42" Pompeii Oven in Virginia

[mirassou]

Re: 42" Pompeii Oven in Virginia

I fixed the flat spots on the entrance...cut another tier of bricks and laid just under half a row. Started fooling around with the entrance to prepare for the arch. I'm still confused about how to deal with that. I've been studying Dino's pictures. Dino said he had a 40 degree slope on the entryway bricks, but they don't look right to me.

[mirassou]

Re: 42" Pompeii Oven in Virginia

That's what I thought...just a 1/4-1/2" cut across the floor for the break.

[mirassou]

Re: 42" Pompeii Oven in Virginia

My guess is that the mdf is going to have to go after this weather.

[Faith In Virginia]

Re: 42" Pompeii Oven in Virginia

Sounds good just make sure it's food safe. Not like food would ever touch it but you don't want it shedding on the food. That is my other do over.... the thermal break... so others would have a better opinion on what to use...or just do a search on the site and I'm sure it was discussed in length at some point in the past.

Don't need much space the big thing is that they are not touching.

[mirassou]

Re: 42" Pompeii Oven in Virginia

OK got it...does it make any difference on how much space to leave? I was thinking of getting the ceramic fiber caulk and rope..shoving the rope into the gap and caulking the top.

[Faith In Virginia]

Re: 42" Pompeii Oven in Virginia

Yes I think you and I are talking the same place. The straight edge of your wood IT base left and right of that first brick it touches, so the inner circle is continuous and does not have the flat spot at each end.

Thermal break would do well at the other end of that brick your trimming .

[mirassou]

Re: 42" Pompeii Oven in Virginia

Also, any ideas where to put a thermal break?

[mirassou]

Re: 42" Pompeii Oven in Virginia

Hi Faith,
Do you mean that corner when looking outward from inside the oven? I think I understand what you're saying...just cut those corners so that ash doesn't get caught to the left and right of them right?
Thanks,
Paul

[Faith In Virginia]

Re: 42" Pompeii Oven in Virginia

I would fix that flat spot. Where the oven meets the arch. That is one of my do-overs that I wish I did on my oven. That flat spot catches everything like ash and coals when trying to clean out. So do your self a favor and nip off those corners now while you still can.

[mirassou]

Re: 42" Pompeii Oven in Virginia

Finally finished another row...I should be growing mushrooms with this weather. I feel like one.

[cobblerdave]

Re: 42" Pompeii Oven in Virginia

Gudday
Pearlite cement is a sh$t to play with and introduces more moisture into your built that has to be dried out. I have dry insulation and it wasn't that hard to stucco over and achieve a good shape with a few layers.
If your enclosing the dome I would probably just chicken wire it over to hold it in place and pearlite the space . But I never have had any experience with enclosed ovens so you might follow the advice of someone with direct experience.

[mirassou]

Re: 42" Pompeii Oven in Virginia

I bought enough blanket for three layers of insulation over the dome. The plans indicate that a vermiculite layer isn't necessary with three layers. What are everyone's thoughts?

[mirassou]

Re: 42" Pompeii Oven in Virginia

I'm hoping that I'll finish the oven before then...but working with the stone veneer on the outside of the foundation will likely go into the colder weather.

[stonecutter]

Re: 42" Pompeii Oven in Virginia

You can use mortar in low temperatures if you keep it from freezing until it cures. HS 50 will set faster than regular mortar, so the brick needs to e kept warmer than the freeze point. Consider tenting in and heating if neccessary. We built an enier oven in below freezing temps under a heated tent before. Everything set well.

[mirassou]

Re: 42" Pompeii Oven in Virginia

Oh cool! What are the lowest temp limits for using mortar?