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Post by truckcab79 on Jul 16, 2018 19:27:30 GMT
Two generous coats of brick seal on tonight while it’s all nice and dry. Probably won’t cover it up until rains sets in for Autumn / Winter now.
Thought it was the same stuff my neighbours recently used to do their house wall with but that stank of chemicals. No smell to speak of with this stuff at all.
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Post by devontiger on Jul 16, 2018 19:29:14 GMT
What do others do with brick finished oven? Paul. I built a gazebo over mine, plus a side table. I then put 10mm twin wall polly carb roof panels. |
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Post by truckcab79 on Jul 16, 2018 19:34:38 GMT
Incidentally. As promised earlier, no shine. In fact no discernible change to the brickwork or stone at all. Maybe it’s a little darker but with nothing to compare it to you’d never notice.
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Post by starseeker on Jul 16, 2018 19:43:24 GMT
If you give your oven a light spray of water now you will see that it will just bead on the surface  |
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Post by truckcab79 on Jul 18, 2018 7:14:35 GMT
If you give your oven a light spray of water now you will see that it will just bead on the surface Indeed it does! Good stuff. |
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Post by truckcab79 on Jul 23, 2018 20:24:10 GMT
First time use of the oven today excluding curing fires. Made a fresh tomato sauce and found a well reviewed dough recipe. Fired up the oven. Up to temp, clear dome all the way round, and floor up to 350+ in just under an hour. Kiln dried ash burns beautifully and smoke free after the first 5 minutes or so catching. Oven worked perfectly. Couldn’t be more impressed with it and despite some of the well meant criticism of the oven on here, I just cannot fault the performance. Also in five firings, no cracks on modular dome at all as far as I can see. Presumably the fact that it is in several pieces gives it some movement. Only crack to date is in my brickwork as shown earlier. Would heartily recommend this oven to anyone. Great value for money, though as I’ve said and hopefully shown along the way, don’t underestimate the time and reasonable practical skills needed to build one. Nervous about first cook so started doing one at a time. Cooked in 90 seconds or so. Really impressive. After first couple, did two at a time. Fits two 10-12” comfortably. Very glad I bought a small round peel. Would be very difficult to manoeuvre the square ones. No proof without pictures of course so here we go.    Can’t leave the dogs out of the inaugural cook so the kids made them a mini one each. Check out the toppings!  Glad today went well. Cooking for 15 or so on Thursday. |
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Post by simonh on Jul 23, 2018 20:49:00 GMT
Great looking pizzas
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Post by ratboy on Jul 24, 2018 7:03:56 GMT
Top stuff mate, proper jealous!
Ill get there soon!
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Post by starseeker on Jul 25, 2018 20:02:10 GMT
Pizzas look lovely |
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Post by truckcab79 on Jul 25, 2018 20:12:18 GMT
Thanks chaps
With precisely one dry-run I’m cooking for 20 tomorrow!
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Post by simonh on Jul 26, 2018 9:07:51 GMT
remember to occasionally pull the coals back over your cooking surface to give the floor a bit of a recharge, I do this between every few pizzas for just a few minutes
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Post by truckcab79 on Jul 26, 2018 9:25:24 GMT
remember to occasionally pull the coals back over your cooking surface to give the floor a bit of a recharge, I do this between every few pizzas for just a few minutes Good tip. Many thanks. |
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Post by devontiger on Jul 26, 2018 11:35:05 GMT
One other tip paul, get yourself a 2" box section of steel & place it in front of the fire.
It helps stop the burning of the edge of the pizza.
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Post by truckcab79 on Jul 26, 2018 22:10:31 GMT
One other tip paul, get yourself a 2" box section of steel & place it in front of the fire. It helps stop the burning of the edge of the pizza. Will give that a go. Cooked about 18 pizzas in the end. Favourites were potato and blue cheese on a bechamel sauce base (Montaigne?), and Nduja with buffalo mozzarella and purple basil. No need to rake coals. Oven if anything was getting a bit hot. 450+ on the floor. Pizzas cooking in 60-90 seconds. Gorgeous taste, but difficult to not burn the edges occasionally. After we’d had our fill the kids donned welding gloves and toasted giant marshmallows over the embers! |
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Post by pizzapaul on Jul 27, 2018 9:51:46 GMT
Just ordered my Thompson’s brick seal. Has anyone tried Stormdry? Similar idea and seems to get better reviews online - but a lot more expensive! |
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