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Post by yorkshire on Jun 21, 2015 10:26:41 GMT
Smag, thanks.
I laid the hearth on top of mortar. So did a full bed then gentle tapping to get it as level as I could. Seems to have worked and did not want any movement.
Adam
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Post by smagsmith on Jun 21, 2015 10:33:22 GMT
I was thinking of laying with no mortar as read somewhere that the sand was goo as a leveller and the dome wall holds it all in place. Then if a brick crumbles, you can get it out and replace. I guess you would always have to mortar the front entrance as nothing to hold the front bricks in place apart from the tunnel walls.
Cheers
Smag
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Post by yorkshire on Jul 4, 2015 17:48:58 GMT
Well, after a few evenings and today, I have finally finished the oven (still got a bit of block work and render for the prep station next to it). I I got on the render last weekend and finished at midnight with numerous torches!    then got the painting and surround finished last night and today.    and finished the inner door with thermometer. Oak worktop, thermolite block and stove rope   feels good to have finally completed...... Now what do I do with my weekends...... Ahh cook pizza!  ? (and other delights!) |
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phi1
valid member
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Post by phi1 on Jul 5, 2015 9:26:19 GMT
That looks really good, love the door so will copy your design. and your pictures have answered one of my queries about insulating the tunnel, and lighting curing fires.
How tall is your chimney?
Clearly a much more skilled builder than me, great pictures which have helped me
Phil
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Post by yorkshire on Jul 18, 2015 8:41:05 GMT
Cheers Phil1, chimney is 1m tall twin walled 7" internal. Possibly a bit large but got it cheap from eBay so work with what you have. I have it removable so that it is not outside all the time.
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phi1
valid member
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Post by phi1 on Jul 18, 2015 18:25:38 GMT
Yorkshire
I have got a lump of Oak that will fit once I have sorted it out. Very warped so will gat it the best as I can with an electric planer.
Two more questions
1 How did you fix the Thermolite block to the wooden door,
2 Is that the Vicas thermometer ? The one I have seen only has a 130mm probe
Phil
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Post by yorkshire on Jul 19, 2015 15:24:57 GMT
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Post by yorkshire on Jul 19, 2015 18:04:11 GMT
Glad to be of help, thanks for the advice on the screws. I also got an infrared thermometer from eBay as well, as the door of the oven will not be on for pizzas.
Cheers
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Post by cobblerdave on Jul 19, 2015 21:43:25 GMT
G'day
Don't bother with the screws they just expand and crack the thermite block. Use silastic to glue it onto the wood. It's well insulated and will take up to 300C. That's how I built my current one
Regards dave
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Post by cobblerdave on Jul 20, 2015 10:28:45 GMT
G'day
A couple of sugestions...
First Don't fix the termometer to the door. My first termometer was wreaked moving the door. Now I just have a hole for the probe and remove it before I move the door. Let's you put the termometer inside out of the wheather as well.
I have a secound termometer as well a jam/deep fat fryer one it reads up to 220C ( 400F) which gives you a more acurate reading at those low and slow temps which do the real tender baking
Regards dave
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? (and other delights!)
