Pizza Pavillion

[Millstone Man]

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....

[Millstone Man]

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.

[Millstone Man]

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.

[countryboy]

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!

[Millstone Man]

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.

[countryboy]

Re: Pizza Pavillion

Looking really nice, Scott. Keep up the good work!!

[Millstone Man]

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....

[Tscarborough]

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.

[Dino_Pizza]

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 .

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

[Tscarborough]

Re: Pizza Pavillion

When in doubt, make the stack taller.

[Millstone Man]

Re: Pizza Pavillion

Thanks Tom. The outer arch is currently 3'' thick and I could cut it back to 2 1/2''. Trying to decide structural support vs. vent opening but probably worrying more than necessary.

[Tscarborough]

Re: Pizza Pavillion

Looks good! 14x4.5=63, 8x8=64, close enough for government work.

[Millstone Man]

Vent Question

OK, so I spent the day working on the arch/vent and it hurts my brain beyond comprehension. I got most of it cut but not mortared yet and have a question. Right now my vent opening is about 14 inches by 4 1/2 inches that will transition up to an 8 inch flue. Will that work or is 4 1/2 too tight?







I'm on break but thinking about it!

[Millstone Man]

Re: Pizza Pavillion

Well, I had a good few days and thought I would catch up here. Here is the obligatory, celebatory, good day photo.



I got the fifth course cut and figured I better start thinking seriously about the vent.



I might have found part of my moving slow problem as this is my jobsite which makes working very hard.

[Millstone Man]

Re: Pizza Pavillion

Well I'm moving at a snails pace. I'm already stressing out over the vent opening and I'm not even that close yet.