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Post by SentencedToBurn on Jan 30, 2017 6:31:38 GMT
Ok, cutting bricks was a bit tricky, some angles weren't 100%, then again I was using an angle grinder with a 230mm cutoff masonry wheel so given my equipment I guess it could've been worse. Question - should I make the chimney a bit taller to improve the flow? Or given that the roof of the oven is narrowing it may already act as a chimney? I was going to add one more layer of bricks to it.
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Post by downunderdave on Jan 30, 2017 10:55:25 GMT
Because it's an updraft system it will draw really well. You won't have any issues with smoke out the door. Your chimney only needs to get the smoke away from your face, or from neighbours windows, so going taller is not really necessary.
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Post by SentencedToBurn on Jan 30, 2017 18:52:51 GMT
Because it's an updraft system it will draw really well. You won't have any issues with smoke out the door. Your chimney only needs to get the smoke away from your face, or from neighbours windows, so going taller is not really necessary. Great thanks. I might add one more level of bricks to completely clear my neighbours windows just in case but won't go any higher.
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Post by SentencedToBurn on Feb 6, 2017 3:37:47 GMT
LOL it suddenly started to take shape. I thought the gargoyles would be an overkill but they don't seem to look too rubbish. The doors are painted with heatproof paint, the highest temp I could get my hands on, so I'll see whether this will last or not. Next weekend adding a couple of extra steel diagonal braces just to be absolutely sure, although the frame still seems unmovable, before I cover it up with wooden decking I thought i'd add one final set of braces.
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Post by downunderdave on Feb 10, 2017 20:50:04 GMT
How does the oven fire? Cooked anything yet?
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Post by SentencedToBurn on Feb 11, 2017 7:45:20 GMT
Oh not yet, we've been doing the wooden cover around teh frame all day today, still a few hours left tomorrow. I didn't want to drill the frame so not to weaken it, so after added a few more diagonal braces I've had to weld about 50 mounts around the place for the plywood and the decking boards. So will finish it off and stain it tomorrow, and will then fire it up next weekend. Will definitely post some updates once we actually get it going.
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Post by SentencedToBurn on Feb 12, 2017 4:13:19 GMT
Finished off the wooden trim around the base today. And I did a small test fire, was not long enough to even warm the bricks but I just wanted to see how it went. Thanks for your advice throughout this build Dave, although I know this is not a proper build and has plenty of faults, now I know what to expect when I go to do a proper authentic one a few years from now once we actually own a house of our own or end up buying this one we're living in now.
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Post by cobblerdave on Feb 12, 2017 11:06:14 GMT
G'day I've been following this thread .... How long? Time to give it full throttle and produce 1 pic of pizza porn👹 Regards dave
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Post by SentencedToBurn on Feb 12, 2017 18:48:11 GMT
Hey mate yup next weekend we'll definitely be giving it a go!
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Post by oblertone on Feb 14, 2017 7:56:51 GMT
Hey mate yup next weekend we'll definitely be giving it a go! Looking forward to seeing the 'action report' on that
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Post by SentencedToBurn on Feb 19, 2017 5:03:12 GMT
Ok I've fired it up about 3 times now, full on proper fire, the sides and the back were well warm. On the first time got two cracks runing where the metal frame sits in the back (pics below), the 2nd and 3rd time I fired the oven those cracks didnt grow larger. The good thing is that those areas don't hold anything - it's just covering the gap between the roof and the vertical section, everything rests on the frame or on the walls. Should I bother filling this crack in? I think it's probably because the steel frame is expanding/contracting? I dont have any water coming through when it's raining, or smoke coming out, and its hard to see. But I assume it might expand over time, just seeing what's the best method here. My initial thought was to grind out a small channel in there and then fill it in with more fire mortar, but thought I better ask first. Otherwise it works awesome, the pizzas cook in about 5 minutes, but I think I didn't give it enough warm up time the last time we tried the pizzas so will give it another go soon.
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Post by cobblerdave on Feb 21, 2017 8:39:10 GMT
G'day A few things to try. Keep an active fire going just a few small lite sticks to the side. The heat will get reflected back off the walls and ceiling onto the pizza. Block the chimney. It's letting the heat escape. Once blocked the smoke will be burnt up in the hot top of the oven and will only be able to exit via the door way. Your heat will linger longer and will no longer be lost up the chimney. If the pizza is burning on the bottom but not cooking as well on the top use the technique called topping. Lift you pizza on the metal peel up into the super hot air at the top of your oven. Enjoy Dave
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Post by cobblerdave on Feb 21, 2017 11:37:00 GMT
G'day double post
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Post by SentencedToBurn on Feb 22, 2017 9:45:57 GMT
G'day A few things to try. Keep an active fire going just a few small lite sticks to the side. The heat will get reflected back off the walls and ceiling onto the pizza. Block the chimney. It's letting the heat escape. Once blocked the smoke will be burnt up in the hot top of the oven and will only be able to exit via the door way. Your heat will linger longer and will no longer be lost up the chimney. If the pizza is burning on the bottom but not cooking as well on the top use the technique called topping. Lift you pizza on the metal peel up into the super hot air at the top of your oven. Enjoy Dave Awesome thanks a lot! Will give it a go next time we use it!
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Post by SentencedToBurn on Mar 5, 2017 4:34:59 GMT
Got much better results by just making a steel cover for the chimney that I chuck on once we're ready to cook, the pizzas now get done in about 5 minutes, and the heat stays for a while. Might also make a cover for the door and then see how much longer the heat will stay, but I'm pretty much happy with how it is now.
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