Greg's Pompeii 42" - San Diego

[geisen]

Re: Greg's Pompeii 42" - San Diego

realjaydub
just saw your post. got everything you need?

[geisen]

Re: Greg's Pompeii 42" - San Diego

Pizza for my Birthday!!!

[geisen]

Re: Greg's Pompeii 42" - San Diego

happy birthday to me

[Dino_Pizza]

Re: Greg's Pompeii 42" - San Diego

Happy birthday Greg! Great way to spend it, with family and the wfo. )You honestly still don't look a day over 13 )
Cheers, Dino

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

realjaydub
just saw your post. got everything you need?

Yep, thank you.

Working on my last row right now.

Not quite as pretty or well done as you but it's working out..

[geisen]

Re: Greg's Pompeii 42" - San Diego

Dino
Thanks for the well wishes.
Must be the pizza.....it has knocked 30 years off me.

RealJay
Glad your moving along. don't worry about pretty, worry about tasty.

[geisen]

Re: Greg's Pompeii 42" - San Diego

dear Greg,

my name is Tom in FL. and I am about to start my oven, especially now that I have seen the tool. May I ask some questions?

Thank you
Tom
====================================
Tom
Congratulations on taking the plunge. That is the hardest part.
We use our oven 3-4 times a month. It has become the talk of all our friends and the center of many social nights. It is such an easy instant party. Make the dough three days in advance. Marinate a few shrimp two hours before the party and let your guests assemble the pizzas. Guests always want to know what to bring so we make it into a wine tasting party as well. Now to your questions, my ANSWERS IN ALL CAPS:

one: I will be building my cinder block base and the cement on top of that , but I noticed that you still did the vermiculite cement on top of the cement for further insulation even though you still went with the fb insulation board. Could I just go with more insulation board and no vermiculite cement, since it appears to be a royal pain to work with?? everyone who makes an oven seems to say that they would use more insulation if they could do it again, so I say more all around (that is underneath and more wrapped around the dome).

A: THE VERMICULITE WAS NOT HARD TO WORK WITH, JUST WEIRD. MORE LIKE OATMEAL THAN CEMENT. IT MIXED AND POURED EASY ENOUGH, I JUST NEVER EXPECTED IT TO SET PROPERLY. IT DID. THE INSULATION BOARD IS SUPPOSED TO BE VERY GOOD. NEXT TO NO HEAT IS SUPPOSED TO GET THROUGH. I LIKE TO OVER ENGINEER EVERYTHING. BUT PER SQUARE INCH THE VERMICULITE IS A LOT CHEAPER. IF YOU NOTICE, I ALSO BROUGHT THE VERMICULITE IN FOUR INCHES FROM THE EDGE. I DID THIS TO PUT MORE INSULATION BETWEEN THE METAL 2X4 FOOTER AND ALLOWED ME TO MAXIMIZE THE SIZE OF MY DOME. I ALSO DECIDED I WANTED TO RAISE MY HEATH UP 3 INCHES AFTER I POURED MY TABLE. NECESSARY TO HAVE TWO BOARD LAYERS? PROBABLY NOT. VERMICULITE BETTER THAN BOARD FOR BOTTOM LAYER? PROBABLY, SEEMS TO BE VERY STABLE AND NOT SURE HOW WELL THE BOARDS STACK.

two: I plan on making the same diameter. How many bricks did you use:

A: I HAVE NO IDEA :-0 THREE TRIPS TO THE BRICK YARD. YOU COULD COUNT THE BRICKS IN EACH RING AND DIVIDE BY TWO, COUNT THE FLOOR , AND ARCHES UP WITH OUT TOO MUCH TROUBLE, BUT I HAVE NOT COUNTED.

three: what kind of saw for the cuts please.

A: 10? WET TABLE SAW IS ESSENTIAL WITH A HIGH QUALITY DIAMOND BLADE. A HOME DEPOT SAW WILL RUN YOU ABOUT $250 AND A DIAMOND REPLACEMENT BLADE $50. THE ONE THAT COMES WITH ISN?T WORTH ANYTHING. I THEN RESOLD IT ON CRAIGS LIST FOR $200.

four: where is the tool currently? is it available? if not I have a welder buddy. I have been looking at your Picassa photos, so I will attempt to copy it, unless you like the design of someone else's more.

A: THE TOOL IS ON IT?S THIRD OR FOURTH USER. TAKE A LOOK AT THE FORUM UNDER INDISPENSIBLE TOOL.

HTTP://WWW.FORNOBRAVO.COM/FORUM/F28/...HEME-2985.HTML

ONE OF THE GUYS INVENTED A NO WELD ADJUSTABLE VERSION OUT OF COMMON PARTS AT HD. IT LOOKS GREAT AND MORE FLEXIBLE.

five: what would you change? more insulation? perhaps a flatter roof like the neopolitan ovens (bringing the heat more downward)?

A: I AM EXTREMELY HAPPY WITH THE OVEN FUNCTION. IT RETAINS HEAT GREAT. TWO LAYERS OF BLANKET IS ENOUGH. IT WAS COOL TO THE TOUCH ON THE OUTSIDE SO NO HEAT IS GETTING OUT. I RETAIN ALMOST TOO MUCH HEAT (GOOD PROBLEM TO HAVE). IN DESIGN, I WRESTLED WITH THE HEIGHT OF THE OVEN BUT I AM REALLY HAPPY WITH THE HIGHER DOME. IT ALLOWS FOR MORE VERSATILITY AND HEAD ROOM IN COOKING THINGS OTHER THAN PIZZAS. I SUPPOSE YOU COULD BRING THE CEILING DOWN FROM 21? TO 19? BUT I DON?T KNOW IF THAT WOULD AFFECT THE DRAFT, AND MINE DRAFTS GREAT. THE ONLY THING I WOULD HAVE CHANGED IS I LOVE DINOS STAND DESIGN WITH ACCESS TO THE FRONT AND BACK. I PROBABLY WOULD HAVE MADE ARCHES AT BOTH ENDS OF THE STAND (LIKE TWO TUNNELS) WITH A WALL BISECTING THE TUNNEL IN THE MIDDLE. WITH ACCESS TO ONLY THE FRONT, THE BACK HALF IS WASTED SPACE FOR ME. I ONLY KEEP ONE ROW OF WOOD UNDER THE OVEN. I COULD FILL IT WITH WOOD BUT DON?T WANT TO MAKE TOO HAPPY OF A HOME FOR SPIDERS OR CRITTERS; AND IT WOULD BE TOO HARD TO REACH THE BACK.

good luck, happy to help anytime.

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

Here is my oven...just finished up.

[geisen]

Turkey - Roasted - Hi Temp

Roasted Whole Turkey in 90 mins!!!!!

We had a 17lbs Turkey taking up room in the freezer. So we cooked it in the WFO Monday. OH BOY.

17lbs Defrosted turkey
Rub with Olive Oil
sprinkle with sea salt and ground pepper.
loosely fill with:
1 chopped brown onion
4 chopped celery stalks
1 handful fresh rosemary sprigs
6 cloves of garlic

In a roasting pan add:
Olive oil to cover bottom
2 chopped brown onions
4 chopped celery stalks
above turkey and cover tightly with two layers of heavy tin foil.

fire oven for 90 minutes until fire burn almost out. move coals around outside of the oven. place roasting pan on two bricks in center of oven. close door.

80 minutes later. remove foil and throw a log on the coals to renew flames for browning. cook 15 minutes with foil off watching for browning, i rotated the pan every 5 mins for even browning.
===============================
After dinner, i took all the pan drippings (about 12 cups) and removed all the fat. used a electric blending wand to puree all the veggies (including what was in the turkey). Added to a large cast iron pot with carcass. added a whole bunch of baby carrots, some random spices and covered with water. back in the closed oven for two hours. removed all the bones, added shredded turkey and back in the closed oven for 1 more hour. added some cooked noodles before serving. Oh my god. the soup was even better than the turkey.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Real Jay
Awesome.
Looks like you made yourself a "fire stick" too.
gg

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

Actually thats a high wat work light. but yeah, I'm going to start curing with fire later this week. fingers crossed it all goes well!

[geisen]

Re: Greg's Pompeii 42" - San Diego

Take it slow

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

The curing process worked out well...Had pizza twice this week with various guest...I have a small hairline crack by my flue...thats all I can detect right now...Life is good.

[Stephen drew]

Re: Greg's Pompeii 42" - San Diego

Greg

Starting my 42 inch build and have been very impressed with yours. I know it might be in your threads somewhere but I cant seem to find it. Can you give me some guidance regarding the size/dimentions of the entry area in front of your dome? I really like the way you designed it and would like to construct mine in a similar way.

Steve

[geisen]

Re: Greg's Pompeii 42" - San Diego

Steve
Thanks, glad you like it. Check out the pictures on entry #121 on Page 13.
Regards
Greg