Here we go again...36"

[the_dr_masuess]

Re: Here we go again...36"

Dr_M: to clarify, we did not mortar the floor bricks in place, we only used sand and fireclay.

Ah Ok. You should be done in no time if you keep up that pace.

[Rocciarm]

Re: Here we go again...36"

Yes, I am lucky that I am able to work on the oven for a few hours each day... So far so good as I completed the 3rd and 4th courses. I should have the 5th course done today. More pics...

[NCMan]

Re: Here we go again...36"

Nice progress, Rocciarm. Looking good!

[texman]

Re: Here we go again...36"

you are fast! pizza for Spring Break!

Texman

[Rocciarm]

Re: Here we go again...36"

Thanks, guys. I made more progress... I am almost done with the dome. We had some rain here in north San Diego, but that didn't stop me! Heck, I like working better when it's cool with light rain. I should have dome all done by this weekend, then on to insulating... Here are more pics... notice my hi-tech method of keeping bricks in place

[Greenman]

Re: Here we go again...36"

Onwards and upwards. Doesn't matter how you get the bricks to stay there as long as it works for you. I used metal clips and a brick counterweight on the top rows.

[Zimbo]

Re: Here we go again...36"

Hi Rocciarm,

have been following your build - from start - you've done a great, job if my (eventual) oven looks half as good i'll be very please and proud.

the pics you've posted are good, Just a couple of questions to help me figure out my direction.

i see you've brought your floor insulation right forward to the opening - is this essential or can the floor insulation stop inside where the oven hearth starts? What thickness is your floor insulation?

What size are your bricks - my metric ones are 220mm x 115mm x 75mm - Have you used half bricks in your first archway (closer to the oven)? will your door seal against these?

did you make two timber form works for your archways - there were no photos of these - so I'm guessing.

Thanks mate - sorry for all the questions

Zimbo:

[NCMan]

Re: Here we go again...36"

Looking good, Rocciarm. You'll be cooking pizza in no time.