Dino's 42" Pizza Oven Starts

[Pompeii Nate]

Re: Dino's 42" Pizza Oven Starts

Hey Dino,

I have another question that I thought of as I am contemplating my own build and looking at yours. Looking at your concrete counter pictures I was wondering how you secured the new counter to the existing hearth? Were you just counting on the concrete to form enough of a bond to the hearth and cement board or did I miss something in your pictures? I went back and skimmed through your build thread but I didn't find anything that addressed this. Sorry if you have already explained it and I missed it.

Thanks,
Nate

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Hi Nate: not sure if I answered your last post: I put lag-screws made for cement into the block base sticking up 2" and wired my rebar to it.

dsm asked me about my oven opening dimensions and the flare: so here is a pdf file of that detail. Any other help you need dsm, let me know.
-Dino

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

I've had a busy weekend of cooking in the wfo. I did a wide variety so I want to post a few pics.

I started friday with my cheese wrapped grape leaves on the Tuscan Grill. I posted the pics here:
http://www.fornobravo.com/forum/f31/...wfo-17838.html

Then we made an heirloom tomato galette (open face tart) that I posted pics here:
http://www.fornobravo.com/forum/f25/...wfo-17917.html

We had beer can chix with it, so that's nothing new but was delicous.

Then the next day we smoked 3 racks of ribs and 4 duck legs. We try to barely get the ribs done, then cut into groups of 4 and freeze them and whip them out and re-heat as appatizers for company or just fun thru the summer months.


and the duck legs


I know this is a "building" thread but thought I'd show these pics and links to show how fun it is to use the oven.

[Aegis]

Re: Dino's 42" Pizza Oven Starts

I know this is a "building" thread but thought I'd show these pics and links to show how fun it is to use the oven.

You have built up my appetite big time, Great build!

[Pompeii Nate]

Re: Dino's 42" Pizza Oven Starts

Dino,

As always the food you are pulling out of your oven looks amazing. Nice job!!!

I know I just keep bothering you but I have another request. Would you be willing to share your CAD drawing of how you cut your fiber board? It would be greatly appreciated.

Thanks,
Nate

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

HI Nate: Sorry I forgot to reply. Hope it's not too late.

I'll see if I can find how I did it. having autocad to draw the 24" square boards and overlay them over my ovens outline help me squeeze out and use every inch of the stuff. I'll check my files soon.

take care, Dino

[jab49]

Re: Dino's 42" Pizza Oven Starts

Hi Dino

Good posts never die -they just attract more questions! :-)

What sort of mortar did you use on your vent/ chimney transition? As I have a heat gap, I'm thinking just normal Portland cement and sand will do, in a strong ratio. Or is it preferable to use the high heat mortar?
Thanks

JT

Thanks Ken (and to Bill on his thread). I mortared in my duratech anchor plate last night. The 1st pick shows a water pan with my last 2 levels of bricks that I used to transfer my square opening into a round. The 6 bricks outside the water went on 1st, than a layer of mortar, then the anchor plate (I trimmed and ground out the round flange that drops down that shouldn't be there for our WFO use) then the "L" shaped bricks in the water locked it all in.

I'm going in 1 more time tonight, fill some joints on the arch facing into the oven, and re-mortar 2 entry bricks on the floor that came loose from me sliding in and out. Going to see if white vinegar removes the white powder on the bricks too. Ain't going in there with diluted pool acid any more. Then I'll let it dry a few days while I read all about curing fires. This is getting good!
I resized the attached pics, they'll open up fast. -Dino

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Hi JT,
I used the high-temp mix I used for the dome since I had all the portland/lime/fireclay dust/fine sand already on hand.

I have not followed any post about it but I would imagine others have asked that: ?may I switch to standard mortar mix for the transition and outer arches?

I would think that with a heat gap, it would be fine to use regular mortar, however, you still have very hot smoke going up the chimney. So, I guess I really don't know. You might ask John at http://www.fornobravo.com/forum/f8/octoforno-7122.html since he has a fire break (I don't) or start a thread.

PS: thanks about the "good posts"

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Roasting chicken thighs Greek Style and a homemade lasagna with 13 super thin layers of kitchen aid rolled pasta sheets for a summer swim party.

[V-wiz]

Re: Dino's 42" Pizza Oven Starts

Where did you get your two layer cooking racks from? Looks very useful.

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

I got it right after I finished the oven and I just don't remember where I got that smoking rack. A few have asked me and I wish I could remember if it was a gift from a relative or I ordered it. Sorry, but I'll post it if I come across it.

[Novaslo]

Re: Dino's 42" Pizza Oven Starts

I've had a busy weekend of cooking in the wfo. I did a wide variety so I want to post a few pics.

I started friday with my cheese wrapped grape leaves on the Tuscan Grill. I posted the pics here:
http://www.fornobravo.com/forum/f31/...wfo-17838.html

Then we made an heirloom tomato galette (open face tart) that I posted pics here:
http://www.fornobravo.com/forum/f25/...wfo-17917.html

We had beer can chix with it, so that's nothing new but was delicous.

Then the next day we smoked 3 racks of ribs and 4 duck legs. We try to barely get the ribs done, then cut into groups of 4 and freeze them and whip them out and re-heat as appatizers for company or just fun thru the summer months.


and the duck legs


I know this is a "building" thread but thought I'd show these pics and links to show how fun it is to use the oven.

Hey Dino,
What kind of temp do you use for smoking the ribs and duck?

Can you give us a short tutorial to follow?
I slow cooked some beef the other night and cooked it overnight at about 200 degrees.

It turned out great and was on for about 6 hours.
Just curious what you do with those..

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Hi Darin,
I try for 200 deg, but it's almost always a bit hotter, closer to 300, but then I ALWAYS have a large shallow tray/pan of hot water I slide in there for moisture and to bring the temp down closer to 250. 6 hours sounds right at 200 deg but my ribs and even this duck was done in about 4 hours.
I've been using mostly cherry wood and apricot wood from winter trimming a couple backyard trees and it's enough to make to really smokey.

[Jaxx]

Re: Dino's 42" Pizza Oven Starts

Mark (Exceloven) is right. It won't make a bit of difference. Once the slab is poured and you finish the exterior, only you will know about the 1/8" inch difference (and you'll probably forget about it in a few months ).

You are your own worse critic!

[makscho]

Re: Dino's 42" Pizza Oven Starts

Roasting chicken thighs Greek Style and a homemade lasagna with 13 super thin layers of kitchen aid rolled pasta sheets for a summer swim party.

Lasagna looks amazing! Do you remember what type of wood you used?