Casa90 Build

[Cdubs]

Re: Casa90 Build

After way too much time trying to figure out how to attach this bottom track I finally figured it out. Bob - you are absolutely right, a hammer drill would solve 95% of the problem, the other 5% would be me actually knowing what to do. I ended up using some Tapcons and a lot of elbow grease.

Mike - I did get a chance to look through all your pictures and I really like what you have done. I am heavily considering putting a roof over my oven area. I think that would give the space such an amazing feel and allow me to utilize it year round....not that the weather is going to stop me.

Here comes my new problem. I think I may have made my studs too long and I'm now worried I wont be able to slant my roof enough. If I plan on having any chimney, my roof will have very little slope. I currently have a 24''chimney and think that adding a foot might be worth it. What is the best way to do that? Does Home Depot sell 1' extensions?

The first few pictures are my attempt at an arch and the rest are the first coarse of stud framing.

[SableSprings]

Re: Casa90 Build

When I put on a temporary "first year" winter/spring enclosure over my perlcrete insulated oven, I just made a simple wood frame and then laid metal sheet roofing over the frame top. To my "horror" the metal roofing's underside produced significant condensation drips every morning during our frequent big temp & moisture swings in Oregon. It was kinda like putting on the waterproof coat and going on a good hike...I wasn't wet by rainfall, but my clothes still got pretty wet from perspiration...

I ended up removing the roofing metal sheets, cutting plywood sheets, adding roofing felt and tyvek, and then putting the metal sheets back on as I continued the chimney build. It stopped the condensation, but what a pain for a temporary cover. I stuffed some old fiberglass batts under the cover and over the dome to add some insulation and to see if the drips had stopped. The covered patio's roof and chimney pass through were completed before I removed my temp. cover/structure. In the end I decided to add a final brick facade enclosure for the oven in the covered baking and entertainment den. Those pics are available in my albums via my profile if you haven't seen them before.

[azpizzanut]

Re: Casa90 Build

Hi Cdubs,

I used a cheap hammer drill from Harbor Freight and concrete screws with a washer. The place you buy the screws will sell the correct carbide tip drill. Just be sure you drill to the correct depth for the screw length. The screws are good for a single use. If you have to remove a screw to drill deeper you should use a fresh screw.

I have two ovens and both are enclosed with cement board and coated with stucco. They are painted with elastomeric masonry paint. My buddy and I combined construction techniques for fastening the tracks. I used treated 2 x 4's with the track on top, screwed through to the concrete, near grade. The idea was to keep the metal track off the concrete if it got wet. On the top slab we didn't use the treated wood and screwed the track directly to the concrete with 2" concrete screws and a washer.

I can't say enough about the Harbor Freight hammer drill. It is a monster when it gets going. A hole might go to depth in a few seconds or it might take half a minute if you hit a stone in the concrete. Still, it keeps chugging along. Buy more than one carbide drill though. We had the frame up and covered with Hardybacker cement board by mid-afternoon. Next day we added ridge cap, flashing around the chimney, put on a coat of thinset and one of stucco. That was the major part of the enclosure. All that remained was little stuff, tile and painting. Look at the link to my build of oven number one. It isn't fancy but it is water tight except for what might blow in past the entrance cover during the worse part of a storm.

Cheers,

[Cdubs]

Re: Casa90 Build

Sorry I should have been more specific. I mean attach metal track to my oven stand. I am starting my enclosure and using metal studs.

[Cheesesteak]

Re: Casa90 Build

James - I am not using wet wood. It seems that the oven just needed to finish its curing process like we thought. Today I was able to get her to full temp and after about 10 minutes there was no more smoke.

Today was probably one of the most exciting and frustrating days I have had so far on this build. As I just mentioned, I was able to reduce the smoke being produced, I had my first pizza party(it was an absolute smash), but I can not figure out a way to attach the bottom track to my stand.

I have now had 2 people tell me two different methods and both have me wanting to throw something through a window. Something that seems so easy has become way too consuming. Can someone please help me and describe it to someone who is a complete newbie?

What do you mean by "attach the bottom track to my stand?"

[Cdubs]

Re: Casa90 Build

James - I am not using wet wood. It seems that the oven just needed to finish its curing process like we thought. Today I was able to get her to full temp and after about 10 minutes there was no more smoke.

Today was probably one of the most exciting and frustrating days I have had so far on this build. As I just mentioned, I was able to reduce the smoke being produced, I had my first pizza party(it was an absolute smash), but I can not figure out a way to attach the bottom track to my stand.

I have now had 2 people tell me two different methods and both have me wanting to throw something through a window. Something that seems so easy has become way too consuming. Can someone please help me and describe it to someone who is a complete newbie?

[james]

Re: Casa90 Build

Cbuds,

Wet wood is not your friend. It smokes, puts soot on your oven opening and it can put out steam that can cause un-do wear and tear on your cooking floor. As tempting as it can be to burn something convenient, you should always burn aged/cured wood.
James

[Cdubs]

Re: Casa90 Build

That is a great looking oven Cheesesteak!!! What do you mean it is not water tight?...where is the water coming in from?

[PlanoPhil]

Re: Casa90 Build

Cheesesteak
Very nice. Is that stained concrete? I'm installing a white stone countertop and considering a similar stain. Did you put anything on top of the stain. It looks kinda glossy in the pic.

Phil

[Cheesesteak]

Re: Casa90 Build

Another important question for everyone. I am at the place where I need to complete the enclosure, and I am a little apprehensive about using metal studs. A few people have told me that it is very hard to keep it water tight which could lead problems in the future. Using metal studs would make my life a lot easier, but with all the work I have already put in I figured why stop now.

My question is - for those of you who have finished your ovens, what did you end up using for your enclosure and why?

The enclosure for my last oven was framed with metal studs, covered with cement board, a coat of mortar and El Dorado stone. Metal roof, etc. Here it is:



It's not water tight - but it's not a submarine. I had absolutely no problems with water intrusion. Use metal studs - you'll be fine.

[Cdubs]

Re: Casa90 Build

Another important question for everyone. I am at the place where I need to complete the enclosure, and I am a little apprehensive about using metal studs. A few people have told me that it is very hard to keep it water tight which could lead problems in the future. Using metal studs would make my life a lot easier, but with all the work I have already put in I figured why stop now.

My question is - for those of you who have finished your ovens, what did you end up using for your enclosure and why?

[Cdubs]

Re: Casa90 Build

Thanks for all the replies guys. Paul - The smell is actually not that bad. It actually adds a pretty smokey taste to anything I cook in the oven. So far I don't have any complaints about the odor, but I guess I may not want that smokey flavor in everything I cook.

Cheesesteak - When I went to purchase my wood, they gave me two options. They had either air dried or kiln dried wood. From what they explained, it speeds up the "seasoning process" and gives you a better burning wood.

James - I was hoping you would chime in. I actually thought that the smoke could be from the curing process, but couldn't imaging it creating that smoke. I also thought that it might be because my wood still has bark on it. Could that cause this much smoke?

[james]

Re: Casa90 Build

Hey Cbuds,

The smoke you are seeing is the moisture from the oven curing. You are slowly baking a lot of water out of the oven castings, mortar, etc -- and it will go down significantly after your oven is cured. Water and heat just don't go together.

You will see a big difference after the first 5-6 fires; it will be as though your oven wants to just leap forward when it is fully dry.

James

[Cheesesteak]

Re: Casa90 Build

Thanks Cheesesteak. I made my first flatbread while curing the oven and it was amazing!! I do have a question - During the last few days of curing I have noticed an excessive amount of smoke. I can't imagine this is normal, and to be honest I feel bad for my next door neighbors. Does anyone have any ideas what could be creating so much smoke?

Les and Paul have covered it. If the smoke is only coming out of the interior of the dome / chamber - you just need to make sure your wood is dry and not "sappy." I'm not personally familiar with "kiln dried oak," I use oak seasoned for at least two years - and have experimented with different types of oak as well.

Did you cure the oven?

[Paul in Rockwall TX]

Re: Casa90 Build

As Les mentioned, the hotter it gets, the less smoke there is. When it's near full temp, there is no smoke whatsoever coming out.

I'm new to this as well, and just finished curing mine a couple of months ago. I too was very concerned with the amount of smoke and smoke coming out the front on a windy day. I thought it wouldn't draw. But have no fear, that's only at low temps - especially if there's a breeze.

Also, I was concerned about the smell. When the dome is blackened with soot and then you have a hot fire, there is a distinct smell that occurs when the soot burns off. I've smelled it before in really hot fires in a fireplace. almost a creosote type odor. but it goes away as the soot is burnt.