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Post by bookemdanno on Aug 29, 2012 19:55:37 GMT
Looks like my crack! Excuse my French... Or is it Craic? I wonder if this area above the arch is subject to most heat, as that is the point where the exhaust gasses roll out of the oven through the chimney. Like Terry says, the oven will hold together through its physical design. Gouge the cracks out a bit and fill them with more mortar. But wait for a few more fires before committing to the task, as more cracks may open up! Its not a nice feeling, but it fades in time. Keep the oven covered up from now, or you'll have to start all over again with the seasoning. Nice build, i love it!
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Post by ricksterr on Sept 3, 2012 18:58:03 GMT
HELLLLLPPPPP I have the blanket and chicken wire in place, now the vermiculite layer.... I am finding it really hard to work with, I mean getting it to stay on Anybody any tips on the mix ratio or even a good way to put it on?? (I was using my hands) Please please please (i have no hair to pull out but could reach for the whiskey)
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Post by pete123 on Sept 3, 2012 19:59:07 GMT
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Post by faz on Sept 4, 2012 12:36:51 GMT
Hi ricksterr, I found that mixing it in a builders 1t bag, as per Terry's advice, was the best way. I found that when there was a little bit of free water in the bottom of the bag it was about the right amount of water added. I used a roughly 8 or 9 to 1 mix (vermiculite : cement). It never really gets sticky, but at the right consistency it does hold together a bit. I put it on using my hands, in roughly brick size lumps - and I laid it as if it was bricks - ie. in rings, going round and round the oven. When putting it on I used one hand to support the side, while I used the other hand to tamp it down lightly. I added a little bit of lime to my mix. I don't know if it helped but it does mean you have to be careful not to burn yourself. Rubber gloves are definitely required! You can see some pictures of my vermicrete going on here (the fourth post has a few pictures - ignore the cat!): ukwoodfiredovenforum.proboards.com/index.cgi?board=pompeiiovens&action=display&thread=291&page=5
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Post by ricksterr on Sept 9, 2012 19:09:46 GMT
So after alot of drying out fires I decided to light a hot one Attachments:
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Post by ricksterr on Sept 9, 2012 19:10:49 GMT
In about an hour the dome was reaching 400 degrees... Attachments:
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Post by ricksterr on Sept 9, 2012 19:13:23 GMT
It would have been rude not to...... Sourdough Pizza with Roast Garlic & Basil flatbreads... ;D I am over the moon with the results... Just need some more insulation and a good door.. Attachments:
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petec
WFO Team Player
Posts: 232
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Post by petec on Sept 9, 2012 20:18:09 GMT
looks fantastic ricksterr, I can almost taste that Pizza hope my early ones turn out as good. cheers Pete
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Post by cannyfradock on Sept 10, 2012 14:04:20 GMT
Rick
Brilliant photo's.....we love photo's!!
It's always a bit special when we get to see the end results of someone's hard labour....Well done!
Terry
p.s.....wish my pizza's looked that good.
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Post by ricksterr on Sept 17, 2012 19:33:30 GMT
So another week past and another step further... Damm vermiculite (made by the devil himself) Anyway its done now and I cant remember who said it but I found it easier putting it on from the top and working down.. Thanks for the tip Attachments:
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Post by ricksterr on Sept 17, 2012 19:38:14 GMT
So this is the first bread out of the oven... I am really pleased with the results, just need to play about with the oven temp a bit more.. The insulation seems to be doing the job as the inside of the dome was 500 degrees at one point and the outside was 28 degrees. Even my make shift door seems to be holding up as it only reached 30 degrees.. Attachments:
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Post by Belfastcity forester on Mar 25, 2013 17:31:03 GMT
Where abouts are you Ricky? Did you get it done? I'll post a photo of my near finished Tuscan oven or better still come over and see it for yersel I live in Cranmore Malone bt96 jf
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