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Post by cobblerdave on Jun 9, 2014 1:53:00 GMT
G'day I'm Dave and am another blow in from the FB forum. I built my oven four years ago, shocked myself really as I'm actually "masonary inpared" and have little bricklaying skills.
I took my all of that 4 years to complete it in its final form. I encourage anyone to build themselves an oven no matter what form or complication of build, they truly are a lot of fun
Regards Dave |
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Post by kstronach on Jun 11, 2014 9:03:57 GMT
Welcome to the forum dave, I've seen your posts over on FB, I dont post all that much on there but try to keep up with whats goin on! Good to have another member thats finished an oven build and can try to help others and keep our uk forum growing in numbers too!
Keith
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Post by bigdavenorcott on Jun 11, 2014 9:32:09 GMT
Nice oven Dave  Can I ask how you did the back of your door? Cheers Dave |
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Post by cobblerdave on Jun 11, 2014 11:07:06 GMT
G'day big Dave
The oven door I've used for yrs now is ACC sheet
The first I made was bolted through
My current ine is ACC 50 mm silasticed to 12 mm ply with a hardboard face with a couple of fancy handles. The ACC sheet handles the heat real well the silastic is protected from the big heat so it works well enough.
If the ACC sheet would get damaged ... What the hell .. Carve youself another and silastic iit back .
Regards fave
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Post by cobblerdave on Jun 11, 2014 20:32:43 GMT
Wooops
Wrong door! the door in the pic is an outer door to prevent rain blowing in on the hearth.
Later today I find a pic showing the insulated door
Sorry for the mix up
Regards Dave
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Post by bigdavenorcott on Jun 11, 2014 21:11:34 GMT
Not to worry I've got a while to go till doorsville!
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Post by cannyfradock on Jun 20, 2014 19:47:30 GMT
G'day I'm Dave and am another blow in from the FB forum. I built my oven four years ago, shocked myself really as I'm actually "masonary inpared" and have little bricklaying skills.
View Attachment
I took my all of that 4 years to complete it in its final form. I encourage anyone to build themselves an oven no matter what form or complication of build, they truly are a lot of fun
Regards Dave Hello Dave.......welcome aboard. It's always a bonus to have members who have already built a Wood-fired oven to make comments in the open forum. I've built quite a few Pompeii's and clay ovens but every single build is quite bespoke so.....it's always nice to share your experience with newbies as any info that can be passed on is truly a help. Please feel free to put your blog/website in your signature. Terry |
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Post by cobblerdave on Jun 22, 2014 6:04:26 GMT
Gday Terry
Ive Added a link to my build, as you suggested and hope someone will find it helpful in some way.
My oven is certainly "bespoke" and was not completed to my satisfaction till just recently due to a hand injury. which is good in some ways because of spent the time on the forno bravo forum to expand my knowledge. I've helped and encourage some other builds on forum and hands on, and your certainly right there's no two the same!
The little I've seen so for on the site I've found fascinating as the WFO oven building experience differs in Nth America to Australia to the UK !
Thanks
Regards Dave
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Post by bigdavenorcott on Aug 10, 2014 9:20:05 GMT
Wooops Wrong door! the door in the pic is an outer door to prevent rain blowing in on the hearth. Later today I find a pic showing the insulated door Sorry for the mix up Regarids Dave Howdy Dave - did you ever post that door pic? |
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Post by cobblerdave on Aug 10, 2014 11:27:38 GMT
 Gday dave if I managered to pull it of on my phone this should be a pic of MK 1 oven door. This one was hebel bolted through some ply. Its since progressed to hebel silasticed to a ply with a hardwood face. They are soft chip easily chipped but easy to replace it if it does get too tacky. I find them easy for me as I have little metal working skills to make one of those beautiful metal ones. Plus I have to admitt it I'm not total lazy but if something works I'm reluctant to change it . If it helps the prob you see is a bimetallic thermometer. It will give you a general reading. It's not bolted through the door but pushed through a hole. This means it can be removed from the door when putting the door in and out. You don't damage the prob that way and it can be put away out of the wheather. Watch anything advertised for pizza ovens, the price goes up I'm sure. The current one is a deep fried/ jam thermometer which is 1/2 the price of the one for pizza oven on the same rack. Hope something helps regards dave |
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