Greg's Pompeii 42" - San Diego

[eprante]

Re: Greg's Pompeii 42" - San Diego

Greg,
It is looking great. You will close it up soon. Very clean brick work.

Eric

[geisen]

Re: Greg's Pompeii 42" - San Diego

Eric
Thank you. when does your build begin?
GG

[mikeye15]

Re: Greg's Pompeii 42" - San Diego

Hey Greg do you cut a different taper on every course of brick. I'm lagging I have the hearth ready but the wife want's me to get the covered patio all framed. Just finishing the arches then will be able to start. Looks great
Mike

[Calabrese]

Re: Greg's Pompeii 42" - San Diego

Hi Greg

The oven looks great. The dome itself looks perfect and really clean.
When building my dome I really paid attention to the dome and didn't research the flu design enough - consequently it doesn't draw the smoke like I would have hoped. Take a look back at Dino's and Les's builds as they look like they were bang-on, as far as their two different approaches. Just a heads-up.

CHEERS
JOE

[geisen]

Re: Greg's Pompeii 42" - San Diego

Mike
I cut the bricks in half. and then cut left and right sides with a compound cut. no top or bottom cuts. See post #73 above with pictures. worked great.
The taper from front to back (inside face to outside0 seemed to work pretty good at about 5deg until the 10th course. The Taper top to bottom varies as you go up. I did 4deg for a couple rows, then 5deg, 7 and now 9deg. Don't remember which post but someone laid out a spread sheet with pictures and a graph. I printed it and use it as a guide but basically just cut a couple bricks, dry lay them, and see how my joints line up.

Joe
I will take your advice and study up. I only have 9" for the depth of the flue and the outer arch. probably end up making the arch only 4" deep to make a deeper flue.

thanks for the caution.

greg

[geisen]

Re: Greg's Pompeii 42" - San Diego

Back from vacation in Kona. Two courses to go and three days to do it.

[geisen]

Re: Greg's Pompeii 42" - San Diego

11th and second to last row going up. Switching from the clamp used to hold the brick, to the 8 inch wood platform. No more room for the clamp. Started row with 1/2 bricks and had to take them down and restart with 1/3 bricks. worked much better.

[geisen]

Re: Greg's Pompeii 42" - San Diego

12th and last row going up. Can't clean bricks and fill cracks from the outside anymore. Extremly tight fit for a 250lbs man. My wife took this photo. She said if I got stuck, she was going to hang antlers on my butt.

I have been inside submarines underway and climbed inside the water drums of boilers and never experienced claustrophobia. While I never felt panicky inside the WFO, I must say I wasn't ready to hang out in there for too long.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Final Plug. Yea!!!!
1/2" x 1/2" at the bottom tapered up to 1 1/2" square at top.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Plug is in. dome is finished.

[mfiore]

Re: Greg's Pompeii 42" - San Diego

Great job, Greg! Your keystone really turned out nice.

Pizza before you know it!

[KraemerBAC]

Re: Greg's Pompeii 42" - San Diego

Congradulations Greg,

You will be banging out pizzas before you know it.

Peter

[blacknoir]

Re: Greg's Pompeii 42" - San Diego

Looks great! My dome top is a bit embarrassing compared to most..

[Jakers]

Re: Greg's Pompeii 42" - San Diego

great job if I could build one half that nice I would be happy nice work and thankyou for the pics

Jakers

[geisen]

CLOSED The DOME: Greg's Pompeii 42" - San Diego

Thanks for the encouragement. Felt great to drop in that last piece. Spent all day yesterday trying to wrap my brain around the exterior arch and chimminey connection.

I had never priced Dura Vent pipes before!!!!! HOLY SH#%T. I didn't know they made the stuff out of gold. $1400 for a anchor plate, a set of elbows, six feet of pipe and a spark arrestor!!!!!!!

The chimminey is going to be with in a foot of some hollow wood dry beams. In California, I don't want to take any chances; but jeeeeez.

Their goes what was left of my budget. Now I am going to have to make pizzas using smashed wonder bread and cheeze-wiz instead of Caputo Rosso Tipo pizza flour and mozzarella di bufala.

Ouch.