tag:blogger.com,1999:blog-5492055.post8706116561006759480..comments2023-09-19T02:41:38.711-05:00Comments on weber_cam: Firedome plus chimney - the challenge continuesDavehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5492055.post-82850825384891842552012-07-21T23:29:14.644-05:002012-07-21T23:29:14.644-05:00Your site is awesome.
I think you are on the righ...Your site is awesome.<br /><br />I think you are on the right track regarding insulation. I am going to try the pizzahacker route and made a 1:4 mix of furnace cement and perlite as discussed here. <br /><br />http://blog.makezine.com/2012/04/05/how-tohomemade-castable-refractories/<br /><br />I am going to flip the kettle lid upside down and use that as a form to make an insulated dome that will sit on top of the grill. I will leave a gap 3" - 4" tall and about a quarter way round for getting the pies in and out. My rough calculations say I should be able to get a dome at least an inch thick from a single half gallon tub of furnace cement ($12).DeKayhttps://www.blogger.com/profile/00914365501059600006noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-12514519184991989352012-05-04T19:00:07.749-05:002012-05-04T19:00:07.749-05:00I don't think the temperatures would get hot e...I don't think the temperatures would get hot enough to ignite the insulation. Depends on the insulation. I know some are rated for over 1200 degrees.<br /><br />Intuitively, I couldn't pay what they are asking at KettlePizza. Although on the flip side, I amd starting to flirt with the idea of dropping too much money on a pressure cooker. The KettlePizza video I watched showed charcoal topped with logs in the back. The idea was to get heat running up the back and over the pizza toward the door. Not sure how well it would work. My addition to the homemade version would be holes on the side for a rotisserie. My current charcoal rotisserie is a hollowed out gas grill.Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-91267159120453718652012-05-04T05:38:53.992-05:002012-05-04T05:38:53.992-05:00I had a good run the other night, 10 pizzas over 2...I had a good run the other night, 10 pizzas over 2 hours and they cooked in about 2-3 minutes each. I don't measure temps when I'm cooking but I think it was darn hot (ca. >800). I used supermarket wood cut to 8" lengths, I think good dry wood might be what makes this thing hot.<br /><br />KettlePizza looks lame. Not much air flow and I'm guessing the heat is built directly beneath the pie, consequently, the whole thing might be 500 degrees or the pizzas would burn. The goal of high temps isn't bragging rights, it's many key qualities.<br /><br />The insulating blanket is interesting, wonder it would ignite?Davehttp://webercam.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-21869781938237200492012-05-03T21:53:50.335-05:002012-05-03T21:53:50.335-05:00I think a little insulation would go a long way. I...I think a little insulation would go a long way. I once read about mineral wool blankets. I think they would work well. But then you'd need something to protect the insulation from weather.<br /><br />Have you seen this?<br /><br />http://www.kettlepizza.com/default.asp<br /><br />Looks nice, but pricey. I've been thinking about making a homemade knockoff to try.Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-11607796891711556602012-04-19T21:05:29.167-05:002012-04-19T21:05:29.167-05:00Thank you for the update. I plan on doing some eas...Thank you for the update. I plan on doing some east coast testing when I get a chance. I think I even have some extra stove pipe in the basement. I love the internet...this is awesome.Jon In Albanynoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-62607912512058523052012-04-14T22:01:22.035-05:002012-04-14T22:01:22.035-05:00OK. I need more details. I actually received a req...OK. I need more details. I actually received a request from one of my kids for more pizza out of my copy of your firedome earlier tonight.<br /><br />Is this an all wood fire or briquettes with a few logs added? I am thoroughly impressed with how long you were able to keep the temperature up. The last time I fired mine, the last pizza barely made it out cooked. Is there a connection detail for the chimney or did you just place it through the lid vent opening?Jon in Albanyhttp://joninalbanyblog.blogspot.com/noreply@blogger.com