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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2013, 03:45 PM | #197 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looking Great!
Love the stone "eave" and keystone! From the prev pics of the flue, it should breathe very well.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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04-03-2013, 04:05 PM | #198 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Awesome!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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04-05-2013, 11:17 AM | #199 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Some more work done from the other day.
Im really loving these bricks. Minus the fact that all the bricks are different sizes. Wouldn't be surprised if they were hand made. For the installation of the brick we cut them in half, basically doubling the use of these bricks, so we installed them with thinset, we will go back and fill the gaps with mortar. Beautiful sky from last night Removed the entry/arch form, need to fill in the gaps with fine sand.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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04-05-2013, 11:43 AM | #200 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Beautiful brick work! You'll definitely be enjoying your new outdoor cooking area this summer!
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-05-2013, 12:07 PM | #201 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Really starting to come together.
Man, the reclaimed brick looks awesome! Have you started curing the oven at all yet?
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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04-05-2013, 12:15 PM | #202 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thank you.. No i have not started curing, the form just came off 2 days ago so i will start asap. Its been air drying for a month now, at least the bottom half of the home. The top rows have been drying for 2 weeks now. Im good with that as the longer it dries the better. Im thinking of putting a propane torch in there for the first few days. Then use charcoal briquettes as the heat is low and stable. After that ill amp up the heat.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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04-05-2013, 12:26 PM | #203 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Time is your friend here...
I am not sure of the merit, I have read that propane gives off moisture when burned. I know our ice fishing shacks get pretty humid when we heat them (perhaps from temp variance). Just some thing to check into? There is a LOT of moisture already in it.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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04-05-2013, 12:38 PM | #204 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Technically, the combustion process itself creates water as a byproduct. I'm not sure if different fuels give more or less water though. Maybe propane produces more? But this is why water comes out of automotive tailpipes because a fuel is being burned.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-05-2013, 12:38 PM | #205 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Ice fishing? well yes if your heating up a cold and icy environment it will develop moisture, no? Its pretty dry up here so im not worried about that. I will have to check the moisture level with my moisture meter. I will document moisture levels.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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04-05-2013, 12:46 PM | #206 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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May i add that ive been fairly happy with this blade
Ive been doing all these cuts and about finished the build on just one blade and still using it, its almost done but its still on the saw. I have one more sitting in the garage but for the price this was a nice blade.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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04-05-2013, 12:53 PM | #207 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Since it is pretty dry out here in SoCal I wouldn't put too much emphasis on the curing process. I built my oven during spring time and lit progressively larger fires (maybe half a dozen or so) before I lit the big one. No cracks.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-05-2013, 01:20 PM | #208 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Good to know, ill start slowly with small fires then build up. Thanks.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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04-05-2013, 01:55 PM | #209 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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What a nice build! I absolutely love the workspace you've built around it, I'm taking notes here. I bet you can almost taste that first pizza.
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Cooking on a crazy contraption... |
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04-05-2013, 02:01 PM | #210 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Thanks Matt. Ya i cant wait, now ill have to learn how to make the dough. Ill have to consult with my grandparents as they have baked bread in old ovens /clay pits
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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