I'm attempting to attach a couple of pictures of my current progress to this. The IT department is out and I'm without adult supervision here.
I bought the metal studs and cement board today. I took the advice and bought the 4x8 sheets of cement board. Hopefully I will get the bottom half of the building done before I have to ask for help with the trusses this weekend. Starting the drying out process for real now. I also had some cracking in the dome coating but have solved the problem for now. A lot of it has to do with the type of mud you're using.
I started using the Re-Frax that I bought from James but ran out before I could finish. It's a great product but we're such a long way from Healdsburg that the freight would have eaten up too much money. Then I used a product called Sairset which is sold mixed in 55# buckets and started coating the oven. I put in on pretty thick and it cracked pretty good. Too good for my taste so I then went to Heat Stop 50. It's also a great product. So now I have a 1/2" thick layer of Sairset and a nice layer of Heatstop on top. I also kept it wetted down for the first couple of days and that may also have helped. My advice would be to use either the ReFrax or the Heat Stop. I have to believe the manufacturers of this stuff probably intend the stuff to be used for holding bricks together and probably not coating pizza ovens. I'd suggest buying the stuff from James if possible. It's a great product and I believe in helping the ones who have helped me and I certainly needed all the help he and the rest of the team have given. If the freight doesn't work out for you then by all means go for the Heat Stop. Lots more lumps in it though. Just run them through a wire strainer from the kitchen.
I think I should be able to cook something in the dome pretty soon now.
I bought the metal studs and cement board today. I took the advice and bought the 4x8 sheets of cement board. Hopefully I will get the bottom half of the building done before I have to ask for help with the trusses this weekend. Starting the drying out process for real now. I also had some cracking in the dome coating but have solved the problem for now. A lot of it has to do with the type of mud you're using.
I started using the Re-Frax that I bought from James but ran out before I could finish. It's a great product but we're such a long way from Healdsburg that the freight would have eaten up too much money. Then I used a product called Sairset which is sold mixed in 55# buckets and started coating the oven. I put in on pretty thick and it cracked pretty good. Too good for my taste so I then went to Heat Stop 50. It's also a great product. So now I have a 1/2" thick layer of Sairset and a nice layer of Heatstop on top. I also kept it wetted down for the first couple of days and that may also have helped. My advice would be to use either the ReFrax or the Heat Stop. I have to believe the manufacturers of this stuff probably intend the stuff to be used for holding bricks together and probably not coating pizza ovens. I'd suggest buying the stuff from James if possible. It's a great product and I believe in helping the ones who have helped me and I certainly needed all the help he and the rest of the team have given. If the freight doesn't work out for you then by all means go for the Heat Stop. Lots more lumps in it though. Just run them through a wire strainer from the kitchen.
I think I should be able to cook something in the dome pretty soon now.
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