32 Igloo Build, Lakeway TX

[stonecutter]

Re: 32 Igloo Build, Lakeway TX

I said this on your other thread...reach out to Tscarborough.

[pfennigthecat]

Re: 32 Igloo Build, Lakeway TX

First time back in a while, because I've been enjoying pizza for the last year :-). But also back because I need help to fully finish this project. I can't get my stone veneer to stick to my concrete block, despite what appears to be the perfect mortar for this. I've started a new thread in the "finish" sub forum:
http://www.fornobravo.com/forum/f9/n...tml#post179160

But just in case anyone following this particular thread knows a good stone pro.... please? I've tried multiple times now and the aggravation is not worth it. I need a professional.

[pfennigthecat]

Re: 32 Igloo Build, Lakeway TX

I'm by no means an expert on oak wilt, which is why I opted for pecan instead (so I wouldn't have to be). What I have learned however is that different types of oak are more susceptible -- red oak in particular is seen as the prime means of transmission as it is heavily susceptible. Texas Live Oak is moderately susceptible and post oak much less so. So in general, if you just get seasoned post oak firewood it should be pretty safe. But pretty safe isn't 100% safe, and the wood suppliers I talked to carried all three kinds of oak -- I didn't want to risk getting the wrong kind mixed in at all.

I was basing my wood selection on the page here:
Berry Bros Firewood Co.
It said that mesquite was great for pizza ovens, but that pecan (aka domesticated hickory) was the best.


Anyhoo, did a big burn today. No flames shooting out the opening, but big enough that they were licking out the arch just a litle. Cleared the whole dome :-). After it settled down and I pushed it to the side, oven thermometer on the floor on the other side was reading 575. Made about nine pizzas (about 9" each) with various toppings for family and my parents. All came out great, even/especially the one that burned just a bit.

Best pizzas:
Tomato, yellow squash, fresh garlic, basil
Carmelized fennel, carmelized onions, fresh garlic, black pepper, blue jack cheese

It's about 4 hours later and oven is reading 450. Going to put in a batch of rye pretzels after DW finishes parboiling them.

[Tscarborough]

Re: 32 Igloo Build, Lakeway TX

It has wiped out well over half the trees in my neighborhood, even those who spent 10's of thousands to prevent it. It is not worth the risk of storing unknown oak, period.

If you have it and cut the trees, there is no extra risk in using it, but bringing in random split oak is just not a good idea.

[Gulf]

Re: 32 Igloo Build, Lakeway TX

Burning the oak wilt is not the issue, Gulf, storing it is. I lost 10 of 30 trees on my lot to it.

Tscar,
Storing it wet may be. Before this thread, I had not heard about the disease. I sincerely hope that it doesn't get to my part of Mississippi. By that time I hope that I have learned enough from Ya'll to understand how to cope widthn this sht.

I will now highlight another sentence or two of the quote.

Do not transport or buy unseasoned firewood. Fungal mats
may form on unseasoned red oak firewood infected with oak
wilt, making it possible to spread oak wilt to uninfected are
Seasoned firewood (dried for at least one year) should not spread
oak wilt. Also, burning infected wood cannot transmit oak wilt.

[Tscarborough]

Re: 32 Igloo Build, Lakeway TX

Burning the oak wilt is not the issue, Gulf, storing it is. I lost 10 of 30 trees on my lot to it.

[Tscarborough]

Re: 32 Igloo Build, Lakeway TX

Mesquite burns too fast, too hot, it is no bueno for the WFO.

[Gulf]

Re: 32 Igloo Build, Lakeway TX

I've got a 1/2 cord of seasoned split pecan wood (apparently similar to hickory) being delivered on saturday hopefully. $150 delivered and stacked. Same price for oak or mesquite, but I didn't want to risk oak wilt spores with the oak and thought the mesquite might impart too much flavor despite being burned for heat rather than smoke.

I can't advise on mesquite, but all the hardwoods you mentioned are great for heating. But, if my guess is correct, even mesquite will not "impart too much flavor. That is, if the oven is brought up to pizza temps. Most of the flavor will go up the flu. For smoking, at much lower temps, each one will be very different. Add also the fruit woods/vines to the different smoking flavors. I had not heard about the "oak wilt spores" until your post. That conserns me greatly, since I fire (for clearing the dome temps) with red oak, mostly. I googled, and one of the first hits on the lists was this.

This is a quote from the site.

Do not transport or buy unseasoned firewood. Fungal mats
may form on unseasoned red oak firewood infected with oak
wilt, making it possible to spread oak wilt to uninfected are
Seasoned firewood (dried for at least one year) should not spread
oak wilt. Also, burning infected wood cannot transmit oak wilt.

You may have to find (through references) a trusted wood supplier. Or, become your own. There are a lot of free sources out there. You will find them (in your area) within time .

This is "my first rodeo" with this disease, so welcome all other advice!

Also. thanks for the heads up. This sht is probably coming my way!

Oh wait, If it is coming out of Texas, maybe, just maybe, hopefully, it will get intercepted in the "fourth quarter" .

Geauxe Saints

[pfennigthecat]

Re: 32 Igloo Build, Lakeway TX

I've got a 1/2 cord of seasoned split pecan wood (apparently similar to hickory) being delivered on saturday hopefully. $150 delivered and stacked. Same price for oak or mesquite, but I didn't want to risk oak wilt spores with the oak and thought the mesquite might impart too much flavor despite being burned for heat rather than smoke.

[deejayoh]

Re: 32 Igloo Build, Lakeway TX

I use my turning peel for placing logs, Which I think is pretty common practice. Get (or build, if you are so inclined) a good metal turning peel and it will do most of what you need.

[Gulf]

Re: 32 Igloo Build, Lakeway TX

These 15" Silicone oven mitts work great on hot pots and pans.



They are water proof and protect against steam and spilling liquids as well. The are pricey and are sold as singles. But, me and the better half work at the same place. They were given as safety awards, so we have a pair .

[Gulf]

Re: 32 Igloo Build, Lakeway TX

Pfennigthecat,
Congratulations on the cook! I think you are very close on the "complete" dome clearing. I believe that when you get the seasoned wood supply ahead of the the demand, all will be good.

I need to get some long fireplace tongs and cooking gloves. Even with mediocre temps, trying to adjust the fire or add a log in just the right spot singed the back of my knuckles through my leather-palmed but cloth-backed home despot gloves

Having built a 44" dome with a deep entrance, being "vertically challenged", bench legged, with matching arms: I haven't lost any hair on the back of my knuckles . I had planned on building a "cool" metal tool to post a pic of later. But, this old broken boat oar with 4 nails has been my "go to" for loading and arranging wood since day one.

[pfennigthecat]

Re: 32 Igloo Build, Lakeway TX

Insulated yesterday, and as I had been doing curing fires for about 8 days in a row with no external cracking at all, I decided it was time to try cooking. After all, at this point (insulated) I wont be able to see any new external cracks....

I made the fire with a lincoln-log stack of ~2x2 very dry cedar (burns easily and hot) topped by approximately fore-arm-thick (3x3?) split oak. The oak came from my parents' very very old oak tree (the trunk is about 6' diameter, I kid you not). Last big storm it lost a limb, which was sectioned and has been drying for about 3 months. Which probably isn't very long -- it burns fine, but I suspect something that has been seasoning for 6-12 months would burn hotter.

Whether it was due to only medium-dry oak or just that it's a new oven, I don't think I got super-hot temps yet. The soot only 'cleared' on the dome directly above the fire after I pushed it to the side. An oven thermometer on the floor on the other side of the oven from the fire only read 400 F. With just a foil wrapped board for a door, the next day the temp was down to 275 (crisped up some stale naan for breakfast).

Despite the mediocre temperature, we made 4 pizzas, about 3 mins each. They were delicious!!!
Things I learned:

• I need to get a metal peel for turning & removing. The wooden peel worked ok, but got a bit browned on one edge while doing extended work in the oven to try to rotate the pizza.
• I need to get some long fireplace tongs and cooking gloves. Even with mediocre temps, trying to adjust the fire or add a log in just the right spot singed the back of my knuckles through my leather-palmed but cloth-backed home despot gloves
• Use plenty of flour to ensure the za doesn't stick to the peel (1 out of 4 stuck and made a mess, but still tasted great)

I'm thinking I'll need to get a bunch of good firewood delivered - I have room to store it, both under the oven as well as in the future-firepit area next to it (though it will need to be covered with a tarp there as the roof won't fully protect it from non-vertical rain).

Does anyone have a recommendation for a good wood supplier in the Austin area? First good cold front of the year just came through so I expect to see road-side vendors out today, but I worry about their quality. As a newb I'm not a good judge of wood quality, and oak wilt spores are a problem in this area, and I think I will get enough to make delivery possible, so I would like a reputable vendor.

[pfennigthecat]

Re: 32 Igloo Build, Lakeway TX

Yep, had read the curing thread, just a matter of experience and understanding

[david s]

Re: 32 Igloo Build, Lakeway TX

The temps you are getting is what happens to all new ovens. It is because the bottom of the oven still contains water and therefore the temp there is held down. It is important that you take it slow because a big temp difference also means a big difference in expansion.Your oven will also consume more fuel as it requires energy to convert the water to steam. Allowing the oven to cool off will allow the temperature to equalize and you can start the process again.In fact ,leaving it for a week could also be beneficial as some of the moisture may migrate to the drier parts of the oven. Try not to have too much flame which heats the top of the dome rather than the whole oven. Have you read the curing thread?