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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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05-06-2013, 07:31 AM | #256 |
Knows what a fatty is.
Join Date: 04-29-13
Location: hardin mt
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You sir have turned out a product any craftsman should be proud to have his name on congratulations
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05-06-2013, 07:54 AM | #257 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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And in case of missile attack, you could seek shelter inside.
Wow, that's just massive.
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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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05-06-2013, 08:34 AM | #258 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Very sweet in deed. I'm very jealous of your build and skills. No way in hell I could do that!
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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05-06-2013, 09:26 AM | #259 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Thanks alot guys. All credit must be given to my father. Really though, he is a craftsman in all honesty. This is nothing compared to what he does and has done. I just cant to start using it.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-06-2013, 09:27 AM | #260 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Lol. Still have to make the bullet proof door.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-06-2013, 09:40 AM | #261 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Hahaha!!
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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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05-08-2013, 02:20 PM | #262 |
Is lookin for wood to cook with.
Join Date: 08-05-09
Location: Ozarks
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Absolutely fantastic! Take a bow, sir.
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Disco, Team Overserved -CBJ# 53939 [American Barbecue Systems - Pit Boss, Kamado Joe, Pit Barrel Cooker] |
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05-08-2013, 03:01 PM | #263 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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SOOOOO jealous.
Amazing. It continues to get better and better!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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05-09-2013, 10:29 PM | #264 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Thank you guys. Really appreciate it. I was planning on firing the oven for mothers day and cooking a bunch of stuff but i dont ill make it. Life gets so busy.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-10-2013, 12:09 AM | #265 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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It's absolutely gorgeous V. Congrats on an amazing build. I agree regarding natural materials vs. concrete, especially where heat is concerned.
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Cooking on a crazy contraption... |
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Thanks from:---> |
05-10-2013, 07:18 AM | #266 |
Full Fledged Farker
Join Date: 11-30-08
Location: Northwest NJ
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Now the hard part is slowly doing small fires to dry it out and condition it. Took me more than a week, building multiple fires a day.
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[FONT=Tahoma][SIZE=3][SIZE=2] [SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course. [/SIZE] [/SIZE][/SIZE] [/SIZE][/FONT] [SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE] |
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05-10-2013, 08:34 AM | #267 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looks great V!
Are you planning a final render coat or are you just painting the stucco? If I recall you have already broke the 600 deg mark for curing, have you done the BSF (big scary fire) yet? You should be ready to start making pies! Trust me on this, you will become addicted to cooking in it!! The weather is finally giving us a break here, so once we get back from vacation I will be hard down on my project as well. BRAVO!!
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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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05-10-2013, 09:20 AM | #268 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Hey J, thats already done, if you go back a few pages you will see my curing fires, it took me 2+ weeks but not firing it every single day.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-10-2013, 09:25 AM | #269 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thank man... It will be stucco but with a twist, stay tunned till the weekend and you will see what that is. Ive gotten up to 750f so no scary fire yet. I wanted to insulate first that way it would equalize the heat. I cant wait to start making some pies man. Post pics when you do get back.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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05-10-2013, 09:37 AM | #270 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looking forward to seeing your "twist"...
I would encourage you to do some more fires before finishing the dome even the BSF. If you got 750 go for it and get it to temp, it takes a lot more than you would think the first couple times. You want it completely happy or there may be some movement yet resulting in more cracks... I made two render coats and hopefully have all the minor cracking out of the way so the last two can go on. I will be posting soon on both the build threads. It finally warmed up here but now have only had four days or so in a row without rain.
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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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