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about 1 year ago, we finished my castable 36" pizza oven... we have used it almost every week since (pizza one night, something slow cooked in the residual heat the next)... it is working _exactly_ how I want it to... takes about 1.5 hours to get up to temp, holds heat so that it is about 250F the next day... cooks pizza's perfectly... i'm super happy with it...
but there is a kinda ticking time bomb... the ss needles seem to be causing pieces of the cement to chip off... i'm not too worried about the pieces of cement, but I definitely don't want ss needles popping off into our pizza or shawarma or whatever we're cooking.... I have a couple options that i'd like opinions on:
1. aggressively brush the inside of the dome with a wire brush hoping to get the exposed needles to fall... do this periodically to keep loose ones out of the food.
2. build a ss sheet metal dome inside the oven and glue it to the dome inside with high temp mortar or hold it in place by cold riveting the panels together
3. tear the thing down and start over without ss needles...
I am not sure on #1.. #2 seems like it would mess up the transfer of heat to the thermal mass and mess up both my heat up times and my residual heat cooking the next day... #3 would just totally suck cause the outside is decorated with a stucco pattern that we'd never be able to replicate so it would likely look like crap afterwards... plus we'd have to totally re-think our weekly meal plan...
I would like #3 if I could re-build it with bricks instead, but the way we use it, I don't think I could deal with the 2 to 3 hour heat up times. if there were a way to use bricks but have a 2" to 2.5" wall, I would be interested in hearing about that.
thoughts?
thanks,
john
but there is a kinda ticking time bomb... the ss needles seem to be causing pieces of the cement to chip off... i'm not too worried about the pieces of cement, but I definitely don't want ss needles popping off into our pizza or shawarma or whatever we're cooking.... I have a couple options that i'd like opinions on:
1. aggressively brush the inside of the dome with a wire brush hoping to get the exposed needles to fall... do this periodically to keep loose ones out of the food.
2. build a ss sheet metal dome inside the oven and glue it to the dome inside with high temp mortar or hold it in place by cold riveting the panels together
3. tear the thing down and start over without ss needles...
I am not sure on #1.. #2 seems like it would mess up the transfer of heat to the thermal mass and mess up both my heat up times and my residual heat cooking the next day... #3 would just totally suck cause the outside is decorated with a stucco pattern that we'd never be able to replicate so it would likely look like crap afterwards... plus we'd have to totally re-think our weekly meal plan...
I would like #3 if I could re-build it with bricks instead, but the way we use it, I don't think I could deal with the 2 to 3 hour heat up times. if there were a way to use bricks but have a 2" to 2.5" wall, I would be interested in hearing about that.
thoughts?
thanks,
john