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All You Guys out in the states seem to have this oven building project off to a fine art between you .. I am now 10 days into my very first brick oven .. it is 45" wide x 18" high .. need plenty of instant heat .. but it is become very difficult after teh first 4/5 links .. Any advice around for teh best way of finishing off teh top half of teh oven .. ? ? ?
Robin Hood - I would recommend you check out the the free Pompei oven plans available on the FB web site. They describes several methods for placing the upper courses - foam template, sand, exercise ball. Most us some variation on an "Indispensable Tool" (IT for short). there is a good link on the subject here: http://www.fornobravo.com/forum/f28/...idea-2573.html
Best of luck. Consider starting a thread for your build and posting pictures.
Finally FINALLY The last key stone added, Last few interior holidays grouted. Time to burn.
OK so I don't know if this is the correct way to cure the oven, but I'm now on the third burn, each one a little hotter. I'm doing this before the insolation and final outer shell is built. Wanted to be able to fix anything that goes wrong. Anyway here it is.
Man7Sell Once the oven is dry and you apply your insulation, Are planning an Igloo? or a "House"? You might consider re-enforcing the vertical walls of your oven entry to counter the down/outward force of the chimney: I use cinder block, Brianventura use a steel bracket.
Robin Hood - I would recommend you check out the the free Pompei oven plans available on the FB web site. They describes several methods for placing the upper courses - foam template, sand, exercise ball. Most us some variation on an "Indispensable Tool" (IT for short). there is a good link on the subject here: http://www.fornobravo.com/forum/f28/...idea-2573.html
Best of luck. Consider starting a thread for your build and posting pictures.
I used the IT for most of the rounds.
But the last 4 steep ones I used a round piece of ply blocked up to the correct height. Getting the ply out when it was too large for the entrance hole meant having a crescent piece cut out (Imagine a moon with a few day past full moon )
Man7Sell Once the oven is dry and you apply your insulation, Are planning an Igloo? or a "House"? You might consider re-enforcing the vertical walls of your oven entry to counter the down/outward force of the chimney: I use cinder block, Brianventura use a steel bracket.
Good point. The end result will be an igloo shape. I will check out Brian's steel bracket. I am making a steel bracket for the inner entrance door (poor planning, don't ask )
Off to the property today, see if I can get the insulation on the dome dome and the outer crust applied ready for mosaic. The outer layer, add vermiculite to the mix?
So it sounds like you are going Igloo. No experience here but you will need insulation, a support layer, then "waterproof" stucco as an outer shell (mosaic tiles on top look cool). The insulation layer can be ceramic fiber blanket - OR I suspect there have been igloo insulated with a v-crete concoction - But such a layer would not be waterproof and would need to be covered.
So it sounds like you are going Igloo. No experience here but you will need insulation, a support layer, then "waterproof" stucco as an outer shell (mosaic tiles on top look cool). The insulation layer can be ceramic fiber blanket - OR I suspect there have been igloo insulated with a v-crete concoction - But such a layer would not be waterproof and would need to be covered.
That's the plan, Fiber blanket covered with wire mesh for the out stucco to attach too. The stucco is blended with verisite and plastered on. This will be done in several layers to give it strength, Not sure how thick I should make this as the first layer feels like a candy shell of a M&M that lost it's peanut
Working on the design for mosaic with my wife, collecting and tiles we can to recycle for this task.
Made some pizza dough Thursday evening. Friday went out to the property and got the oven warmed up. Worked the dough into a perfect disk (NOT )
Simple topping of tomatoes and mushrooms precooked in a cast iron skillet in the oven. Simple tomato sauce, fresh basil, and of course mozzarella.
WooooHoooo FIRST PIZZA
This is bar far the best pizza I can remember (remember being the operative word)
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