San Clemente, CA Build

[Tikibrewer]

Pretty amazing build, well done!

[Mongo]

Hey Mongo. What is your offset from the inner arch to outer?

Sorry about the delayed response. Here you go.

Tapered door arch is 6 inches deep. Then a 12 inch deep flu gallery.
Second photo is the flu.The inner arch is really 4.5 inches but 3.5 inches of that ride over the door arch. The flu depth is 7.5 inches. Drafts really well. Outer arch is 3.5 inches.
Third photo is the L shaped brick that only shows as 1 inch in the flu photo. The rest of that brick (3.5 inches) is "floating" above the door arch.

[joemyself]

Last bit of work before this week long rain delay.
My arch forms are more "guidelines" than actual rules.

Hey Mongo. What is your offset from the inner arch to outer?

[Mongo]

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.

[Mongo]

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.

[UtahBeehiver]

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.

[Mongo]

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

[GreenViews]

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

[NCMan]

Lookin' good!!

[Mongo]

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.

[Mongo]

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.

[golfguiedo]

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

[modified9v]

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.

[Mongo]

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.

[Mongo]

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