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Re: Pizza Pavillion
When in doubt, make the stack taller.
When in doubt, make the stack taller.
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Re: Pizza Pavillion
Scott, I bet you'd love to just sit in that pool and watch the oven build itself. I know people talk of soaking the bricks in water before mortaring but it works fine for the brick layer as well
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Dome is looking good. Nice job of tapering the sides and reducing the mortar. I agree with Tom, the 4.5" is a nice depth for the 14" width. It will draw very well.
Be careful with that dry run on your inner arch. I did it and worked my way in evenly for both sides BUT, the mortar joints always come out thicker than you want or think you need. I had to re-cut my center 3 bricks to make it fit, then re-cut again the keystone. So, my suggestion is to watch it and don't be surprised. If you want all the arch bricks even, or you want a larger center keystone, it might or might not work depending on your mortar skills. But it all turns mostly black anyway (at the inner arch) so don't worry too much.
cheers, Dino"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
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Re: Pizza Pavillion
Precutting arch bricks is tough to do. That is why I did mine with the secondary wedges. They allow you to just push the wedge into until the joints are even and thin, then you can trim the top or bottom as needed.
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Re: Pizza Pavillion
Thanks Tom and Dino. Yeah soaking in the pool sure helps in this 100+ temps.
Thanks for relieving my fears on the vent size and stressing me out on the mortar joints.
I will be curious to see how I do....
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Re: Pizza Pavillion
Looking really nice, Scott. Keep up the good work!!CB
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My 42" WFO/outdoor kitchen build thread:
http://www.fornobravo.com/forum/f8/c...-us-13256.htmlComment
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Re: Pizza Pavillion
I got the arch mortared in after going back and recutting each piece to make more room for mortar (Thanks Dino, I think it payed off). Not perfect but good enough to hold up I hope.
Can't work this weekend as my youngest son is graduating college and we are headed out of town for the festivities. This having to work and attend to other activities sure gets in the way of progress.
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Re: Pizza Pavillion
Yep, Scott. My experience is the same. Life keeps getting in the way of progress... LOL! Still. We're both getting there... Must be a common trait of bullheadedness. (Or so my wife says... )
Keep up the good work. Looks nice!CB
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My 42" WFO/outdoor kitchen build thread:
http://www.fornobravo.com/forum/f8/c...-us-13256.htmlComment
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Re: Pizza Pavillion
Is it just me or does this thing looked blessed? I cut the chimney hole and the sunlight shining through looked cool. Still moving along slowly as life and work keep getting in the way.
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Re: Pizza Pavillion
I trimmed the arch to fit the dome. A lot of grinding...not sure I would recommend this approach but once I committed there was no going back.
Here is the first chain over the arch.
It worked but not as clean as I would have liked.
I've completed the 9th chain and it is amazing to me how well the mortar (Heat Stop 50) holds to this point. Sticks in place in a matter of seconds. 100+ degree days and I'm NOT soaking my bricks. I barely wet them and then keep it moist after they are layed for a day or so.
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Re: Pizza Pavillion
The 10th chain is in and still have not had to use support forms. I only mix enough mortar to set 3 to 6 bricks at a time since it sets so fast. I have a few bricks not lined up exactly as I like and resulting in a few edges sticking out on the inside. Should I grind it smooth or does it matter? Not looking forward to crawling inside this thing....
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Re: Pizza Pavillion
Not that I would bother, but can't you reach it from outside right now?Comment
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Re: Pizza Pavillion
It would be a pretty tough angle. I figure if I'm going to do it I'll wait until the dome is complete and try to knock it all off in one take. I'm just wondering if having a brick edge exposed inside the dome will deteriorate in the high temps.Comment
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Re: Pizza Pavillion
I have a few that are 1/8" to a 1/4" proud, but I have not noticed any issues.Comment
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Re: Pizza Pavillion
11th chain is in!
Thought I would share my brick saw stand. I can easily follow the shade which is quite important for me.
I finally got the metal roof installed. I contracted it out as I did not want to tackle that one.
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Re: Pizza Pavillion
Cut and ready for the near topping out!
Installed the top ring and ready for the keystone!
Inside view.
Keystone is cut and ready! I didn't mix up the bit of mortar to finish since I gotta finish the outside arch and vent before I can fire it up anyway. Gotta work most of the weekend so I'm not sure when I'll actually get it "finished"....so close yet so far....
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