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Post by oblertone on Sept 10, 2015 8:30:29 GMT
The forces generated by the expansion of metals are incredibly powerful, if tightly fitted it WILL crack anything surrounding it. A simple slit in the single wall might not allow enough expansion room so to be safe I'd take out a 0.5" section; you won't see the gap as it'll be covered by your twin wall.
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Post by oblertone on Sept 6, 2015 9:51:31 GMT
I'm no brickie but what you've done so far looks very good; I particularly like the second lintel idea, after all there's no point in finding out the hard way that you needed one ! As to the tile or brick question, most of the buildings around me have brick outers (over Cob) and they are all laid using the brick method rather than tiles, even the new-build across from me is using stone pieces tied to a block wall.
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Help
Sept 6, 2015 9:44:46 GMT
Post by oblertone on Sept 6, 2015 9:44:46 GMT
Have a look on the Forno Bravo forum; it's more American centric than this place and they do have a number of indoor oven builds detailed.
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Post by oblertone on Aug 29, 2015 18:53:46 GMT
One way to ensure you get the best 'draw' from your flue is to start your fire directly underneath it, then when it's established just push the fire back into the oven. Regardless I think you're always going to get some smoke out of the door as it is not a sealed system; dried wood helps reduce smoke but isn't always to hand.
Great job on the chimney, that's not going anywhere !
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Post by oblertone on Aug 24, 2015 9:25:20 GMT
To avoid the frustration of building during the British 'summertime' I bought a cheap 2 x 2m waterproof gazebo from eBay which allowed work to continue. Looking good so far, please keep the pics coming.
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Post by oblertone on Aug 24, 2015 9:24:25 GMT
sorry, duplicate post.
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Post by oblertone on Aug 19, 2015 10:36:13 GMT
Great set up and nice looking pork. May I suggest that next time you do a roast it gets a 30min 'sear' at high temp (250c +), then remove the embers, let the oven cool to 180c then put your roast back in and put the door in place. A pork shoulder will sit there quite happily for hours, I've done it overnight but four hours gets good results.
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Post by oblertone on Aug 14, 2015 13:31:43 GMT
Great to see another dome complete, well done !
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Post by oblertone on Aug 12, 2015 0:01:46 GMT
Actually, it'll be perfect for the Christmas Turkey, a long slow roast using retained heat; and it'll free up your indoor oven for other tastiness !
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Post by oblertone on Aug 2, 2015 10:38:56 GMT
Regarding your cracks, are they letting smoke out when you fire the oven ? If yes then you'll need to dig them out in a V trench and refill with mortar, but this shouldn't take too long to dry out as it'll be exterior. If they're not letting out smoke then you could either leave them or just backfill for appearance and peace of mind.
As to cooking with/without embers, it all depends on what you want to cook. For pizza you need a high temp (450c +) and most folk manage this by pushing the embers to one side and occasionally feeding a stick of wood but only after the oven has become heat saturated*. For lower temp cooking such as bread, veg or meat you need to know what temp your oven is maintaining without a fire; so scrape out all the embers, block the entrance and let it stabilise before checking. Searing meat can be done at 250c + but only a short (Max 20 min) blast, bread needs about 230c and veg can also be roasted. Once it's down to 160c put your seared roast back in, seal it up and leave it until you are ready to eat. Spuds can go in with the meat but wrap in foil to prevent drying out. I did a marinated pork shoulder, gave it a sear at high temp then when the temp was down to 200c I put it back in and left it overnight (11hrs), not a scrap left after lunch !
All ovens are different and you need to determine the 'heat gradient' of yours (nb: This will change as the oven dries out), what you cook and when depends on where you are on the gradient.
* Heat saturation sound complex but isn't. On a full firing your oven will start off sooty inside, once this soot burns off you are at pizza temperature. If you keep feeding it fuel the oven will absorb heat over time until it becomes saturated, as above this time will reduce as your oven dries out with use so don't be put off if it takes 2hrs to get to 'soot free' when you first start.
Hope this isn't teaching you to suck eggs.
Paul
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Post by oblertone on Aug 2, 2015 10:06:46 GMT
For what it's worth, I think the time you've spent is reflected in the precision of your interior, well done Indeed.
ps - It might be just me but clicking on your photos merely offers me the chance to meet lots of East European ladies ...
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Post by oblertone on Aug 2, 2015 10:03:41 GMT
Don't worry about the gaps between bricks; as soon as you light a fire they'll fill with ash anyway.
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Post by oblertone on Jul 29, 2015 15:22:06 GMT
Oven built, although we still have to put on the final coat of K-rend. First pizza party yesterday. Only problem was the door got so hot the handle burnt off. Nice looking pizza there; as to the handle issue, most folk don't use the door at all while cooking pizza as there's barely enough time to turn it once the oven is hot enough. If it's a removable door then just leave it off, feeding the fire with an occasional stick to maintain heat. If it's a fixed door then just prop it open. Happy cooking.
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Post by oblertone on Jul 28, 2015 0:26:33 GMT
Once it's done, it's done and retro fitting underfloor insulation is practically impossible, so I'd recommend an insulation layer under your bricks. I used 25mm vermiculite board which is readily available in large sheets and provides a flat surface for your bricks.
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Post by oblertone on Jul 22, 2015 19:52:56 GMT
Big peel for putting stuff in, small (round) peel for turning pizza, some sort of brush or mop for cleaning the hearth; and a bit of iron for fire management. I use a piece of roofing iron, 3' long with a right angle to a 6" blade, 'tis a most useful thing. Edit: Apparently the correct name is a Roofing Strap as sold by Jewsons
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