New guy with smoke and heat question...

[NYC]

Re: New guy with smoke and heat question...

My biggest issue is dismantling the existing oven and enlarging the stand to accommodate the flue landing for a 36" Pompeii. I read the 70+ pages of the plans. Is this a DYI for someone who is very handy (built a few bathrooms from scratch) or would you recommend a mason?

[brickie in oz]

Re: New guy with smoke and heat question...

Most ppl who build them are weekend DIY warriors and do it all themselves.

[NYC]

Re: New guy with smoke and heat question...

How long start to finish on average? Few full days?

[chidding]

Re: New guy with smoke and heat question...

I'm a software engineer who's building and DYI experience amounted to building around 10 computers..

Trust me on this one, if i can build it.. anyone should be able to.

http://www.fornobravo.com/forum/f21/...tml#post115532

[NYC]

Re: New guy with smoke and heat question...

By the way, I have been on dozens of various forums over the last 10 years (not pizza oven) and I must say you guys are awesome. The level of knowledge and sense of community here is great. Kudos to the crew and members.

[DrakeRemoray]

Re: New guy with smoke and heat question...

You really can do it yourself. You can maximize stand space by using insulating blanket, you could also pour a cantilevered hearth over your existing stand...

[NYC]

Re: New guy with smoke and heat question...

Can you elaborate what you mean?

[DrakeRemoray]

Re: New guy with smoke and heat question...

If you insulate with blanket, you can have a narower insulation (vermiculite you need 4", blanket 2" max). I enclosed my oven in metal studs and concrete board and in some places the oven comes within 2" of the concrete board. If I had vermiculite insulation, that would not be prudent...

As to cantilevering, I just looked at your picutres again, and I don't see where you would be able to hang a new slab over the edge of your existing stand at all, assuming that post is important...

If you installed a prefab refractory oven from Forno Bravo, you can save some space as well, they have much thinner walls than firebrick, but heat up faster and also retain heat (probably don't retain as much heat as a firebrick oven though...)

How big is your hearth stand area by the way? Assuming you took the existing oven off, how much room do you have on the stand?

[lwood]

Re: New guy with smoke and heat question...

We need the dimensions of your concrete slab under the existing oven.

[NYC]

Re: New guy with smoke and heat question...

I believe it is 45 deep by 50 wide currently.

[NYC]

Re: New guy with smoke and heat question...

So I went to my local masonry yard and they have o e type of firebrick and it is 8.5" long, not 9. They also have no idea on what grade it is. What's the best way to ensure I'm getting medium duty like the plans call for?

[GianniFocaccia]

Re: New guy with smoke and heat question...

Identify the brick manufacturer and get them to email you an MSDS. This will indicate alumina, silcate etc composition.

[lwood]

Re: New guy with smoke and heat question...

Inches, cm, feet, furlongs......which is it?

[NYC]

Re: New guy with smoke and heat question...

Naturally it is inches. I'm in NYC. LOL

[Les]

Re: New guy with smoke and heat question...

Naturally it is inches. I'm in NYC. LOL

Plus you used the universal inch symbol ".