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Greg's Pompeii 42" - San Diego

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  • Re: Greg's Pompeii 42" - San Diego

    Originally posted by geisen View Post
    Dino,
    Ice in my wine? Perish the thought.
    Ice in my homemade Sangria on a hot day, required.
    It WAS Sangria! thank god. That's a wonderful choice for this sweltering hot early summer we're having.

    BTW: I like your breakfast pizza too. Potato (on ANY pizza, not just a breakfast one) is a greatly overlooked topping.

    thanks for posting the pics,
    -
    Dino
    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

    View My Picasa Web Album UPDATED oct
    http://picasaweb.google.com/Dino747?feat=directlink


    My Oven Costs Spreadsheet
    http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


    My Oven Thread
    http://www.fornobravo.com/forum/f8/d...arts-5883.html

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    • Re: Greg's Pompeii 42" - San Diego

      Amazing job. I just registered to say how inspiring this is. Hope to have my own one day in the not too distant future.

      Comment


      • Re: Greg's Pompeii 42" - San Diego

        Jeff,
        Thank you very much. It was a lot of work, but very satisfying and rewarding. We consistently use it several times a month.
        Greg Geisen
        Chula Vista, CA

        Click to see my Thread:
        http://www.fornobravo.com/forum/f8/g...iego-6169.html

        Click to see Google web album:
        http://picasaweb.google.com/gpgeisen...eat=directlink

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        • Re: Inside Arch Complete

          how did you make the cuts for the arch? I also have the angleizer, but my saw can"t make the cuts all the way thru the 4.5" brick

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          • Re: Greg's Pompeii 42" - San Diego

            Greg, been using your build as a guide for mine. I am also using the angleizer, but am having troubles making the cuts for the arch. my harbor freight saw cant cut thru the 4.5" of brick. Do you have any thoughts or pics of your cuts? any help would be greatly appreciated

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            • Re: Greg's Pompeii 42" - San Diego

              Joe
              I experienced the same difficulty and my best advice is don't sweat it too much. Morter covers a lot of sins. I made the best cut i could and then would flip the brick over and manually eyeball it and guide it by hand down the blade as best i could. I can not reccomend this method unless you are stupid like me. Your fingers will get dangerously close to the blade and one slip could cause life long damage. Luckily for me, God looks out for his mistakes and i have a angel on my shoulder.

              If i had it to do over again, i would study some of the archs some of our fellow builders have been doing recently. Very impressive. Rather than having the dome mesh into a flat front arch like mine, they have blended the arch into the curvature of the dome. very clean.

              One thing to remember, only you will know what the inside arch looks like. Functionally, messy and pretty both cook pizza.
              Greg Geisen
              Chula Vista, CA

              Click to see my Thread:
              http://www.fornobravo.com/forum/f8/g...iego-6169.html

              Click to see Google web album:
              http://picasaweb.google.com/gpgeisen...eat=directlink

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              • Great oven set up. For a more attractive patio you may want to consider some decorative stained or stamped concrete designs.

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