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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 02-13-2013, 08:21 AM   #31
Thermal Mass
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90 if you want to watch it cook, 92 if you want it done and in a box.
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Unread 02-13-2013, 08:33 AM   #32
Big George's BBQ
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WOW That is beautiful You do awesome work Looking forward to see the products of your labor
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Unread 02-13-2013, 08:55 AM   #33
Thermal Mass
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Thanks, a better perspective on project can had on my "Recomendations wanted... " thread. There is also some more Pr0n there...
I will be firing it up this weekend and will share lots of Pr0n!
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
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Unread 02-13-2013, 10:44 AM   #34
Thermal Mass
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Default Dome insulation complete, more curing fires

The dome insulation is finished, now the wait for it to cure.
More small curing fires.
Fires are getting bigger.
Note the ash on the brick, there is still considerable moisture being drawn from the insulation layer into the brick.
As these fires grow and the dome reaches 900+ the dome will "clear" or turn nearly white.
Attached Images
File Type: jpg pizza oven 051.jpg (14.5 KB, 568 views)
File Type: jpg pizza oven 052.jpg (19.2 KB, 567 views)
File Type: jpg pizza oven 053.jpg (12.5 KB, 567 views)
File Type: jpg pizza oven 054.jpg (14.3 KB, 568 views)
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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Unread 02-13-2013, 11:04 AM   #35
mr dirts bbq
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farking awesome! very jealous
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Unread 02-13-2013, 11:42 AM   #36
Carbon
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Funny coincidence......You snapped a photo with 846F.

So did I a couple of years ago..lol..:

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Unread 02-13-2013, 11:54 AM   #37
Thermal Mass
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Default Moisture coming out

Yes, I should point out that your dome is starting to or is already "clear".
Mine took three firings at about that temp to finally drive the remaining moisture out and "Clear" the first time.

Couple of photos of just how much moisture these things hold when their built.
I don't have a photo, but the area under the oven (wood storage area) had 1/8" of water in it!

The last photo shows it is now ready for the render phases.
Attached Images
File Type: jpg pizza oven 072.jpg (11.3 KB, 555 views)
File Type: jpg pizza oven 074.jpg (12.0 KB, 557 views)
File Type: jpg pizza oven 076.jpg (17.6 KB, 558 views)
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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Unread 02-13-2013, 06:19 PM   #38
V-wiz
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cant wait to get to that point. AHHH freaking time, if i only had time.
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Unread 02-13-2013, 11:19 PM   #39
Irrad8
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That is awesome. Thank you very much for sharing. Truly an inspiration.
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Unread 02-14-2013, 01:52 AM   #40
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Really cool build.
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Unread 02-18-2013, 02:54 PM   #41
Thermal Mass
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The "render" process where a protective coating is done over the fragile dome insulation.
Although the finishing components of the oven are complete and it is fully functional by this point, we began work on the brick smoker and Tuscan grill
*We were using it almost daily and didn't want to interrupt the food experiments...
A minimum of two more render coats will be applied when the weather warms.
Some of the progress we made before the freezing weather began...
More of the "before freezing" photos to come.
Attached Images
File Type: jpg pizza oven 075.jpg (14.2 KB, 447 views)
File Type: jpg pizza oven 078.jpg (9.3 KB, 446 views)
File Type: jpg pizza oven 093.jpg (20.3 KB, 446 views)
File Type: jpg pizza oven 094.jpg (16.8 KB, 446 views)
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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Unread 02-18-2013, 04:05 PM   #42
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Looks like a work of art. Well done!
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Unread 02-18-2013, 04:40 PM   #43
Big George's BBQ
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That is a beautiful build Looking forward to seeing it in action
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Weber Genesis Gasser
Mid Atlantic BBQ Association
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Back Porch BBQ Competition BBQ Team

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Unread 02-18-2013, 05:10 PM   #44
samfsu
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WOW amazing!!
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Unread 02-18-2013, 05:12 PM   #45
CarolinaQue
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Simply amazing!!! I could use one in my back yard if you're feelin' froggy!!!
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[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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