Pizza oven design.help???????????

All about bread

Postby mitchamus » Sun Sep 20, 2009 11:19 pm

MickHeaton wrote:Pop in if you are passing :lol:


I'd love too... it's a long swim though... :)
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby MickHeaton » Mon Sep 21, 2009 7:54 am

Hmm... I take it you're not to local then :)
MickHeaton
Registered Member
 
Posts: 35
Joined: Thu Jun 25, 2009 5:59 pm
Location: Torrisholme Village, Lancashire

Postby saucisson » Mon Sep 21, 2009 11:04 am

He's just slightly less than 11,000 miles from you Mick...

G'day Mitch :D

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby MickHeaton » Tue Sep 22, 2009 11:01 am

My wifes sister and her daughter arrived from Oz just yesterday and are going back in a month or so.

Didn't realise the distance. But if you ever do get this way, pop in :)
MickHeaton
Registered Member
 
Posts: 35
Joined: Thu Jun 25, 2009 5:59 pm
Location: Torrisholme Village, Lancashire

Postby mitchamus » Tue Sep 22, 2009 10:19 pm

Thanks for the invite!
No plans to head over to the UK in the near future though... unfortunately.
I'd love to visit again... been watching too much HFW.. :P
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby saucisson » Wed Sep 23, 2009 8:11 am

Are we feeling at all orange today Mitch? :D

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby mitchamus » Wed Sep 23, 2009 9:54 pm

Just a little!

It was red at 5:30am!

Image

Image
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby saucisson » Wed Sep 23, 2009 10:36 pm

I saw the reports of the dust storms on the news this morning :lol:

Odd, they didn't mention Sand Worms :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Sourcing fire-bricks for a wood-oven in the U.K

Postby cannyfradock » Mon Jan 11, 2010 9:11 pm

I joined this forum in summer o9 to ask advice about making Porchetta di testa. The advice was brilliant and I posted the results here on the forum.

Shortly after I built myself a Pompeii- style wood-oven.here's one of the pics.....

http://www.postimage.org/image.php?v=Ts1TuqQi

The problem with the build was I could'nt find a fire-brick supplier (today is the first time i've seen this thread) so I used reclaimed full red clays ( from my house renovations circa 1900). Since firing up the wood-oven many people have shown interest and would like me to build them one.

After scouring the web again, apart from Forno Bravo U.K there does'nt seem to be many fire-brick suppliers out there........or is there?

To this end I have just created a forum U.K site (Brick+Pizza oven U.K forum) in an attempt to generate imformation purely for potencial wood-oven builders in the U.K .

I noticed on this thread many people have given links, but they date back to 06. I would very much appreciate it if anybody has any current imfo regarding material suppliers for a wood-oven build.

Many thanks.......Terry (C.F)
Honi soit qui mal y pense

UK WFO Forum http://ukwoodfiredovenforum.proboards.com

Porchetta di Testa.. viewtopic.php?f=4&t=5561
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby Batman » Wed Jan 13, 2010 4:47 pm

Terry, I built my WFO in spring 2009 and sourced virtually all the ceramic type material from Midlands Refractories in West Bromwich, they are part of the Yorkshire Refractory Products limited group who I notice have recently been taken over by Sapling Associates Ltd so not sure of the current position.

I should say I had greats ervice from the company.
TonyB

Visit my blog at www.batty.me.uk
Batman
Registered Member
 
Posts: 197
Joined: Wed Apr 23, 2008 8:36 am
Location: Northumberland, UK

Postby Mike D » Wed Jan 13, 2010 4:52 pm

Hi Terry,

I have emailed a mate of mine who works in the supply side of building materials and is absolutley top-notch on his bricks. I have asked just for fire brick manufacturers that are on his supplier file (he has over 250,000 supplier entries on his database :shock: ) so he should be able to come back with something. I'll post back when he does.
Cheers,


Mike
____________________________
When I think of a good signature I'll put it here.
User avatar
Mike D
Registered Member
 
Posts: 651
Joined: Tue Mar 21, 2006 10:07 pm
Location: Border of Bury/Bolton up on the moors, Lancashire, England

Postby cannyfradock » Wed Jan 13, 2010 7:45 pm

Batman

Many thanks for the info given on all the suppliers names. Its exactly the info that I was hoping for. I shall Google them all and send e-mails in an attempt to find the end supplier. I have always come up trumps when asking Sausagemaking forum for help and advice and I appreciate the help that you have given me.

BTW Tony B ......have you posted any pics of your wood-oven anywhere?

Mike D

That is the best Avatar picture on the WWW.

I think I have followed your threads before but can't remember seeing that picture.

I appreciate your post and look forward to hearing from you when you get an update from your mate.

I update the site daily with any info that I can collect, but in all honesty I look to the would-be wood-oven builders in the U.K to supply any info that they may have in order to build up a data base of useful information that anyone in the U.K could use to help their build.

I can't tell you how much this feedback means to me

Again many thanks......and regards

Terry (C.F)
Honi soit qui mal y pense

UK WFO Forum http://ukwoodfiredovenforum.proboards.com

Porchetta di Testa.. viewtopic.php?f=4&t=5561
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby saucisson » Wed Jan 13, 2010 9:58 pm

You have a new member on your site :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Batman » Fri Jan 15, 2010 4:46 pm

Terry, if you click on the blog link in my signature you will be able to see pictures of the WFO construction. I've been meaning to update the blog but not got round to it.

I cooked the turkey in the WFO on Christmas day, though I had to use the electric oven to crisp the skin up for the last 30 mins. I also had a pizza party on New Year's Eve with family visiting, it was amazing to see the white hot internal firebricks and a couple of inches of snow on the WFO. The snow did eventually melt but not until the following morning.
TonyB

Visit my blog at www.batty.me.uk
Batman
Registered Member
 
Posts: 197
Joined: Wed Apr 23, 2008 8:36 am
Location: Northumberland, UK

The Batty Blog for President

Postby cannyfradock » Fri Jan 15, 2010 8:00 pm

Hello Tony

It was nice of you to include the link to The Batty Blog.

Enjoyed seeing the pics of your Wood-oven build. Internal pics of the dome were brilliant (wish I had pics like that on my site) !! :wink:

Love the entrance to the hearth and I see you have, in-built, a perfect rebate to take your oven door.

Noticed on your links that you have Dan Lepard. After umteen attempts at pizza dough and bread making I finally found success with Dan Lepard's "easy white".......never fails and have had recent success with Pizza bases fashioned around his original "easy white" recipe.

Terry (C.F)
Honi soit qui mal y pense

UK WFO Forum http://ukwoodfiredovenforum.proboards.com

Porchetta di Testa.. viewtopic.php?f=4&t=5561
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

PreviousNext

Return to Bread Making

Who is online

Users browsing this forum: No registered users and 1 guest