42" build in Central Texas

[the_dr_masuess]

Re: 42" build in Central Texas

Wow Garner it looks amazing! I hope to finish a project with that style even if it takes me more than a year. I have to go with some less expensive finishes to start since I still have sod to lay in my back yard, planter boxes to build etc... eventually though I hope it will be this great! Thanks for your dedication in postings to help benefit newbs like myself.

[Tscarborough]

Re: 42" build in Central Texas

Yep, that is a beautiful oven. If you want the absolute best dough, and are willing to make the effort, TxCraig's dough recipe and methodology produces the best dough I have tasted, period. If nothing else it is a good starting point for your own workflow.

The Entire Pizza Making Process I use at the Garage

[Greenman]

Re: 42" build in Central Texas

Very nice, a well executed, inspirational build.

Congratulations.

[stonecutter]

Re: 42" build in Central Texas

Fine job, very nicely executed. Enjoy!

[GarnerAC]

Re: 42" build in Central Texas

Looks like the darker one is made to be moved with a forklift. Probably not real stone but interesting anyway. I prefer the white limestone look but it needs a contrasting feature. Thanks for the kind words. I had alot of help from several of you and I want to thank Tom Scarborough and Stonecutter mostly but others as well. I can say that I am officially finished!
Learning to cook in it hasnt been hard but a few things like pizza crust will be the hardest for me. Just when I had it down in the BGE, I find that recipe not as good in the WFO but I have made progress!
Made these exposures this morning

[the_dr_masuess]

Re: 42" build in Central Texas

Oven looks Great!! I hope I'll be able to achieve something similar (build quality). My style is a bit more contemporary but your oven looks great! I can't wait for the days to get longer so I can actually work on mine when I get home from the gym. Your thread is full of goodness. I really like how the roof and flue turned out. I love that your oven holds heat so well. I will definitely do my part to make sure my oven does the same. I have 2.5" thermal ceramic firebricks as my floor and will probably use Roxul and Perlite to insulate the dome. I like going with a flat style roof but that isn't optimal for Utah with how much snow we get. Check out these ovens though.

Going through threads while at work is dangerous. It just makes me want to leave an go work on the oven.

[GarnerAC]

Re: 42" build in Central Texas

Maybe I should re-introduce myself here, its been a while. Finally had a chance to do some finish-up work today. I stuck my brick veneer on the chimney today and will work with mortar tomorrow. I have ordered a copper chimney flashing and SS door and also a lid for one of my very large Crawfish Boiling Pots but the guy is taking his sweet time.
The GARNER brick has been in my parents home as long as I can remember. It had a piece of felt on the bottom and lived on a bookshelf. I must have said something about it one day I was over there (in Dripping Springs, Tx) because one day after my wife had gone over there it appeared on my kitchen table! It was in poor condition and I was dreading cutting it down to the thickness it needed to be with my angle grinder, Sure enough it cracked right thru the "G" but was able to stick it together and hide the crack for the most part. I'll post a completed frame once I get the copper flashing and SS door on board.

[GarnerAC]

Re: 42" build in Central Texas

This kid handed me this drawing Sunday after church, thought yall might enjoy it.

[GarnerAC]

Re: 42" build in Central Texas

Got the roof done today. Pretty happy with it. We laid down 2 layers of rubberized peel and stick underlayment. I didnt like the lead flashing but understand thats normal for a tile roof. Usually its not seen because its 30 feet away from you. Mine is 5 feet from you, so it's more visible.
Chimney and electrical tie-in is all thats left, oh and an insulated door.

[GarnerAC]

Re: 42" build in Central Texas

Realization: My Pizza crust needs work.
I had it down pat on the green egg but with the WFO I think Im either putting too many toppings (3-4) or Im going to thin with it. I like a crispy crust that will stand out when you fold it. No one said anything of course but it had to be eaten with a fork. The 24 hour All Trumps was harder to work with but the outer edges were nice and airy. I also had 4 Caputo balls (at 4 hours) were easier to work, but too thin and limp.
My DB's were 300 g and stretched to 12"-13"
gonna have to practice and test

[stonecutter]

Re: 42" build in Central Texas

Nobody told me about THIS aspect of WFO cooking!


[ATTACH]40870[/ATTACH]

Come 'ere I'm gonna eat ya....get in my belly!!

[Gulf]

Re: 42" build in Central Texas

That is awesome, and something I plan on baking as well.

I love fruit pies, apple is the favorite by a small margin...followed by cherry or Maine blueberry!

I have to add to this list: Dewberries and Blackberries from the wild "briar patches" that grow down here

[Laurentius]

Re: 42" build in Central Texas

If you look at it as a STOVE, you don`t have to be TOLD! Just saying, there is nothing that your indoor oven can do that your WFO can`t, and its more fun!

[GarnerAC]

Re: 42" build in Central Texas

Nobody told me about THIS aspect of WFO cooking!

[stonecutter]

Re: 42" build in Central Texas

That is awesome, and something I plan on baking as well.

I love fruit pies, apple is the favorite by a small margin...followed by cherry or Maine blueberry!