New 42'' pompeii build in Canberra

[kbartman]

Re: New 42'' pompeii build in Canberra

Hot water for... Brewing beer,

Say No More you got my blessing.

[texman]

Re: New 42'' pompeii build in Canberra

that would be a nice add on. Many of the wood fired sauna heaters have tanks built into the chimney. This is a Finlandia example attached.

Texman

[Dan W]

Re: New 42'' pompeii build in Canberra

Hot water for... Brewing beer, hot tub, shower, tea, cleaning dishes.... Just because you can I guess. Good point re: weight, but I'm guessing there'd only be a couple of litres of water at a time, so 2kg maybe.. Maybe another 2kg in the copper

[texman]

Re: New 42'' pompeii build in Canberra

Never heard of the water heater concept, but it will add lots of weight to that vent if it holds much water. I guess it could work, but what is the water for?

Texman

[Dan W]

Re: New 42'' pompeii build in Canberra

Done a bit more lately - which of course raises more questions...

Outer arch is done, complete with small vermicrete filled thermal break. The landing fascia is a homage to the bricks I used in the dome - Canberra Reds -all made at the Yarralumla brickworks. The different stamps reflect the different periods they were made: 'c'wealth canberra' bricks came from the burnt out Mt Stromlo Observatory and were produced from 1916 - 1923, the 'Canberra' bricks were made sometime from 1923 - 1944, and the 'CB's after that.

Sourced a sweet bit of brewery offcut for the chimney - a 205mm (8") SS pipe.

Wondering how best to affix it to the arch. Keen for a clean finish, with no additional brickwork, and preferably no mounting plate. Can I taper some bricks that form the outer arch and drop the pipe into the bricks - set it in place with vermicrete?

Also laid a vermicrete layer over the whole dome, bringing it down flush with my underfloor vermicrete layer, so now the oven is cocooned. Cooked on it tonight to dry the oven and make 'harvest' pizza with toppings entirely from the garden bed next to the oven (tomato sauce, garlic, eggplant, chili, capsicum).

Next: Going to add copper pipe vent cap, fibre blanket held in place with chicken wire. Then thinking a mortar (?? 3:1:1 Sand, cement, lime mix sound about right??), then acrylic waterproof finish - any recommended Australian brands folks?

Also thinking of sleeving the chimney with copper pipe to create hot water heater. Anyone heard of anyone doing that before? Any lessons learned?

[cobblerdave]

Re: New 42'' pompeii build in Canberra

G'day
Our host have brought out some u-tube vids on various things one being "stucco" or render.

http://www.fornobravo.com/forum/f28/youtube-primavera-oven-21202.html#post180206

You'll find the links here
Regards dave

[Dan W]

Re: New 42'' pompeii build in Canberra

Morning all. Been a while. Thought an update was due.

Since last post I've been cooking (see attached).

Also put a layer of high heat mortar (fondue cement) over the whole oven. And have started on a layer of vermicrete. Intention is to complete a layer of vermicrete (including a thermal break to 10mm under the surface of galley floor tile - see 2nd pic), then cal sil blanket, then render with vent cap.

I've also cut the decorative arch bricks and made an arch template up ready for mortaring this Thurs, if I'm lucky.

Any good leads/links to water-proof render recipes, preferably with readily available materials.

Hope y'all are well.

Dan

[Lancer]

Re: New 42'' pompeii build in Canberra

I actually own a pizza stone but...no BBQ believe it or not. Propane doesn't hook up that way here. Plus, no oven.

Just gotta keep building mate, and look in here for the good times I might expect when done. Anyway, this isn't my thread, don't want to derail it.

[cobblerdave]

Re: New 42'' pompeii build in Canberra

Gday Lancer
You had better start checking out the pizza stone cooking section in the forum.
Get youself a pizza stone chuck it in the BBQ make yourself some dough and have a play. It's possible to make an fair pizza on a stone not as good as a WFO one but close enough.
Regards dave

[Lancer]

Re: New 42'' pompeii build in Canberra

Yeah, but I can't eat an idea. Not like you guys, pizzas, cool down dishes...

You guys are breakin me man!

[cobblerdave]

Re: New 42'' pompeii build in Canberra

G'day Lancer
What do you mean you can't wait, I can't wait to see a whole pig come out of a WFO...... now that's going to be something
Regards Dave

[Lancer]

Re: New 42'' pompeii build in Canberra

Wonderful, I can't wait until the weird deck ornament I built becomes something useful. I envy you guys the fun you are having cooking in your ovens.

[oasiscdm]

Re: New 42'' pompeii build in Canberra

Hi guys

I do have about 4 recipes I use when that temp is around the 350c mark. Kleftico being one which I am doing tonight in around a 320c oven for 4 hours. Beautiful dish as long as the pan is sealed very well and enough liquid is added.

But I also use the methods you describe from time to time as well.

[david s]

Re: New 42'' pompeii build in Canberra

I agree with you Dave. It would be a drag to have to wait for a couple of days until the oven was cool enough to bake your bread. To save time and fuel I regularly fire my oven for only one hour exactly. At that point the dome has usually started to clear at the top and not much fuel has been used and not very many coals produced. If doing a roast I wait, with the door off, until the temperature has dropped to around 270 C. I then place the roast and door it, although the heat has not properly penetrated right through it is still plenty to cook a roast.The temperature drops off faster as the heat is still soaking deeper into the walls and floor, but that works pretty well for most roasting situations, start hot and finish cooler. Or if baking a few loaves of bread, I wait a little longer with the door off until the temperature drops to 220 C then place the bread and door it.
Using the oven this way allows roasting or baking after getting home from work.

[cobblerdave]

Re: New 42'' pompeii build in Canberra

Hey guys I'm curious with your heat retention figures. after pizza I Chuck 3 more pieces of wood in. Let it burn for around 90 minutes. Remove the fire, now I haven't got a door but use some hebel and Calsil, in entrance.

Following day I get around 300 - 350c, from there it drops around 60c per day.

G'day Colin
Sounds like you oven is working well that's a pretty impressive set of figures.
I used to believe you went hell fire with the temps and then cooked to the pattern of the oven as it cooled. In practical terms its frustrating and inconvenient to wait till things cool.
You only get out of an oven what you put into it.... So these days I tend not to put as much heat in. It's not about the wood its more about the convenience of being able to use the oven when you need to. It's easy to bring a cooling oven up to the temps you want than have to wait for a super saturated one to cool.
The main temps I'm interested in these days are the ones on the floor and that 150 mm above cause that's were the food is.
In saying that I still fluff it and get the temp wrong. That's why they invented trivets and aluminum foil for!
Regards dave