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Karangi Dudes Barrel Bread Oven

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  • Karangi Dude
    replied

    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.

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  • SableSprings
    replied
    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

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  • Karangi Dude
    replied
    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.

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  • Karangi Dude
    replied
    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.

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  • SableSprings
    replied
    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!

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  • Karangi Dude
    replied
    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

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  • Karangi Dude
    replied
    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

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  • UtahBeehiver
    replied
    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.

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  • Karangi Dude
    replied
    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

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  • Karangi Dude
    replied
    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.

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  • Karangi Dude
    replied
    Thanks Dave and Mike

    Sounds like a plan (burn it out) but I do think it will drop alright and slide straight out

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  • david s
    replied
    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.

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  • SableSprings
    replied
    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!

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  • cobblerdave
    replied
    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

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  • Karangi Dude
    replied
    Filled the sides with 50mm silicon fibre board and then filled the void with vermicrete
    Finished building the arch form sat it in place and levelled it, I had to come up with a way to remove the packing so that the form would come away from the arch bricks when finished laying the arch, I used little blocks of pine that I attached a piece of twine that was long enough to reach the front, I did a dry run and the blocks slipped out beautifully
    I have now started laying the arch bricks

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