Chip's 42 in Minnesota

[mrchipster]

Re: Chip's 42 in Minnesota

Mr. C, nothing like a vine ripen tomato. I am going to use my meager production tomorrow for a little pizza party with friends. Preparing for a big neighborhood one coming in a couple weeks. This is to pay back the all of my neighbors for the noise and dust I made while building the WFO. BTW, the final stair rail product is very nice.

It is always good to keep those close to the work happy. My neighbors get regular deliveries of fresh bread and an annual summer pizza bash.

[oasiscdm]

Re: Chip's 42 in Minnesota

Hey Chip

love your WFO setting very nice.

[mrchipster]

Re: Chip's 42 in Minnesota

Heirloom tomatoes coming off the vines, here is the one we picked last night for Bacon, Lettuce, and tomato sandwiches. On my bread of course.

Two versions for those in and out of the US.

2 LB 1 oz
or
.936 kg

[mrchipster]

Re: Chip's 42 in Minnesota

It has been a long time since I posted to this because of a number of factors.

It has also been a while since I made any changes or improvements to the oven.

I have been thinking for some time now on how to decorate the entry area of the oven and I have seen many great tile jobs done by others on this and other sites.

The attached sketch and photo are my plans for the vertical shelf in the front of the oven.

[mrchipster]

Re: Chip's 42 in Minnesota

It will be a grape vine mosaic looking something like the drawing and taking artistic guidance from this piece.

[malas7]

Hi Chip. Enjoyed reading the journey. Do we have an updated picture?

[mrchipster]

Thanks for requesting an update. I have moved to Florida and no longer own an oven. But on the bright side we sold our home to our daughter and son in law so the oven has remained in the family.

[MarkJerling]

Thanks for requesting an update. I have moved to Florida and no longer own an oven. But on the bright side we sold our home to our daughter and son in law so the oven has remained in the family.

How do you go without? I think, having experienced a real wood oven at home, I'd struggle to do without one now.

[UtahBeehiver]

Hey Mr. C, Glad to see you still check-in once in a while. I use your as tapered ax arch picture to still to show users the nuances of building that type of configurations and many users use your brick cutting jig. Are you still coming to PCMR? I am still teaching at SB but starting to slow down a little. Give a shout if you come to SLC during the ski/snowboard season.

[RandyJ]

MarkJerling I can't speak for Chip but he can always go back and use the oven if it is in the family. During covid I really struggled with not having a oven. That was when I really missed mine. It took a while (like 5 years) but I finally built another. I looked at lots of different options from cheap steel ovens to some pretty expensive ones. I could not bring myself to pull the trigger on them. I just really wanted a brick oven again. If I had occasional access to my old oven that may have changed that feeling.

mrchipster Glad to hear you are still doing well. I hope you are enjoying your self in florida.

Randy

[MarkJerling]

MarkJerling I can't speak for Chip but he can always go back and use the oven if it is in the family. During covid I really struggled with not having a oven. That was when I really missed mine. It took a while (like 5 years) but I finally built another. I looked at lots of different options from cheap steel ovens to some pretty expensive ones. I could not bring myself to pull the trigger on them. I just really wanted a brick oven again. If I had occasional access to my old oven that may have changed that feeling.

mrchipster Glad to hear you are still doing well. I hope you are enjoying your self in florida.

Randy

Two friends of mine have now gone to light weight ovens, for ease of transport. But, the characteristics is completely different to a traditional brick oven.