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Randy's dreams do come true oven build

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  • UtahBeehiver
    replied
    Well the second oven will go that much faster.........

    I just forwarded this to my step son to show him a oven he can buy of $279K and still live in Maple Grove area.

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  • RandyJ
    replied
    Well if anyone is interested in buying a pizza oven mine is now for sale. It comes with a house that has been fully updated.

    $279,500
    MLS #: 5220406
    BD: 2
    BA: 2
    SF: 2,067
    YB: 1976

    To view this home, visit the link below:
    https://www.edinarealty.com/homes-fo...-55369-5220406

    i can't possibly thank everyone here enough for all the help. When the next one happens i will be back again.

    Randy

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  • RandyJ
    replied
    No we are staying in Maple Grove just moving a mile and a half north of where we are at. I am going to have a fair bit of stuff i want to do so i don't want to over commit my self. I haven't looked in to all the benefits vs issues that a low dome will have. I have heard a number of very positive reviews over at Pizzamaking . Com. But that is not set in stone as i do like the full custom build of a Pompeii oven. For my next oven no matter what i think i am going to get a very low conductivity floor so i have less issues with burning the bottom before the top is done. I also kind of want to incorporate a Santa Maria style grill in to the outdoor kitchen as well next time. But all are up in the air. I am also starting up another old bad habit and starting over on my home theater system so i will need time to build all that stuff as i have a pair of 24" subwoofers as a base to start with so it should be a lot of fun and a cool place to hang out.

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  • UtahBeehiver
    replied
    You moving out of the Maple Grove area? I looked up the FGM oven, a low dome style is see. With all the experience from the first oven, the second oven would be faster to build but understand the time commitment to build one of these monsters....LOL plus it is way too cold in your area to do anything right now.

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  • RandyJ
    replied
    Well my adventures with this oven will be coming to a end here soon. We bought a new house and have now made it past the inspection period now so itis just a matter of time now. I think that we will probably build another at the new house but i may go with a prefabricated oven to save time. I am considering going with a FGM 950b to still have the bric look. But time will see.

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  • RandyJ
    replied
    RugerFan777 good luck with your build. It would be interesting to see how much of a difference it makes to go that far with the insulation. There is a law of diminishing returns and I am not sure where that is, it either you or I am getting close to it I think. We are currently looking for a new house so I will probably need that information here sooner or later.

    Randy

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  • RugerFan777
    replied
    Ready you inspired me to build a pizza oven. I have read your entire thread. I doubt I can do as a good job as you did. Iím gonna try to build the same oven thatís gonna be 42 inches but will sit on 5 1/2 inches Of perlite cement with 4 inches of fiber board on top of that. Iím going to do 6 inches of fiber blanket around the dome and then 72 cf of perlite on top of the dome. I donít know if anyone has went to this insulation extreme but I will let you know if it actually translates into better temps.

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  • RugerFan777
    replied

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  • RandyJ
    replied
    Wow I can't beleave it has been a year and a half since my last post on my build. I guess I better hurry up and finish the last 1% of the project.

    Randy

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  • George_M
    replied
    Bravo Randy!Looks perfect!
    Best wishes for your son!!

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  • thevance53@gmail.com
    replied
    Originally posted by RandyJ View Post
    I know it is not wfo related but I thought you guys would still understand what went in to this. I did a cake for my son's 2nd birthday. We had a dinosaur themed party and this is what I came up with for the cake. The bottom layer is a Styrofoam blank then the middle was chocolate cake filled with chocolate Bavarian cream. The top was white cake with a raspberry filling. I was a ltitle nervous as it has been a year since I have done a cake. I am pretty happy with how it turned out.

    Randy
    Looks like your in the wrong profession. Great job.

    Leave a comment:


  • RandyJ
    replied
    I know it is not wfo related but I thought you guys would still understand what went in to this. I did a cake for my son's 2nd birthday. We had a dinosaur themed party and this is what I came up with for the cake. The bottom layer is a Styrofoam blank then the middle was chocolate cake filled with chocolate Bavarian cream. The top was white cake with a raspberry filling. I was a ltitle nervous as it has been a year since I have done a cake. I am pretty happy with how it turned out.

    Randy

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  • RandyJ
    replied
    Hi Dan feel free to use any ideas you want. And also thanks for the complements. I used a lot of ideas from the others that went before me, and came up with a few of my own. If you have any questions just ask and I will do my best to answer them.

    Randy

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  • WarEagle90
    replied
    Randy, I'm late to the party but your oven looks like something out of Southern Homes and Gardens! I will definitely use several of your ideas and techniques when I start my build this weekend. I'm even more impressed by the food you have prepared. Thanks for sharing your journey.

    Dan

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  • RandyJ
    replied
    Hey DJ you are right that you can do the ricotta with the whey after you are done. I have not tried that yet but it does sound like a fun thing to try. I did a little more cooking tonight. I made a pan of patatos and a steak on the tuskin grill. It is amazing just how hot these ovens can get. I was cooking the patatos in the entry and I had to wear a oven mit to stur them. When I had the grill in I felt like I burned the hair off my hand trying to turn the steak over. I did 2 min a side and it was cooked to medium. I like mine rare but I figured if I was giving it to my 2 year old son I better cook it a little more. My guess is the oven was in th 1300 degree or better range. The oven continues to amaze me how well it cooks and how versatile they truly are.

    Randy

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