Greg's Pompeii 42" - San Diego

[eprante]

Re: Greg's Pompeii 42" - San Diego

Happy Easter Greg,
I finished my dome this week posted the "I" tool as available. Yesterday my wife Cathy was looking through the finished ovens section and when she came to yours, she exclaimed- "this is beautiful, have you seen this one". I came over to the computer, and said yeah, I put some bricks in that one. Nice job, I hope you and your family are well and enjoying your oven. Thanks for the help and advice.

Eric

[geisen]

Re: Greg's Pompeii 42" - San Diego

Easter Pizza's. One of our favorites.......Desert Pizza: Butter, Brown Sugar, Cinnamon, apple and strawberries.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Fire is pretty.

[Dino_Pizza]

Re: Greg's Pompeii 42" - San Diego

Greg, your Easter desert pic looks great! I've yet to make a desert pizza so that looks like a good one to try.
-Dino

[geisen]

Re: Greg's Pompeii 42" - San Diego

Stop everything you are doing! Rush out and get the items for this recipe for the day after your next pizza party. Lebanese Lamb Stew. Fantastic.

[eprante]

Re: Greg's Pompeii 42" - San Diego

Hey Greg,
Looks like you are cooking up a storm, and it all looks delicious. For a guy who said he wasn't in to cooking you seem to have taken the horse by the reins. By the way, I found your BBQ burner ( it was under the front seat of my car- I knew I wouldn't have lost something like that). I will get it to you soon. My oven is functional, I am in the "I can use it now, so I don't have time to do all the aesthetic finishing stuff stage". Though we are having a party next weekend so I am getting a little push from Cathy to pretty it up. I baked 6 loaves of sourdough today while my father in law did a great job working on the lower arch for the wood storage area.
Take care, regards to the family,
Eric
P.S. I passed the indispensible tool on to Gianni Foccacia in Orange County.

[dusty]

Re: Greg's Pompeii 42" - San Diego

Thanks for the stew recipe...looks fantastic. I hope to try it soon. I'll give you a full, detailed report.

dusty

[geisen]

Re: Greg's Pompeii 42" - San Diego

Eric
I Love to cook, but baking bread makes me nervous. Any chance I can get a lesson next time you are prepping a big batch. No rush on the burner, I picked up a new one so that would just be a spare. Having my Admiral over with a bunch of my colleagues in 2 weeks for a big pizza party. 40 people all together. The flour will be flying. trying to figure out the best way to keep the pizzas moving so people don't get hungry. I too was tired by the time i got to the "aesthetics" but you gotta push through.

Dusty
you won't regret it. awesome.....

[mpjfitz]

Re: Greg's Pompeii 42" - San Diego

Greg

I really like your build and the measurements you show, very useful indeed.

How high is your internal oven/chamber? I guess 21"? ... how the door and chimney vent? Do you get any smoke coming out the front?

I'm considering going quite deep with the entrance to avoid smoke coming out. Maybe up to 15"

Mick

[geisen]

Re: Greg's Pompeii 42" - San Diego

mick
dome is 42 inch diameter, 21 inch high. Below are the measurements of my entrance. When I first light the fire I get a little smoke out the front if it is really windy. but once it gets hot (10mins) absolutely no problems even in a blasting sideways rain storm. I think the taller the chimney the better to create a good draft. The front bricks of my arch are 4.5 inches deep and the depth of the chiminey opening is 5in. I could have probably gone with a 6 or 7 inch opening. The challenge with you creating a 15 in deep entrance is it limits your reach and access to the back of the oven. I adapted my flared entrance and depth from all the great builders on this site. I couldn't be happier with it.
greg

[trockyh]

Re: Greg's Pompeii 42" - San Diego

Isn't it great to roast peppers in our ovens? Much better than on the stove top. What flavor!

[smuth10]

Re: Greg's Pompeii 42" - San Diego

I was looking for a recipe to make in my WFO this weekend and I saw the email come in about this thread. What great timing. It is in the oven right now and should be done about 6 or 7pm est. I will let everyone know how it turned out. Thanks for the recipe Greg! It smells and looks outstanding.

Scott...

[geisen]

Re: Greg's Pompeii 42" - San Diego

how'd that stew come out?

[smuth10]

Re: Greg's Pompeii 42" - San Diego

Sorry, I forgot to post back, but it was outstanding. I added the red wine and some portabellas as well as some rosemary. It will definitely be a staple from now on. Thanks again for posting the recipe.

[realjaydub]

Re: Greg's Pompeii 42" - San Diego

I'm digging the template you made...sweet design...any chance you could copy the wood pattern on tag board and ship it? obviously I would pay for your time and materials.. working on my hearth slab now...looking to build in a week or two.

Thanks


*edit*

You guys are sooooo helpful...I just seen your post with the outer dimensions on top of the picture....amazing work!

just copied the picture and think this will work great when I make my template.

Thanks again!