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Bill's Northwest Pizza Oven

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  • gjbingham
    replied
    Re: Bill's Northwest Pizza Oven

    The framing's off to a good start. Can't wait to see how it turns out.

    I think your solution/fix for the smoking mortar joints is completely acceptable. Nowhere in the plans does it say the dome should be air tight. I'm sure that would be the ideal situation, but I doubt that it occurs very often. In hindsight (20/20 vision!), a thin layer of mortar cladding on the outside of the dome might be a good solution for other builders dealing with a similar problem.

    Keep those pics coming!
    George

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Thanks Les, I have now covered my multitude and moving on!

    Two rolls of the blanket more than covered the dome. Be sure to wear gloves and mask. The particles from the blanket are nastey.

    Started framing up the walls with metal studs. I need to buy a better pair of tin snips as the ones I have now create more of a wrestling match than I want. Interesting way to frame.

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  • Les
    replied
    Re: Bill's Northwest Pizza Oven

    Bill,

    It sounds like the cracks are minimal. I wouldn't sweat it. The blanket can correct a multitude of sins.

    Les...

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    I did apply a liberal dose of mortar over the exterior pinholes that had omitted a wiap of smoke.

    Yesterday, I built another fire, let it burn for a few minutes, then put the door on the oven. This causes a good deal of smoke and helps to locate any exterior "issues". I found that the re-mortared spots no longer had any smoke and one spot I had missed. With a halogen light on the dome I lightly pumped the door in and out of the opening to create a little positive pressure inside and was amazed to a little air flow in many places around the exterior of the dome. Only when applying positive pressure though - pushing the door onto the reveal. I can now hear you all sigh and say "he's screwed. shoulda used less mortar, better cuts...." I hear you, and I agree! Back to the story...

    Since many of the interior bricks just butt up against each other and filling the voids between the bricks will probably leave pockets of air, it's probably not expected that the dome would be "airtight". I do want to be sure to solve any wisp spots on the exterior with extra mortar but I can't see making this airtight under positive pressure.

    Sooooo.... My current thinking is to insure that no smoke is filtering up and out, returning to the cure process, crossing fingers, arms and legs, and getting the insulating blanket on quickly to put the whole thing out of sight/mind.

    I'm taking any and all opinions!

    And thank god it's Friday.....

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Thanks, I circled the spots on the exterior yesterday and slapped some mortar on them. Will climb into the belly of the beast today and see what I can find.

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  • gjbingham
    replied
    Re: Bill's Northwest Pizza Oven

    I agree with Les. I think that the dome temps are what you want to monitor during curing. Unless you used mortar on the floor bricks, you don't really need to worry too much about them. You will drive the water out of the floor as you cure the mortar in the dome. I'm thinking that the highest point in the dome would be the best place to measure temps, as that area will heat up the fastest and is most easy to abuse by overloading the fuel.

    I'd try to locate exactly where the smoke is exiting the dome and recheck the mortar joint inside. Now is the time to repair any gaps in the mortar.

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  • Les
    replied
    Re: Bill's Northwest Pizza Oven

    Bill,

    I didn't do a cure but I think the temp should be at the dome. That's obviously going to be the hottest point where mortar is a concern. In regard to smoke, you are not insulated yet so you got time to correct it if need be.

    Les...

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Thanks Les, yes fire is good. But.... when we talk about the temps for the curing fire, where are we taking the temps from. I have a IR thermometer from a previous wild hair project aside from the oven and I'm not sure where to take this domes temperature. Today was the third curing fire and got some scrap 2X2 afire and checking the top of the dome where I thought the highest ambient temp would be only brought around 200 deg. With heavier wood 270. It then occured to me maybe I should be getting the readings from the hearth. I look to you all for enlightenment.

    Also, when I put the door on to help slow the fire (getting ready to take the logs out as I thought I should wait to see what this group says...) there was a lot of smoke. i noticed two places on the exterior of the dome that omitted a tiny wisp of smoke. Not steam - smoke. A look inside didn't show any cracks so I'm wondering if it's a gap between bricks that needs a little mortar or...... I don't know?

    I'll await your collective wisdom and thanks in advance.

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  • Les
    replied
    Re: Bill's Northwest Pizza Oven

    Congrats Bill! It feels like giving birth but without the pain doesn't it? Fire is good.

    Les...

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Had the joy of live flame inside the dome today. Very satisfying!

    Bought plywood and hardibacker for the lower walls. It was suggested that I use the top half of the space below for storage rather than the low half. I went along and put a shelf inside and will sheet three sides when time allows. I'm not sure what the front entrance will be but we'll see when we get there. How's that for planning.

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  • Les
    replied
    Re: Bill's Northwest Pizza Oven

    Yes -you can buy them at any hardware store.

    Les...

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Thanks Les. When you say tap conns do you mean something you drilled into the hearth pad to secure the bailing wire to?

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  • bbell
    replied
    Re: Bill's Northwest Pizza Oven

    Dino, thanks.

    I was planning on using the two boxes of blanket only, with loose vermiculite on top.

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  • Dino_Pizza
    replied
    Re: Bill's Northwest Pizza Oven

    Wow Bill, those are nice looking pics of the dome ceiling! Congratulations. Can't wait to see your arch and vent transitions. It' seems so far away for me be I'll be following your cure process. Oh, I better order my FB Blanket too. How many rolls did you buy? Will you leave it just the blanket or add vermic-conc? I want to do blanket only but so many do both.
    Again, great work Dino

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  • Les
    replied
    Re: Bill's Northwest Pizza Oven

    Originally posted by bbell View Post
    Does that, or the flue base work also require I wait another week?
    The thinner the mortar - the faster the cure. I would think if you start w/ little heat and go up from there, you'll be fine.

    Originally posted by bbell View Post
    Thanks for the suggestion of curing before blanketing. Has anyone found the easiest way to secure the blanket in place?
    I dropped in 4 or 5 tap conns and ran bailing wire over the dome. Pretty easy to do and held the blanket well. I think I posted a picture of it in the gallery - not pretty, but it worked.

    Les...

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