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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-13-2012, 12:34 AM   #16
Guamaque
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Very Nice, I have a similar build but it is an over under cement pit. One thing, I learned from experience, is that your oven looks greatly insulated underneath, ( I like those bottles ! ) but as you know everything that counts is up above. I had to keep adding tricks to get enough insulation above the pit. My last trick which I really like, was to add the perlite, thermorock to the mortar on the dome. They sell it at home depot a large bag very cheap. It really helps insulate, its like mini volcanic light rocks. You mix it with the mortar / clay and it really insulates. I read about it here somewhere and if you can still add it I recommend it. It can be on the outer or middle layer, doesn't matter.
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Unread 12-13-2012, 01:01 AM   #17
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cool beans man! Looks great.

How high is your entry/arch going to be, compared to the top of the dome? From what I read a while ago, the top of the arch should be 67% of the height of the dome for the best air/heat flow in the oven.

Great build thread. I wish I had some of your skills (which explains why my WFO is not mortared!)
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Unread 12-13-2012, 01:25 AM   #18
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@Guamaque - Thanks! That's actually what I have surrounding the bottles in the insulation layer. It's a mix of perlite with clay slip. Initially I was using sawdust with clay slip, but I found the perlite/clay mixture MUCH easier to work with. After the dome dries out and I cure it, I'm planning on going over the clay dome with the perlite/clay mixture out to the edges of the bricks. That should give me 4-5 inches of insulation around the outside of the dome...hopefully that'll be enough. I'd like to use this for baking/roasting too.

@caliking - The entry/arch is 10.5 inches tall, and the top of the inside of the dome is right at 16 inches. I've read everywhere from 63% - 67% entry to dome height, so I'm roughly 65%...hopefully that will work. If need be, I can close it off by building up clay inside the edges of the entry. Hopefully I don't need to open it up more!
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Unread 12-13-2012, 05:14 AM   #19
Guamaque
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I have 12 inches of mortar / clay / perlite on the top. And I'm cooking at 275' max. It gets warm , but is good enough. For a pizza oven, you need more for sure.
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Unread 12-13-2012, 08:38 AM   #20
Bob in St. Louis
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That's cool. I really want to do that.
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Unread 12-14-2012, 11:25 AM   #21
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This is just the completion of the clay dome (finally!)











If nothing else, at least I get to take a break for a while, which my back will greatly appreciate. Now all there is to do is wait...wait for it to dry, empty the sand, and fire it a little at a time to cure it. Then insulation and finishing plaster. Hopefully I'll have good news and more photos in a couple of weeks. Thanks for looking!
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Unread 12-14-2012, 01:11 PM   #22
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man i love it. been thinking about doing this too. i'm still a non searchable noob. I need to dig up some info. anyways it looks great, i can't wait to see some pics of pizza firing in there.
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Unread 12-14-2012, 04:54 PM   #23
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Quote:
Originally Posted by tom72 View Post
@Guamaque - Thanks! That's actually what I have surrounding the bottles in the insulation layer. It's a mix of perlite with clay slip. Initially I was using sawdust with clay slip, but I found the perlite/clay mixture MUCH easier to work with. After the dome dries out and I cure it, I'm planning on going over the clay dome with the perlite/clay mixture out to the edges of the bricks. That should give me 4-5 inches of insulation around the outside of the dome...hopefully that'll be enough. I'd like to use this for baking/roasting too.

@caliking - The entry/arch is 10.5 inches tall, and the top of the inside of the dome is right at 16 inches. I've read everywhere from 63% - 67% entry to dome height, so I'm roughly 65%...hopefully that will work. If need be, I can close it off by building up clay inside the edges of the entry. Hopefully I don't need to open it up more!

still lookin' good!

I think you should be okay. With my leaky non-mortared build, I can hit 900°+ with a few pieces of split wood. You may already know this from your research, but I think the clay needs to dry out slowly, so may need to be covered with wet burlap or newspaper as it dries, or even hosed down intermittently. I may not be 100% right, so you may want to check. would hate for you to find cracks as it dries.
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Unread 12-14-2012, 05:12 PM   #24
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Nice build! Looks to be efficient with the ideal entry/dome ceiling ratio.

I did the same thing on my build, used an angle iron instead of an arch for the entry.
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