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Thanks, and also funny but unintended that my colan, then capital P was translated into an emoji. I intended a list of ingredients only without emoji's(that one is intended, if it actually works when intended)
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Originally posted by GreenViews View PostBenny, I'm just wondering if you added lime in your mix. Early on you mentioned the 3:1:1:1 mix, which I think refers to sandortland:fire clay: lime. I'm curious because my first build was custom brick work and I'm considering a build for a second location that I'd like to do something simpler... like yoru build which looks great! and has held out well! Also, apparently no aggregate used, just fibers, correct? Thanks! and thanks for updating your story!
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Benny, I'm just wondering if you added lime in your mix. Early on you mentioned the 3:1:1:1 mix, which I think refers to sandortland:fire clay: lime. I'm curious because my first build was custom brick work and I'm considering a build for a second location that I'd like to do something simpler... like yoru build which looks great! and has held out well! Also, apparently no aggregate used, just fibers, correct? Thanks! and thanks for updating your story!
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9 year update- The old pizza oven is still cranking out the pies! I can't say enough about this homebrew refractory recipe. For the total cost of the dome, it was less than $100. This was the sand, portland cement, fireclay and polypropylene fibers. It was really a fun project with family and the smiles that we have created is priceless! We will be hosting our 3rd Pizza Cookoff in August. Its also looking like things may finally line up for me to actually build an oven on a trailer this winter. Being that the price to build a dome is reasonable, I will cast a dome with the homebrew recipe and use the ss needles along with the polypropylene fibers. The plan is to place it on a trailer and see how it holds up on our rough trails(roads) here in NH. Thanks for looking everyone. If your thinking of building an oven, I can attest to this recipe and method.
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Originally posted by UtahBeehiver View PostI am curious why you rake the coals out before closing off the oven? I leave them in until the next day when ready to do secondary cooking to use up all the heat possible from the wood, typically I find all that is left is ash and much safer to pull out of oven than live coals. I just use an old garden hoe and and a steel dust pan and metal bucket.
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I am curious why you rake the coals out before closing off the oven? I leave them in until the next day when ready to do secondary cooking to use up all the heat possible from the wood, typically I find all that is left is ash and much safer to pull out of oven than live coals. I just use an old garden hoe and and a steel dust pan and metal bucket.
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Originally posted by Fishman View PostThis is awesome Benny8,
I am in Western MA and would love to know how well your oven holds residual heat after firing. I.e. is it still hot enough to bake with the day after? How about in the winter?
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This is awesome Benny8,
I am in Western MA and would love to know how well your oven holds residual heat after firing. I.e. is it still hot enough to bake with the day after? How about in the winter?
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Originally posted by UtahBeehiver View PostThanks for following up. It is a good testament that homebrew dense cast will hold up. We have been seeing a rash of perlite/vermiculitecrete domes lately so this is timely to show how well a correctly built oven performs and "lasts".
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Thanks for following up. It is a good testament that homebrew dense cast will hold up. We have been seeing a rash of perlite/vermiculitecrete domes lately so this is timely to show how well a correctly built oven performs and "lasts".
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Update-7 years in and ~500 pizzas later, the ol' homebrew $80 dome is like the Energizer Bunny=STILL GOING!
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Update- 6 years in and the homebrew cast dome is still going strong. Best $80 I ever spent.
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Re: NH Oven Build
Thanks for the pictures and feedback. I am casting mine today and enjoyed your posts.
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