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I thought it was only fair that I post something from my 36" Pompeii oven build in appreciation to information given to me via Fornobravo.com and its knowledgeable members.
When I arrived at the "dome" stage, I decided to gauge it using only a couple of basic shed tools. For me, the method proved very reliable and extremely easy.
The method I used was:
1. Sketch 1/2 of the dome wall (cross-section) on a piece of board to actual size.
2. From the sketch, determine the distance from the centre of the dome floor to the top of the brick/course you intend on laying. Clamp a piece of metal at the determined length to a set square.
3. Locate the centre of the dome on the brick floor and drill a small hole (~3mm deep) for the corner of the set square to sit in.
4. Support the set square with two house bricks and proceed to lay the brick, resting it on the clamped metal. Rotate set square and lay subsequent bricks.
Easy as.
Note: I used Silaset 40D (heat-set mortar) which virtually 'stuck' each brick in place within a matter of seconds. This was very handy as it allowed me to continue the course without waiting for mortar to dry.
Anyway, I hope this information is useful to someone out there.
Cheers,
Micko
My build can be seen here: Building a Wood-Fired Pompeii Pizza Oven in Oz - 2014 - YouTube
When I arrived at the "dome" stage, I decided to gauge it using only a couple of basic shed tools. For me, the method proved very reliable and extremely easy.
The method I used was:
1. Sketch 1/2 of the dome wall (cross-section) on a piece of board to actual size.
2. From the sketch, determine the distance from the centre of the dome floor to the top of the brick/course you intend on laying. Clamp a piece of metal at the determined length to a set square.
3. Locate the centre of the dome on the brick floor and drill a small hole (~3mm deep) for the corner of the set square to sit in.
4. Support the set square with two house bricks and proceed to lay the brick, resting it on the clamped metal. Rotate set square and lay subsequent bricks.
Easy as.
Note: I used Silaset 40D (heat-set mortar) which virtually 'stuck' each brick in place within a matter of seconds. This was very handy as it allowed me to continue the course without waiting for mortar to dry.
Anyway, I hope this information is useful to someone out there.
Cheers,
Micko
My build can be seen here: Building a Wood-Fired Pompeii Pizza Oven in Oz - 2014 - YouTube
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