Hi all from Aussie

[Aussie Pete]

Re: Hi all from Aussie

I did wet the bricks liberally with a spray bottle, i probably didnt have to, but i thought if it may help moisten the brick its gotta be good for the mortar. i have seen a few pics (on here somewhere) of the mortar cracking up against the bricks. that could of just been really dry mix (not sure). I made sure my mix was very runny.
Anyway... thanks all for input and well....i've done it now, lets just hope it stays up.

[Amac]

Re: Hi all from Aussie

Its an oven builders myth that you have to wet the bricks before you lay them

ahem! as an experienced bricklayer ( I must have been doing this for about 5 days now so I think I know what I'm talking about) I have to disagree with that upstart brickie - what could he know?

Seriously - try using an old paintbrush to wet the bricks - you will find it makes a difference. These bricks really absorb (wick) water at a rate and the mortar tends to stck better,
Brickie probably understands better the correct consistency of the mortar, but for just an amateur I have found it helps or at least I feel better.
Good luck with the oven - looking forward to seeing the progress
Amac

[Aussie Pete]

Re: Hi all from Aussie

yes....your right...next time

[brickie in oz]

Re: Hi all from Aussie

I have an interesting note to add....
regarding wetting the bricks before construction:

i noticed that if i sponged wet the bricks before applying the muck, it would allow me a little longer (not much) to settle the bricks to where i wanted them. Previously if i just layed the muck and placed bricks down, i literally had seconds before the stuff went off, i know this refractory stuff is a little different than the normal render/mortar type mix, but i was amazed how quick it went off. yet, it would stay quite runny in the bucket for some time. I'm quessing the fact that it was about 30C as well, would have promoted early setting as well.
So....in the instance you mentioned that you dont put water on, i only used it because of that reason, otherwise i probably wouldn't have wet them.
This is probably common knowledge within the bricklaying community, but i have just learned.

So make the mortar wetter to cope with the situation.....

[Aussie Pete]

Re: Hi all from Aussie

I have an interesting note to add....
regarding wetting the bricks before construction:

i noticed that if i sponged wet the bricks before applying the muck, it would allow me a little longer (not much) to settle the bricks to where i wanted them. Previously if i just layed the muck and placed bricks down, i literally had seconds before the stuff went off, i know this refractory stuff is a little different than the normal render/mortar type mix, but i was amazed how quick it went off. yet, it would stay quite runny in the bucket for some time. I'm quessing the fact that it was about 30C as well, would have promoted early setting as well.
So....in the instance you mentioned that you dont put water on, i only used it because of that reason, otherwise i probably wouldn't have wet them.
This is probably common knowledge within the bricklaying community, but i have just learned.

[brickie in oz]

Re: Hi all from Aussie

he loves it and produces great food that I've enjoyed on many occasions

Thats the main thing.....

[cobblerdave]

Re: Hi all from Aussie

Gudday Al (never any offence)

Don't tell my mate but this oven made me glad I'd built a pompeii. Its a oven kit build with no hearth insulation to little perlite over the top and a really small door. It takes a massive lot of wood to heat for pizzas but keeps it heat well for days. It would make a great bread oven but as a backyard alrounder the pompeii designs better. One point though even though Ive been critical of it he loves it and produces great food that I've enjoyed on many occasions
Yes I've read your build and your oven has the most important thing this oven is missing Masses of insulation along with the mass!!

Regards Dave

[brickie in oz]

Re: Hi all from Aussie

I have a mate with a tunnel oven with an internal flue to run efficently it spends most of its time with a tile over the flue.

No offence Dave, but your mate built it wrong then.

[cobblerdave]

Re: Hi all from Aussie

ok....so my oven is a pompeii style oven, except the door is outside the flue..

Your building a round oven...right?....why bother complicating things with a internal flue and damper at all. A pompeii will smoke a little while firing up then an amazing thing happens as the heat builds up the oven clears of visible smoke. All the heat is contained in the oven and doesn't go up the flue with the smoke. I have a mate with a tunnel oven with an internal flue to run efficently it spends most of its time with a tile over the flue.

Regards Dave

[Aussie Pete]

Re: Hi all from Aussie

thanks Al, i was hoping you were on to answer that one.

[brickie in oz]

Re: Hi all from Aussie

is it inperitive to wet the bricks before joining?. I'm about to do the arch, just wanting to get everything right so they dont fall down on me.
Should they be soaked or just wet?
Does it really matter.
they are refractory bricks on the arch
thanks

Ive built hundreds of arches and never had to wet 1 brick.
Its an oven builders myth that you have to wet the bricks before you lay them.

[Aussie Pete]

Re: Hi all from Aussie

is it inperitive to wet the bricks before joining?. I'm about to do the arch, just wanting to get everything right so they dont fall down on me.
Should they be soaked or just wet?
Does it really matter.
they are refractory bricks on the arch
thanks

[Aussie Pete]

Re: Hi all from Aussie

evening all...
David, i have downloaded the pompeii plans, and i am incorporating ideas from this and other ideas i have seen....probably not the norm, but to my experience level i am comfortable doing it this way.
And honestly, really...its all about the finish product (as long as it works & its what i have invisioned), to me its about being out there doing the man'ly thing, pottering about in the backyard building my very own pizza oven, laying cement, cutting stuff, measuring this,lining up that.
Its my idea of doing something i really want to do and have, i dont have a very big shed, so in the backyard mucking around on a PIZZA OVEN is well....pretty good pass time to me.

Crap.... was i ranting..sorry.

I just sit back sometimes...and think.. (i'm making a pizza oven), now how many people can say that?

Ok...i have to finish this project now and stop thinking about it, i have soooo many ideas on what to do, partly things i have read, some things i have seen, so i'm kinda putting this oven together with a picture in my head and wingy it from there. i know what your thinking.(this guy is a nutter)...No, i am studying different ways & ideas, i've done some research, i think i get confused sometimes, because you read or hear about other methods that could work in your oven, but you've already commited to your original idea, then i try to compromise and go from there....Crap....does that make sense??...geezz, and i'm not even legless.
Sorry to a lot of Americans on here, you may not quite understand what i'm on about, but hopefully the Aussies here can relate or atleast understand my mentality...or should i say thinking

In short...i'm looking forward to getting out there tomorrow and get this oven done & dusted...wish me luck.

[brickie in oz]

Re: Hi all from Aussie

define "pompeii style"

Cowering in a corner while getting covered in ash.

[Johnny the oven man]

Re: Hi all from Aussie

Ive seen a 2.5m diam. wood fired commercial oven that had both front and rear doors, worked really well. It was for making Pitta bread so the time in the oven was very short, thus the need to have greater access to remove the product before it burnt.