Acoma 42" Tuscan

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  • Acoma
    Il Pizzaiolo
    • Sep 2007
    • 1023

    #91
    Re: Acoma 42" Tuscan

    Thanks Jim and Les. Perfect information. This will go very slow. I am attempting to pick up material today to make a template, then to mark the dome, entry, and floor shape. Then to cut the floor bricks and the insulation board. Lots to do before going vertical. Also, because of winter, I will need to create some space in the garage for this work. Of course there will be progress shown. Lastly, my IQ went up, I can now do thumbnails.
    An excellent pizza is shared with the ones you love!

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

    Comment

    • asudavew
      Il Pizzaiolo
      • Jul 2007
      • 1880

      #92
      Re: Acoma 42" Tuscan

      Originally posted by Acoma
      Of course there will be progress shown. Lastly, my IQ went up, I can now do thumbnails.
      Congrats!!!

      It's great watching your progress.
      Keep up the good work!
      Your stand looks great.

      Dave
      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

        #93
        Re: Acoma 42" Tuscan

        Ken, I am going to build a wood stand too for my wet saw.
        In order of priority:
        1st: Build Stand for wet saw and get set up..
        2nd: Best bricks for floor and entry, shaped and cleaned.
        3rd: Template for floor area
        4th: Cut floor bricks
        5th: Template for dome and arch
        6th: Cut solder and arch bricks

        Once done with list above, I will start the vertical. If you feel a step should be done inbetween, let me know.
        An excellent pizza is shared with the ones you love!

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

        Comment

        • Ken524
          Il Pizzaiolo
          • May 2007
          • 1655

          #94
          Re: Acoma 42" Tuscan

          Sounds like a plan!
          Oh... put bigger wheels on your saw stand than I did. The casters I used are too small and it's a pain to move it around.
          Ken H. - Kentucky
          42" Pompeii

          Pompeii Oven Construction Video Updated!

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

          Comment

          • jcg31
            Journeyman
            • Aug 2007
            • 263

            #95
            Re: Acoma 42" Tuscan

            Not a pretty solution but one great addition to my wet saw when the weather forced me inside, was a beachtowel draped over a 5 foot pole and front of the saw (and clamped with a small clamps at all points). The back of the towel is "V"ed to place it in a plastic storage container (2'x3'). This completely contained the annoying mist from the cars and my lungs and placed it in the container , which I periodically emptied back into the tray of the saw to keep the pump running.

            I tried other materials, including a plastic tarp, and the aformentioned storage container, but nothing seemed to stop the mist completely like the towel

            Jim

            Comment

            • Acoma
              Il Pizzaiolo
              • Sep 2007
              • 1023

              #96
              Re: Acoma 42" Tuscan

              Ken, I will get bigger wheels as you suggested.
              Jim, the towel idea is good, I was thinking about that too.
              I will apply these ideas as 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

              • Acoma
                Il Pizzaiolo
                • Sep 2007
                • 1023

                #97
                Re: Acoma 42" Tuscan

                I have cut 40 bricks and have 40 more to do for the evening. These are for the floor, entry, arch area. I have cut clean edges to all four sides, being that these are 2nd's. My goal is to have all 150 w/ clean edges by end of weekend.
                My insulation board arrived today, and the board will stay in the box until template and bricks are cut to shape. No need to damage anything by rushing to the finish line.
                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

                  #98
                  Re: Acoma 42" Tuscan

                  Robert,
                  Cleaning every edge of every brick may be overkill since: A: the outside edge of the dome bricks doesn't matter - it is on the outside. And B: the edges that do matter will have to have an angle cut on them anyway. In other words, you will be throwing lots of little wedges with perfectly trimmed edges into the scrap bucket. Good idea trimming the floor bricks though. Just be sure they are all the same size when done.

                  dusty

                  Comment

                  • asudavew
                    Il Pizzaiolo
                    • Jul 2007
                    • 1880

                    #99
                    Re: Acoma 42" Tuscan

                    Originally posted by dusty
                    Robert,
                    Good idea trimming the floor bricks though. Just be sure they are all the same size when done.
                    dusty
                    I second what Dusty said.

                    Be careful cutting floor bricks to square them up. It may cause more problems then it solves.


                    My 2 cents

                    Dave
                    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

                      #100
                      Re: Acoma 42" Tuscan

                      Well, all floor brick edges are done. As for overkill, I am going to take it step by step, adjusting the game plan as needed for the overall benefit. I will work on the template and herringbone design tomorrow, all pieces to be flush. Any bricks not flush will be for the solder, realizing that I have 85 pieces of brick and 60 are in excellant form. Once the herringbone design is done (pre-cut) I will take a photo to display the tightness. Trust me, overkill is not my gameplan.
                      As for the additional ones that I have not touched yet, I will only clean the sides, shaping them as needed.
                      An excellent pizza is shared with the ones you love!

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

                      Comment

                      • gjbingham
                        Il Pizzaiolo
                        • Sep 2007
                        • 2021

                        #101
                        Re: Acoma 42" Tuscan

                        You keep trucking along at warp speed and you'll have this thing knocked out in no time. Great diligence! The floor doesn't take that long once you get started on it. Suddenly, after all that hard work on the base, stand and floor, you're going vertical. That is an awesome feeling. It becomes hard not to go outside and just sit there and stare at it between your work sessions.

                        Enjoy the ride!
                        George
                        GJBingham
                        -----------------------------------
                        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                        -

                        Comment

                        • Acoma
                          Il Pizzaiolo
                          • Sep 2007
                          • 1023

                          #102
                          Re: Acoma 42" Tuscan

                          Thank you George. I was a little nervous about the four sides cleaned up after several replys. I looked at them this morning and they look great. I will verify complete match ups when the floor design is done. Again, The dome pieces will get cuts as needed, and another 150 will be picked up this month, weather permitting.
                          Ken and Jim, I modified your wet saw idea and it works great in the garage. Photo to come.
                          An excellent pizza is shared with the ones you love!

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

                          Comment

                          • james
                            Brick Oven Merchant
                            • Mar 2005
                            • 4648

                            #103
                            Re: Acoma 42" Tuscan

                            I was thinking about the construction term "factory edge in." Basically you get to use the clean edge anywhere it shows, and then face the part that you cut outward. That's true for wood, bricks, drywall, hardibaker, and probably some other things.

                            I think this definitely applies to cutting bricks. The cut side never gets seem.

                            In fact, I've been told by professional oven builders that they score and break the dome bricks, with the rough side out -- because they don't want to pay the cost of burning through blades.

                            Rough can be good.
                            James
                            Pizza Ovens
                            Outdoor Fireplaces

                            Comment

                            • Les
                              Il Pizzaiolo
                              • Sep 2005
                              • 2945

                              #104
                              Re: Acoma 42" Tuscan

                              Robert,

                              You may have to resort to sanding the floor as many of us had to do. These bricks are cut with a wire so they are far from identical.

                              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

                              • dusty
                                Master Builder
                                • Oct 2007
                                • 575

                                #105
                                Re: Acoma 42" Tuscan

                                I think that carefully trimming the floor bricks and then cutting a curved floor is an excellent start as it gives you a feel for the saw. Soon, if you are anything like me, you will be finishing a cut with the brick in your hand. Or, you will be holding it up to the blade and polishing the last little imperfection off of it as if the blade were a grinding wheel.
                                You have made amazing progress so far Robert. At the rate you're going, I wouldn't be suprized if you need more bricks by xmas!

                                dusty

                                Comment

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