OctoForno

[GianniFocaccia]

Re: OctoForno

Thanks for the compliments Husker. Like so many builds here, once the oven became operational the completion of the cladding has taken a back seat. I'm being picky about a suitably matching brown trim tile, because in the meantime I've been able to expand the number of dishes I can cook in the oven.

Aside from the requisite pizza and naan, after a number of tries, have tweaked the process of baking of artisan sourdough loaves (pics below). Quite a balancing act with the rise and fall of starters, proofing of the loaves and timing optimum oven temperature to the second rise.

Main dishes have been the standard roasted chicken, pot roast, pulled pork, lasagna, pot pies etc. Lastly, will be doing my first WFO turkey dinner in a few weeks.

Dr masuess, I initially designed the oven in an octagon shape to be different and to keep the bulk of the enclosure as small as possible while retaining maximum insulation. What I found was that an octagon shape takes much more thought and work from the ground up than a rectangular-shaped enclosure.

However, if you are forced to move your oven, why not make your unique design the way you want it? I was brand new to building anything, so the entire project was (still is) a learning process.

John

[the_dr_masuess]

Re: OctoForno

Really love the shape of the oven. I've considered doing the same exterior shape since I have to change the placement of mine. Beautiful

[oasiscdm]

Re: OctoForno

Here's how I did it:

I regret not doing the L-shaped brick like Colin did but I was running out of patience at that point of my build.

Hope this helps.

John hmmm patience

Do you remember in our conversations around flared landings and tapered flue galleries? When I finished the bloody landing arches as we had discussed, and then discovered that my vent was too narrow in depth so knocked the thing down and started again. Arrrghhh You said to me that well you have done it once second time should be much quicker.

It was but with a lot of cursing, talk of patience.

Only plus was the second time was much better built than the first as I knew what I was doing.

I am also glad I did L shaped tie into the entry arch. The idea though came form Kbartman was not mine, My only contribution was the ceramic tape to separate the dome from the landing. So far and some mean firing no cracks at all especially in the landing.

[Wood Fired Bread]

Re: OctoForno

Not yet, I'm in the planning stage right now. I've been professionally baking now for 12 years and look forward to this style of baking. Sadly I don't see it happening anytime this year but I hope to have everything planned, listed, plotted and sourced so I will be ready for next spring.

[GianniFocaccia]

Re: OctoForno

Thanks WFB. I am guilty of taking way too long to get 'er done, but I was having so much fun it became obvious I was milking the project. Now that I'm 50 or so pizzas into it, its satisfying to watch the oven perform...

You have experience baking bread in a woofer?

[Wood Fired Bread]

Re: OctoForno

Wow!just wow. This was a pleasure to read, Thank-you for sharing. All your hard work shows in your oven. Its gorgeous. Very inspirational build.

[GianniFocaccia]

Re: OctoForno

I would mark one end of the brick with those dimensions and the other end of the brick with the dimensions for a 21 brick arch that is the smaller size. Then I would taper the brick from front to back, while making the arch brick shape

Here's how I did it:

I tapered each entryway brick and laid it on the brick below with shims to simulate my mortar joint. I drew a line (pic 1) to represent the inner face from the oven-end to the entryway arch. Each brick inner face then got 'shaved' to match the course below and the line defining the next course. Be careful: Before creating the line you must place the entry-end brick so that both ends overhang (to the inside) the brick below. This means you must draw a line on both the top and bottom of each brick and shave the brick accordingly (pic 2) After you do a course or two you will see how it works and can go faster with confidence. Colin picked it right up and got a beautiful result.

I'm not certain how much shaving you will have to do to accommodate your entryway arch dimensions. I intentionally built my outer arch lower than the inner arch to encourage smoke to go up the flue and perhaps a little less wind going in the front.

Even though the two arches in my entryway are distinctly different shapes and sizes, they share the exact same circumference.

I created a V-shaped heat-break gap as shown in post #121. I filled the outside of the gap with rockwool caulk ($16/11oz) and love the way it came out. I regret not doing the L-shaped brick like Colin did but I was running out of patience at that point of my build.

Hope this helps.

[oasiscdm]

Re: OctoForno

Texas

I replied over on my thread to those questions. Hopefully should find your answers there.

[Texas]

Re: OctoForno

I am looking to do a semicircle arch with a flared vent area. For my 36" oven, I am looking at inner arch of 19" wide, 12" high and my reveal at 1", so the inside of my vent arch (dimensions just outside of the inner arch) would be 21" wide and 13"high and the outside opening of the flared arch would be 24.5" wide and 14.75" high. I was looking at doing 21 arch bricks. Using the numbers from the angelizer, I would mark one end of the brick with those dimensions and the other end of the brick with the dimensions for a 21 brick arch that is the smaller size. Then I would taper the brick from front to back, while making the arch brick shape. Is that a twisted brick? Oasiscdm says you invented the twisted brick, but I don't find any mention of twisted brick on your page.

On page 17, post #167 I think best shown in picture #2, do the first 5 rows or so butt up against the inner arch? Do the small bricks (maybe 3" ish) that are just outside the inner arch (shown in pic #2 with the mortar wedges) mortared to the top side of the inner arch? Do they have an "L" shape or something to help them hang down or are they butt joint too?

Are the dimensions you gave of 13.5"(h) x 22.5"(w) inner arch for the inner arch that is the opening in the dome and tied into each dome layer, or the dimensions of the inside of your flared vent opening - like the arch that forms the reveal?

Are there additional photos/info you can share? Oasiscdm mentioned that you shared a lot of info about the semicircle flared arch.
Thanks a bunch!

[GianniFocaccia]

Re: OctoForno

Thanks. I believe the conventional thought is that a vent allows the moisture from vermicrete insulation to escape, as well as any baking steam that leaks (cracks?) into the enclosure. Since I'm not using any wet insulation and since its predominantly dry here, I think I'll skip the vent, unless advised otherwise.

Besides, like you say, I believe the enclosure is far from airtight, and any moisture that finds its way in can certainly find its way out, especially when the weather gets hot.

I appreciate the kind words, Colin. I have a couple of options regarding the decorative arch. I could cut a semi-circle out of some leftover granite countertop that I plan to use for the landing, but I think I would rather have a little contrast between the arch and countertop.

Also, I like the look of individual bricks mortared into a semi-circular arch. Besides, it gives me one last opportunity to fiddle around cutting bricks.

You know, for as many hours as I've spent thinking about this oven, my inexperience really shone through designing and building my foundation and support stand. The back wall is a mere 9" from the property block wall, which was too close to use my cordless drill on the studs and concrete board. Luckily, I have a small power drill that did the job and installing the granite slab will not need any drilling.

If I had it to do over again, I would still go with the Octogon design, although from some of the language that seeped out when I was battling trying to keep multiple planes of the enclosure frame plumb (at the same time), you'd never know it.

[ggoose]

Re: OctoForno

Project...? How about 'work of art'. You artists always take your sweet time .

My vent was one of those things I thought would be good to circulate air and as well as keep an eye on the inside of the build. Looking back, and forward, if I encounter a problem I'm not sure what good the vent will do me because it is too small to really access/repair anything. So to answer your question directly, I think it could be left out of the design/execution, as the structure will still breathe (not air tight by any stretch), and there is not much inside that would/could fail...perhaps a leaky roof which could be addressed from outside. Aesthetically, the vent detracts from the over all look of 'solidness', plus to really circulate air, one would need a second vent.

gene

[GianniFocaccia]

Re: OctoForno

Thanks, Gene. It's been a lot of fun working on this project, but it just proves that you can be picky and methodical if you take forever to do it.

I do have a question about your build: How has your enclosure vent worked, and now that you've had it awhile, do you think it's absolutely essential? Because it's so dry here I am considering forgoing this element, but, like everything else, don't want to later regret skipping it.

Tex - The plan at this point is to finish the vertical cladding and then yes, void-fill the remainder of the oven with perlite. My guess is it's a tad over-insulating, but with these ovens, is that even possible?

[oasiscdm]

Re: OctoForno

And perfection continues. Looking good John. Your decorative arch how will you go about that?

Am curious about how close you are to the back wall. Seems difficult to get screws in.

[ggoose]

Re: OctoForno

Sheez John...I think I saw one of your Durock screws was 1/64th inch out of perfection...better fix that so I can sleep at night

[texman]

Re: OctoForno

Hey John
Great progress. Did you/will you fill the space around oven with vermicrete or more insulation?

Texman