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Karangi Dudes Barrel Bread Oven

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  • #91
    Love those new doors, Doug! Really nice. And I see the new flame door matches your new avatar. Nice Great to see the transition from building the oven and how you developed the housing around it.
    John

    "Success can be defined as moving from failure to failure without loss of enthusiasm"- Churchill
    ______________
    My Build Album: https://photos.app.goo.gl/mYnNG6wjn3VAUqkK6

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    • #92
      The whole project is looking GREAT, Doug. It's been a while since we've seen a blast door featured in a post. I may just steal your design. I've stolen enough ideas from you over the years. What's one more among friends .
      Joe Watson " A year from now, you will wish that you had started today" My Build Album / My Build

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      • #93
        Plus one on Joe's comment!
        Russell
        Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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        • #94
          Doug, very nice job and with winter here I am jealous of your indoor oven
          I was wondering how far back into your opening you place the blast door? Specifically, how much gap (approx.) do you shoot for between your inner arch reveal and the door to allow for venting up your chimney? From the pics it looks to be back quite a ways but I can't tell and figure there is a point where it is too far inserted and would effect how the oven vents.
          My build thread
          http://www.fornobravo.com/community/...h-corner-build

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          • #95
            Thank you John, I had built the insulated door some months ago and was using it to restrict the intake of air by putting it in the entrance on an angle but it was not quite doing the job I wanted so I decided on building a designated blast door it is light and works very well

            Cheers Doug
            https://community.fornobravo.com/for...-s-48inch-oven

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            • #96
              Thank you, Joe and Russell, I would not call it stealing I would call it sharing between old friends.

              It's not really a blast door, I would imagine a blast door would need to have some form of outside air being forced through the door into the oven, but by restricting the amount of air coming into the oven does create more velocity so I suppose it is a blast door in a way

              When I was a child in the fifties I lived on farms that had farm houses with the only form of heating being an open fire except for the slow combustion wood stove
              I can remember when my mother had trouble getting the fire going she would hold a matt across the front of the fire place blocking of the entrance but leaving a few inches at the bottom and it would create a roar as the fire would roar up the chimney.
              I built my first blast door when we had the pizza oven on the trailer I used the door that came with the oven it was a single plate and I simply cut a section of the bottom just like the way my mother did with the matt it worked very well
              When I built this door I wanted something that you could still see some of the fire especially for when we do our classes but I had to figure out how much to take out and would it still work with the hole not just across the bottom, so I worked on about 30% the same as I do for sizing the flue gallery to the area of the door arch and it works really well, lucky I suppose.

              I know I don't post a lot any more but every now and then I find something that I would like to share with you guys

              Cheers Doug
              Last edited by Karangi Dude; 12-16-2020, 10:52 PM.
              https://community.fornobravo.com/for...-s-48inch-oven

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              • #97
                I love the design you cut in. Did you get that laser cut?
                Kindled with zeal and fired with passion.

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                • #98
                  Thank you JR, yes it is great having an oven that I can use any time of the year and without worrying about the rain etc. we have just installed an 8kw inverter split system air conditioner to make it even more comfortable for when we do our classes
                  The placement of the door is just before where the flue starts about an inch back before the opening that's about seven inches from the outside of the decorative arch, you could place it just inside the decorative arch it would work the same, I like it further in so it deflects the heat better

                  Cheers Doug
                  https://community.fornobravo.com/for...-s-48inch-oven

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                  • #99
                    Thanks David, I cut it out with a jigsaw, drill and grinder with a 1mm cutting blade

                    Cheers Doug
                    https://community.fornobravo.com/for...-s-48inch-oven

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                    • Wow, I was betting laser cut too. I might have to play with a design when I copy your door
                      My build thread
                      http://www.fornobravo.com/community/...h-corner-build

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                      • Hi Doug,

                        I am new to the forum and planning my build. You certainly have constructed a couple of awesome ovens. The posts have been very informative for me and others, I'm sure.

                        I noticed that on your bread oven you have the cooking surface bricks laid vertically for additional thermal mass. Do you think that the additional mass would improve your 48" oven? My build will be a Pompeii, a mere 90cm, and I wonder whether to add additional mass to the cooking surface with bricks on edge or 3" thick bricks. Our oven will be general purpose; baking, cooking, pizza.

                        Also, I was wondering if your cooking surface bricks 'float' on the calcium silicate board or are they mortared in? I tend to like floating.

                        Rob

                        My initial post: https://community.fornobravo.com/forum/good-background-information/introductions/433788-guanajuato-build

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                        • Thank you Rob,

                          I built the 48'' oven about 10 years ago it was a big oven and of course took a bit to get it up to temperature but when it did it stayed hot for days I don't think I needed any extra thermal mass on that oven.
                          Rob, I have built lots of ovens since then and the most of them had a 3'' hearth and they all worked well IMO insulation is the key under and over the entire oven
                          I put an oven in a trailer it only had a 2'' hearth it was quick to heat up as we were doing mainly pizzas but it would hold enough heat to bake bread the next day again it was well insulated
                          See; https://community.fornobravo.com/for...-s-mobile-oven

                          Rob, when I built the Barrel oven I decided to add more mass to the hearth as I was intending to do multiple loads of bread, it is a big oven like my 48'' and takes a bit to get it up to temperature thats why I built the blast door, and yes it is well insulated so it does hold heat very well, it is a bread oven and performs the way I planned

                          So in answer to your questions IMO I would stick with 3'' of hearth on your intended oven it will heat up quicker and if you insulate it well it will retain enough heat to bake the next day and beyond
                          I always lay my hearth bricks without mortar floating as you say and inside the walls I do not see any benefit from having the walls sit on the hearth

                          I hope this helps good luck with your build

                          Cheers Doug
                          https://community.fornobravo.com/for...-s-48inch-oven

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