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  • 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
    http://www.fornobravo.com/forum/f8/p...two-21068.html

    Comment


    • 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
      Attached Files
      "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

      View My Picasa Web Album UPDATED oct
      http://picasaweb.google.com/Dino747?feat=directlink


      My Oven Costs Spreadsheet
      http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


      My Oven Thread
      http://www.fornobravo.com/forum/f8/d...arts-5883.html

      Comment


      • 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.
        "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

        View My Picasa Web Album UPDATED oct
        http://picasaweb.google.com/Dino747?feat=directlink


        My Oven Costs Spreadsheet
        http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


        My Oven Thread
        http://www.fornobravo.com/forum/f8/d...arts-5883.html

        Comment


        • Re: Dino's 42" Pizza Oven Starts

          Originally posted by Dino_Pizza View Post
          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!
          Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
          Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
          Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

          Comment


          • 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
            http://www.fornobravo.com/forum/f8/p...two-21068.html

            Comment


            • 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
              Last edited by Dino_Pizza; 07-06-2012, 08:04 AM.
              "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

              View My Picasa Web Album UPDATED oct
              http://picasaweb.google.com/Dino747?feat=directlink


              My Oven Costs Spreadsheet
              http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


              My Oven Thread
              http://www.fornobravo.com/forum/f8/d...arts-5883.html

              Comment


              • 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


                Originally posted by Dino_Pizza View Post
                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
                JT
                Willetton, Perth
                Western Australia
                My build: http://woodfiredovenperth.blogspot.com.au/

                Comment


                • 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"
                  "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                  View My Picasa Web Album UPDATED oct
                  http://picasaweb.google.com/Dino747?feat=directlink


                  My Oven Costs Spreadsheet
                  http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                  My Oven Thread
                  http://www.fornobravo.com/forum/f8/d...arts-5883.html

                  Comment


                  • 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.
                    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                    View My Picasa Web Album UPDATED oct
                    http://picasaweb.google.com/Dino747?feat=directlink


                    My Oven Costs Spreadsheet
                    http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                    My Oven Thread
                    http://www.fornobravo.com/forum/f8/d...arts-5883.html

                    Comment


                    • Re: Dino's 42" Pizza Oven Starts

                      Where did you get your two layer cooking racks from? Looks very useful.
                      Matthew 19:26. With God all things are possible.

                      My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

                      Comment


                      • 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.
                        "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                        View My Picasa Web Album UPDATED oct
                        http://picasaweb.google.com/Dino747?feat=directlink


                        My Oven Costs Spreadsheet
                        http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                        My Oven Thread
                        http://www.fornobravo.com/forum/f8/d...arts-5883.html

                        Comment


                        • Re: Dino's 42" Pizza Oven Starts

                          Originally posted by Dino_Pizza View Post
                          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..
                          Darin I often cook with wine, sometimes I even add it to the food... WC Fields Link to my build http://www.fornobravo.com/forum/f8/4...-ca-20497.html My Picasa Pics https://picasaweb.google.com/1121076...eat=directlink

                          Comment


                          • 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.
                            "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                            View My Picasa Web Album UPDATED oct
                            http://picasaweb.google.com/Dino747?feat=directlink


                            My Oven Costs Spreadsheet
                            http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                            My Oven Thread
                            http://www.fornobravo.com/forum/f8/d...arts-5883.html

                            Comment


                            • Re: Dino's 42" Pizza Oven Starts

                              Originally posted by Ken524 View Post
                              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!

                              Comment


                              • Originally posted by Dino_Pizza View Post
                                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?

                                Comment

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