42" Pompeii in Paso Robles Ca.

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

Yea the problem I had with my first door (Pictured in my build) was that it was too heavy. It was made out of 1/4 inch steel and about 40lbs. This caused a number of problems, my wife couldn't use the oven because she couldn't lift the door out. Second, the door was causing damage due to it's weight.

When I made the new door, the plan was simple....maximum insulation in the lightest possible result.

With 4 inches of fiber board for insulation and thin sheet metal, it works perfectly as a plug and still weighs in at 15 lbs.

In the end, my wife can handle it and while I am out of town now, she is using the oven.
We also use it with retained heat much more often now. I heat it on Friday or Saturday and the better part of 4 days can be used for different meals.

Good luck, I think the brick is a good idea but simply too heavy.

[david s]

Re: 42" Pompeii in Paso Robles Ca.

The brick will make the door extremely heavy and difficult to manage, but try it and see how it goes.

[william]

Re: 42" Pompeii in Paso Robles Ca.

Hi Novaslo
I have been reading with some interest about your oven door and holding heat for long periods with the insulation. I am going to try another variation and wanted to get some feedback or options. I am going to split some firebrick so they are 1-1/2" thick and face them on the inside or oven side of the door., back that up with 2-1/2" of insulation to form the plug the outer part of the door will be 1" fiberboard clad with thin sheet metal. My thought with this is the brick will absorb the heat from inside the oven and the insulation with hold it much like the dome. There by adding a more continuous circle of heat. if this is used on an active fire, say hold the door back in the entry half way or so the fire can get air and the smoke can escape you will have more heat to capture when the door is closed. If it doesn't work I can remove the brick face and replace with fiberboard.

Bill

[DavidApp]

Re: 42" Pompeii in Paso Robles Ca.

Hello

I have been marinating cut up chicken breast in Italian Dressing, lemon juice, Mr. Stubby sauce and other spices depending on what comes to hand. Then cooking then in a pan as the oven comes up to Pizza temperature.
Got a great roasting pan at IKEA for $12.00 approx.. Nice and rigid and has handles that make it easy to move about in the oven with my tool.

David

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

While you are experimenting with your oven temperatures. Chef Bart was using his heat up time to good advantage with a Fire Roasted Clam recipe.

Figured I would bring it up since you are trying different food styles beyond pizza.

Forno Bravo

Wow! Thanks....that looks excellent. I will have to try it.

[moderator]

Re: 42" Pompeii in Paso Robles Ca.

While you are experimenting with your oven temperatures. Chef Bart was using his heat up time to good advantage with a Fire Roasted Clam recipe.

Figured I would bring it up since you are trying different food styles beyond pizza.

Forno Bravo

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

No hot handles....
Right now i am trying to get to 600 degrees on the next day.

Tonight we cooked Chicken Picatta.... Fried chicken with a reduced wine sauce..really good.
You have to love it when you pour in the wine and the pan FLAMES!!

The stuff we are cooking is completely epic.

Ok this morning I wake up, slept great after a nice sleep with a full belly haha.
The oven was 600 in the dome and 575 on the floor.

I shut it down with an active fire. I know that I can maintain 600+ with a larger active fire but this was a reasonable time to shut it down.

The new door is the ticket. 4" of insulation worked!

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

No hot handles....
Right now i am trying to get to 600 degrees on the next day.

Tonight we cooked Chicken Picatta.... Fried chicken with a reduced wine sauce..really good.
You have to love it when you pour in the wine and the pan FLAMES!!

The stuff we are cooking is completely epic.

[Greenman]

Re: 42" Pompeii in Paso Robles Ca.

Looks good. Should be no issue with hot handles with that either.

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

My new door,
4" of Fiber board using scraps that I saved.
My original door was too heavy and only contained 1" of insulation. This was not enough.

The new door was built with the least amount of metal possible. .22 gauge sheet metal that is welded in place. With 4" of insulation, it stands on it's own. It really seals well and acts like a plug.

Now I am able to hold heat for 5 days.

D

[tpd]

Re: 42" Pompeii in Paso Robles Ca.

Awesome build, love the block you used and the roof, very nice!!

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

Thanks.
I have been cooking like a mad man. I can't stop. Pan Frying is a blast. Like fried chicken. Or hamburger meat casseroles. I have made 4 cast iron apple pies. Turkey, fish, steaks. You name it.

I started a blog called wood fired eats and also an online magazine if you are interested.
Click the link below.

http://flip.it/gAacd

[Dino_Pizza]

Re: 42" Pompeii in Paso Robles Ca.

Your oven build is great Darin. I was impressed by your small joints in the oven. Even more impressed with all the food your cooking. I've been doing a lot more casual (non-1000 deg. firings) using that tuscan grill with embers blazing at the steaks or fish, but I've not tried the fish on the cedar blanks you did, will do it soon,
congrats on a good looking oven-build,
-Dino

[SteelandStone]

Re: 42" Pompeii in Paso Robles Ca.

Your build came out great and I am sure you are relived to finally have a roof over it. I should have a roof over mine next weekend and I went with the ondura also but I cut it into 16 x 24 sections and am going to lay it like a tile roof. I wanted clay tiles but sourcing them locally here was a joke.
Congrats on almost being totally done!

[Novaslo]

Re: 42" Pompeii in Paso Robles Ca.

Another shot of the roof.