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Build started in Mountain Top NSW - Forno Bravo Forum: The Wood-Fired Oven Community

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  • #46
    Job done! Looks a million bucks (but that's my opinion only)

    Fired it up today, chimney was finished yesterday, so far so good. After an hour or 2 I noticed a couple of bricks have parted slightly on the inner arch, looks like the glue let go and the arch expanded out. I'm not too worried thou.

    So it's been sitting idle for at least 2 months while on holidays and building the outer shell so the internal dome must be fairly dry but not completely, because I found some moisture on the wooden door that I put on it for a few days.

    The temp reading is between 60 and 200C depending where I aim the thermometer so don't really know which reading is valid for the startup days. Any opinions on this ?

    Vince Ieraci

    This is rocket science.

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    • #47
      Congrats. Take it slow and easy firing. This is the point where builders get impatient and fire too hot too quickly. Take your time, nice work.
      Russell
      Build Link............... Picassa Photo Album Link

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      • #48
        Looks good Gretsch
        Cheers,

        Steady

        http://www.fornobravo.com/forum/f51/...ild-21760.html

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        • #49
          Day 1 started the fire at 11am, was a bit nervous, got hot at times so had to monitor the fire regularly. Was listening for the dreaded crack and it didn't happen. Wood was hard to get going and keep going so had to regularly stoke and re-light through the day, I read somewhere on this forum it's the moisture coming out which is the cause.

          5pm I did something really stupid. I moved the fire across to the other side, too close to the wall and thought it would burn down and go out, and walked off. Obviously it flared up and I've cracked 3 bricks (see picture below). Sorry UtahBeehiver, I read your post too late. OK, so deep down I really wanted to be part of that exclusive club so I can say I've cracked it. (sic)

          Day 2 started the fire 7.30 am, noticed it started easier and wasn't going out as often, kept the fire burning until around 4 pm, at least it was uneventful. It's relatively hard to tame down the fire without it getting too hot, I've had readings off the dome top of 300c and am amazed nothing else has cracked.

          Day 3 of firing, continually monitoring and knocking down the fire when it runs away. This morning I noticed some fine lines along the dome top brick edges, could be the dome expanded and has opened up slightly, not sure without sticking my head in for a closer look.

          I can feel the bottom of the slab getting warm which is a worry considering I used those light weight kiln insulation bricks on their side (110mm height) but I'm hoping it's the water that's probably sitting in them that's causing the heat to be conducted to the slab, only time will tell.

          I didn't put in any vent for the water to escape because I figured (1) Didn't use much water in the insulation layer (2) outer shell is of pressed bricks, they pass water very readily (3) any steam pressure will find it's way out at the heat break, there's a 20mm dia fire rope in the gap. (4) the floor is standard fire bricks so I reckon any water under there should easily leech out between the gaps.

          Here's the final specs on the oven dimensions:
          Internal dia: 1065mm
          Overall external dia: 1770mm
          Fire bricks are 110mm and external house bricks were cut down to 85mm which leaves a cavity gap of around 150mm which has 2 layers of blanket and mostly dry filled perlite with some mixed with cement mainly around the very bottom and the top where it was easier to lay, and it supported the house bricks.

          Internal arch opening: 495 x 323mm
          Internal height: 510mm
          And so it worked out I managed to achieve my 63% dome height to opening height

          Vince Ieraci

          This is rocket science.

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          • #50
            Day 4 came and went, pretty much same olí burnt for 9 hrs total, started spreading the hot glowing charcoal out towards the edges to distribute the heat out and under the floor to aid in dispelling the water that must be trapped there. Dome top temp peaked around 350, sides starting to ramp up to around 200 and 160 on the first rows of bricks.

            Day 5 now and starting to use up more timber. Ceiling peaked 500 before I intervened and spread the burning logs out. Sides are around 350 the bottom row 250.

            No sign of cracking so far What I noticed is the brick joints are standing out against the blackened faces, either the creosote is burning off there or Iím looking at brick expansion.

            The past week or so has been 30+ which is helping the moisture dissipate, having hit some high readings Iím feeling confident to crank it right up tomorrow.

            Thanks to SableSprings comment regarding the chamber depth the stack seems to be doing a good job drawing the smoke out and up, there's lots of creosote on the inner part but hardly anything comes out the front. Very happy chappy.
            Last edited by Gretsch; 02-12-2018, 07:49 PM. Reason: More information

            Vince Ieraci

            This is rocket science.

            Comment


            • #51
              Your build turned out pretty awesome Gretsch! I honestly think that dome builds are like concrete pours when it comes to cracks...every one has some, but not everyone will admit it. Some are bigger than others but the overall construct is still extremely solid and functional. As noted before, with some "antique" builds, the bakers actually use the crack movement/increase to judge the oven's heat storage and readiness to bake. Fancy IR guns are great, but 100 years (or more ago) the toss of flour on the cooking floor and other visual/physical cues were all that the bakers had to go on.

              Glad that the curing process is going well...soon you'll be faced with new issues like "How can I make this fabulous pizza better...?" I think you've definitely earned that adult beverage with your first WFO dinner!
              Mike Stansbury - The Traveling Loafer
              Roseburg, Oregon

              FB Forum: The Dragonfly Den build thread
              Available only if you're logged in = FB Photo Albums-Select media tab on profile
              Blog: http://thetravelingloafer.blogspot.com/

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              • #52
                Cheers Mike, yeah I'm pretty stoked with the end product, everyone says it looks awesome.

                Cranked up the heat last night for our first pizza cook, very nervous but was all for nothing. Those bricks just soaked it up.
                The pizza was thumbs up, the crust was everything I was expecting. Need to work on our dough shaping skills thou.
                I made 2 batches of dough so we could compare the flour, Wallaby brand and 5 Stagioni, an Italian 00 flour. The latter was definitely superior. Softer and lighter in texture.

                Now I need a door. I've considered steel with an insulation sandwich but I'm not convinced it would work as well as wood so a wooden door it will be. 2 layers of 30mm ironbark, 60mm total. It's a dense timber with a very good fire rating, it might be a tad heavy thou.

                Vince Ieraci

                This is rocket science.

                Comment


                • #53
                  I always love seeing shots of fire in a WFO - your brickwork looks great
                  Cheers,

                  Steady

                  http://www.fornobravo.com/forum/f51/...ild-21760.html

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