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 😎
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!
Not sure what Amos your running when u welded that stack....but turn them down...and turn down your CFM s you're pushing too much backing gas as well. If your Amos are lower u don't have to be in a hurry and walking the cup would have been a success
Could you please explain why did you use such thick metal sheets ? 6 mm right ??? Steel cant hold heat anyway it just reflects heat bac into the oven ... Im planning to build same oven but going to use 1 mm stainless steel ... I dont see the point of using such thick metal sheets
The oven is insulated and the outer skin is much thinner. The thick material allows it to hold and radiate heat much more effectively. The oven stays hot enough to cook in for an hour or so after the fire goes out, which demonstrates the advantage of thick steel nicely. It's also less prone to warping than thinner material
@@PetesShredder do you maybe have dimensions of original ooni pro or blueprints ? i think i willl make exact copy , probably going to just put thicker insulation and maybe rotating and thicker stone ... Dont feel confident enough to mess with changing the dimensions especially interior dimensions ... so if you have maybe dimensions od original ooni pro to share ? especially inside dimensions
I like how you went on about the project but for god's sake please wear gloves when welding. The light damages your skin and the burnt metal... well I guess you know that part.
