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Hello;
I'm a 35 year old Ital-Canadian and both my parents were born near Naples, Italy but immigrated over 40 years ago. We live in a little city called Sault Ste. Marie, ON and the Italian, Polish, Ukrainian immigrant population was strong here due to the Steel Industry which employed many of them over the last century. Dad and Mom have owned a local barbershop/salon for years and have managed to instill the heritage in us to the point where, like many transplanted Italians, we still make our own salami, capicollo and tomato sauce every fall. In 2005 the family bought a cottage on the Shores of Lake Huron Ontario, in a place called St. Joseph Island and have been talking about a Wood "Forno" since day one. There are many on the island who have also made them, but from what I can tell, the majority are the Barrell type, fairly crude and finding an craftsmen to help has proved difficult.
Finally after a lot of talking and reminiscing about how bread was made in the old country my father, with the best intentions, unparalleled vision, and minimal building skills, and I, a Corporate Manager with a few high school courses in Wood working construction, decided to do the unthinkable and break ground for what we will call "Porta Fiume"(named after one of four entrance doors to their hometown Alife, Caserta which means "door to the river" - one could confuse with door of smoke)- This will be our wood oven.
We have done very well in my mind, but it is time for me to use technology to complete this labour of love which my father and I started. Here is where we are so far.
-We sunk 5 level 14 inch footings marking where five pillars would sit, sinking re-bar into each footing several feet with enough sticking out to rest sono-tubes over.
-We leveled off the ground (mainly sand and gravel) around the footings and laid a 4 inch 5' x 7' pad with 5 pillars emerging from the re-barred footings.
-We built a suspended concrete hearth slab which is 7' x 7' and 4 inches thick and with plenty of re-bar connected throughout.
We are now ready for brick work, and neither of us have ever done this, but I think we can do it as I have been reading and think the Pompeii is the way to go. Here are a few questions.
-I know my father wants to go as large as possible and with a 7 foot slab to work on, size is not an issue, but I want it to be efficient too. Can I go to 50" or stick with the 42" diameter?
-We got a lot of the fire brick from the local steel plant. They use it in their ovens and sell it to workers. Apparently everyone uses it, but I am worried about asbestos contamination? How can I tell what they are made from?
-Does there need to be an insulating layer on top of the hearth-slab and before the cooking surface? If so, how would I no adjoin it to the already formed concrete slab?
-I have never laid bricks and while I think I can research it enough, how do you apply mortar and use the wood shim to set your chain layer angle at the same time?
Hoping to become acquainted with all of you and share the memories...
Thanks
Tony
I'm a 35 year old Ital-Canadian and both my parents were born near Naples, Italy but immigrated over 40 years ago. We live in a little city called Sault Ste. Marie, ON and the Italian, Polish, Ukrainian immigrant population was strong here due to the Steel Industry which employed many of them over the last century. Dad and Mom have owned a local barbershop/salon for years and have managed to instill the heritage in us to the point where, like many transplanted Italians, we still make our own salami, capicollo and tomato sauce every fall. In 2005 the family bought a cottage on the Shores of Lake Huron Ontario, in a place called St. Joseph Island and have been talking about a Wood "Forno" since day one. There are many on the island who have also made them, but from what I can tell, the majority are the Barrell type, fairly crude and finding an craftsmen to help has proved difficult.
Finally after a lot of talking and reminiscing about how bread was made in the old country my father, with the best intentions, unparalleled vision, and minimal building skills, and I, a Corporate Manager with a few high school courses in Wood working construction, decided to do the unthinkable and break ground for what we will call "Porta Fiume"(named after one of four entrance doors to their hometown Alife, Caserta which means "door to the river" - one could confuse with door of smoke)- This will be our wood oven.
We have done very well in my mind, but it is time for me to use technology to complete this labour of love which my father and I started. Here is where we are so far.
-We sunk 5 level 14 inch footings marking where five pillars would sit, sinking re-bar into each footing several feet with enough sticking out to rest sono-tubes over.
-We leveled off the ground (mainly sand and gravel) around the footings and laid a 4 inch 5' x 7' pad with 5 pillars emerging from the re-barred footings.
-We built a suspended concrete hearth slab which is 7' x 7' and 4 inches thick and with plenty of re-bar connected throughout.
We are now ready for brick work, and neither of us have ever done this, but I think we can do it as I have been reading and think the Pompeii is the way to go. Here are a few questions.
-I know my father wants to go as large as possible and with a 7 foot slab to work on, size is not an issue, but I want it to be efficient too. Can I go to 50" or stick with the 42" diameter?
-We got a lot of the fire brick from the local steel plant. They use it in their ovens and sell it to workers. Apparently everyone uses it, but I am worried about asbestos contamination? How can I tell what they are made from?
-Does there need to be an insulating layer on top of the hearth-slab and before the cooking surface? If so, how would I no adjoin it to the already formed concrete slab?
-I have never laid bricks and while I think I can research it enough, how do you apply mortar and use the wood shim to set your chain layer angle at the same time?
Hoping to become acquainted with all of you and share the memories...
Thanks
Tony
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