Author Topic: Another DIY insulated gas oven (Read 3740 times)

lennyk · « **on:** June 12, 2011, 07:48:46 PM »

Finished welding up my oven, using a Bayou SP-10 burner and quarry tiles above and below
First pies ever, using the Reinhart NY style with AP
12hours around 520f 6mins

lennyk · « **Reply #1 on:** June 12, 2011, 07:58:49 PM »

more shots

scott123 · « **Reply #2 on:** June 12, 2011, 08:25:16 PM »

Looks good.

I'm curious, what's the size of the vertical opening/distance between the hearth tile and ceiling tile? Do you have the burner cranked during the bake?

If you could take a pre-bake reading of the ceiling temp as well, I'd be grateful. I'm always curious as to how well pre-heated quarry tile works in a radiant ceiling role and how close it has to be to the pizza in order to achieve it's impact.

Btw, I see 710 on the thermometer, but a bake temp of only 520. Any plans on going higher?

lennyk · « **Reply #3 on:** June 12, 2011, 08:59:25 PM »

my tiles are 3/8 thick, using 2 on top
distance between top and bottom tile is 2 5/8"
I also cover the main entrance during cooking to keep the air flow even, otherwise I have to rotate more

after 20mins the top/bottom temps are very close,
that 710f was a previous test run, cracked a tile today when it reached 800f
good thing those tiles are cheap

I think at that distance the top tiles are doing the job because we did a initial test pie
with the burner off, tiles at 500 and it was pretty evenly cooked

I will use with the burner on and definitely try higher temps, probably 550-600 next

scott123 · « **Reply #4 on:** June 12, 2011, 09:33:57 PM »

If you could get some kind of gap between the metal platform and the quarry tile, you could probably prolong the life of the tile and help bolster the top heat a bit. If you always keep temps below 800, then something like crumpled aluminum foil might do the trick.

Right now, you've got an incredibly intense heat hitting the platform, which, in turn is conducting heat to the tile. Air, even if it's a fraction of an inch, will give you deflection. In most bottom burner scenarios, some deflection is good.

lennyk · « **Reply #5 on:** June 12, 2011, 11:00:19 PM »

that's a good suggestion,
if tiles crack regularly
I might use some 1/8" wire rods to make a little grid between the tile and the 1/4" platea
as well as maybe some kind of 1/4" deflector between the burner and the circular plate

Jet_deck · « **Reply #6 on:** June 13, 2011, 09:16:41 AM »

Good looking pizza, love the oven. Congrats!

Tampa · « **Reply #7 on:** June 13, 2011, 11:35:52 AM »

Lenny, I love the innovation and the pie looks great. Good for you. If you just lived near Tampa, I’d be over.

lennyk · « **Reply #8 on:** June 30, 2011, 10:01:44 PM »

put in some more tiles at back and top sides
my stone is actually made up of 4 quarters to make the 16"
which works out good as smaller pieces less likely to crack
only thing left is to put a hingeable top door and paint

Jet_deck · « **Reply #9 on:** July 01, 2011, 01:13:27 AM »

Lenny, you have a perfect oven. Iff ( If and only if) you would like more top heat, the oven needs a place to exhaust all of the hot blast from the burner.

Just my .02

lennyk · « **Reply #10 on:** July 01, 2011, 05:22:06 AM »

ok, I will try that first, will take a scrap sheet and make a hole in it to see how it works

buceriasdon · « **Reply #11 on:** July 01, 2011, 06:43:31 AM »

Lenny, Great job, very well done.

Don

norma427 · « **Reply #12 on:** July 01, 2011, 11:09:05 AM »

Quote from: buceriasdon on July 01, 2011, 06:43:31 AM

Lenny, Great job, very well done.
Don

I agree, very unique and nice job!

Norma

joiseystud · « **Reply #13 on:** July 06, 2011, 08:53:42 PM »

Saw this over on welding web last week. Very cool. Just hit it with a coat of High temp BBQ paint and its ready for sale...

Maybe you can use a steel cookie cooling rack to elevate the bottom tiles a bit from the burner floor.

lennyk · « **Reply #14 on:** July 07, 2011, 07:23:29 AM »

its a small world even on the web

I ground down the beads and prepped it for painting, made a shelf to go below as well
but as usual finishing touches take a backseat to using it right now

I have some expanded sheet I am going to put under the tiles

Quote from: joiseystud on July 06, 2011, 08:53:42 PM

Saw this over on welding web last week. Very cool. Just hit it with a coat of High temp BBQ paint and its ready for sale...

Maybe you can use a steel cookie cooling rack to elevate the bottom tiles a bit from the burner floor.

joiseystud · « **Reply #15 on:** July 07, 2011, 07:50:28 AM »

Quote from: lennyk on July 07, 2011, 07:23:29 AM

its a small world even on the web

I ground down the beads and prepped it for painting, made a shelf to go below as well
but as usual finishing touches take a backseat to using it right now

I have some expanded sheet I am going to put under the tiles

Awesome. Can you post the final pics when its done?

lennyk · « **Reply #16 on:** July 12, 2011, 09:31:07 PM »

Put on some paint and the top door along with a temp gauge
stupid me put on a gauge which only goes to 450f

Still have to put the shelf below and might put face the top door with diamond aluminum plate

Tampa · « **Reply #17 on:** July 14, 2011, 11:50:29 AM »

Very nice!

If you had it to do over again would you leave as much space between the bottom of the oven and the pizza stone?

Dave

lennyk · « **Reply #18 on:** July 14, 2011, 06:56:37 PM »

no, the problem is the round plate only has an inch space behind, so the gas burner flame has to squeeze through that so I had to move it further down to spread out the flame/heat a bit
I would halve the space height below and have 2 inches clearance at the back.

Tampa · « **Reply #19 on:** July 15, 2011, 11:05:24 AM »

Lenny,
Thanks for the note. I learned a lot about your design from that comment and from reviewing the pictures.

I've read all of the LBE posts and lots of electic oven posts and from a design perspective, I think you have a combination of the two in your environment. Simply put, you have a round stone in a square oven. You might consider making the pizza stone area rectangular with a 2" gap in the back and otherwise extending completely to the left and right sides, as well as the front. That will force the heat flow up the back, up over the pie, and out the back. It means your pizzas will have to be a little oblong, but so what. Assuming your stone doesn't rotate, you'll need to flip the pies 180 degrees by hand anyway to ensure even cooking. I would also consider a lower deflector to send the heat toward the front of the oven before it hits the rectangular stone. You have the room for this and it will ensure the heat flow warms the entire stone rather than just the back. These are just humble suggestions from someone interested in seeing you make good pies. I don't have the benefit of experience in this oven.

Dave