Bill's Northwest Pizza Oven

[bbell]

Re: Bill's Northwest Pizza Oven

Another sunny weekend day. Spent most of the time trying to make irrational cuts for the transition from sloped arch to level flue support. I don't think I've yet spent more time and cuts on so few placed bricks! I'm glad that's behind me.

The floor came out today as well and the bricks below were very clean (relative to everything else in a 10" radius...

The dome itself was finished a week ago. So I'm thinking that I might get to start the first cureing fire. I did fill a couple of thin spaces inside the dome today just to be sure. Does that, or the flue base work also require I wait another week?

Thanks for the suggestion of curing before blanketing. Has anyone found the easiest way to secure the blanket in place?

[jrparks]

Re: Bill's Northwest Pizza Oven

Great job Bill! Your dome looks fantastic.

[exceloven]

Re: Bill's Northwest Pizza Oven

Congratulations Bill, We all know how great it feels to put that plug in. The dome looks fabulous. Keep up the good work.

Mark

[Les]

Re: Bill's Northwest Pizza Oven

Very cool Bill! You might have the record for the smallest plug. I would think that the blanket would help with the cure. Myself, I wouldn't secure it quite yet. After I few fires you might want to take a look for cracks - then again, maybe not.

Les...

[bbell]

Re: Bill's Northwest Pizza Oven

Long weekends came just in time.

Finally got to the keystone this morning and that fulfilling feeling of lightly tapping it in. It seems I just started getting comfortable with the process and now the dome is done! Crawled inside to clean up as much as I could. If neighbors had seen me it probably looked like oven eats man.

I'm hoping to finish the vent arch tomorrow. At some point I need to decide how it's all going to be walled in and which material to use.

Should I put the FB blanket on now or wait till after it cures for awhile?

[bbell]

Re: Bill's Northwest Pizza Oven

what is Ixl or I-xl that you refer to?
berryst

I-XL is a masonry supplier that sells brick, mortar, etc. Here's their website:
I-XL Masonry | Home
This is the store location:
I-XL Masonry | Showrooms - Redmond, WA

They've been very helpful.

[berryst]

Re: Bill's Northwest Pizza Oven

what is Ixl or I-xl that you refer to?
berryst

[bbell]

Re: Bill's Northwest Pizza Oven

Thanks Les

Rhymes with hicks!

[Les]

Re: Bill's Northwest Pizza Oven

Bricks and sticks - that's awesome Bill. There are a lot of damn clever people on this forum

Les...

[bbell]

Re: Bill's Northwest Pizza Oven

The support matrix is getting more complicated.... but holding. Closing in.

[jrparks]

Re: Bill's Northwest Pizza Oven

That is looking great Bill. You should be curing by March. I'm gone for most of the next 2 weekends, so my project is on hold. I do have some new ideas about how to brace multiple bricks after seen and reading your challanges. How has your mortar been curing on the lower courses with the cold temps? Keep up the good work.
Cheers,

[Les]

Re: Bill's Northwest Pizza Oven

It's looking pretty damn good Bill - I don't think you will have any issues when you get to the plug. God speed!

Les...

[bbell]

Re: Bill's Northwest Pizza Oven

The rains have stayed away and should keep away for the next couple of days. I've found there's a limit to how many bricks I can successfully lay at a time before I start to run out of make shift props, jostle pre-existing props or go cross-eyed trying to figure out a cut. The short days (though improving!) make 6 to 10 bricks a good goal after work. A little form work for the vent area can be done in the dark....

[bbell]

Re: Bill's Northwest Pizza Oven

John, the fall at the edge of the retaining wall is only 6'. If the city asks - it's 4' (limits on wall construction without permits.....). So 4'....

DB - thanks and more irregularities again occured today. As I'm told repeatedly - it's just bricks!

[jrparks]

Re: Bill's Northwest Pizza Oven

Bill,
Page 45 for the FB plans calls for a 8" flute, for ovens of
40"+ diameter.

Looks like you need to use a little caution when working on the back side of your oven. How far is that drop?
Cheers