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36" in Seattle

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  • Re: 36" in Seattle

    We're in the upper forties this week, rainy. Not the best outdoor construction weather, but as good as I can hope for this time of year.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

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    • Re: 36" in Seattle

      Sounds like our weather is similar - mine is just a little colder here in middle TN. I got my footer poured and three block (not three courses) laid before the weather turned sour. The footer is now covered in mud. Oh well, I guess that's why they make shovels. Now if it would just stay above freezing for a few days maybe I could finish that first course of block and climb up out of the mud. Great work!

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      • Re: 36" in Seattle

        Sixth course, in progress, not done enough to call "almost done", but whatever... :-)

        Website: http://keithwiley.com
        WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
        Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

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        • Re: 36" in Seattle

          great job keb......

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          • Re: 36" in Seattle

            Thanks TOGNJ, you're always quick with the encouraging comments.

            BTW, I just noticed what you do for a living, as per your profile. You should really take a look at my PhD. It's on my website. I think you would find it very interesting.

            Cheers!

            Website: http://keithwiley.com
            WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
            Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

            Comment


            • Re: 36" in Seattle

              you're always quick with the encouraging comments
              [B]WELL DESERVED COMMENTS[B]
              will check out your website...

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              • Re: 36" in Seattle

                Six course is done. Seventh course is done minus the last brick, but that brick is cut and ready to go. This was the first course I couldn't clean from the outside. Had to go in through the entry, which was very tight. It's a small oven with a semicircular entry (as opposed to a more rectangular entry). Not easy.

                Cheers!

                ...and merry Christmanakuh.

                Website: http://keithwiley.com
                WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
                Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

                Comment


                • Re: 36" in Seattle

                  Very nice!

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                  • Re: 36" in Seattle

                    Hey Keb,,
                    Your neatness is incredible... love the clean tight joints...

                    your websites are cool and time consuming (in a good way) thanks

                    cheers
                    Mark

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                    • Re: 36" in Seattle

                      Yeah, that's not a good thing. Can we say obsessive/compulsive?

                      ...but thank you.

                      Website: http://keithwiley.com
                      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
                      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

                      Comment


                      • Re: 36" in Seattle

                        I understand and usually am the OCD type,, But Im not sure if thats different from anal retentive,,,, If you saw the pics of my garage you might agree...

                        besides OCD makes us happy... so go with it....


                        Cheers mark
                        The term anal retentive (also anally retentive), commonly abbreviated to anal, is used conversationally to describe a person with such attention to detail that the obsession becomes an annoyance to others, and can be carried out to the detriment of the anal-retentive person. The term derives from Freudian psychoanalysis.
                        OCD is the fourth most common mental disorder and is diagnosed nearly as often as asthma and diabetes mellitus.[1] In the United States, one in 50 adults has OCD.[2] The phrase "obsessive?compulsive" has become part of the English lexicon, and is often used in an informal or caricatured manner to describe someone who is meticulous, perfectionistic, absorbed in a cause, or otherwise fixated on something or someone.[3] Although these signs may be present in OCD, a person who exhibits them does not necessarily have OCD, and may instead have obsessive?compulsive personality
                        so whatcha think keb, which are we.... they are both very similar.. (please take this with a grain of salt as it IS intended as humor)

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                        • Re: 36" in Seattle

                          Man, that's a clean build!
                          George

                          My 34" WFO build

                          Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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                          • Re: 36" in Seattle

                            Thank you. I fully expect it to make food taste better.

                            (Otherwise, what's the point?)

                            Website: http://keithwiley.com
                            WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
                            Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

                            Comment


                            • Re: 36" in Seattle

                              Eight course is almost done. Seventh course was the first one I had to clean from the inside. Yeah, that was fun.

                              Website: http://keithwiley.com
                              WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
                              Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

                              Comment


                              • Re: 36" in Seattle

                                Keb...

                                Will you be putting in your keystone tonight ??

                                Looking forward to it

                                How's your weather holding up out there ?

                                Cheers
                                Mark

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