on top. The dome is 57.5" in diameter. I'm a bit stumped on where to go from here. My plan is to use the other half of the buoy to trace out oven deck and cut bricks accordingly so they can be placed in like a puzzle. Do they need to be mortared down? I was planning on using insulating board between steel deck and brick floor to minimize heat loss. Bricks are 3" refractory leftovers from now bankrupt Geneva Steel blast furnace. Also, is it logical to cover dome with foil and cast my own vermicrete in batches like Wiley did? I'm not an engineer and need a little coaching.[IMG][/IMG]
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Re: Mobile oven design Buoy...HELP
this might give you some inspiration http://www.fornobravo.com/forum/f43/...oven-7739.html
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Re: Mobile oven design Buoy...HELP
Hilarious. I'll try to remember that
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Re: Mobile oven design Buoy...HELP
No matter what you do, your pizza oven won't float.
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Mobile oven design Buoy...HELP
I've got a 48 inch buoy and a tandem axle trailer. What do I do? Anyone have any design ideas? I was thinking I'd lay my brick floor on a steel deck with insulation, then cut the buoy in half and weld half to the steel deck over the brick floor to keep it in place. I would then cover the dome with insulating blanket, and finally 4 inches of cement based insulation layer.
But then what?
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