Northwest PA 36" oven build

[cobblerdave]

Re: Northwest PA 36" oven build

G'day
I suppose the race is on to finish and cure. Remember as the oven drys the heat goes up anyway as that moisture gets displaced . Try to keep that fire the same size till you don't get a raise in temps then ramp up the fire.
How's the humidity now ? I recon if its cold and not due rain the humidity would be low as well? If it is great, its in your favor.
Regards dave

[scottwr]

Re: Northwest PA 36" oven build

more progress pictures.









Roof almost finished... six sided roofs are a bit of a pain in the ass in cedar.

Waiting for my adjustable roof flashing to come in the mail as the first one was completely smashed. Today was day 3 of curing fires. I think my dome must not have much moisture left in it as the temp went way up today. Dome temp was 650 ish lower walls were 500-550.

Need to do some grinding in the chimney area to hopefully get some better flow as I'm getting a fair amount of smoke. Hopefully another 2 feet of chimney will help a bit also.

As always forward progress continues... I can almost see the finish line (at least for the oven, I've got more projects planned for the patio area, prep station, picnic table, etc...)

[Novaslo]

Re: Northwest PA 36" oven build

I get a fair amount of smoke out the front of mine as well. I think it is due to two things, first it is a bit windy near the door in the evenings where I live. That will dissipate as we head into fall. I didn't build my flu vent properly in that the transition goes up a little bit and into a circle - Basically I have flat areas that lead to the front rather than the whole opening venting upward. This means that it draws in the middle and not so well on the sides.

I have an 8in SS Duravent and will be adding another 1.5 feet to it. Perhaps that will help but I don't think it will change the performance all that much.

Last, I don't have a lot of smaller pieces of wood. I need to get some smaller pieces to build smaller fires in the flu area. I have been building fires with larger pieces of wood that take some time getting going.

Good luck with the cooking...Your build is turning out really great.

[scottwr]

Re: Northwest PA 36" oven build

Chimney is finished and roof is almost there. Need to finish one more hip cap and fashion some sort of a metal cap for the peak.



Almost cleared the dome last night.


Oven is ready for pizza. I'm making some dough tonight for pizza tomorrow. Can't wait.

Goals for the weekend... wrap up roof, get walls sheeted, start finishing materials on outside of oven. Also need a door soon...

[cobblerdave]

Re: Northwest PA 36" oven build

G'day
That's a neat piece of flashing around the chimney. The wheather collar around the chimney a great idea as well
Regards dave

[Greenman]

Re: Northwest PA 36" oven build

Thats a really quick and impressive build. Congratulations. Looks great.

[scottwr]

Re: Northwest PA 36" oven build

Lots of progress this weekend but before I post about that I have more important news... First Pizza was Friday night! Turned out pretty good for my first wood fired oven cooking. Need to work on my sauce, but the crust was amazing.



I think this was the second pizza out of the oven. Can't remember... I opened a bottle of wine when I lit the fire and swiftly drank 2/3 of the bottle before I started cooking. It was an awesome night! My kids loved to watch the pizza in the oven and were in awe of how fast it cooked.



Apple, blueberry, lemon desert pizza. This was almost too good.

[scottwr]

Re: Northwest PA 36" oven build

Now for the oven progress report before I pass out... over 20 hours of work this weekend, I'm tired!

Finished up the roof Saturday, just need to come up with a cap for the roof. I'm open to suggestions as I'm not much of a metal worker. Thinking a simple zinc cone might be of my skill set. Got backer board and plywood on the walls. Discovered that soaking the backer board in water for a few minutes allowed it to bend over the walls without breaking. Just had to take my time.

Love this picture, it looks like the oven is throwing up into a bucket



Almost finished the cedar shingles on the walls.



Started the rock work tonight, I'm really going to enjoy this part. I have never done this before but was having a great time until I ran out of light.





Lots more to do. This week I will finish up the cedar shingles and get a good start on the rock work. Really need to make a door, even if its a temporary one. Also want to get started on my prep station, countertop area.

[NCMan]

Re: Northwest PA 36" oven build

Scott.....what do you plan on for insulation? Any additional?

[scottwr]

Re: Northwest PA 36" oven build

Insulation is all finished. I had an inch of ceramic blanket over the dome. Then 3-4 inches of insulating cement. I loose filled the house before finished sheeting the walls this weekend.

[Novaslo]

Re: Northwest PA 36" oven build

Lots of progress this weekend but before I post about that I have more important news... First Pizza was Friday night! Turned out pretty good for my first wood fired oven cooking. Need to work on my sauce, but the crust was amazing.



I think this was the second pizza out of the oven. Can't remember... I opened a bottle of wine when I lit the fire and swiftly drank 2/3 of the bottle before I started cooking. It was an awesome night! My kids loved to watch the pizza in the oven and were in awe of how fast it cooked.



Apple, blueberry, lemon desert pizza. This was almost too good.

For what it is worth, and personal taste is the most important, but here is the sauce..... No reason that I have seen to go in other directions.

Get a can of Italian whole San Marzano tomatoes. They are raw and blanched l, meaning the skin is off of them. Take them out of the can and discard the juice. Crush them, don't blend. You don't want to crack the seeds. Then add sea salt to taste. You can add other things like Oregano or pepper, but the sauce is done at this point.
Taste it. Make sure you like it. It will cook in the oven and for me, is perfect.

If you did this, disregard my post.
Otherwise the Pizza that I have turned out in my oven is by far better than anything I am getting elsewhere.

I travel a lot and I am currently ruined for pizza. Everywhere I go, I am disappointed

Good luck.

[Novaslo]

Re: Northwest PA 36" oven build

Insulation is all finished. I had an inch of ceramic blanket over the dome. Then 3-4 inches of insulating cement. I loose filled the house before finished sheeting the walls this weekend.

So you loose filled the rest of the cavity with Vermiculite? Is that what you mean?

your performance is going to be epic.

Let us know your temps...I have 3 inches of blanket and 1inch of vermicrete, that is it. Performance is really good.

I am hot for four to five days. Still looking to get it really saturated and see how long it holds. So far I have been cooking pizza at 700 ish and calling it a night. I could fire a bit hotter but have not bothered.

Let us know.

[scottwr]

Re: Northwest PA 36" oven build

Yes, I loose filled the cavity with perlite. did not go all the way to the roofline but was about 6 or so inches above the top of the dome. It should be more than adequate

Until I have a door I won't get to test my ability to hold heat. (need to find the time to make one) I'd be happy with 100-150 degree drop per day.

Thanks for the advise on the pizza sauce. Lucky for me the semi local Wegmans grocery store carries San Marzano tomatoes. Simple is usually better.

[Novaslo]

Re: Northwest PA 36" oven build

Yes, I loose filled the cavity with perlite. did not go all the way to the roofline but was about 6 or so inches above the top of the dome. It should be more than adequate

Until I have a door I won't get to test my ability to hold heat. (need to find the time to make one) I'd be happy with 100-150 degree drop per day.

Thanks for the advise on the pizza sauce. Lucky for me the semi local Wegmans grocery store carries San Marzano tomatoes. Simple is usually better.

That is going to really perform well. I am about in that range of 150 the first night and then 100 per night there after. I do want to try to get it even hotter and see if I can wake up to 600 or not. So far I am waking up to 450 range.

Back to the pizza, I said I was ruined for Pizza as I keep going to places that have a wood fired oven. Either the dough is wrong. Same day dough and flat or the sauce is more of a marinara type sauce - possibly out of a can. It's easy to point out what is wrong, right when they serve it.

I will keep trying. When I see the right kind of place, I will still order it. Having said that, all the pizza's are still good. Just not like I am making at home. Last, I will say that everything, literally everything we cook out in the Pompeii is better than cooking in the conventional oven or stovetop. My wife is now getting into it. Too much fun.
Enjoy.

[UtahBeehiver]

Re: Northwest PA 36" oven build

If you are interested in growing SM tomatoes in 2015, I always harvest seeds from my heirloom SM plants and offer them to the forum members so just drop me a PM with your address.