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Post by moorsy on Jun 2, 2012 8:51:14 GMT
So the problem I had is space, not enough room to add extra layers of vermiculite so I was hoping the thermal blanket would be enough. I have gone ahead and rendered over but have struck another problem - had some sort of brain switch off when ordering the sand and got builders sand instead of sharp sand and then mixed it too strong meaning it set too fast and with the builders sand it cracked! Plan now is to fire it a few times to drive out any moisture (fired it twice already and a lot of wet spots appeared on render as hot moist air came out) and see if any more cracks appear and then put one or two more coats on with correct sand and mix.
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Post by moorsy on Jun 2, 2012 8:59:33 GMT
progress so far Attachments:
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Post by umhloti on Jun 5, 2012 9:17:44 GMT
Looking good Moorsy
Like the red brick .
Did you have any pizzas on the bank holiday?
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Post by moorsy on Jun 5, 2012 13:31:59 GMT
Hi Umhloti I sure did, see pic. also cooked some sausages, baked spuds and a pudding (no pictures of these as too busy eating). Spent the weekend finishing the rendering too - will post pics when I get some loaded. Oven a bit slow getting up to temp as still a bit wet i think and also a big problem trying to get seasoned firewood. Attachments:
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Post by umhloti on Jun 5, 2012 18:26:09 GMT
yum yum yum . Ye apart from that other fellow re the wood i found another place that has local dried wood . Need to get name of company and will tell you . It comes lovely branded in a recycble Strong type oinion shopping bag with 2 carry handles bag but nice stuff.
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Post by moorsy on Jul 30, 2012 13:34:30 GMT
All done! Well almost - just have to build an oven door, at the moment using left over fire bricks. Attachments:
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Post by moorsy on Jul 30, 2012 13:36:49 GMT
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Post by moorsy on Jul 30, 2012 13:37:22 GMT
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Post by cannyfradock on Jul 30, 2012 14:57:46 GMT
Morsey
Lovely finish to your oven. If you haven't put a vermiculite layer on your oven and you find that the render is cracking too much....there is an easy solution.
You'll find that the more you use the oven .....the better it will perform, and after perhaps 4 or 5 full firings, you will be able to push the embers into a smaller footprint and bake the pizza's directly on the hearth.
Thanks for sharing your build with us.......and don't forget...we love pics...keep em comin!!!
Terry
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Post by umhloti on Jul 30, 2012 16:22:03 GMT
Looks lovely moorsy. Now that you have all the experience you must come and help me finish mine hahahhaah
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Post by moorsy on Jul 30, 2012 16:52:31 GMT
things I would do differently if i were to start over: 1 - use damp proof course on the base, (I just plain forgot!) 2 - use home brew instead of fondu from the start (found fondu very difficult to use) 3 - check that all fire bricks were from same batch and same size 4 - don't get lazy and cut corners -example: my door to oven arch hight is 60% (because a fire brick on end just happened to be 60% and to get to 62%-64% i would have had to cut a 1cm slice of brick and I couldn't be bothered - but....this means unless my fire is stoked and burning just right it tends to choke with smoke. 1cm does not seem like much but it could be the difference. I slove this by using a hair dryer as a bellows but I would rather not have to. 5 - ask the Mrs before using her hair dryer as a bellows. If she drys her hair with a smokey dryer it can cause problems and me saying "I love that wood smoke smell" did not help. 6 - more vermiculite/insulation. I didn't have the space to go wider so i avoided more insulation but I could have gone higher and I should have. After a long burn the outside top of my oven is 35c and I thought it would be way less, this means I am losing heat and therefore cooking time (as well as wasting wood). i was counting on the high quality blanket I got as being sufficient. I might give it a year to see how it settles down then if not satisfied I will cut off the render and top up with vermiculite. 7- probably some other issues/mistakes that I haven't even discovered yet - will let you know.
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Post by moorsy on Jul 30, 2012 16:59:08 GMT
Terry I cooked the first pizzas in a tray because i didn't have a peel. I have since got one and cook on the hearth and it is amazing how good it tastes! to all, I am sure others on this forum have mentioned it but it worth mentioning again: One consequence of having your own WFO, is that once you have tasted your own WFO pizza then you realize that all other bought pizzas are rubbish! This sometimes limits your selection when out for a meal! cheers Moorsy
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Post by moorsy on Nov 9, 2012 11:32:24 GMT
Hello, Well it's been 3 months since I finished my oven and a number of pizzas and other meals have been produced. I thought I'd give an update on my "things I would do differently .." list above. 4 - I don't think a centimetre here or there for the door height really makes a difference. With fire making and management practice and getting dry wood it burns well. I have found that I don't need the bellows (hair dryer). So scratch this one from my list. 6 - The CF insulation I used is pretty good and after a pizza burn in the evening there is usually still 100c heat in the oven in the morning, more than enough to do long slow cooking if needed. Also there are no cracks in the render! So I think I got away with no vermiculite, so far anyway. All in all I am well happy with the oven. What have I cooked in it? Pizza Bread Lamb shanks (low and slow, very nice) Roasted Veg Sausages Sponge pudding It’s been great fun too. Cheers Moorsy
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Post by umhloti on Nov 10, 2012 8:34:00 GMT
SOunds like you happy with your oven now moorsey. Was good to hear from you the other day.
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