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Post by truckcab79 on Dec 29, 2018 19:31:48 GMT
If you look back a few pages to the arch build you’ll see that there is a rebate but no more than 5-10mm and more by chance than design. I could fix a sealing rope into this I suppose but to be honest if I’m using it as an oven as opposed to pizza oven only then the majority of my heatloss will probably be via the flue. I can close it off but it is still the ‘wrong’ side of the door. Doesn’t really worry me to be honest. It’s predominantly built for pizza though I will chuck a shoulder of lamb in post pizza next time I use it just to see how it does.
Door fit will be fine. I’ve allowed for expansion of both oven and steel door in my measurements. If I’m wrong it’s no great effort to skim the size down and repaint though.
Many thanks.
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Post by downunderdave on Dec 30, 2018 5:49:45 GMT
If you look back a few pages to the arch build you’ll see that there is a rebate but no more than 5-10mm and more by chance than design. I could fix a sealing rope into this I suppose but to be honest if I’m using it as an oven as opposed to pizza oven only then the majority of my heatloss will probably be via the flue. I can close it off but it is still the ‘wrong’ side of the door. Doesn’t really worry me to be honest. It’s predominantly built for pizza though I will chuck a shoulder of lamb in post pizza next time I use it just to see how it does. Door fit will be fine. I’ve allowed for expansion of both oven and steel door in my measurements. If I’m wrong it’s no great effort to skim the size down and repaint though. Many thanks. As an alternative you can still roast in it without the door and maintain enough fire on the side to keep the temp constant and compensate for heat loss out the door and flue. This method is not suitable for baking bread though, which requires a more constant 200 C and no fire. The smoky taste in bread is unpleasant. |
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jons
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Post by jons on Jan 21, 2019 20:33:11 GMT
Great blog! Enjoyed it immensely and learnt a lot too. I’m getting the same oven this week but only the dome which is going to sit directly on oak sleepers. I’m going to render over the insulation and paint it black or dark grey.
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Post by truckcab79 on Jan 22, 2019 14:01:09 GMT
Many thanks.
Just seen your post funnily enough. Look forward to watching your build. I’m sure you’ve already seen it but there is another 750 being built on here currently.
Think you’ll be very pleased with it. There are a few on Pizza Oven Supplies site on oak sleepers if I recall. Did consider doing mine that way.
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mm289
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Post by mm289 on Jun 9, 2019 11:14:03 GMT
Hi Truckcab, just read through all of this - great info thanks 
Do you happen to know the thickness of the oven floor (the single cast piece) and the depth front to back?
Just working out my blocks and want to make sure I leave enough room at the front and also get the height right having learnt from your experience 
Will start a build thread on mine in the next couple of days as well.
Many thanks
MM
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Post by truckcab79 on Jun 9, 2019 12:30:24 GMT
I don’t to be honest as it’s all covered up now. I believe the base is quoted as 100mm and was supplied in two pieces rather than one. www.pizzaovensupplies.co.uk/app/download/30103768/Milano+750+instructions+2019.pdfI’d also be loathe to mislead you as looking at their website it looks like they’ve changed the design a little and it’s now a 3 piece design at the front of the dome. Mine was 2 piece. I’d give Nick at Pizza Oven Supplies a call for the latest info. He was always helpful and happy to talk when I needed advice. |
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Post by truckcab79 on Jun 9, 2019 14:23:37 GMT
I’ve also got the full instructions for the build with key dimensions if they’re any use to your setting out. Can try to wetransfer them to you if you want to PM me an email address.
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mm289
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Post by mm289 on Jun 9, 2019 19:54:49 GMT
No worries, I have the link to the Dropbox but can't see dims for the base. I will be calling tomorrow to place the order anyway so can check then Cheers, MM |
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Post by truckcab79 on Apr 4, 2020 18:57:05 GMT
Suns out. Ovens’ out!
Unwrapped both the pizza oven and tandoor today. Always wrap them over winter. Weather was so bad that I knew I’d packed them up without being as dry as I would have liked. Use a tarp and then some fabric between that and the brickwork to stop it rubbing through. All survived fine. Good wash down of the brick and stonework and good to go.
Chimney always comes off and despite being packed away indoors I noticed some surface rust on the damper so stripped it down, took all the old paint off and resprayed in some VHT paint that I had left over. All back together. Gave the stone top on the tandoor another coat of stone sealer and rubbed olive oil into the pizza oven terracotta tiles. Will have a small drying fire in both and we’re set for another season.
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Post by simonh on Apr 5, 2020 15:54:01 GMT
Took me ages to dry the oven out last year, probably 8 to 10 fires. This year I have had it wrapped up!
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sean
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Post by sean on Apr 7, 2020 18:53:30 GMT
Excellent stuff. Time to get cooking 😀😀
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Post by pizzapaul on May 31, 2020 9:32:43 GMT
Suns out. Ovens’ out! Unwrapped both the pizza oven and tandoor today. Always wrap them over winter. Weather was so bad that I knew I’d packed them up without being as dry as I would have liked. Use a tarp and then some fabric between that and the brickwork to stop it rubbing through. All survived fine. Good wash down of the brick and stonework and good to go. Chimney always comes off and despite being packed away indoors I noticed some surface rust on the damper so stripped it down, took all the old paint off and resprayed in some VHT paint that I had left over. All back together. Gave the stone top on the tandoor another coat of stone sealer and rubbed olive oil into the pizza oven terracotta tiles. Will have a small drying fire in both and we’re set for another season. My Milano 750 kit arrived on Friday - just starting my build on an existing base! Very excited. truckcab79 Do you mind me pestering you directly for advice/hints/tips? |
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Post by truckcab79 on May 31, 2020 12:51:46 GMT
Pester away. Happy to help in any way I can. As it happens I’m shortly to start another build for a customer (who’s also my brother). He’s so taken with mine that he’s scraping together the funds for me to build him one. It will be a Milano 750. Most likely based on their round base configuration with a single sided extension to house a tandoor (also because he wants one like mine if you’ve seen my thread on that. It will follow all the dimensions of the Pizza Oven Supplies build but using a whole load of old clays that we have reclaimed from his garden to both build the base and clad the oven dome.
Look forward to hearing from you. Should also say that I found Nick and Sam at POS exceptionally helpful and easy to get hold of with any questions I had. Even spoke to them this week and they were happy to send me all the plans so I can work out dimensions for the next build prior to me placing an order.
Not sure when I’ll be starting as he has a backlog of at least 6 weeks, but I’ll document it on here.
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Post by pizzapaul on May 31, 2020 15:56:25 GMT
Thanks for the offer of support. I also found them very helpful at POS.
Quick basic question:
There is a fair bit of mortar work involved right from the start.
What mix did you use, there are so many views that I get confused!
4 parts builders sand, 1 part Blue Circle Mastercrete Cement (other cements are available) is one I usually use.
I usually try to soak the bricks as they suck up so much water!
Thanks
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Post by truckcab79 on May 31, 2020 21:34:58 GMT
5 parts builders sand to one part cement. I think many will tell you that 6:1 is perfectly acceptable but I find 5:1 works for me. Little splash of plasticiser in each mix.
I use a Wickes paint buckets as a measure. By chance one measure of that is exactly the right amount of cement for a 5:1 mix using their bags of builders sand (standard 25kg bag as far as I know). I also have it marked half way down so that I can do 2 1/2 of sand and 1/2 of cement if I’m doing something fiddly and slow.
I use this mix for everything, bricks, blocks, pointing and everything else. Never had an issue with it.
You’ll have no issue with 4:1 but it’s probably a bit harder than you need when set. I’m currently building my brothers patio and have done all the mortar for the brickwork with 5:1 ..........except he had a stroke a year ago and sometimes loses count so it’s entirely possible it’s got the occasional 7:1, 6:1, 3:1, but it’s all stuck solid so best not to over-think it I reckon. 😂
And yes. Wet the bricks. I just kept a hose handy and gave the whole pile a soak every now and then. Works wonders.
Only other thing to add, and apologies if this is beyond obvious, but make your mix suitable for the job in hand, so if it’s heavy concrete blocks, then a nice dry mix that won’t settle too much under the weight of the blocks. Otherwise you’ll find that just when you think they are perfect, they sink a bit more when you’re not looking.
And if you don’t already have them then get a stick marked up for the course heights, and a string line.....and as many spirit levels of different lengths as you can lay your hands on.
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