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Karangi Dudes Barrel Bread Oven

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  • #31
    Gday Doug
    Worst comes to worse and the loading of the brick prevents the removial of the form you can always burn it out. Scary but fun
    regards Dave
    Measure twice
    Cut once
    Fit in position with largest hammer

    My Build
    http://www.fornobravo.com/forum/f51/...ild-14444.html
    My Door
    http://www.fornobravo.com/forum/f28/...ock-17190.html

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    • #32
      Doug, your block pull system for the form looks great! I love these applied concepts to make simple solutions to problems...although I tend to end up with Rube Goldberg solutions . Really interested to hear how well it works after the vault is in place. Definitely should become the standard for form removal in vault builds...even though I think Dave's "burn in place" would be fun (especially on someone else's oven ).

      Build is looking awesome!
      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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      • #33
        Are you staggering the vault bricks as in post#13 ? Itís hard to tell from the pic.
        Last edited by david s; 04-13-2019, 09:26 PM.
        Kindled with zeal and fired with passion.

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        • #34
          Thanks Dave and Mike

          Sounds like a plan (burn it out) but I do think it will drop alright and slide straight out
          https://community.fornobravo.com/for...-s-48inch-oven

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          • #35
            David s

            Yes the vault is laid in bond hence the full form and the problem of lowering, seeing you can't reach the back of the oven
            Last edited by Karangi Dude; 04-14-2019, 04:00 AM.
            https://community.fornobravo.com/for...-s-48inch-oven

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            • #36
              The moment of truth,

              All went well the form dropped away with some gentle persuasion on the little pine block perhaps I should have used a little soap to help them slip out more easily

              Next will be to set the door arch
              https://community.fornobravo.com/for...-s-48inch-oven

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              • #37
                Doug,

                As usual, it is fun to watch your build. We don't get to see many low dome barrels so this is interesting to watch. Top notch work.
                Russell
                Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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                • #38
                  Thanks Russell,

                  Even though it is a barrel (the design is an idea I have had for quite a while) it is sort of a hybrid, wider than a normal barrel oven with a cooking area that is almost square a low arch and a modified tapered transition, the additional thermal mass in the hearth will help with heat retention, but I do expect it to get to temp about the same time as the 48'' igloo that I built at Karangi
                  I am expecting it to perform like an Igloo but with the benefits a barrel, the floor plan has more space for baking bread and lots of room for baking trays
                  https://community.fornobravo.com/for...-s-48inch-oven

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                  • #39
                    This oven has a tapered transition, this is what makes it more like an igloo, it is tapered from the sides as well from the top to the door arch

                    Here are a couple of pics that I took before I set up the door arch form, showing the taper from the sides
                    https://community.fornobravo.com/for...-s-48inch-oven

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                    • #40
                      I have really liked having the "funnel" tapered entrance for my oven...I understand it's basically standard for the Montreal dome variation. Since I built an ash dump into my stand, the smooth path/flow for ash from oven to bin has been really nice. Your oven is looking spectacular and I find myself looking forward to your progress pics more and more!
                      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/

                      Comment


                      • #41
                        Thanks Mike,

                        I am not aware of the Montreal dome but it all makes good sense, did you taper the door arch bricks as well as the sides? I have cut the door arch bricks at the back at 45 deg for a smoother transition I don't know if this is a standard but I thought it should work well

                        Cheers Doug
                        Last edited by Karangi Dude; 04-20-2019, 03:36 PM.
                        https://community.fornobravo.com/for...-s-48inch-oven

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                        • #42
                          Set the door arch form in place and after tapering the arch bricks I then back cut them at 45 deg for a more tapered transition, laid the sides bricks and did a dry run of the arch bricks
                          Last edited by Karangi Dude; 04-20-2019, 04:47 PM.
                          https://community.fornobravo.com/for...-s-48inch-oven

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                          • #43
                            I did not taper the entry bricks, but instead matched their edge with the inner curve as the oven pursed out. The other name for the Montreal oven shape is a beaver tail. I attached a base picture and one of the almost completed oven which shows the "beaver tail" shape. As I noted before, I think you're really going to like how the smooth transition to the oven mouth works.
                            Attached Files
                            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/

                            Comment


                            • #44

                              Mike,

                              I have cooked in a few barrel / vault ovens and they didn't have the taper, I thought that the space either side of the entry was wasted and how hard it was to clean the ash out that is why I tapered the entry of this oven, using a scraper and broom to clean out any spilt mortar I can see already how well it works.
                              Also with having the back of the arch bricks tapered up at 45 deg it is creating a curve similar to that of an igloo, the space at the top of the door arch bricks will be filled in with another row of half bricks that will be at a right angle to the vault ceiling this will act like a smoke shelf for the smoke to curl before it gathers to go down the taper to exit out the door arch into the flue gallery.
                              It all sounds good in theory but the proof will be when I fire it up, I plan on lighting a smokey type small fire so I can watch how the smoke flow works, I then plan on wrapping it up with insulation and start to cure it the same way I have all the other ovens I have built or helped build and that is with what we call heat beads (charcoal brickets)

                              Cheers Doug
                              Attached Files
                              Last edited by Karangi Dude; 04-21-2019, 05:29 PM.
                              https://community.fornobravo.com/for...-s-48inch-oven

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                              • #45
                                I got the door arch bricks laid now a little pointing up then onto closing in the gap at the top of the door arch and the barrel arch
                                The last pic shows the tapered transition
                                https://community.fornobravo.com/for...-s-48inch-oven

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