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
Announcement
Collapse
No announcement yet.
Karangi Dudes Barrel Bread Oven
Collapse
X
-
Yes Russell, it is quite an investment not just money but time (mind you I did get an excellent price on the bricks and insulation)
We have been wanting to set up this WFO cooking school ever since we left Karangi nearly 4 years ago, we tried the catering business with the mobile oven but it was not really for us, it was to time consuming.
Now that we have moved to our new home in Thoona we have the right area to set it up the WFO cooking school, so we are looking forward to giving it go
Russell, thanks for the kind words about Whats Karangi Dude Cooking
Cheers DougLast edited by Karangi Dude; 04-08-2019, 04:12 AM.
Leave a comment:
-
Holly Smolly, it is really looking great. Knowing how much you Aussies have to pay for fire brick and materials, this is quite and investment. Those newer members who do not KD, go to his cooking thread and look at the foods and breads he has made in the past https://community.fornobravo.com/for...i-dude-cooking you will be like "Paslove Dogs"
Leave a comment:
-
Picked up the steel that I had guillotined and folded then welded it all together, I then had it lifted into place ready to be welded to the base.
Next will be to fill the void with insulation a combination of silicone fibre board and vermicrete
- 1 like
Leave a comment:
-
David,
Thanks for your advice on the stainless all makes good sense, I was aware of the stainless conductivity
I was going to fold a piece into a U shape but I was lucky enough to come across some scrap tube that has very thin walls
I also think it is important as to what goes under that piece of stainless, in my case it will be 115mm of vermicrete that will separate the hearth and the landing
- 1 like
Leave a comment:
-
Russell, we will still be trading "Karangi Kitchen" we sold the mobile oven trailer and set up 12 months ago but we didn't sell the name
Leave a comment:
-
Originally posted by Karangi Dude View PostWell picked up Russell,
The face of those bricks is where the door arch finishes there will be a thermal break at that point so the chip won't be exposed, I am planning a 50x50mm stainless steel square tube filled with fibre board insulation sitting on top of a vermicrete fill to bring it up to level
Cheers DougLast edited by david s; 04-06-2019, 01:31 PM.
Leave a comment:
-
Pretty much figured out you already had this planned out. The build is looking top notch. Are you going to rejuvenate "Karangi's Kitchen" or go with a new theme?
Leave a comment:
-
Well picked up Russell,
The face of those bricks is where the door arch finishes there will be a thermal break at that point so the chip won't be exposed, I am planning a 50x50mm stainless steel square tube filled with fibre board insulation sitting on top of a vermicrete fill to bring it up to level
Cheers Doug
Leave a comment:
-
Great work as always, why don't you flip the second floor brick from the right around then it will hide the brick chip, or maybe you already have something in mind that hides it.
Leave a comment:
-
Got the angle bricks laid and removed the boxing ready to weld on metal sides and back panels
Building an oven this high of the ground is a little testing, a lot of extra leg work (not good for my aches and pains)
Leave a comment:
-
Thanks Mike,
Good to here from you, your kind words are much appreciated.
I have been unwell with this condition that I have (Psoriatic Arthritis) has really slowed me down, I lost eight months or so not able to do much at all, I struggled to just get through the daily chores, it is not curable but we have it seventy percent under control with an injection that I have fortnightly that allows a few hours each day that I am not in pain so I can get a bit done here and there.
The oven 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 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 in Karangi
As you will see later there is going to be ample insulation all around. Yes I do have access to plenty of good wood down here in Victoria, lucky I stocked up before I got unwell
Mike, as normal there will be a few new recipes that I hope to share with you guys once we are up and running
I would love for you to come to one of my classes, it is a pity we are on different sides of the world but we do have one thing in common (like all on this forum) and thats the love of our WFO's
Mike since returning to Victoria we have been making our own Salami, Pancetta, Copicola, Cured Olives, Passata and growing lots of garlic I will put some pics up on my food thread
And yes how good are those Finger limes, it's a petty that I can't grow them down here as it is to cold, but I might take your Idea and try them in pots so I can move them out of the cold
Cheers DougLast edited by Karangi Dude; 04-07-2019, 03:48 AM.
Leave a comment:
-
Originally posted by UtahBeehiver View PostPlus 2. I forgot all about the Aussie finger limes, now I'm intigued. Mike, did you grow from seed or did you get a plant.
?
Seems to have become a fairly common item in California nurseries...but I can't imagine how Roseburg got 'em. Anyway, both finger limes I have are extremely thorny with very small leaves. I wouldn't be surprised if you found the plants in a local nursery this spring or maybe on your next trip to see your daughter in the Portland area...
Leave a comment:
-
Plus 2. I forgot all about the Aussie finger limes, now I'm intigued. Mike, did you grow from seed or did you get a plant.
?
Leave a comment:
-
As always, your work is true eye candy. I'm glad that you've gotten your health back and continue to share your ideas and workmanship with us on the forum. Just so you know, years ago in your fabulous thread of "good eats" you noted using finger limes. I started looking around and now have two of them at my home...just put them out on the front deck for the spring-fall. I actually got quite a few fruits last year and it's always fun to introduce people to a new treat. (I envy the folks who will have a seat in your upcoming cooking classes.)
Thanks again for really getting me hooked on the potential of having a WFO at hand. I mostly bake bread for my neighborhood and am really looking forward to how your new oven is going to perform. Certainly plenty of mass to bake lots of bread...I'm glad access to wood isn't a problem for you
Leave a comment:
Leave a comment: