Finally Starting My 42" Manteca

[BarryKeith]

Re: Finally Starting My 42" Manteca

It is insulated type and I also made a seal of high temp caulking. Should be ok, if not it'll give me a reason to work on it again.

[KraemerBAC]

Re: Finally Starting My 42" Manteca

Crazy fast....nice job though. I am into the third summer and am still working on the enclosure. Almost done

Peter

[BarryKeith]

Re: Finally Starting My 42" Manteca

This is why I finished so quick, I had a lot of "happy" help. Just kidding, I gave her the job of doing the outside.

[Laurentius]

Re: Finally Starting My 42" Manteca

Hi Barry,

You are one class act. A great outdoor kitchen and bath to boot, just what you need after wood fired cooking.

[BarryKeith]

Re: Finally Starting My 42" Manteca

The bath is the best for holding the ice and drinks. We made pizzas for the first time Saturday and the first 3 ended up getting pushed into the fire because I brutalized them so bad. I got my groove on the 4th and there after. My wife is still working on the outside and "will be done when she gets done", I was told. I used corn meal to help the doigh not to stick to the peel and It caught on fire. Oh well. Live and learn. My kids had a good time laughing, they keep me humble.

[chidding]

Re: Finally Starting My 42" Manteca

I'm loving that light on the outside, looks amazing!

Coming along nicely now.. and pics of the pizza please!!?

[BarryKeith]

Re: Finally Starting My 42" Manteca

The rest of the 12 other pizzas were eaten up quick, but here is one pizza and some turnovers made with pie filling. My wife will finish the rock on the over this week.

[cholme]

Re: Finally Starting My 42" Manteca

Barry,

I was looking at your build, very nice work. So, I totally thought I was being clever and inventive when I made my "Indespensible Tool". It looks like you did the exact thing before I did. You can see mine (and my build here) http://www.fornobravo.com/forum/f8/3...aks-16176.html

Best,

Chris

[PizzaIdiot]

Re: Finally Starting My 42" Manteca

Barry,

Congrats on your oven! The food looks great too!
I'm itching to get the floor poured for my 42".

How's the inside holding up? Any cracks yet?
I was reading something last week and it said there are two things you can be of:
1. Cracks are inevitable
2. No one will steal it.
The article was about concrete patios, but after reading a lot of the posts here, I think it can apply to pizza ovens too.
Happy cooking!
Jeff

[EricU]

Re: Finally Starting My 42" Manteca

...I was reading something last week and it said there are two things you can be of:
1. Cracks are inevitable
2. No one will steal it...

Years ago (many) when I was doing stamped concrete I used to have a clause that said two things,

"Guaranteed that the concrete wont burn and it will crack"

[BarryKeith]

Re: Finally Starting My 42" Manteca

Finally, after 8 firings I have it down. It took a while to understand that about 700 on the floor and 900 at the apex of the dome is ideal to cook a pizza. Had mine too hot and burning the pizzas. Made some begal dogs and they were awesome.

[PizzaIdiot]

Re: Finally Starting My 42" Manteca

no pictures?

[BarryKeith]

Re: Finally Starting My 42" Manteca

next time, sorry

[BarryKeith]

Re: Finally Starting My 42" Manteca

It's been a while but pizzas still getting better. The cinna-buns were laa-git.

[cynon767]

Re: Finally Starting My 42" Manteca

I just found your thread; I like where you're going with it!

Wondering about your smoker and your grill... I'm thinking of replacing the current propane grill with a more permanent barbecue solution, and an curious how those worked for you.