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42" In South GA

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  • MarkJerling
    replied
    Originally posted by edonovan View Post
    MarkJerling Thank you for the quick response, I will keep an eye on the flue area, but would I want to avoid getting that area too hot and lean towards the side of just brushing it off when it is cool? Also, I understand the dome will clear when it is hot enough, but my question was just getting an idea if I just do steaks, roast some veggies, etc...say for example 5 fires that only get to 500 degrees...should I then do a hotter fire to clear it or is say 10 low temp fires ok? or do I just need to keep any eye on the soot build up and judge as I go?
    If you're doing a number of low heat cooking fires then, yes, you'll see more soot build up. But, there's no need to worry about that because, the first time you make a fire for pizza purposes and you get the oven nice and hot, that soot will simply burn off. There's no need for brushing or worrying about build-up of the soot.

    Likewise with the flue: If you see it builds up soot, you may need to sweep it once a year or so, but, depending on the quality of the wood you use, it may never be necessary. If you use good quality wood, soot build-up will be minimal.

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  • edonovan
    replied
    MarkJerling Thank you for the quick response, I will keep an eye on the flue area, but would I want to avoid getting that area too hot and lean towards the side of just brushing it off when it is cool? Also, I understand the dome will clear when it is hot enough, but my question was just getting an idea if I just do steaks, roast some veggies, etc...say for example 5 fires that only get to 500 degrees...should I then do a hotter fire to clear it or is say 10 low temp fires ok? or do I just need to keep any eye on the soot build up and judge as I go?

    Leave a comment:


  • MarkJerling
    replied
    Originally posted by edonovan View Post
    Thank you everyone…will definitely start reading up on the cooking threads and have already been watching way too much YouTube. Enjoyed the wood fire chef! I did have two questions come into my head following the party and a couple cooks prior to the party.
    1) If I am not doing pizza, is there a rule of thumb of how many “cooking” fires you can do before you should “clear the dome” and get the soot off?
    2) In addition to that question, do I ever “need” to clean the flue area, I would assume that you don’t ever want to get that area hot enough to “clear” but It sure does build up with soot…is this an issue or a non-issue?
    To answer your queries:
    1 - The dome will clear every time you get the oven hot enough to burn the soot off.
    2 - Because of my oven's squirrel-tail flue design, I've worried about it filling up with soot, but it seems it gets hot enough for that to not be an issue. If your flue is always cool, then you may need to clear soot build up from time to time, but mine seems to get hot enough.

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  • edonovan
    replied
    Thank you everyone…will definitely start reading up on the cooking threads and have already been watching way too much YouTube. Enjoyed the wood fire chef! I did have two questions come into my head following the party and a couple cooks prior to the party.
    1) If I am not doing pizza, is there a rule of thumb of how many “cooking” fires you can do before you should “clear the dome” and get the soot off?
    2) In addition to that question, do I ever “need” to clean the flue area, I would assume that you don’t ever want to get that area hot enough to “clear” but It sure does build up with soot…is this an issue or a non-issue?

    Leave a comment:


  • mongota
    replied
    Two dozen pies! Quite the grand opening! Congrats and Happy Birthday (and happy pizza) to your wife.

    Leave a comment:


  • SableSprings
    replied
    Awesome build... Truly eye candy for your guests, wife, and you ( ).
    Love the kiddy wagon for hauling out the wood!

    Leave a comment:


  • JRPizza
    replied
    Love the big screen TV. That's something my son has been wanting me to put under our shelter for Football season. Nice job all around!

    Leave a comment:


  • UtahBeehiver
    replied
    You made it, as you cook more and more the oven performance gets better and your learning curve gets steeper. Can't remember if you have a door yet, a well insulated door will allow you to extend your cooking. Now the new journey starts as you explore what these ovens can do. If you want to see a composite of non-pizza cooking, go to Karangi Dude's thread on cooking.

    Leave a comment:


  • MarkJerling
    replied
    You've done a beautiful job - well done! And your granite guy has done some pretty good work too!
    Enjoy!

    Leave a comment:


  • edonovan
    replied
    I am almost speechless at the fact that I am pretty much done with this build (other than a door and some finishing touches). Cooked about 22-24 pizza's this weekend for my wife's birthday! Tarps were able to come down for the day, and I did even order some clear tarps to make her tolerate them slightly better MarkJerling. We obviously are going to wait a good while before painting and let the stucco dry out...but I was able to get my countertop guy in pretty quick. Felt bad for him, he couldn't use his fancy laser for this one...​. But The finished product and the extra usable counter space is priceless!...I will post a couple finished painted picture once that is complete, but wanted to say thank you to everyone that has commented and guided along the way! You guys are awesome!! Probably will have some questions, as always come up, but I know where to come.

    Thank you UtahBeehiver , MarkJerling, david s , Gulf, SableSprings, mongota, JRPizza, Baza , NCMan and everyone else.... thank you!!

    Leave a comment:


  • Stlavsa
    replied
    Originally posted by david s View Post
    Another alternative to having an exposed vent at the top of the oven is to ask moisture to exit through the flue pipe. By drilling a number of holes in the base of the flue pipe that is surrounded by insulation, moisture will find its way to the base of the pipe and exit with the smoke. See pic for explanation

    Click image for larger version

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    Wish I would have seen your post regarding this an hour ago. Just ordered some 1" copper pipe to construct a vent with china cap like this:guy https://www.youtube.com/watch?v=rqBkNOTdnUk

    I do think there is some benefit to having the vent at the highest point of the dome as well, I think it would be wise to incorporate your idea as well

    Leave a comment:


  • Stlavsa
    replied
    Originally posted by edonovan View Post

    MarkJerling I am going to give your name to my wife …I don’t know that she can wait that long for my tarps to be thrown in the trash LOL…I think I can give it 2 and half weeks before the “big reveal” party. (Which we were hoping to have it painted for, but could possibly convince her we need to wait if it is better)… You think I am “trapping” a lot of moisture in the stucco if I do it that early? I am just doing a good exterior paint…not a “waterproofing paint”

    And yes I am reading up on doors, and deciding if it is something I want to tackle myself or find a local fabricator. I have been wanting to teach myself how to weld….could be an excuse to buy a welder.
    wait If you are using acrylic paint it should be breathable and you wont be locking in moisture?

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  • david s
    replied
    While stainless has a lower thermal conductivity than most other metals it warps badly with heat which can create sealing problems against the oven mouth. The thinner it is the greater the problem.

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  • UtahBeehiver
    replied
    Depending on how you construct your door and how it is insulated will impact how effective the door works, as far as metals aluminum/copper are not a good materials to use, very high K value, carbon steel is still high in K values, then SS is the least K value of common door metals but requires a tig to weld. You want the metal to be as thin as possible to reduce heat transmission and door weight. Some builders have used wood fronts with metal backs, not quite as durable as all metal. Leftover ceramic blanket or CaSi is commonly used to insulate the door but should be fully encapsulated to avoid food contamination. If the temps are low enough, wood doors are possible, but prone to charring and require rebuild and replacement. There is a thread out there on doors, so do a quick search.

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  • MarkJerling
    replied
    Originally posted by edonovan View Post

    MarkJerling I am going to give your name to my wife …I don’t know that she can wait that long for my tarps to be thrown in the trash LOL…I think I can give it 2 and half weeks before the “big reveal” party. (Which we were hoping to have it painted for, but could possibly convince her we need to wait if it is better)… You think I am “trapping” a lot of moisture in the stucco if I do it that early? I am just doing a good exterior paint…not a “waterproofing paint”

    And yes I am reading up on doors, and deciding if it is something I want to tackle myself or find a local fabricator. I have been wanting to teach myself how to weld….could be an excuse to buy a welder.
    Hahaha. Your wife and my wife can compare notes! LOL. Yes, I'd advise against painting so quickly. Think about how much water you put in the plaster and then consider that most of that water is still in there.

    I own a welding machine but have not yet learnt to weld so my doors are screwed and riveted. My "inter" door is insulated properly while my "outer" door is not designed to handle heat. It simply helps keep moisture out the oven. My wife was very happy once the ugly blue tarps were gone!

    Leave a comment:

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