Christo's Cucina

[christo]

Re: Christo's Cucina

More work on the outdoor kitchen - I think I'm finally finished with major constuction - all of the deck skirting is finished.

More to follow!

Cheers

Christo

[Bandrasco]

Re: Christo's Cucina

Hey Christo!

This looks fantastic! You've done a great job on everything.

Your counter top should be there forever. The reason you probably haven't seen that application (sandwiching boards) is cost. In my years as a tile mechanic I would have probably used a layer of durock/hardi board, or a layer of PT ply on the bottom followed by galv mesh, and lastly 1.5"-2" of a portland cement/sand mud bed. That's the old school method; a little time consuming but inexpensive and strong as heck.

Congratulations on a superb outdoor creation.

[aceves]

Re: Christo's Cucina

Christo,

Your build is looking great! Almost done!! Or is there such a thing as "done" when it comes to WFO builds? Keep up the awesome work!

Cheers!

aceves

[christo]

Re: Christo's Cucina

Haven't posted in a while.

Still making finishing touches and planting. Things are looking better this year, still not quite getting the Charleston, SC vibe but working on it.

So what's up?

My wife gave me a bottle opener for christmas the year before we started the oven (during the extended planning stage = or maybe I was getting my courage up.... but I digress). That was 3 years ago.....

Last year I put the opener up but was tired of having to catch the caps. I had no idea what to call the little bucket underneath but knew I needed one - happened on some semi-circular galvinized planter things at a garden shop.

It works well and gets a lot of use!!!!

David private messaged me and told me it was a cap catcher. And sure enough, Google provides plenty of on line options for purchase. I hope I'm not the only one who did not know what they were called.

As an aside, I have a cap catcher for the little convertible - its a clip and cord gizmo that ties my hat to my shirt in case it's blown off. It does not work at all for bottle caps.

All the best! Christo

[christo]

Re: Christo's Cucina

I went out and took a few more pics.

My tool holder is a bird bath stand and will likely get stolen back when my wife wonders where it went..... It works well - I'm going to be looking for another or cast one from laForge Fondu and carve it before it cures fully.

The other views are from the oven and a a view back in the other direction. Things are growing like crazy. When my palm trees come back, I'll post some more.

Christo

[eprante]

Re: Christo's Cucina

Christo,
Your oven and patio have turned out beautifully. Now for years of enjoyment.
Eric

[Billz]

Re: Christo's Cucina

Unbelievable! I started reading this thread late last night and finished just now. Amazing job. I am so glad that i saw this before I designed my layout. Mine will never be this grand but my head is spinning with ideas. Thanks so much for the time you spent creating this posting... Unbelievable!

[PizzaIdiot]

Re: Christo's Cucina

I've spent the last 3+ hours reading this thread (and watching the Packers lose to the Bears). I'm amazed by the oven and appreciate all of the details you provided. I've been doing a lot of reading while I put plans together for my WFO. You've answered a lot of questions that I have and many more that I hadn't thought of yet.
It's hard to imagine doing all that you have done. While it looks great, I hope my project doesn't expand in scope to what you have accomplished. LOL
Congratulations on your backyard masterpiece!
- Jeff
Easley, SC

[christo]

Re: Christo's Cucina

Thanks for all the kind words!!! I'm happy to help.

Been offline for a while - enjoying the pizza oven when it's not 100 degrees outside and putting a Toyota Supra transmision in my Triumph.

We've had some Dino-worthy parties out there this summer and are planning some open mic nights there this fall. The local dive we used to hang out and jam has closed.

I'll post some new pics, now that most all of the detail work is done. I'm also happy to say that after 100+ firings my oven dome is intact with no noticable increase in the cracking that appeard after the first firings.

On to getting set up for a crazy Halloween yard. Just finished my flying crank ghost last night!

Christo

[Dino_Pizza]

Re: Christo's Cucina

Naw...I beg to differ. I think you North Caroliners party hardier than us west-coast dudes any day. Our store shelves have been depleted of San Marzanos because someone in NC keeps buying them all up for his pizza parties!

I was just looking over your project and yard too and am amazed at how nice it's turned out. Your oven and input helped me design my entry that I love so much and I imagine others too. A flared entry is now quite common on the forum thanks to you.

Working on and driving a Triumph sounds like fun. You get all great projects .
-Dino

[christo]

Re: Christo's Cucina

Hi all! the Oven is working well even in the snow. We need more snow oven pics!!!!

The Triumphs (both of them -- TR2 and TR4) now both run and are sitting quitely stacked on top of each other in the garage. I made a hydraulic lift so I can park one underneath the other.

We are having a Karaoke New years party. I know -- tired theme ---- but oh so much fun. Really looking forward to it. We will make Dave's crab stuff mushrooms in the oven and follow up with some simple pizza's to complete the appetizers.

Any other new favorite non pizza non bread things to cook in the oven? We did wine bottles a few years ago -- but we were quite toasted and had one scary fire going to melt them down.

Take care,

Christo

[christo]

Re: Christo's Cucina

It's my birthday! Thought I'd post an update on what's working and what's not with my oven.

Had my car club over for pizza. Went throuh a ton of dough - 10 Triumphs from a 1954 TR2 to a 73 TR6 - and a cool convertible Herald.

Cooking for 18 was challenging but I think the flared entry allowed for easier managment of multiple pizzas. I'm glad I went that route.

The oven continues to do well - no more additinal cracks. Heats up pretty consistently in 1 to 1 1/2 hours - moderate fire - no big scary ones.

My door blew up - got wet and froze - zillion pieces - keep those ceramic boards dry!

I am starting to see a little bit of soot on the front of the oven - I don't know if that's a new development or just accumulation over time - I think the latter - it seemed perfectly clean for so long. --- I am burning mostly oak instead of hickory - maybe that is part of it - the wood may be a bit wetter for all I know - hmm - makes sense - maybe the wood I got is not as well seasoned.

I wished I'd planned more room for pizza tool storage -

Flat roof with EPDM liner continues to do well - pain to blow the leaves and pine needles off of it. next time I'll do a pitched roof.

love having the sink outside and don't miss not having hot water.

I planned ahead for speaker wire and power - wished I'd also put in some drip irrigation lines - maybe a winter project.

Christo

[Tman1]

Re: Christo's Cucina

Drip irrigation lines? Is that to do with the pizza or just the landscaping? My guess is landscaping, but i'd be very interested to know if its not. Looks great!!

[Tman1]

Re: Christo's Cucina

Oh, and happy birthday!

[christo]

Re: Christo's Cucina

potted plants - but would be cool to have a mister built into the oven to add steam while baking bread or roasting.

and thanks!

Christo