Tweet
Re: Variations in the Oven landing shape
I hated to cover it up, actually.
I hated to cover it up, actually.
-
-
Re: Variations in the Oven landing shape
"Wiley, you and I think a lot alike....Now that you mention it, I have revisited my purpose in building the oven already and haven't permanently laid the floor ...
....I'm 62 and retired for 13 years already....Need to keep busy to see my grand children as adults"
Lee, Alot closer than one might expect...I'll be 62 in a few weeks, and I also retired at 49 1/2; it'll be 13 years on Halloween (the aniversary of my retiring). I have 5 grandkids stretching from a granddaughter who's 23 and the youngest grandson is 7 years.
And I built my oven because I like self-sufficiency. I found Forno Bravo because I have a friend who was going to build an Alan Scott oven and I stumbled onto FB in a online search of wood fired ovens. He never did build himself a WFO.
Bests,
WileyComment
-
Re: Variations in the Oven landing shape
Of course it is bonded. That is the other thing I hate about the AS oven, the damn arch is stack bond, the weakest way to build it.Comment
-
Re: Variations in the Oven landing shape
David, you are certainly more handy than the normal person....Do you consult for the Red Green show on PBS?Originally posted by dmun View PostWell, I bought a tower clock from Ireland on eBay. As night follows day, If you have a tower clock, you're going to need a tower...
I like your vision in that addition. Must have been a work of love. Well done. I don't think many bona fide architects could have put more things in that one space
Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.Comment
-
Re: Variations in the Oven landing shape
David,
That entire installation with the clock above the oven is rediculously cool! Nice oven tool bin, too.Comment
-
Re: Variations in the Oven landing shape
Last winter it filled with ice melt run-off, refroze and broke. If you use an unused piece of flue tile to hold your tools, use your angle grinder to cut big notches in the bottom, at least in the back.Nice oven tool bin, too.
Thanks for the complements.Comment
-
Re: Variations in the Oven landing shape
You Sir, are insane. In a Good way, of course.Comment
-
Re: Variations in the Oven landing shape
Great thoughts, comments, and advice, but I would like to steer this thread back toward its original direction because:
IMO Wiley's entrance is one of the great ones and one of the most creative in terms of using alternative materials (as is his oven!). This kind of inspiration is what keeps me coming back to this forum.
Comment
-
Re: Variations in the Oven landing shape
Genius takes many forms. Sometimes it hides. I see a lot of it on this forum and keep coming back for that reason too. I feel like I'm swimming upstream with the tweaks I want to try....I want to push the edges, without making a mistake I'll regret. So, I'm trying to listen more.Originally posted by stoveup View PostGreat thoughts, comments, and advice, but I would like to steer this thread back toward its original direction because:
IMO Wiley's entrance is one of the great ones and one of the most creative in terms of using alternative materials (as is his oven!). This kind of inspiration is what keeps me coming back to this forum.
I've been told an oven entrance by ThermoJax has the characteristics I'm interested in -I can't find it- can anyone help me locate a picture of it?
Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.Comment
-
Re: Variations in the Oven landing shape
Yes David it is....Thanks a lot!Originally posted by dmun View Post
I'm incorporating his oven flair for sure, I'd like to have an opening shaped like his, just lifted 2.5 inches at the bottom corners for peel freedom.
Last edited by Lburou; 01-27-2011, 04:22 PM.Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.Comment
-
Re: Variations in the Oven landing shape
Wiley, Brickie,
I built my oven for many of the reasons that were mentioned above. I enjoy cooking, but curiosity was also a huge driving force. I enjoyed baking bread in the past and had found the Alan Scott ovens on line but when I found plans for a more flexible WFO and a community of builders I was lured in by the possibilities. When I finished high school I worked in construction for a few years, it appealed to my enjoyment of problem solving, creating and discovery. Masonry wasn’t anything that I had any skills in so when I tore down the wood deck I had an opportunity to clean up the drainage and put in a workable patio with a WFO and learn a few new things.
The WFO is just fun.. I keep tweaking the entry for convenience and aesthetics and the door for heat efficiency.
ChrisComment
-
Re: Variations in the Oven landing shape
Actually I think you are possibly rightComment
Comment