Author Topic: I ordered a WFO (Read 28173 times)

wheelman · « **Reply #460 on:** October 14, 2012, 10:50:00 AM »

Tom,
what's that stucco coat? what will the finish coat be?
thanks,
bill

Jet_deck · « **Reply #461 on:** October 14, 2012, 10:52:30 AM »

It is simply awesome. See you Saturday the 27th, barring an act of nature, act of wife's or children.

scott123 · « **Reply #462 on:** October 14, 2012, 10:55:32 AM »

That looks phenomenal, Tom.

What's the final dome height? And the door height?

Tscarborough · « **Reply #463 on:** October 14, 2012, 11:27:45 AM »

The stucco is masonry cement and sand along with a high fiber and latex loading, 2 coats. The finish coat will be white masonry cement, marble dust, limestone dust and white sand to give a breathable but water resistant coating.

The door is 17-3/4"x9-1/4", final dome height is 15"

I probably should fire it today, but I already lit mine for a brisket and some shrimp with all the dry wood I had.

Tscarborough · « **Reply #464 on:** October 14, 2012, 02:12:34 PM »

A little 4 pound BBQ brisket going in with the oven right at 300 degrees. That is gonna be good in about 5 hours!

Tscarborough · « **Reply #465 on:** October 14, 2012, 05:18:15 PM »

3 hours in, I closed the tinfoil tight, a couple more to go.

Jet_deck · « **Reply #466 on:** October 14, 2012, 05:40:43 PM »

Does the foil come open again before serving, to tighten up the bark, or Carte Blanche?

Tscarborough · « **Reply #467 on:** October 14, 2012, 05:49:05 PM »

The foil will be opened at the table.

Tscarborough · « **Reply #468 on:** October 16, 2012, 12:39:28 PM »

I got the forklift lined out for Saturday the 26th, so let's start planning what we are going to eat. Also, do you want me to put the finish coat on, if you plan on tiling it anytime soon, I won't.

Jet_deck · « **Reply #469 on:** October 16, 2012, 12:50:07 PM »

Quote from: Tscarborough on October 16, 2012, 12:39:28 PM

I got the forklift lined out for Saturday the 26th, so let's start planning what we are going to eat. Also, do you want me to put the finish coat on, if you plan on tiling it anytime soon, I won't.

No, I won't be tiling it anytime soon, please do the finish coat.

I'm easy on whatever types of pizza you or Craig want to fix. Cracker/ NY whatever. Are the Via Guy's coming? Let them bring some of what they serve to cook if they will.

Tscarborough · « **Reply #470 on:** October 16, 2012, 08:17:56 PM »

Zane of 313 is in, I will fire my oven to 550 for Detroit style and maybe a thincrust. I will also make a batch (4) of caputo, the rest is up to you and Craig. Figure out toppings and we are GTG.

Tscarborough · « **Reply #471 on:** October 16, 2012, 08:21:42 PM »

If anyone else wants to come drop me a PM, the more the merrier as far as I am concerned.

TXCraig1 · « **Reply #472 on:** October 16, 2012, 08:33:24 PM »

I may be fishing right before. There is a good chance I will not be able to make any dough.

Chicago Bob · « **Reply #473 on:** October 16, 2012, 08:37:54 PM »

Quote from: TXCraig1 on October 16, 2012, 08:33:24 PM

I may be fishing right before. There is a good chance I will not be able to make any dough.

That's it...pull the plug....I'm not coming now!

Jeeeez Craig...c'mon man....

Tscarborough · « **Reply #474 on:** October 16, 2012, 11:25:10 PM »

No problem, bring fish, I'll make more dough, if not make Zane make some, he is VPN trained....

Jet_deck · « **Reply #475 on:** October 17, 2012, 12:19:36 PM »

Quote from: Tscarborough on October 16, 2012, 11:25:10 PM

No problem, bring fish, I'll make more dough, if not make Zane make some, he is VPN trained....

If we want to fire my oven to NP temps, and take her for a test drive, I'll bring dough. Does anyone have a decent NP dough recipe/workflow that I can follow?

Tscarborough · « **Reply #476 on:** October 17, 2012, 12:27:42 PM »

I thought that was the plan....

Ev · « **Reply #477 on:** October 17, 2012, 02:12:24 PM »

Quote from: Jet_deck on October 17, 2012, 12:19:36 PM

If we want to fire my oven to NP temps, and take her for a test drive, I'll bring dough. Does anyone have a decent NP dough recipe/workflow that I can follow?

I think there might be one over on Forno Bravo.

TXCraig1 · « **Reply #478 on:** October 17, 2012, 02:16:04 PM »

Looks like I will be coming up to Tom's from Rockport on that Saturday. I'll bring some toppings to include VT pepperoni. I'm going to Central Market tomorrow. Anything else you would like me to look for? (that doesn't depend on too much refrigeration)

Chicago Bob · « **Reply #479 on:** October 17, 2012, 02:27:22 PM »

....frozen dough balls?

j/k man....