36" WFO in Candia, NH, USA

[MichaelPBoisvert]

More great info, thanks again! I'm drafting up my design and will post it for advice, in the proper location of the forum. Cheers

[MichaelPBoisvert]

More great info, thanks again! I'm drafting up my design and will post it for advice, in the proper location of the forum. Cheers

[JRPizza]

Michael, I recommend all new builders read the thread linked below. Good information about what would folks do differently. Several builders echo what Russell said above, just doing a bevel on the sides of the bricks to keep internal joints tight would save a lot of time with little to no effect on oven performance or looks. You will use more mortar, but if you are going the homebrew route it is relatively cheap.

https://community.fornobravo.com/for...change?t=12453

[JRPizza]

Michael, I recommend all new builders read the thread linked below. Good information about what would folks do differently. Several builders echo what Russell said above, just doing a bevel on the sides of the bricks to keep internal joints tight would save a lot of time with little to no effect on oven performance or looks. You will use more mortar, but if you are going the homebrew route it is relatively cheap.

https://community.fornobravo.com/for...change?t=12453

[MichaelPBoisvert]

Thanks JR! That's sounds like a great way to go. I learned a few other things from that thread as well.

[MichaelPBoisvert]

Thanks JR! That's sounds like a great way to go. I learned a few other things from that thread as well.

[MichaelPBoisvert]

Should I continue to post progress here, or start a new post under Brick oven photos?

[MichaelPBoisvert]

Should I continue to post progress here, or start a new post under Brick oven photos?

[UtahBeehiver]

Start a thread under "Pompeii Oven Construction" and I will merge current post to it.

[UtahBeehiver]

Start a thread under "Pompeii Oven Construction" and I will merge current post to it.