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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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08-10-2014, 05:52 AM | #16 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Nice start. Always wanted a wood fired oven. Love home made pizza and bread. Went as far as getting plans from Forno Bravo's web site but scrapped the idea when i determined i didnt have the skill level needed.
Maybe one day. Looking forward to the progress.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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08-10-2014, 07:43 AM | #17 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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That would definitely be the ideal but doing that brings in a few other variables in this particular instance. This being such a small area I will just have to make it work.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-10-2014, 10:27 AM | #18 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Woke up this morning refreshed and ready to get the pad poured.
Here it is about 1/3 of the way done, it ended up being easier to pour to the line on my 2x6 than I thought it would be. Here the pad is poured and the screeding is completed. It took me about 1.25 hours to get from turning on the mixer to this point. I can mix 4 bags at a time in my mixer so that helps a lot. Remember when I said I figured it to take 26 bags but I bought 30, well I ended up mixing all 30 and had this much left, probably 1.5 bags or so left. So I am guessing it ended up taking 28.5 bags. Since virtually none of this will be seen, I just went with a simple brush finish. Oh yeah, my helpers made their marks! I had them do it where the opening to the wood storage area will be, that way they can still see them after the project is complete. I will take the forms off later today and then start sourcing the concrete block. Goal is to let this cure for 3-4 days, stack the block towards the end of the week and pour the hearth next weekend. I will be dry stacking the block and filling every other cavity with concrete which I will do at the same time I am pouring the hearth to make it one solid unit.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 Last edited by speers90; 08-10-2014 at 10:50 AM.. |
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08-10-2014, 11:23 AM | #20 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great project, will be fun to see this progress.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-10-2014, 11:29 AM | #21 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
Good luck with the build!
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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08-10-2014, 12:02 PM | #22 |
Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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Have wanted to do this for a while. I'll be watching!
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- Weber Kettle -Chargiller Akorn -Masterbuilt Vertical *NOT a member of the Secret Squirrel Society because it does not exist! :crazy: KCBS CBJ |
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08-10-2014, 01:13 PM | #23 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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You mean I have to wait till next week for the next episode!!!! I hate to be continueds........
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. |
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08-10-2014, 01:20 PM | #25 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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For people who know me, they know that waiting will be the toughest part of the entire build for me. I like to start and keep on rolling, there will be several points in this build that you must be patient, not one of my strong points!
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-10-2014, 03:18 PM | #28 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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This will be a brick oven, but you are right all the info is readily available to anyone that has the ambition.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-10-2014, 03:27 PM | #29 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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08-10-2014, 03:41 PM | #30 |
On the road to being a farker
Join Date: 01-06-13
Location: Richton, MS
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Great start! Ryan,
You are going to have a blast building your oven. Keep the kids involved as much as possible. They will remember "helping" you for a lifetime. For those other times when they can be underfoot, I gave my grandaughter a small trial and all the cut offs that she wanted to pick up. That kept her busy (close by) in the sand pile for hours. She is a bit older now but, she "helped build" Pop Pop's oven . 1.jpg
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[B]I don't care what folks say behind my back....they are either braggin.... or lyin[/B] :biggrin1: A couple of cheap grills, 1 old smoker, a 22" Weber Gold, a homemade [B][URL="https://picasaweb.google.com/110159595322558444862/MiniWSM?authkey=Gv1sRgCIXHlu_bv5upFg"]Mini-WSM[/URL][/B], [B][URL="https://picasaweb.google.com/110159595322558444862/TheOven?authkey=Gv1sRgCLyd6bbIseqYSA"]Wood Fired Oven[/URL][/B], and working on a UDS. Some [B][URL="https://picasaweb.google.com/110159595322558444862/WFOOvenFood?authkey=Gv1sRgCLTcuMHN24_mbw"]WFO Food[/URL][/B] to look at. |
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