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Post by oblertone on Jul 14, 2020 8:42:39 GMT
As a general rule the height of the cooking floor should be at the elbow height of the main user; otherwise you’ll be stooping and uncomfortable when using the oven.
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Post by oblertone on Jul 5, 2020 6:59:12 GMT
I can only see one problem with that build, you’ve nowhere to rest your beer ! Would love to see the blow-by-blow build detailed some time, but meanwhile enjoy your pizza.
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Newbie
Jun 29, 2020 10:27:40 GMT
Post by oblertone on Jun 29, 2020 10:27:40 GMT
Welcome to the site; a trawl through the archives should be your first port of call, but ask any questions you like as most WFO questions have been answered somewhere at sometime.
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Post by oblertone on Jun 24, 2020 21:49:27 GMT
I cheated and bridged the gap with a piece of angle iron then built on top of that; otherwise it’s lots of careful cutting.
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Post by oblertone on Jun 24, 2020 21:42:20 GMT
I used a couple of Aga handles from eBay for mine.
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Post by oblertone on Jun 23, 2020 18:38:40 GMT
For business use I’d go for kiln dried hardwood in manageable packs, otherwise you’ll be waiting around for inferior air-dried stuff to heat the oven.
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Post by oblertone on Jun 23, 2020 18:35:48 GMT
Go for the cheaper ‘as dug’ stuff, after all it’s what bricks are made from.
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Post by oblertone on Jun 23, 2020 18:33:36 GMT
Condolences on your loss.
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Post by oblertone on Jun 23, 2020 18:32:30 GMT
Vermiculite board is what I used, sat in a mild steel tray and centre bored for a short probe thermometer. This is the stuff the cut to make stove linings so I never considered an inner face; as to the block oak, it’s been tried before and lasted about a year before being consumed by fire.
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Post by oblertone on Jun 20, 2020 7:27:35 GMT
FWIW I used my bare brick dome regularly for over a year before I got around to insulating and applying a finish coat; worked perfectly well for pizza.
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Post by oblertone on Jun 20, 2020 7:22:46 GMT
Door fit is easiest and doesn't impact on the integrity of your dome; however, they are of no use when cooking pizza but can be useful when doing extended cooking i.e. With the door on.
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Post by oblertone on Jun 17, 2020 12:55:24 GMT
The trolley I used is rated at 500kg, but as you may have noticed, the solid plastic wheels go flat with all the weight on it.
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Post by oblertone on Jun 15, 2020 15:21:48 GMT
If you go through my build thread below you'll find a very unstable 'moveable' oven, however I've just moved house and getting off a low set patio cost me the use of a very large Hi-Ab.  |
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Post by oblertone on Jun 15, 2020 15:18:15 GMT
Home-brew is cheap and easy to use, therefore any extra should be slathered on the outside of your dome to hold the bricks and fill any gaps from the outside.
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Post by oblertone on Jun 13, 2020 6:18:45 GMT
Rule No. 1 - There is no such thing as too much insulation. However, consider your use of the WFO, pizza followed by bread the following morning, then a slow roast. A good layer of insulation blanket, chicken wire cage, render layer will provide all that. If you want to be cooking in retained heat two days after a pizzafest then extra insulation will be required, if not then the above regime will provide. One benefit of a vermicrete layer is that it allows 'shaping' of the dome, I rendered directly over blanket/wire and my oven looks a bit meh in places. A commercial product called K-Rend is often touted as being good for a final covering, I used waterproof tile adhesive as a base for mosaic finish, but the choice is yours.
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