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San Clemente, CA Build

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  • Mongo
    replied
    Applied the finish coat to the dome this past weekend.
    This is an acrylic product with a fine aggregate and color added.
    By the time I finished 2 applications, I finally had the technique down to achieve a smooth finish. Stuccoing a sphere is not easy.
    Fighting 'the crazy' within that wants to apply yet a third coat to get a super smooth finish over the entire dome.
    I am done!

    A patio cover that incorporates a roof over the oven is next along with a 3 foot extension to my pipe.

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  • Mongo
    replied
    Stucco complete with simple vent made from a brass nipple and ell. Will install a small brass screen for a bug blocker.
    Two 1/2 inch applications. Free hand with a 6 inch steel drywall knife. Kind of 'lumpy' but I'm pretty happy with it.
    After it cures I'll be applying a tinted acrylic finish coat for color and to smooth it out.

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  • UtahBeehiver
    replied
    With 3.5" ceramic blanket you are probably good since you wire mesh appears to be in the final shape of the oven. Many times v/pcrete is used not only for additional insulation but to give the dome its final shape before rendering. The main reason for the vent at the apex is hot air/steam rises so it is a natural place to have the vent there but it is your choice as well. I have seen a few placed right behind the chimney as well.

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  • Mongo
    replied
    Render over dome question:
    My oven has been operational for some time now and in use weekly.
    I have 3 inches of blanked over the entire dome and another 1/2 in over the top two thirds of the dome. The dome is wrapped in stucco lath.
    Not going to enclose the oven but will build a roof over the whole thing.
    Baking is a consideration for me and the oven has been performing well at heat retention.
    I see just about all the builders putting vermicrete over blanket but I'm not sure if it's for the additional insulation or if there is another motivation. From the Forno Bravo videos I see they stucco over blanket.
    • My plan was to put about 1 inch of stucco directly over the blanket but now I'm wondering if I should do an inch of 8 or 10:1 vermicrete, then 1/2 inch or so of stucco.
    • I'll be installing a vent, but want to put it at the bottom of the dome in the back of the oven. Seems it would still perform but would it be less effective NOT at the apex of the dome?
      • I hate to put a nipple on the top of my beautiful dome. Although I do live a few miles from the San Onofre nuclear plant. So Cal residents will get this.
    I think I know the answer to my own question but If anyone has an opinion or suggestion I would love to hear it.

    Thanks!

    -George
    Last edited by Mongo; 07-01-2020, 11:59 AM.

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  • GreenViews
    replied
    Your brick work is amazing. Love your entrance and flue. Also really like the tile around your table

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  • NCMan
    replied
    Lookin' good!!

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  • Mongo
    replied
    Little tile work.
    Added some shims cut from a block wall cap to make the face of the hearth slab thicker.
    Was going to inlay the tile on the chimney but thought better of it. Constructed a little frame instead.

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  • Mongo
    replied
    Originally posted by golfguiedo View Post
    Hi Mongo - i am guessing you used 1/2" rope for your fire break? Seems like maybe 30' in total? any local supplier? brad.magnani@yahoo.com
    1/4" square braid, It really does have a mostly square shape so it lays down very nice.
    Great guess on the length. I used all but 3 inches of 30'.
    Looks like I ordered 25' from sealwiz.com via Amazon. They sent me a 30' length. Seems like they are unloading their odd lengths via Amazon. Anyway, great stuff.

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  • golfguiedo
    replied
    Hi Mongo - i am guessing you used 1/2" rope for your fire break? Seems like maybe 30' in total? any local supplier? brad.magnani@yahoo.com

    Leave a comment:


  • modified9v
    replied
    Originally posted by Mongo View Post
    What part of Sicily?

    .
    I really don’t know... wish I did... all my relatives have passed on... I’m the oldest. Wish we had more of the history. My brother and I have discussed going over there and nosing around.

    Great looking food coming out of you oven. We are doing a party of 15 Friday afternoon. Too fun.

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  • Mongo
    replied
    Originally posted by modified9v View Post
    I like the idea of the wood door too! My grand parents in Sicily used wood doors and like David said they would soak them in water and seal with dough. Old school and messy I’m sure.
    What part of Sicily? We have a home there in a little village called Caltabellotta (AG). Spend a month or two there a year.
    You should explore the wood door. To me the dough seal is unnecessary. Mine functions very well as for maintaining heat. Here's a torta salata al salmone (salmon quiche) baked at 300 f 2 days after a pizza fire.
    Last edited by Mongo; 06-06-2020, 02:54 PM.

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  • Mongo
    replied
    Story of my wood door.
    Been putting it on the oven the morning after a pizza fire and am able to bake for the next 2 days.
    Door was getting discolored but still intacct.

    I couldn't help myself and put the door on the oven before bed after a pizza fire and charred it pretty good. I took it off in the morning and hosed it down with water and put it back on. The oven was still 500 plus that afternoon.
    It's still mostly intact and working well.
    I'm having a metal door made so I can seal up the oven overnight.

    -George

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  • modified9v
    replied
    I like the idea of the wood door too! My grand parents in Sicily used wood doors and like David said they would soak them in water and seal with dough. Old school and messy I’m sure.

    Leave a comment:


  • david s
    replied
    I like the look of a wood door so have persisted with one for my ovens. If you don’t have an insulation panel facing the fire you will get charting on the wood. If left in place for too long it will burn. I find, even with an insulation panel the door can’t be used for long over 300C which is higher than you want for baking and roasting anyhow. Italians used to soak their doors in water to reduce the charring problem. This also introduces some steam into the oven, good for bread baking. They also used some excess bread dough around the door to get a really good door seal. Simple, effective and easy to remove.

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  • Mongo
    replied
    Wanted to start doing some baking during my curing fires. I don't weld so threw this make shift door together for about $140 and a few hours work. Red oak.

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