Camo's new 36" build Brisbane

[seamad]

Re: Camo's new 36" build Brisbane

Got the aldi catalog today and next week they have bamboo peels that look like you could attach a handle to + pizza knife, $7.99 each.

[cobblerdave]

Re: Camo's new 36" build Brisbane

Gudday Camo
I have one of those robins kitchen bamboo specials and as Davids says you can't make it for the price. I brought that at Wynnum Plaza
I got my aluminium peel for a caters supplier can't find an address for you but its in Brunswich st fortitude valley. As you come off the bridge and head towards the RBH it on the left. I'll try to find out a name and address mon on the way to work.
The peel was worth about $50 which I thought was reasonable. They also had a smaller round turning peel as well at about the same price from memory.
I live in manly west as well up near the bowling club so it wasn't to hard to figure you probably lived near the workies club by the background of photos nothing more specific than the house type.
So I'm not trying to stalk its just .....local knowledge.
If you do want to contact me my e-mails in my details
Regards dave

[david s]

Re: Camo's new 36" build Brisbane

Any suggestions on where to get the best pizza peaddle ????

Robins Kitchens sell ones for about $20 made from bamboo which are pretty good, probably made in China like everything else, Making your own takes more time than you would think. I use 19mm pine and shape using a jigsaw and a 5" angle grinder with a flap disc. Takes more than $20 of work though.

[brickie in oz]

Re: Camo's new 36" build Brisbane

Any suggestions on where to get the best pizza peaddle ????

Yeah, make your own.

[Camori]

Re: Camo's new 36" build Brisbane

Thanks for all the support guys - I'm not that worried really - I've got the oven at approx 450 degrees (about 850 F) at the moment and I'm loving it - It certainly wont fall over and I'm sure the pizzas will be just as great . Only problem is I haven't bought a pizza paddle yet !!!!!
Dave, next time poke your head over the fence and we might be able to have a beer together
Cheers

Camo

Any suggestions on where to get the best pizza peaddle ????

[Wayne73]

Re: Camo's new 36" build Brisbane

Hey Camo, I know how you feel .I bet if all the people on this forum posted pics of the inside of there ovens you would see some cracking in most if not all of them.

Its a good thing we dont build boats hey.

[brickie in oz]

Re: Camo's new 36" build Brisbane

Gudday
Drive thought late afternoon near were you live and I could smell woodsmoke and I thought of your oven. Sounds now like it probably was yours.

Are you stalking ovens now Dave?...........

[cobblerdave]

Re: Camo's new 36" build Brisbane

Gudday
Drive thought late afternoon near were you live and I could smell woodsmoke and I thought of your oven. Sounds now like it probably was yours.
Those cracks are hairline only! I know everyone says not to worry about them but it must be hard after all your efforts to build the best oven possible.
They will not go away but they will not get worse and they definitly fade from your memory in time.
Regards dave

[Camori]

Re: Camo's new 36" build Brisbane

So this morning went out to have a look at her and found a couple of cracks
The first one runs vertical for about 10cm right at the back of the oven in the mortor from the botton brick upto the top of the second brick (see first picture)
The second is a small crack in one brick (second picture)
The third one is on the outer arch under the chimney.

Any thoughts ????

I've still got to do the decorative arch on the front of the oven and could do something about that one but the two inside the oven I can't do anythng about them (saw a lot worse in m any ovens when I lived in Italy !!!!!)

[stevo70]

Re: Camo's new 36" build Brisbane

Looking good mate. Will be hard to have the discipline to not just crank it up straight away.

[Camori]

Re: Camo's new 36" build Brisbane

Well guys, I have been burning in my oven in over the last couple of weeks and a great excuse to open a couple of bottles of wine with a few mates for the lighting ceremony. Anyway I started off very slowly, just a few sticks and took her up to 50 celcius and then to 100 over a few burns and then for longer periods. The whole of the inside of the oven went black , I'm using a hardwood called Ironbark and it seems also quite resonist as it seemed to leave a reson like coating on the bricks.
I've kept this up all week. Yesterday I got her up to 400 degrees celsius over a couple of hours - the oven started to self clean and all was looking good.........

[cobblerdave]

Re: Camo's new 36" build Brisbane

Hi. I am now a newbie at this but being based in Brisbane was particularly interested in this thread and Brett's build. I haven't read all the forum info yet and it may contain what I'm looking for - but I'm struggling to find a dimensioned sketch drawing of the complicated area at the oven landing, vent landing, oven interface. The FB ver2 document shows the shape but no dimensions (page 14). It might sem obvious to you experienced folk but I see a lot of discussion about this area and I want to get the basics right here. I'm planning a 900mm build and have a built an elevated slab 1500 wide and 1750 deep. This was based on a 300mm oven landing and 150mm vent landing as recommended. Now, based on the plan of page 14 and the photo page 1, the oven landing - is it at the slab level? Or is it intended to be up at the level of the top of the vent landing? The photo does not seem to have a 300mm depth? Hence I hope you see my uncertainty and hoping to get some advice and sketches if they are available. Thanks

Gudday
I know there no definite dementions because there is no standard brick size really. So work on the entrance depth being say a nominal brick and a 1/2 approx 300 ml and your chimney a brick spacing aprox 200 mm. 200 x 200 is enough chimney for a 1mtr oven. The hearth is best I recon level with the oven hearth and the entrance hearth finishing at the edge of the slab leaving no fussy lip.
Now in saying all this the critical point you have to find out is where you entrance intersects the dome . Find this out
early it will determine the middle of the dome and its placement.
My own oven is has a 400 ml entrance and works just fine.
Hope something in here helps.
Have you started your own thread yet if not consider it and you'll attract answers you adapt and fit to your needs
Regards dave

[oasiscdm]

Re: Camo's new 36" build Brisbane

Hey dave

Cant you make the outer door a compression fit.

[Brooky Tom]

Re: Camo's new 36" build Brisbane

Hi. I am now a newbie at this but being based in Brisbane was particularly interested in this thread and Brett's build. I haven't read all the forum info yet and it may contain what I'm looking for - but I'm struggling to find a dimensioned sketch drawing of the complicated area at the oven landing, vent landing, oven interface. The FB ver2 document shows the shape but no dimensions (page 14). It might sem obvious to you experienced folk but I see a lot of discussion about this area and I want to get the basics right here. I'm planning a 900mm build and have a built an elevated slab 1500 wide and 1750 deep. This was based on a 300mm oven landing and 150mm vent landing as recommended. Now, based on the plan of page 14 and the photo page 1, the oven landing - is it at the slab level? Or is it intended to be up at the level of the top of the vent landing? The photo does not seem to have a 300mm depth? Hence I hope you see my uncertainty and hoping to get some advice and sketches if they are available. Thanks

[cobblerdave]

Re: Camo's new 36" build Brisbane

Gudday Camo
Ovens looking good,you should be proud of your work.
The vent of top of the dome will work to get rid of the moisture you dome/ hearth brick will just attract out of the humid air. The main culprit in our climate is that entrance hearth . Get a good storm and rain drives in on that and its a direct path to your hearth insulation and eventually all the insulation in your oven. I keep a wheather eye open and put a small tarp on the entrance hearth with a couple of bricks on top. Ugly but it works. I'll eventually will put a outer wheather door when I figure out how to keep it on some how without it being blown off in a "big buster"
Regards dave