Oven Build in Spring

[cbailey]

Laying out the floor in the garage. Hope to move outside this weekend.

[cbailey]

Great advice. The firebrick is not uniform. It has a brand name on a raised stamp on about 25% of the bricks. I'll grind those off. If it lays generally flat I'll take your advice to grind the edges rather than use the slurry.

[UtahBeehiver]

1. Not necessarily, could be AlSi but similar in characteristics. If CaSi lays flat, are the fire bricks not consistent in height? A small amount of irregularity can be taken care of after the floor is laid with a angle grinder, just knocking off the edges. Use dry if you are concerned, water issues are when the CaSi get saturated.

[cbailey]

I don't need to level the insulation. I have 2 inch "Ceramic Fiberboard" rated at 2300 degrees that lays perfectly flat. However, I need to level the firebrick floor. I've read in some threads that water and CaSi are not compatible. Several questions. 1. Is ceramic fiberboard the same as CaSi? 2. If it is the same, is it OK to use a slurry?

Much appreciation.

[UtahBeehiver]

If your CaSi sits flat on the hearth no need for 50/50 slurry which is really only a leveling agent unless your bricks are inconsistent in thickness. The reason for a peanut butter consistency mix installed with a notched trowel is so it does not move around vs a dry mix.

[cbailey]

I'm ready to lay the floor brick on top of the CaSi insulating board. I've read in numerous builds to mix a 50/50 "slurry" of sand and fireclay and trowel on to CaSi board to level the floor brick. I've also read that CaSi and water are not a good combination. So, is it better to use the sand and fireclay mix dry as a leveling bed?

[UtahBeehiver]

This can only be determined with an IT or equivalent when the arch bricks are in place. Attached is a pdf that will explain this concept. Taper Arch Help.pdf

[cbailey]

Russell,

The answer to this question will address many questions I am now facing. I hope you might remember...what is the length of your cut arch brick on the far left from point to back of the brick?

Cory

[cbailey]

Thank you Russell. Too bad about our Utes.

[UtahBeehiver]

I moved your original post to Pompeii Oven Construction, this is the most active thread and you will get more response from members here.

[cbailey]

I'm building a 36" Pompeii as part of an outdoor kitchen. Although this is my first post, I've been studying the fabulous builds that are accessible due to this Forum. Thank you FB for this resource.

Attached are a few photos describing my progress to date. I altered the stand slightly to have wood storage on both sides. I'm installing a NG fire place nearby, and the illusion of a wood fireplace is enhanced by nearby wood storage. It also allowed me to install a course of cinderblock across the stand, basically dividing the space in half, and providing solid support directly below the oven.

I'm at the point of laying out the brick for the oven floor, and figuring out what I want to do with the inner arch, outer arch and overall landing area dimensions. What do you all recommend as an ideal landing area depth, measured from the dome side face of the inner arch?