Time to finish the oven; add fireplace

[Acoma]

Re: Time to finish the oven; add fireplace

James, this site looks so well planned, so beautiful. I envy the location of its use. How lucky your neighbors are.

[james]

Re: Time to finish the oven; add fireplace

Thanks guys. George, the material is a greenish grey slate, with the odd gold piece thrown in. We are using that for all the decks and patios, and we picked it up on the counters and landings. We are going to experiment with a mix of 12" and 16" tiles for the patio, to break up the lines of the traditional 12" tile. The house has grey window casings (faux Tuscan limestone -- pietra serena), and they seem to work pretty well with the grey slate.

The walls are all concrete block and caps, covered with a two-coat stucco. The stuff we used on the house. It's all going to be yellow, to match the oven, the house and the fireplace.

Tomorrow is a new day. We'll see how far we get.
James

[james]

Re: Time to finish the oven; add fireplace

Paint!

We have the first coat of the yellow and grey. Next comes a brown glaze for some old world charm. I can almost taste the food; and the kids can't wait.

James

[gjbingham]

Re: Time to finish the oven; add fireplace

Wow! That last pic! Its really turning out nice! The green slate with the gold looks really nice. In my mind I fight with going only with large 12 inch tiles in a small space. Seems too big. I'm thinking 12 and 6 inch for my smaller space, so the size of the tiles don't overwhelm the rest of the area.

Good info on the walls and capstones. Nice, and less expensive way to complete the look.

Don't stop now. More pics!

[Acoma]

Re: Time to finish the oven; add fireplace

I'm inviting myself over to the party

[james]

Re: Time to finish the oven; add fireplace

We've started laying the slate tile -- down the new steps and patio areas, and over the existing flagstone.

Here are the steps (and the back of one of our dogs). :-)

James

[Acoma]

Re: Time to finish the oven; add fireplace

That's 3 rivers slate. I used that for my entire patio in california. It was 12*25, and it looked great. You should be very happy with it. Will you be doing contrastng edge look or relying on the home and wall?

[james]

Re: Time to finish the oven; add fireplace

I think we are going to put a pattern in the patio, and let the yellow house and stub walls provide contrast.

The 3 Rivers slate is at HD, in both 12" and 16" tiles. Can't beat that.
James

[christo]

Re: Time to finish the oven; add fireplace

Looking really nice. You are now ahead of my kitchen project.... Mine broke ground almost one year ago....

I'm starting my seating walls. Can you give me some details on how you topped them off? Is it brick with a bull nose or something else?

I'm also interested in seeing how you put a back on your seating wall. - I've envisioned a back supported by columns on either side of the seating wall.

Christo

[Xabia Jim]

Re: Time to finish the oven; add fireplace

I'm inviting myself over to the party

James, what time is that party? I spilled pizza sauce on my invitation....

[Xabia Jim]

Re: Time to finish the oven; add fireplace

James and Robert?

Does that slate flooring get really hot in the sun?

X

[Acoma]

Re: Time to finish the oven; add fireplace

The slate handled the high 80's rather well. If the temps got hotter you did not want to walk barefoot on it because it obsorbed the heat so well. Where James lives this is perfect slate.

[james]

Re: Time to finish the oven; add fireplace

I don't think it ever gets over 68 here. :-)

It's cloudy today, so I don't know if you can tell, but we have the first coat of the glaze on the oven and fireplace -- and lots of tile. We have probably doubled the size of the patio, but straight runs of tile go up pretty quickly.

James

[dmun]

Re: Time to finish the oven; add fireplace

Boy, that's a big oven. I know you didn't pick out the size since it was a shipping damaged piece, but you're going to have a pizzaria size operation there.

[james]

Re: Time to finish the oven; add fireplace

I think this is going to be interesting. I'm a guinea pig for a larger oven, where I can witness the balance between firing a larger oven with the fun of having more space and possible more consistent heat. When these bigger guys are fired, they really hold a lot of heat. I heard from Jay the other day, who said that he basically cooks all of his pizzas these days in the big restaurant ovens because its easier.

Everything is a balancing act. More to come on that.
James