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Post by paulderm on Jul 25, 2013 19:15:37 GMT
Hi all I'm new to the forum and have just started my pizza oven. I will try to upload some pictures of my progress. This is my first building project so will have lots of questions.
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Post by bookemdanno on Jul 25, 2013 19:58:47 GMT
Hello Paul, and welcome to the Wood Fired Oven crazy gang!
God luck, and looking forward to the pictures!
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Post by paulderm on Jul 25, 2013 20:47:14 GMT
Here's my first mock up, all got set today will take some more pics through the build. Attachments:
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Post by rivergirl on Jul 26, 2013 21:28:30 GMT
Welcome ! Looking forward to seeing the new build. My dad came from seaforth hopefully I will get back one day and compare that and bootle to my memories!
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Post by bookemdanno on Jul 27, 2013 9:26:43 GMT
Paul, looks good so far!
I like the countertop, is it poured concrete? Looks nice!
I'm sorry, but i have a couple of questions...
The soldier course (standing bricks) around the oven, is it to stay thay way?
I mean, straight onto the countertop?
we usually try to insulate the whole oven from the supporting structure you see. Ideally you'd have your thermolite blocks underneath the soldier course too. The soldier course will heat up and want to try to heat up the countertop too you see. This could lead to heat damage to the structure, and more fuel to heat the oven.
You have some nice tiles for your cooking floor there too!
Good luck with your build, the effort taken to make a WFO is paid back many times over in good times around the fire!
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Post by cannyfradock on Jul 27, 2013 12:14:46 GMT
Hello Paul.....welcome aboard. I love the set up of your wood-fired oven/cooking station......nice work!!......I also agree with Danno in that you should lay some insulation block under your first ring course. If you think that your first soldier ring is too high after that, you can always cut your first ring of bricks in half and lay them on edge.....like this....  ....full soldier or half "brick on edge"...is a personal choice. The main thing is to keep your dome in the general ball park figure of height of dome = half it's diameter with the entrance arch height 63% of the dome height. I'm looking forward to seeing your build progress... terry |
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Post by paulderm on Jul 28, 2013 20:57:58 GMT
Hi all thanks for your comments, yes the counter top is concrete poured onto metal deck with reinforcement. I think I might be too late to put insulation under the first course as I have been away this weekend and my father-in-law has been hard at work, wool this be a major problem? Here is another pic of progress this was taken on Friday the dome is now finished I will put some more pics on tomorrow Attachments:
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Post by paulderm on Jul 28, 2013 20:58:44 GMT
More pics Attachments:
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Post by paulderm on Jul 28, 2013 21:01:15 GMT
The tiles are reclaimed (from Jamie carragher's house £2 each) they are over an inch thick.
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Post by cannyfradock on Jul 29, 2013 13:43:20 GMT
Paul
The missing bit of insulation layer under your first ring shouldn't affect pizza baking. You may see a slight difference when baking bread or general cooking/baking with a hot clean oven and the door closed. (the oven will lose massed heat quicker with that missing bit of insulation layer).....as I said it will be minimal and it may cost you an extra log or 2 when keeping a flickering fire going for those pizza parties. If you are allready well into the build...don't worry about it.
Don't forget that the dome/arch transition is a little tricky and you can't keep to a perfect circle as the dome climbs higher. The dome may go slightly pear shaped (literally) to make this transition. Take your time and try to keep both sides level as you're building up the rings of your dome.
Terry
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Post by paulderm on Jul 29, 2013 17:13:28 GMT
Thanks for that Terry, well into the build you could say that haha Attachments:
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Post by paulderm on Jul 29, 2013 17:13:53 GMT
Further still Attachments:
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Post by paulderm on Jul 30, 2013 21:46:11 GMT
Chimney on Attachments:
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Post by cannyfradock on Jul 31, 2013 9:52:21 GMT
Lovely workmanship Paul.....away to go!!
Try to go steady with your curing fires to avoid any cracking.
Terry
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Post by paulderm on Jul 31, 2013 14:43:28 GMT
Thanks Terry I've sort of become obsessed straight home from work to get some more done then working until 9-10 at night. It's hard to keep the fires small isn't it haha. Any recommendations on how to finish the themalight block on the front of the oven. I was going to use the same tiles that I have on the oven floor but I think they might be too heavy. Attachments:
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