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Thank you The pond addition is underway currently :)

I'm stoked too! We will be working on it all weekend! more updates to come :D

I used two infared lamps and placed them at one end of the box. The dehumidifier was an Alorair 113ppd crawlspace dehumidifier. I can handle heats up to 115 degrees, so that is what i shot for temp wise.

Yep. I need two intake bays n each end. Some day after the addition I will add a small wetland filter on far side of original pond also. :)

Thank you I will post more when it is complete. We just got the wetland filter up and running yesterday!

I got it of Zorro i believe. It was a Thermo-well and 1500 thermometer. You mortar the thermowell first, then screw in the thermometer when done. This will give you an overall brick temp, the surface temp is good for pizza, the brick thickness temp is awesome for slow cooking and baking ! :D

I have not tried brisket, yet! I have a friend who is a professional with his metal smoker & brisket. I will make a video one day and he will help me make sure i don't mess up a wonderful cut.

Thank you ! I will film the lower bog builds. Also, I plan to mortar a rock wall around the pond too :)

@@BricksandSlabs Thank you very mutch... have a nice Weekend.... see you…. Greetings Jörg

Thank you! There will be more to come :)

I have recently moved and will have to build one this summer as well ! I'm so excited.

thank you for the kind words! we are currently working on a solid slab countertop in my master bathroom and main bathroom. I will post when we get it all set :) I also have moved and have another pizza oven build planned for this summer !

The secret to that BIG Hog of a saw was how you slow pulled 2-3x then a good 3or 4th hard pull, the mill and chains were a learning curve, but once it all cam together, it was awesome.

@@BricksandSlabsI am looking forward to your post of your counter top and the wood fired oven.

I will take a short video of my progress with the counters... i am scared to learn epoxy, but the wood is ready to go lol.@@liz-artcreations6633

I am doing a more in depth video on Epoxy resin but this is one I did years ago. th-cam.com/video/LI8zJnxMapA/w-d-xo.html I never covered deep pour resins which is something you would want to use for river tables but I hope this helps.

You are of the same thought pattern! I just wondered it the wood would wear over time.. i will need some metal brackets to mount the motors and computers too :) One day lol

Piece by piece. :) There are more videos on the channel. I will also be building one this summer. I used refractory mortar and medium duty firebricks. The thermometer is from ZOro . It has a thermowell and can withstand up to 2000 degrees. It measures the overall temp of the brick itself, not just the surface temp....this is how i gauge slow cooking with the oven.

I used regulars mason sand. And basic sand will do :) I only added it if the bricks were uneven when laid.

Yes, i have used the smoke tubes as well as laid small coals around the edges. Sometimes, the coals make the heat rise slowly instead of the heat dissipating. We have a small fire pit that i usually keep going if i am smoking/cooking with the coals & retained heat. This allows you to keep an eye on the temp and add smoke/ coals as needed. But usually the smoke is only needed for the first 4 hours or so.... and a slow dropping heat from a 275degree start to a 225 ending temp, over 8 hours is perfect..

AWESOME - couple tips! cut is as soon as you can into slabs. Cutting wet oak is easier than dry oak, then stack immediate on level ground and band/ strap them super tight. Paint the ends unless you want them to check/crack. Wait at least 3 years. or kiln them with a home made kiln if you want it to be usable within a year. Its really satisfying and i am about to turn some of my Oak into counter tops this winter!

For sure! we just moved ( as the kiln will have to be broken down and put back together) but once that is done this coming summer, we plan to fire it back up and I will share that as well. We also have to build another pizza oven with a pond/fishbar for the new pad. SO there may not be a ton of content coming soon, but it is all in the works for about 6 mo. from now.

OK the inner door is to plug the heat and trap the smoke in. YOu want to use the "plug door" for heat retention. the outer door is more for fast cooking, i.e a steak or you just dont want all the heat blasting at you. i use both when smoking to ensure the excess smoke goes up the draft. even when it is plugged, the heat of the coals will still draw air in the cracks enough to stay lit for up to 12 hours. its awesome. the smoke tubes are the most important part, they keep the smoke goign. the plug door is for heat and the outer door really has no use for this particular cook. i just like keeping it on there. i have upgraded to metal now :) the slide is eliminated and i have a few small holes in the door at the bottom. I will try to post a video of the new door soon!. Moving next week and getting ready to build another oven and fish bar!

and yes to all smoke and air questions. the heat pulls it in and the rising air still drafts through the flu, that is another reason i keep the front door on it use to leak out and stain the front brick when the flu got cold.

The oven works amazing and we use it often. As far as functionality, 110% i get a 48 hour cool down for retained cooking and can heat it up in 3 to 4 hours for full pizza temp. I would have built a bar next to it, had i know the importance for pizza making, i would have made a longer throat for the oven, just to have a cooler hearth... but other than that, nothing. Best build i have ever done, i am moving in a month and will be sad to leave it......but i get to build another one so, stay tuned for more videos :)

I started around 280 if i remember right. the oven was at 225 when i pulled it out. we did high temp it in the oven around 350 till 205... I let it rest for an hour in foil. It was great and we have dont it many time since :) its awesome 24 hours after a pizza party.. the oven is cooling down and ready at that point.

what? you are KIDDING me!!!

mucho gracias! I have dreamed of Scuba Diving In your Homeland! Thank for the compliment .

F - For fish bar, ROck on duder :D

The smoke flavor does not persist in the flavoring, only when using the smoke tubes. You are 100 percent correct about it burning off. :) when you fire up for the next cook, the previous smoke or soot burns off when the dome turns white. I believe its somewhere around 600 degrees. so anytime you make pizza, technically you are cleaning the oven :) If you spill anything, cheese or grease, just move a fire over that spot and whalla, the bricks are back to new.

Sorry about that, a lil old school with the technical stuff, hope you were able to hear the good info though :)

Yep. Just wait till temp is right & throw anything in. it's Awesome

Pipe wide is 30cm , so I can put inside meet 34x17cm or 72x12cm. Distance betwen meat and metal wall , 5 cm should be free for smoke out.

@@choongachangachoongachanga556 send a link & I will follow the build :)

34inches in diameter

I mixed 1 part Portland Cement w/ 5 parts vermiculite or perlite .

Thanks man, as soon as I make the flattening table, get the front door closed & line the inside with silverboard, I will post another video. We turned the light on for a few hours the other day, and it def makes a difference

Thank you! This Means a lot :D

Couple tips. Mix the mortar with as lil water as possible ansnmake sure u pre soak the bricks b4 use. Use sticks to prop after the indispensable sets brick and it's dries a bit.... I used refractory cement for the last part of the close. It was easier to block of the tip top hole and fill. U got this. Post up and let me know when you build!

@@BricksandSlabs thanks for the tip I have been mixing it a little more thinner. Im gona keep at it thanks will report back.

yes you use portland cement and perlite or vermiculite. I use Vermiculite (or VCRETE ) on my oven. And no, there is no plywood under the concrete. it goes directly on to the regular concrete slab. Thank you for asking and i hope you make one! They are awesome!

@@BricksandSlabs Thank you! Yes I am in the process of making one, been watching few videos on TH-cam to get some ideas. Did you use coarse grade vermiculite? Is it holding up well? Thank you so much for your time!

@AJ yes, I used the larges expanded clay I could find. It's holding up very well. We have slowed down use during the rainy months. I believe I used 5 to1 ratio of Portland &vermiculite

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Hey bud! I see you on here :) hope u like the videos :D

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The One brick is there to help the indispensable tool from moving. Later in the build i put a brick under the tool to raise the dome height........As for the Bricks, it will take the same amount of bricks no matter how you lay them... you are using just the inner facing surface area of the brick to create the inner wall of the dome. :) ( also if i laid them sideways, it would take 2 rows to have same height as the 1 row that is standing up. )

That is a great way to do it!

Thnks broski

We have done it multiple times :) it works so well. Just get a tray for drips... little ones don't hurt, but larger drippings can over time. The rest will burn off.

Thank you!