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.
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.
)
Leave a comment: