My Pompeii in hull

[jagnut]

May 15, 2017 19:42:52 GMT leetheldc said:

Thanks for your advice lance 

I was only watching vids of the mortar gun not actual pointing I did purchase the gun but I scraped it after the the first load it was a great tool and the mix came out great but there was just not enough room too use it so I ended up with a 4 inch pointer and a brick trowel brick layer style 11 hours later with a few coffee breaks soon turned into beer breaks I got done at 10 pm well worth it though. The main reason for the gun was to save my back around the hard to get to part of the oven but old school methods beat new school hands down

Hi leetheldc  what a finish on that oven you have done ,fantastic next job then is make your pizza oven tools than. Just a quick up date fitted breather to oven cut a 56mm hole in  vermiculite no problem a nice clean cut and than packed the 3/8 pipe in to position with insulation which i had to bye from flee bay due to no insulation left from build managed to bye a meter  just the k render to go but weather is shit down here at present rain and rain so much for the sunny south . cheers jagnut

[leetheldc]

I've had a few drying fires over last week and cooked a few things to try it out I've a had a few problems with wood but I'm getting there.I also had a door made it's going to get tested tomorrow so il post the results it's 4 inch thick filled with left over fibre insulation all from 5mm stainless with detachable handles so I can change if I need I used some 3 year old oak scraped sanded and oiled to fix to them this time see how long they last just takes the edge off the steel looku

[leetheldc]

After using the oven for a few months now I am addicted I think I have used my house oven only twice in 3 months I've gone through a load of wood but well worth it for some of things that have come out of it just mouth watering my favourite thing is cooking on the oven with no flame, door on listening to the meat hissing away, full chickens sizzling after 10 mins it's crazy. The heat retention has been fantastic one fire keeps it hot all week still at 50c seven days after fire. Here is a load of pics of just some of the food I've cooked all under the influence of Stella Artois!

[simonh]

Wow! Some great looking food there

[robertplant]

Absolutely superb thread, well worth the last 40 minutes reading, well done!