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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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02-18-2013, 04:37 PM | #46 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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Nice work! Did you draw any information for plans from Forno Bravo? I've spent some time on their site and downloaded their build plans. Definitely have to build one some day!
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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02-18-2013, 04:47 PM | #47 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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That is a great site, I did not get their plans (was never a real plan) there but did get some basic dimensions and ideas from other builds on there.
Mine is a hybrid between a Pompeii and a Neapolitan style. I wanted the larger inner diameter with a lower dome height. As it turned out, it is a great compromise for both bread baking, general cooking, and pies (pizza).
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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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02-18-2013, 04:51 PM | #48 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Same here, I looked over the plans just to get the basic idea and principle behind the build. All other design ideas and build technique, including choice of materials came from reviewing the dozens of build threads on that site. Every brick oven build is different.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-18-2013, 04:54 PM | #49 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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That's one of the things that intrigues me about these. You get information so you have an idea on the theory and techniques, then make one that is your own, both from the functional and style aspects.
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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02-18-2013, 06:20 PM | #50 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Functionality and durability are key, engineer it correctly.
It is only masonry, so yes you "figuratively speaking" polish a turd... Or build a "house" (enclosure) over it. Carbon, Would love to see a shot of you finished unit, please??
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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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02-18-2013, 06:43 PM | #51 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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Thanks from:---> |
02-19-2013, 08:11 AM | #52 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Wow! Beautifully finished, I hope mine looks half that nice when it is done!
Cool how you ran the flue up the center, that takes some engineering to make it work correctly. What did you render with? It looks pretty thick, especially over the dome and up the flue. Is it painted? I see you also have a turning peel-very handy tool. I really like the small wood peel, I'll have to look for one like that. Smart also to incorporate a prep/staging deck as well. Very, very nice build!!
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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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02-19-2013, 09:33 AM | #53 |
Full Fledged Farker
Join Date: 07-01-08
Location: Beardstown, Illinois
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That is really cool. I wish I had the skills to do that. I have the base for one on my outdoor kitchen but I think I'm going to have to buy one from Forno Bravo. I don't have the confidence or skills it would take to do it myself.
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Ralph Weller, BWS Fatboy, 2 WSM Bullet, KCBS REP, KCBS Master CBJ, Certified Table Captain |
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02-19-2013, 09:53 AM | #54 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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You may want to consider having one built before committing to a kit. Not that they are necessarily inferior, (most all of the commercial WFO's are commercially build) just a better value-plus the personal attributes-IMHO.
Either way, they are worth it. So much so you may find yourself selling the kit unit after the first year and having one built.
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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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02-19-2013, 10:03 AM | #55 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Absolutely awesome build brother ...
When you get done, I'll send you my address so you can build mine.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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02-19-2013, 11:33 AM | #56 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
I used refractory cement to mold that front vent in the pic. As for the aluminum turning peel, I made that out of a cheap, large aluminum peel, trimmed it down to size, and replaced the wooden handle with 3/4" copper pipe. The wood turning peel was originally a regular large peel as well which I trimmed and finished to desired size.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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Thanks from:---> |
02-19-2013, 12:08 PM | #57 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Very nice. Must have been kind of PIA working around the back? I know I would not fit in there...
Very clean work space as well, seemed like we never got ahead of the clean-up. Whose waterproof fiber embedded stucco did you use? I have looked at many a peel, hence my question(s). Mad skills! I was lucky enough to have the beautiful peel (shown in a previous photo) give to us as a gift from a friend and neighbor who's father in law does woodworking as a hobby... My current turning peel is a "prototype" of sheet metal welded to a piece of conduit... Replacement will be Stainless. I will likely copy your smaller one. :-)
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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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02-19-2013, 12:14 PM | #58 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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OutStanding!!!
Thanx for sharing!!! |
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02-19-2013, 12:25 PM | #59 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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This is what I used. They come in either gray or white. Color dyes can be added, if desired.
http://www.quikrete.com/productlines...dingCement.asp
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-20-2013, 08:00 AM | #60 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Thanks, that is the same type of product (different mfg) I applied for the first three coats.
It looks like the Quickrete product is much more forgiving when applying in thicker layers...
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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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