Announcement

Collapse
No announcement yet.

Dino's 42" Pizza Oven Starts

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dino_Pizza
    replied
    Thanks JR, I’m glad my wfo thread helped in any way. So, I’ve completely forgot how to upload and post pics properly (I feel I used to be an expert at it and now have no clue ). Been out of it so long, that I searched and searched for “the door thread” and couldn’t remember the name… so thanks for pointing it out to me. I made more progress today on the door and will be posting pics soon..
    I am experiencing the joys of grinding parts of my arch and metal shaving/filing parts of the door in my dry-fit until it all fits good.
    cheers, Dino

    Leave a comment:


  • JRPizza
    replied
    Yeah - it's good to see you back! When I was in the research phase of building our oven your thread was one of the ones I read over several times. I don't think I borrowed too many design elements from you but it helped me understand the detail and planning that goes into a successful build. When you are done with your door please post it (or a link) on the Show us your Door thread. I think lots of folks would benefit from seeing another no weld design.

    PS, your pictures are pretty small to make out any detail - at least when I open them.

    Leave a comment:


  • Dino_Pizza
    replied
    And it’s nice to see you so active in the forum UtahBeahiveer. I hope to keep dropping in, …this forum is very special to me,
    -Dino

    Leave a comment:


  • UtahBeehiver
    replied
    Dino, It is nice to see you are still around. Pop in the blog once in a while. A lot has change but the basics are still the basics.

    Leave a comment:


  • Dino_Pizza
    replied
    Well I have not been on the forum in years, and I have not had a proper, steel oven door since I finished it 13 years ago. My make shift temp door out of extra home brew and cement board disintegrated last year so my goal has been to make a door without welding. I don’t weld, I don’t want to buy and learn to, so I came up with a bolt and screw design here.
    its 20 gauge common steel (I’ll spray paint it all high heat black)
    I can cut 20g steel with electric shears from harbor freight.
    I bought all stainless steels screws, nuts, lock washers etc. to put it together.
    I have high temp bbq caulk and high heat ceramic door tape for the edges and interior seams.
    I have lots of 2” ceramic blanket to put inside it.

    I just finished the inner door and the edging and tomorrow will spray paint before laying in the insulation and then adding the slightly larger outer door and 4-6 thru bolts to sandwich it all together. More pics to come Click image for larger version

Name:	IMG_4112.PNG
Views:	505
Size:	24.9 KB
ID:	447635 Click image for larger version

Name:	IMG_4111.PNG
Views:	286
Size:	25.1 KB
ID:	447638 ​​​​​​​
    Attached Files

    Leave a comment:


  • Dino_Pizza
    replied
    I figured out how to make those pdfs jpegs so you can see them here. There are 5 pics here, so you have to scroll or pick the others from along the bottom. Hope this helps all, -Dino
    Attached Files
    Last edited by Dino_Pizza; 08-15-2020, 03:33 PM.

    Leave a comment:


  • Dino_Pizza
    replied
    I have not posted in years but I've been asked about my design recently by Barry, so I'm going to try to attach my 5 pdf's of my oven plan. they are 8x10 so easy to print and view.
    Cheers, Dino
    Attached Files

    Leave a comment:


  • Mullins
    replied
    Thanks JR,

    My build thread is here, but it went quiet over the Winter as I covered up the build? http://www.fornobravo.com/community/...=1444076022582 It's time to start to look at it again?

    I am not planning on doing to much in CAD apart from rudimentary checking or measures and basic shapes. I had tried for a while to learn Sketchup a while ago, but my other half thought I would have the build done faster in real life with a pen and paper than trying to build it on the computer!

    I will look at a few tutorials, and then come back to you with questions (maybe in your build thread and not Dino's! )

    Mullins

    Leave a comment:


  • JRPizza
    replied
    Mullins, I would be glad to help walk you through modifying my files to match what you are trying to build. You can either post questions for me on your build thread if you have one, on the thread I linked you too, or I could start a thread on doing oven related cad help. Let me know if you want assistance and what your preference would be. For the basic 3D work needed to size the oven and place the arch, you don't need to be too fluent in Freecad. You can take some really fine measurements that will help you with your build. If you want to make really cool 3D solids however, it will take some work.

    Leave a comment:


  • Mullins
    replied
    Thanks JR,
    For some reason I was having a tunnel vision moment and was only thinking and visualizing in 2D and not 3D. I could understand how the width of the circle at a certain point was a function to the distance from back wall or center point, and depending on that distance I could potentially "breach" my circle, but completely forgot about the height and the dome also…
    I downloaded your zip file, but will have to look into how I open it as I have a MAC and it appears to be more complicated on MAC than PC and is not as well supported… according to the FreeCadweb website "We rely on very few people to help building Mac OSX packages, so it doesn't get updated as often as the other platforms. The version available on this site might be slightly outdated. (To compile the most up-to-date version from source see CompileOnMac)"….

    Do you have it in pdf, or can you print to pdf?

    thanks,

    mullins


    Update:
    OK, I was able to download the most recent version of FreeCAD for the Mac (version 0.15). It seems more newbie/user friendly. I was able to load in JR's sample and play around with it. I will have to look at a few tutorials as it is blind messing around so far, but it certainly has potential!

    Thanks!
    Last edited by Mullins; 03-01-2016, 02:56 PM. Reason: Update

    Leave a comment:


  • JRPizza
    replied
    Mullins, if Dino is too busy, or if you want to play with some CAD yourself, check out the files in the link below . The distance from the back wall (or centerline as I calculated mine) is mostly a function of door height (distance needs to be right so you can make a round dome) followed by how much arch you want to have protruding from the dome, which ties in with the door width. I know this works for a semi-circular arch, not sure if you build a different type though.

    http://www.fornobravo.com/community/...en-build/page2
    Last edited by JRPizza; 02-29-2016, 07:19 PM.

    Leave a comment:


  • Mullins
    replied
    Hi Dino,

    Great build and fantastic looking food!

    I have a question on a CAD mock-up you did for Gene for a 36 inch oven to see if Gene could fit it on his stand... I am building a 36 inch myself... All measurements are in the CAD (although I will probably go for a smaller doorway), except how far from back wall to inside of the inner arch.
    I've tried to figure out what it should be based on the CAD (and mine will be different anyway if I make the door smaller, it would be further away from the back wall)

    Thanks for any assistance!
    Eoin

    Leave a comment:


  • makscho
    replied
    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?

    Leave a comment:


  • Jaxx
    replied
    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!

    Leave a comment:


  • Dino_Pizza
    replied
    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.

    Leave a comment:

Working...
X