Announcement

Collapse
No announcement yet.

Finally getting to building WFO in Calgary, Canada

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • JRPizza
    replied
    Originally posted by shanxk8 View Post
    Thanks for the reply JR. I guess i will make an extra effort to make sure that i select the best bricks to make sure my floor is nice & smooth, that is probably the most important part.
    That's what I did. After I placed my insulating board all was pretty smooth and flat, so I just picked bricks that were as uniform thickness as I could, and laid them without using any sand/clay mix.


    Hopefully by now you have decided what kind of arches you want (flat vs hemispherical) and what kind of bevel or taper you are going to put on your bricks if any. The devil really is in the details. I really enjoyed my build but there were many times I was pushed a little out of my comfort zone, which I guess added to the overall satisfaction when I got those first fires going.
    PS, your sketch-up photo came out really tiny and I could not make out any detail.

    Leave a comment:


  • shanxk8
    replied
    Thanks for the reply JR. I guess i will make an extra effort to make sure that i select the best bricks to make sure my floor is nice & smooth, that is probably the most important part.

    Leave a comment:


  • JRPizza
    replied
    David, welcome to the forum. My oven was a 39" and I sort of lost track of how many bricks I used.
    I can say I was also surprised at how granular (crumbly, sandy?) the firebrick was. I have not had any problem, at least that I have noticed, with brick dust/grains ending up in my food and if there were any I am pretty sure they will just pass right through as long as you are eating them and not breathing them. I hosed my bricks off after cutting them and that seemed to help dislodge any loose particles.

    Leave a comment:


  • shanxk8
    started a topic Finally getting to building WFO in Calgary, Canada

    Finally getting to building WFO in Calgary, Canada

    After years of patiently waiting to build a pizza oven, I have finally begun my journey. It has been a long while since I first found the plans on this website, and I've been anxiously awaiting ever since.

    I've had a plan that has been adapted into what i am beginning to build, which i plan to be a 36" oven. I've attached a simple mockup I created in Sketchup. The side with the oven opening faces an existing raised patio, thus why there are 6 courses on concrete blocks.

    I've been able to source quite a lot of my materials (locally) already, which is a pleasant surprise. I've recently been reading up on this forum about techniques and tools (planning to build an "indispensible tool").

    So far i have poured my slap, and setup a test of my concrete block structure. Perhaps tomorrow will allow me to cement it into place.
    I have a couple of questions so far:
    1. How long (days of work) should i expect to build the dome and front arch? (I still need to cut bricks... hoping to source a wet saw)
    2. To ensure i have enough for errors & spares, i purchased 200 firebricks (based on pompeii plans indicating 60 for floor and 120 for dome) All this brick stacked next to the house looks like WAAAY too much. Does a 36" oven really require 180 firebricks?
    3. The firebricks seem surprisingly soft, in that granules rub off from them easier that i would expect. Is there something needing to be done to them so that they stop losing granules? (i.e. so they don't end up in the food) These are what i've purchased https://www.brockwhite.com/catalog/m...rick/1-0455043 (only US link has product info sheet)

    I'm really excited about my journey ahead, and hope the fun of building my own oven lives up to my expectations. Here are some photos of the initial work.

    Thanks for reading,
    David in Calgary
    Last edited by shanxk8; 06-01-2017, 06:23 AM. Reason: Created photo album & added better pics
Working...
X