Man... What a build! That was a lot of work and time. You did an outstanding job of video taping the whole process. Thank you so much for sharing this build with us and congratulations on a job WELL done!
In this video I show you how and here in Brazil we make ovens too.... On my channel I show you how the gas burner with air diffuser was made, at low pressure! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4VMuHQIe8C8.html
Смотрел 5 частей.Английский язык не понимаю,но видео хорошо снято.Я всё понял.Вы хорошие мастера.Буду делать из металла,но тоньше и с изоляцией из перлита и хочу классические пропорции 40/60.Делал полностью из перлита,но есть трещины от теплового расширения.Привет из России😊
Приветствую! Шамотный под - это хорошо. Но стальной "потолок" довольно быстро остывает. Тем, кто хочет построить аналогичную печь, стоит подумать о шамотном (керамическом) своде, например, подвесить кирпичи на скобах... В целом, - красивая работа 👍👍👍 Приятного аппетита!
Love the build.. how about drilling 1 inch holes from the bottom for air supply that should solve the flame from smothering down of lack of air.. but i love this project.. I want to build one with propane gas instead of fire for a food trailor wich would be perfect here in Cape Town South Africa.
This is so very interesting, and your style of presentation is captivating. My 2c worth - slow that fire down. You've created a crucible. 🤣 I like the firebox, but instead of having three big-arse holes in the bottom that feed oxygen full time, you need only a couple in the vertical rear, and they need an adjustable damper. Also a vertical eave of maybe 3cm at the top of the front opening would assist the roof heat retention (allowing a lower floor heat), and assist the chimney. I like everything else, and have placed this design on my to do list. Loved the video.
I've made my own offset smoker, Argentine grill and now I'm going to build a pizza oven and your vid has been very useful for formulating my own plan. Good work Pete Subscribed 😎
Great Video but I will add the wheel and guides to raise and lower the grill so the chicken doesnt burn! I will use a bicycle chain and cogs from the dump
Bonjour ! I just watched all five episodes... You did a great job ! I have many questions ! Under the refractory bricks, did you use the same insulation as the one placed between the two sheets above ? Do you have an idea of the weight of the oven when finished ? Four years later, how has the oven held up, what is its condition ? Merci beaucoup !!!
When using small size fire bricks , always fit them in a diamond formation, this way your peel won’t bump into gap , diamond formation, it can never bump 👍
Hey Pete. Loved this vid. Thanks for taking the time to do a proper long test on it. I'm defs going to make one of these. DO you still use it 6 years on? Any changes you would advise to someone who is about to build one? Only thing I can think of is a less powerful fan. Cheers.
Yeah I use it all the time. Ive got it on a proq tubby cabinet smoker now. I changed it to run on a battery rather than using mains. I'm using a 14.4v lithium battery designed to power a large tv camera. Works very well. I'd recommend to anyone to build it as a low voltage system using a 12v pid rather than a mains one. It's far more convenient using a battery
@@PetesShredder cheers for the reply. I was thinking a 12v might be more suitable actually. Looking forward to the build. Cheap and easy to do and so much cheaper than the rip off commercial temp controllers out there! Thanks again Pete.
Hi, thank you for this comprehensive video, i would like to ask which is better, whether to have one side higher on the actual grill grate itself, or to have one side of grill elevated, so as to allow for runoff with aid of gravity
@Pete's Shredder How much angle, or height difference do you use on the grate from one end to other so as to allow for gravity to set runoff juices/oil moving? Okay ive just watched last part, i see it's hung at an angle on one side.
Referring to the bricks not getting to temp - I would have thought getting rid of them and putting the pizza on the steel would be the solution but you say the steel was actually cooler than the bricks?? You did measure from the outside though correct?
