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28" Pompeii

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  • #91
    Re: 28" Pompeii

    Thanks Russell. The door turned out nicely. Last night, two full days after making the pizza, the oven door thermometer still registered over 200 degrees. The oven appears to be holding heat well. Hopefully I will get the final coat of stucco on this week and the oven will be complete...

    gene

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    • #92
      Re: 28" Pompeii

      nice looking oven also, did you finish the stucco yet?
      "Made are tools, and born are hands"--William Blake, 1757-1827

      Picasa photo library:

      https://picasaweb.google.com/1043493...lleryMay192012

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      • #93
        Re: 28" Pompeii

        Thanks.

        Not yet...the finish coat was special order; should be here by Thursday.

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        • #94
          Re: 28" Pompeii

          hey ggoose what did you use for the brown coat ?
          "Made are tools, and born are hands"--William Blake, 1757-1827

          Picasa photo library:

          https://picasaweb.google.com/1043493...lleryMay192012

          Comment


          • #95
            Re: 28" Pompeii

            Just some leftover type N mortar from adhearing the cultured stone and brick to the base...

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            • #96
              Re: 28" Pompeii

              Hey Gene,

              I have another question for you. What did you do to secure your countertops to the oven? I have been thinking of a couple options but I am curious what you did.

              Thanks
              Nate
              http://www.fornobravo.com/forum/f8/p...two-21068.html

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              • #97
                Re: 28" Pompeii

                Nate,

                Since that area wouldn't (shouldn't...doesn't) get too warm, I just used silicone caulk beneath and between the counters. The ledge extends out far enough to almost completely support the bottom counter, so gravity is doing most of the work. The brick arch facade and stucco, along with the caulk, just prevent any lateral movement.

                gene

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                • #98
                  Re: 28" Pompeii

                  Thanks Gene. That's what I was guessing. Once again, it looks great!

                  Nate
                  http://www.fornobravo.com/forum/f8/p...two-21068.html

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                  • #99
                    Re: 28" Pompeii

                    Originally posted by ggoose View Post
                    I was asked the dimensions of my oven:

                    Inside dameter: 32"
                    Interior dome height: 16"
                    Oven door height: 11"
                    Oven door width: 16"

                    I cooked my first pizza last night. Just a simple cheese pizza; it cooked in 4 minutes . As a side note, the oven temp this morning was still at 350 degrees, so I made some blueberry muffins; they came out great! This may become addicting...
                    gene
                    Great job! And is there really any doubt about the addiction????
                    Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
                    Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
                    Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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                    • Originally posted by ggoose View Post
                      Re: 28" Pompeii

                      More progress today. I completed the outer arch and chimney transition. I have a bit of cleanup to do on the under-sides of the arches where the forms were; I suppose I'll take the grinder to it unless someone has a better method for cleaning hardened mortar. At any rate, my seven day drying clock has started and my curing fires should begin right after that...
                      Been through this threat, great job on the build.

                      I see that your outer arch is slightly wider than this inner arch - is there a functional reason for this or is it purely aesthetic?
                      My Build:

                      https://community.fornobravo.com/for...and#post423032

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