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Randy's dreams do come true oven build

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  • RandyJ
    replied
    Yes i used cardboard as a spacer around the edge for a expansion joint. I also used 2 layers of cardboard for a spacer for my heat break between the dome and flu arch. I hope that helps.

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  • SableSprings
    replied
    Davy, I'm assuming you're asking about posts 37-39 on this thread. The cardboard shim goes in the gap between the cooking floor brick outer perimeter and the dome base bricks. When the cooking floor is heated during firing, it does expand a little. The gap allows for that expansion. The cardboard burns out right away during the curing fires and is not large enough to be a problem (no pizza will drop into the gap ). The gap normally does fill up with ash over time and is never a problem. Hope that helps your understanding...also in the future if you refer to a post that is early in a thread, add the post number(s) so others can easily find the context of your question.

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  • Davy-Kelly
    replied
    Originally posted by RandyJ View Post
    Re: Randy's dreams do come true oven build

    That is what I am planning to do. I think I saw that on your build. It is hard to see in the picture but I did leave a gap but I am planning to put the cardboard in when I do the final product. Thanks for the advice and help.

    Randy
    Just wondering what the gaps is for? Thanks, Davy

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  • Chach
    replied
    Yes I agree I haven't had my oven that long but I would not want to be without one since I experienced using one. It is fun and relaxing and I enjoy making pizza for friends and family. I'm sure you will get on the oven build again very soon. You should at least start the base its not that costly and then at least your ready to build a brick oven on top or buy a cast oven. I know though if you build the base you won't stop lol. You could try and cast one yourself using castable concrete. I found a company by me that sold castable for a descent price. I actually was thinking of trying to cast one just to see if I could make one. I would give it to a friend of mine if I did. Who knows once I'm done with this one maybe I will do it.

    Ricky

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  • RandyJ
    replied
    It is in times like these that i truly miss my oven. If i was to be stuck at home for weeks at a time at least I could have spent a day here and there making pizza. I hope i can get around to making another some time soon. I miss spending the day making dough preparing the sauce and toppings, and tending the fire. It is a fun way to spend the day.

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  • RandyJ
    replied
    Thanks there my friend. You are correct on that one. We broke ground yesterday on the addition to the new house.. then of course i am now getting sent twice as far away for work for a few weeks to do a rush job and don't know if db i will get the man power i need . But it shall pass and then i will start in on the projects i want to at home.

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  • Chach
    replied
    Well for you my friend it's the end of a chapter and the start of another. Good Luck with everything.

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  • RandyJ
    replied
    We officially closed the sale on our house today and the new owners took possession. I got the chance to meet them and they were very nice and seemed very excited to try the oven out. That makes me very happy to know that the house and oven went to someone that will love it the way we did. I referred them here to the forum and offered to help teach the how to use the oven. I wish them all the best and many years of entertaining and enjoying with the home and oven. I put lots love and pride in to the house and it was hard to walk away. I can't wait to see what they come up with in the oven. All the best to them.

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  • Chach
    replied
    Sweet. good for you...Im sure your next one will have many changes in it...the Sata Maria grill i agree is a must..im still kicking myself for not putting one in when i had tje chance. maybe one day ill take another part of the yard..lol you never know....

    Ricky

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  • RandyJ
    replied
    It was on the market for 1 day and we got a full price offer. I hope the new owners take good care of the house and oven and enjoy it as much as we did. Thanks to all for all the tips help and wisdom, i could not have done this without you all. I will be back for version 2.0 at some point in the future. Lots to decide low dome or standard Pompeii and what size. I am pretty sure i want to do a saputo floor for high temp cooking and more mass for retained heat. I guess we shall see what the future brings

    Randy

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  • RandyJ
    replied
    Thanks Utah. I was thinking of you when i posted this. I would love for someone that would enjoy the oven to buy the house. I am sure it will go faster next time. I will have to decide what i want for the next one. The biggest want is a low conductivity floor so i can cook at higher temperatures without burning the bottom. I also want to do a built in santa Santa Maria grill next to the oven.

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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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