Acoma 42" Tuscan

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  • asudavew
    Il Pizzaiolo
    • Jul 2007
    • 1880

    #61
    Re: Acoma 42" Tuscan

    Originally posted by dusty
    I I think I got it.

    dusty
    I knew you would!

    It took me awhile too Dusty. But you still owe me a Pabst blue ribbon

    Your oven is looking awesome BTW!

    Keep up the good work.

    (sorry bout the Hi-Jack Acoma)

    Another BTW... what's your real name Acoma>? Brick time for you soon!
    Congrats!
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment

    • Acoma
      Il Pizzaiolo
      • Sep 2007
      • 1023

      #62
      Re: Acoma 42" Tuscan

      Hijack any day. Information that helps anyone is fine with me.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan:
      http://www.fornobravo.com/forum/f8/a...scan-2862.html

      Comment

      • dusty
        Master Builder
        • Oct 2007
        • 575

        #63
        Re: Acoma 42" Tuscan

        Originally posted by Acoma
        Dusty, .75 each? Great shape?
        Do you mean the price of a brick? 'Cause they are .30 each. I bought 250 for $75.

        They aren't perfect, of course, but more than good enough.

        And I think you should call the guy before you come. H. C. Muddox on Bradshaw road in Sac. His name is Jeff, and he is a super nice guy. He told me that he always has the seconds, but if I was coming that far, I would want to make sure. If you refer to me, just mention the WFO and he will remember. He was genuinely interested in the project.

        dusty

        Comment

        • Acoma
          Il Pizzaiolo
          • Sep 2007
          • 1023

          #64
          Re: Acoma 42" Tuscan

          Dusty, do me a favor a shoot a photo of the bricks to verify this quality you mention. The price is great. Once I see the photo of the bricks I will call him to get current quality, quantity and price verification. I will then plan the trip down and we can see your oven's progress, sound good?
          I tarped the oven tonight, and will leave it covered for the next week. Looks like potential snow later in week here.
          An excellent pizza is shared with the ones you love!

          Acoma's Tuscan:
          http://www.fornobravo.com/forum/f8/a...scan-2862.html

          Comment

          • dusty
            Master Builder
            • Oct 2007
            • 575

            #65
            Re: Acoma 42" Tuscan

            OK, the pile on the left, first pic, are 9 bricks that, for one reason or another - usually cracks, that I set aside as unuseable. I mean the orange ones in the back, not the old beat up ones in the front - I already had those. The pile on the right, second pic, which started out 250 high, is what I have left. When I bought them, I didn't feel comfortable picking through them. That didn't seem too classy considering what I was paying for them. Had I had to pay much more, I would have set the badly cracked ones aside (like I would do at H.D.).I simply took the first 250 from the top of the pallet that they fork lifted out. The last pic is a close up of two typical bricks. And believe me, these bricks are much better than good enough. The color variation (red) doesn't bother me a bit. And when there is a little dent or crack, I just put that side in the back - towards the outside - where it doesn't show. I looked at some "firsts" at a retail brick place, and they were only slightly better.

            dusty

            Comment

            • asudavew
              Il Pizzaiolo
              • Jul 2007
              • 1880

              #66
              Re: Acoma 42" Tuscan

              Originally posted by dusty
              I looked at some "firsts" at a retail brick place, and they were only slightly better.

              dusty
              50 to 60 percent of my new $1.11 bricks were worst than yours in your last picture. I'd snatch those up in a heart beat.!

              If the dome floor is a concern at all.. New ones could be handpicked and bought at normal price.
              Personally I'd just pick the best out of the bunch for the floor!

              Nice find Dusty!
              Last edited by asudavew; 11-27-2007, 03:33 PM.
              My thread:
              http://www.fornobravo.com/forum/f8/d...ress-2476.html
              My costs:
              http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
              My pics:
              http://picasaweb.google.com/dawatsonator

              Comment

              • dusty
                Master Builder
                • Oct 2007
                • 575

                #67
                Re: Acoma 42" Tuscan

                Yea... I did! I got really lucky. When I first went and talked to the guy about fire bricks, he told me he couldn't sell to the public. Wholesale only. We talked for a bit about what I was going to do with them, and then he mentioned the seconds. I think that if I had called on the phone, I would have never been told about them. He then told me he would sell me 60 or 70 "firsts" for the floor, but that he didn't think it was necessary. He was right. When I unloaded them, I set 65 of the best aside and used them for the floor.

                dusty

                Comment

                • Acoma
                  Il Pizzaiolo
                  • Sep 2007
                  • 1023

                  #68
                  Re: Acoma 42" Tuscan

                  Dusty, just emailed you. Thanks for the information.
                  An excellent pizza is shared with the ones you love!

                  Acoma's Tuscan:
                  http://www.fornobravo.com/forum/f8/a...scan-2862.html

                  Comment

                  • Acoma
                    Il Pizzaiolo
                    • Sep 2007
                    • 1023

                    #69
                    Re: Acoma 42" Tuscan

                    Well, I am still attempting to figure out how to attach thumbnails. Meanwhile, I have decided to remove forms after a few checks and persoal curing satisfaction. Tarps go on at night still. I have a Halogen lamp underneath to help with process. I have ordered my Refmix, Insulation board, and hopefully this weekend, will pick up bricks?

                    An excellent pizza is shared with the ones you love!

                    Acoma's Tuscan:
                    http://www.fornobravo.com/forum/f8/a...scan-2862.html

                    Comment

                    • Les
                      Il Pizzaiolo
                      • Sep 2005
                      • 2945

                      #70
                      Re: Acoma 42" Tuscan

                      Congrats Robert! Lookin good.

                      Les...
                      Check out my pictures here:
                      http://www.fornobravo.com/forum/f8/les-build-4207.html

                      If at first you don't succeed... Skydiving isn't for you.

                      Comment

                      • Ken524
                        Il Pizzaiolo
                        • May 2007
                        • 1655

                        #71
                        Re: Acoma 42" Tuscan

                        Originally posted by Acoma
                        ...I have decided to remove forms after a few checks and persoal curing satisfaction.
                        Lookin' Good! Love the cantilever
                        Ken H. - Kentucky
                        42" Pompeii

                        Pompeii Oven Construction Video Updated!

                        Oven Thread ... Enclosure Thread
                        Cost Spreadsheet ... Picasa Web Album

                        Comment

                        • Acoma
                          Il Pizzaiolo
                          • Sep 2007
                          • 1023

                          #72
                          Re: Acoma 42" Tuscan

                          Thanks Ken, that was the area I stressed most on. I was scared it would detach, but all is curing well.
                          An excellent pizza is shared with the ones you love!

                          Acoma's Tuscan:
                          http://www.fornobravo.com/forum/f8/a...scan-2862.html

                          Comment

                          • sarah h
                            Master Builder
                            • Sep 2007
                            • 567

                            #73
                            Re: Acoma 42" Tuscan

                            Your stand looks great! Won't be long now for that dome ...

                            Sarah

                            Comment

                            • gjbingham
                              Il Pizzaiolo
                              • Sep 2007
                              • 2021

                              #74
                              Re: Acoma 42" Tuscan

                              Hows the weather holding up? We had a ton of rain in the past couple of days. Should be coming your way, probably as snow.
                              George
                              GJBingham
                              -----------------------------------
                              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                              -

                              Comment

                              • Acoma
                                Il Pizzaiolo
                                • Sep 2007
                                • 1023

                                #75
                                Re: Acoma 42" Tuscan

                                George, it is staying north of us. No snow forcasted for at least the next week. Days in the 40's, nights in the 20's.
                                An excellent pizza is shared with the ones you love!

                                Acoma's Tuscan:
                                http://www.fornobravo.com/forum/f8/a...scan-2862.html

                                Comment

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