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Acoma 42" Tuscan

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  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Dave, you bought Type J not K. Not sure the negitives to J, just hearing everyone say Type K.

    Leave a comment:


  • asudavew
    replied
    Re: Acoma 42" Tuscan

    Originally posted by Acoma View Post
    I need some of you thermocouple experts to tell me if this ebay thermocouple is good or not for the oven.
    Long one:

    Thermocouple (2) K 3/16"x6" w/8ft. lead - (eBay item 290187161679 end time Dec-02-07 12:40:08 PST)
    I hope so Acoma... because I bought these.

    THERMOCOUPLE-1/4"X4"LONG PROBE TYPE J-BRAND NEW - (eBay item 330194375906 end time Dec-07-07 07:05:34 PST)

    and this as a monitor

    SUPCO DUAL PROBE DIGITAL THERMOMETER PT200 (SUPERHEAT) - (eBay item 140182174827 end time Nov-28-07 18:08:25 PST)

    I'll let you know how well it all works.


    I'm glad you got your bricks.

    Post some pics of em.
    I would like to see em.

    Dave

    Leave a comment:


  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Thanks Kemo. Hearth still curing well. I had 220 feet of 3/8in. rebarb. Lets say it will be very strong.
    I picked up 150 bricks at .30 each. 50% being excellant condition, 25% being very good, and 25% being so-so. It will take some time and practice getting all cleaned up and ready. I will be picking up another 150 in about a month.
    I need some of you thermocouple experts to tell me if this ebay thermocouple is good or not for the oven.
    Long one:

    Thermocouple (2) K 3/16"x6" w/8ft. lead - (eBay item 290187161679 end time Dec-02-07 12:40:08 PST)

    Leave a comment:


  • Kemo
    replied
    Re: Acoma 42" Tuscan

    That stand looks really good. Nice, clean work. I'm looking forward to more updates.

    Leave a comment:


  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Jim (JCG31), shot you an email, tell me what you think.

    Leave a comment:


  • Acoma
    replied
    Re: Acoma 42" Tuscan

    George, I am buying bricks tomorrow, just got the Refmix today, and should see the SuperIsol any day. I will not set up the area for efficiency. I will need to grid the hearth, and line the area for bricks, insulation. Once done, it is vertical (slow, steady, and minimal mistakes). My hearth is curing well.

    Leave a comment:


  • gjbingham
    replied
    Re: Acoma 42" Tuscan

    Good to hear. Time to start putting down some brick, huh?
    I recommend taking a bucket of warm water out with you if you're working in the AM. Soak your hands and bricks in it to stay semi-warm.
    G.

    Leave a comment:


  • Acoma
    replied
    Re: Acoma 42" Tuscan

    George, it is staying north of us. No snow forcasted for at least the next week. Days in the 40's, nights in the 20's.

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  • gjbingham
    replied
    Re: Acoma 42" Tuscan

    Hows the weather holding up? We had a ton of rain in the past couple of days. Should be coming your way, probably as snow.
    George

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  • sarah h
    replied
    Re: Acoma 42" Tuscan

    Your stand looks great! Won't be long now for that dome ...

    Sarah

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  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Thanks Ken, that was the area I stressed most on. I was scared it would detach, but all is curing well.

    Leave a comment:


  • Ken524
    replied
    Re: Acoma 42" Tuscan

    Originally posted by Acoma View Post
    ...I have decided to remove forms after a few checks and persoal curing satisfaction.
    Lookin' Good! Love the cantilever

    Leave a comment:


  • Les
    replied
    Re: Acoma 42" Tuscan

    Congrats Robert! Lookin good.

    Les...

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  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Well, I am still attempting to figure out how to attach thumbnails. Meanwhile, I have decided to remove forms after a few checks and persoal curing satisfaction. Tarps go on at night still. I have a Halogen lamp underneath to help with process. I have ordered my Refmix, Insulation board, and hopefully this weekend, will pick up bricks?

    Leave a comment:


  • Acoma
    replied
    Re: Acoma 42" Tuscan

    Dusty, just emailed you. Thanks for the information.

    Leave a comment:

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