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Post by spinal on Nov 7, 2013 9:55:25 GMT
For the ash, I would consider a pipe. (I use a hair-dryer - but someone with big lungs may suffice). Just blow the ash to a corner and that will leave a nice clean spot to cook on For more obstinate dust, I use a broom made of twigs/grass which is kept damp (but not wet). Keep a bucket to hand in case it does catch fire... M.
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Post by limpopomark on Nov 7, 2013 14:12:27 GMT
I have missed a few updates on this but eish... that is an amazing result! Good work and good work to the crew for chucking out 50 pizzas - that is spectacular. I hope you're pleased with it!
On Terry's advice I hammered the end of a piece copper pipe flattish (like a letterbox) and use that to blow the ash off the cooking surface. I swipe all the coals to one side with the pipe, then blow the ash to join it.
However, I strongly recommend not following my lead and ''overserving'' yourself whilst cooking, then when the wind knocks the pipe over grabbing the wrong end. Ouch.
I can't praise this oven enough - I felt really bad for you when you showed the cracks as it looked pretty terminal, but to see it in action is a wonder. Clay... amazing.
Good luck, and keep the pictures coming Nick
mark
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Post by cannyfradock on Nov 7, 2013 19:11:37 GMT
Nick
I seem to have missed many of your latest posts but it's good to see the guys giving advice and support on those nausiating cracking problems. I did however (this morning) see your latest post and even though I didn't have time to make a post ...it did put a big smile on my face to see your latest pictures. Great to hear that your pizza party was a success and I adore the picture of the 3 chefs....
You may be correct in saying that there may still be moisture in the oven, so your subsequent firing should take less time to reach temp.....and use less wood when you get there. You will probably have more cracking after a "full Gothem City" firing, but simply parge up any interior cracks with "pure" clay and external cracks can be attacked with cob, mixed with sand or grit to give it a bit of sustenance. If you get any severe external cracks you can also try using some chicken wire or similar in...and over the cracks to stop any future cracking.
I truly appreciate you sharing your brilliant build with us...thanks!!
Terry
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Post by nicklear on Aug 22, 2014 19:20:50 GMT
I have kept thinking that I must, for posterity, post the final photos of my build. I had a roof built to protect it from the rainy season (and lazily we sometimes used to let the firewood stick out the front of the oven. This I think led to the overheating and cracking of the arch.) I also did another insulation layer with this time mostly straw held together by clay slip & some cob and then with chicken wire: which i then covered fully with cob to seal it And then the thing I'm most proud of, I actually got round to doing a final finishing layer to make it look complete: I used less clay in this mix to help it not crack & I used some red "almagre" powder for colouring, mixed with the fine white beach sand: I had some tables built and fixed in place: And a door (which has a Clas Ohlson thermometer waiting to be fitted): We have cooked 50 pizzas twice a week in this for the last few months and it has been great. Thank you for your support, this forum was a massive help for me to build it.
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Post by cobblerdave on Aug 23, 2014 10:48:27 GMT
G'day Thank you, I have had the most enjoyable read of your oven build. Well done! Regards Dave
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Post by limpopomark on Jan 3, 2015 18:53:04 GMT
not been on here for some time but congratulations on the build and the pizza production line - it looks awesome! best wishes for 2015 mark
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Post by rivergirl on Jan 7, 2015 18:47:50 GMT
Loved this build... But then I am a biased cob lover!
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Post by nicklear on Dec 7, 2016 19:02:42 GMT
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Post by cobblerdave on Dec 8, 2016 3:21:40 GMT
G'day Thanks for the update. The oven has survived and looks in excellent condition. You have taught your apprentices well. Regards dave
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