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Post by jonnycj on Apr 7, 2012 23:06:36 GMT
Yes but it's the Dome of the dhyanalinga meditation shrine. Probably held up with karma and prayer !
Mind you, not a hi vis, safety goggles or set of steel capped boots in sight.
Lucky chaps...
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wjw
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Post by wjw on Apr 8, 2012 7:31:22 GMT
The perils of jumping in while not knowing what you are doing... I've thought about the advice received and have decided to go with the stainless steel insulated chimney in an attempt to keep the weight down. Better that than a collapse. Bill
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Post by wjw on Apr 10, 2012 4:55:47 GMT
More progress today... I ordered a stainless steel, double walled chimney. 48 inches long with an eight inch diameter. I also received my temp managment stuff today as well. Four thermocouples and an infrared thermometer which will accept data input from the thermocouples. Additionally, the thermometer will data log one hundred values..and also has a USB port and cable which allows it to download data to a lap top in real time. Should be very easy to profile the heat saturation and cooling profile/timeline. Can't wait to profile it as built, and then put a temporary extra layer of firebrick on the oven floor to see how it heats up/retains heat with a double layer of fire brick on the floor. Here are the latest pics The oven is closed and I'm working on the entry My "heat management hardware"
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Post by Calaf on Apr 14, 2012 14:41:31 GMT
Bill, as a self confessed nerd, I'm looking forward to your results, colour-coded spreadsheet data and powerpoint presentation.
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wjw
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Post by wjw on Apr 15, 2012 16:14:06 GMT
After I'm done logging all the data and figuring out how it heats and cools...someday I might even cook something in it. All kidding aside...today I baked my first loaves of bread ever. Did three loaves on a pizza stone in my kitchen oven. Pretty amazing how cool that was. I've never baked anything in my life and my mother didn't bake when I was a kid so I've never actually seen a batch of dough rise with yeast, etc. I suppose it's one of those things you can read about and know all about (I was a biology major in college so I knolw about yeast and how they work), but until you actually do it and watch it you don't appreciate the wonder of it. Very cool and very delicious. Can't wait to do it in a WFO. Bill
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Post by Terry Hardwood on Apr 16, 2012 8:54:47 GMT
Bill, where did you get the temp mgt kit? BestBuy had something similar but no thermocouples, just the USB gun.
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wjw
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Post by wjw on Apr 16, 2012 15:29:18 GMT
Not really a kit per se. I ordered it all from Thermoworks. It's an outfit in Utah. Nice people. The gun is an infrared that will also accept a K type thermocouple input, has adjustable emmissivity, reads up to roughly 1832 degrees F., and comes with a USB cable and software to track and display temp/time data. Definitely overkill, but I had decided to go with something that was infrared and would take the K-thermocouple. I could have bought a unit that did both of those things for a hundred dollars. For another hundred bucks I added the capability to read high temps, and the USB port. Obviously not needed but I did it anyway. www.thermoworks.com/products/ir/ir_pro_usb.htmlI ordered the thermocouples separately from the same company. They are high-temp, cermaic fiber insulated probes. Two are ten feet long, two are five feet. Again, four probes are obviously not requred, but I treated myself. www.thermoworks.com/products/probe/tc_hightemp.htmlBill
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Post by turkey on Apr 16, 2012 17:31:36 GMT
After I'm done logging all the data and figuring out how it heats and cools...someday I might even cook something in it. All kidding aside...today I baked my first loaves of bread ever. Did three loaves on a pizza stone in my kitchen oven. Pretty amazing how cool that was. I've never baked anything in my life and my mother didn't bake when I was a kid so I've never actually seen a batch of dough rise with yeast, etc. I suppose it's one of those things you can read about and know all about (I was a biology major in college so I knolw about yeast and how they work), but until you actually do it and watch it you don't appreciate the wonder of it. Very cool and very delicious. Can't wait to do it in a WFO. Bill if you liked the yeast rising and have a biology background check out this link on sour dough and the links to the research behind pineapple juice method www.azeliaskitchen.net/blog/debra-wink-pineapple-juice-sourdough-starter/I think your scientist side might appreciate it. and here is a more visual sour dough post that is of the same ilk but with pictures, and I do like pictures www.azeliaskitchen.net/blog/life-cycle-of-the-sourdough-starter-part-i/
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wjw
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Post by wjw on Apr 18, 2012 5:36:06 GMT
Great links and info! Thanks.
Bill
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Post by wjw on Apr 24, 2012 3:42:44 GMT
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Post by turkey on Apr 24, 2012 17:33:50 GMT
that chimney is a whopper, but looking good and a very well engineered transition, brawn and beauty !
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wjw
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Post by wjw on Apr 24, 2012 18:20:34 GMT
The chimney is a bit bigger than I envisioned. It is eight inches in diameter and four feet tall. (203 mm by 1219mm for you guys across the pond. )
Pretty big. I'm definitely going to have to paint it or do something to make it a bit less intrusive to keep my wife happy. I'm guessing it will draw quite well though.
Bill
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Post by turkey on Apr 24, 2012 18:29:28 GMT
I think once it is on it will not look out of place, it will also be great at getting any smoke up high keeping the garden clear which is its job. When finished you will see it complete with stand and the ratio will seem different to now as you are up so close agonising over each brick.
the wife already thinks my oven is too high and its only 3 rings of bricks up so far and have not broached the subject of chimney yet....
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Post by wjw on Apr 25, 2012 6:08:25 GMT
My wife actually took it quite well today. I put the chimney in place today for the first time this afternoon after taking the photo in my previous post. I then went in to post the pic and when I walked out my wife was starring at the oven. Fearing the worst I asked what she thought. She said it was bigger than she had expected, but thought the oven looked like "Monstro the Whale" from the Walt Disney movie Pinochio and suggested we name the oven after that infamolus leviathan. Could have been worse. Bill
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Post by cannyfradock on Apr 25, 2012 10:10:54 GMT
Bill
Your build is turning into a complex little beauty. Love the way you are canterleeving the chimney structure.
Your'e not that far away from your first Pizza pie.
Terry
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