Getting started in Arkansas

[ArkansasOven]

I finally got started this year. It took forever to get my old concrete slab taken out and a bigger, thicker one installed. I have my base mocked up, lintels too, and about to get that done so I can do the hearth pour.
I have decided the barrel vault would be more my style of oven simply because I dont work in the winter and it would give me alot of time to play with breads.
At one time reading this forum, the barrel vault oven threads and pics were more common than they are now. I am trying to follow Alan Scotts design as much as I can and still do my own thing, so if anyone has experience in these types of builds I would welcome any and all advice.

Have a happy 4th everyone!

[ArkansasOven]

Re: Getting started in Arkansas

I tried to post pictures here, using what I had read about Picasa web albums and the insert picture tool and things just didnt work... hints?

[ArkansasOven]

Re: Getting started in Arkansas

another attempt

This was a direct upload and not a link to my picasa pictures. Any hints?

This is now 5 courses high and I need to get rebar and concrete to fill the voids instead of doing the mortar trick.
I would like to learn how to pour the insulation layer on top and leave a void for the firebrick cooking surface like I have seen done with other builds here. Its a clean look I think I would like to have.

Anyone else building a Vault style oven for bread/pizza?

[ArkansasOven]

Re: Getting started in Arkansas

I remember reading this forum into late fall last year while I was planning and waiting to get things started. There were alot of people that were eager to help and motivate others to get things done... the forum is really quiet now. What happened?
On a side note, what is the correct method to filling the cinder block for the base? Every tube, every other? Rebar, size and location? I cant find solid information in my books and would rather not make a mistake on something this critical. Thanks in advance.

[Dino_Pizza]

Re: Getting started in Arkansas

Hey ArkansasOven, welcome to the forum. Congradulations on starting! Sorry about the forum being so "quiet" (wait until winter hits ).

My theory(and something I personally have to work on ) is that the barrel vault styles are a bit intimidating (at least to me) so I kind a keep quit about them but I DO have a couple of pieces of info for you that might help.

Actually, I started by wanting an Alan Scott oven and doing that research made me find this forum and I changed to a dome. You said you are going to "do your own thing" and I think there are plenty of practical minor alterations to his basic design that IMHO (or IMCO: in-my-clueless-opinion) you can make.

Have you checked out Tscarborough thread? http://www.fornobravo.com/forum/f21/begun-8852.html
He has vault oven that's not as massive as an Alan Scott and I think I've read others on his thread that did similar.

Anyway, here is my pic of my rebar on the stand:


I filed in every other column, sometimes 2 next to each other because they were corners, tied them into the 12" grid of rebar on top. I know it was overkill, but a vault oven will be heavier so I would stick with that. I think 1/4" rebar is fine if you use a lot.

Also: I embedded the photo above in picasa like this:
1)I don't know how to do it from Picassa, it has to be done from picasaweb ,the web album feature they have.
2) View your photo, click on "Link to this Photo" on the right; select the size, I did 'small 288px'-bigger is fine, and then do the Copy (control C)
3) In the FB dialog/thread box, click on the yellow/gray "post card" icon near the "paper-clip", replace the http in the dialog box that opens with what you just copied from "link" on picasa-web. It will now show about 7 lines of gibberish in the body of your message.
4) THE TRICK is now to highlight and remove almost everything in the 7 lines of gibberish except the 2nd "http://" you see...up to the dot .jpg and make sure you keep the "[img]" in front and at the end. So remove the "http://picassaweb...." crap.... and keep the "http://ih5..." good stuff right up to and INCLUDE dot-jpg and leave the IMG brackets at front and back.

Hope this help, ask more questions, were bound to help.
cheers, Dino

[ArkansasOven]

Re: Getting started in Arkansas

Dino,

thanks for assisting me here. I replaced an existing slab, and other than drilling through the new concrete pad I have no way to attach the oven stand to the new pad... Is it absolutely necessary to do this or can I just use rebar in every other tube and across the top row of block?

[Dino_Pizza]

Re: Getting started in Arkansas

Good question. I looked thru so many others pictures on their slabs and I rarely see rebar poking thru. I can't believe they all took pictures after smoothing the pad, then poked rebar in the 4 corners. I'll start a thread on construction techniques to see what other think. I bet it's fine. It'll be heavy and strong and never move anyway.

[ArkansasOven]

Re: Getting started in Arkansas

On a side note, I did want to let those who may be thinking of starting a build that right now Harbor Freight has the tile/brick saw on sale for $249.99 and if you call in your order you can mention a 20% coupon for retail stores and they will honor that for calls but not internet orders...

For $199 its a great deal and several builders on this forum reccomend it. Mine was ordered today. I got rained out at work and am about to hit the hardware store for supplies that cant get ruined in the back of my truck!

Have a great day everyone.

[Dino_Pizza]

Re: Getting started in Arkansas

That HF saw is great workhorse.

Here's a link to the thread about building an oven base atop an existing slab:
http://www.fornobravo.com/forum/f28/...ase-13455.html

It seems people do it with success but best practice is to drill in a rebar.

Do you plan on a traditional Alan Scott with the firebrick on their sides for the hearth floor, or will you modify it and put the bricks flat to heat up faster?

[ArkansasOven]

Re: Getting started in Arkansas

I do appreciate your checking into that for me.

My plan is for a barrel vault. I want the thicker floor of the AS oven and the thicker dome of the FB oven. So what I am thinkin is a two layers of brick (flat) at the base and using half brick arched as the dome. It will give a 4.5" dome, that with minimal cladding and a ton of insulation should work out well for my purposes... or so I am hoping.

[ArkansasOven]

Re: Getting started in Arkansas

I have a big part of the weekend to dedicate toward this project. I have the wood to build concrete forms with and the rebar to reinforce the slab. I have to work some today then get started.

Before I can get to the rebar or the forms, I have to know how you guys cut or ground out reliefs in the block for the lintels. I have an angle grinder but while at home depot I couldnt find any grinding stones for it. What did you use?

[dmun]

Re: Getting started in Arkansas

You need a diamond wheel. They should have them in the tool crib at the big box stores, or they might be in the flooring department

[ArkansasOven]

Re: Getting started in Arkansas

Thank you Dmun. I got one of those and it did the trick.

I am curious about something else now. I am looking to create the curved landing on the front of the oven and am not sure how to bend the 1x4 I bought to create it. Any advice on this?

Thanks!

[fxpose]

Re: Getting started in Arkansas

I used luan plywood to form curves and circles.

George

[ArkansasOven]

Re: Getting started in Arkansas

Thanks for all the replies.
What I ended up doing was cutting a million little slits about 1/4" deep through the 1x4 to make it more pliable. This did work out very nicely.

I like how this looks and can begin to see the oven actually sitting in my back yard.

Not so pleased with the pour as it looks like we mixed it on the dry side. I need to think of some good ways to hide the face of the curved landing... Following the instructions on the Quikrete site just didnt cut it. I think next time I will use more water...