A&M's 42inch Pompeii

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Gazebo is going up nicely now. Hub shown in attachment is the anchor for rafters and will also enclose the oven pipe. The Gazebo and oven stand may still take a month or so to complete before and fire brick work starts. I am keeping a detailed account of this build shown for those that may be interested on a photo album that can be viewed from the bottom link below...............

[Millstone Man]

Re: A&M's 42inch Pompeii

Very impressive carpentry skills. Kudos.

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Been a while since I posted any progress shots. I have been posting my photos on my picasaweb photo album as I find it an easier format for uploading and viewing.

This has been a fun project for my friend and myself. Just getting to the really fun part now!

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Course one in place.

[Millstone Man]

Re: A&M's 42inch Pompeii

Very cool and well done!

[waynespizzaworld]

Curing before stucco

I am a few weeks away from the stucco on this project but wondering if I can cure the oven just after the first coat of stucco is on. The stucco we are using needs one week between first coat and top coat and that would be the ideal time to cure this oven. Originally I had planned to cure just after the insulation was in place but now I see the stucco will take a full week of curing between its 2 coats. If I can cure the oven at the same time as the first coat of stucco I would save a week or so before the oven can be used.
I have a feeling I should wait for oven to fully cure before starting the stucco but figured should check in with the pro's.
Thanks for this .............wayne

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Thought I would update with a progress report/photo of oven status. Things are going good and I feel the oven will be in the curing stage mid next week. Then first coat of stucco and one more week of curing on that then the final top coat of stucco and were done.

Originally I was going to post pictures here as I went along with the build. One issue I have is my internet is very slow so I have just uploaded my build photos to the photo album I keep on "Picasa".

Thanks again to those who helped me along the way. Like my last oven I have the confidence to press on and feel I am on the right track with the help I have received here.

Still waiting for this attachment to upload so I might as well ask a question. This oven is located very close to the ocean. Prevailing winds hit the back side of the oven along with a moist climate. The rood will stop most of the moisture hitting the oven but there will be a lot of moisture with the Salt Water in tow with the wind and all. I have found with my oven if I leave the door on say for 2 weeks in the winter thinks don't breath that well and it gets a bit damp in there. As this oven is for a customer I am not sure what to tell them regarding if the oven is not in use for a bit is it best to leave the door off or on. My guess is to leave it off so the air can flow even though it will be a salty moist air compared to where I life.

Any thoughts on the moisture issue here? Also one more question is there any need to parge the outside of the dome with mortar before insulating?

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Getting close now. In the next few days I hope to install vent pipe,insulate and start the curing process.
Needless to say I am excited to see how the pipe will vent and to get this oven up and running.
I am liking the footprint of extra wide and tall entrance arch. The tallness of the facing bricks will let a nice transition happen from the arch top to the igloo. On my first oven I was not that happy with the shapes made from the vent and anchor plate in this transition area. It kind of looked sort of lumpy or an after thought where on the tall arch work all of the anchor pipe will get tucked in under the stucco while still keeping nice lines to the arch to igloo mix. In my opinion that is.

[ggoose]

Re: A&M's 42inch Pompeii

Those are some fine looking brick cuts for the arch. May I ask what type of saw you used to cut them? Your dome is looking great

gene

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Thanks for the comments Gene. The saw is a MK 14" Brick Saw. I bought it used off of craigs list for 1100.00. With a good blade it is a nice unit.

[ggoose]

Re: A&M's 42inch Pompeii

I was contemplating such a purchase myself. The brick saws seem far more flexible for this type of work than a 10" tile saw, assuming you do any tapering. Tapering with my 10" tile saw about gave me fits; I think I cut about 2 arch bricks for every one that was useable
Oh well. I think I'll peruse Craigslist Thanks.

gene

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Big day today, as this is the last of the brick and mortar work for this project. Plan to start fire curing in the next day or so as things have been drying for a while now.

Just completed some pointing on the front decorative arch today so not worried about letting that dry any more that a day or so.

I will post some stucco pictures when that stage arrives............wayne

[waynespizzaworld]

Re: A&M's 42inch Pompeii

Thanks Doug, and thanks for your help and advise over the build you have been a great help.

Today was a huge day. Feeling of relief and joy. The vent and pipe works really well. Holding cure temps to 300 degrees on day one of fire curing for about 3 hours. Door in place for the overnight.The long pipe and the always present prevailing winds on site make this oven draw very nicely. Even on the first firing (moisture and all) I can see this oven draws and burns very nicely. Way better than my 36 inch first oven on first impressions.

Stucco treatment starts in 7 days so pizza's just around the corner.

[waynespizzaworld]

All Done!

Oven is now done. Top coat of stucco went well.

A nice surprise for us is the way the arch shapes from the ring beams reflect in the stainless pipe. These shapes get distorted in there reflection and take on a fluted look when looking at the pipe from any angle.

Sorry about the low res pictures, my camera was acting a bit funny that day. I will take a few more good ones for the pizza cook down the road and post them as a final.

Pipe draws well and heat retention seems good as also from what I can tell during the curing stage.

Wayne