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That looks good Dave. Congratulations. Every new oven has something fresh to it and something that has been shared by others. That's evolution I suppose.
Wow! I love the igloo bricked, I had considered that in my build but I knew I couldn't pull it off and I was so sick of cutting brick by the time I got that far that I went with the stucco. Love the door and the recycled brick and your doors below are awesome too, which reminds me, I still need to have my lower door made; I've been too busy with pizza making to even think of it. I like your aesthetic.
Gudday
Thanks goes to you Zene for the inspirational build . I saw your brickwork old brick mismatched colours ,vertical and horizontal layers, soft and hard. The dome I would never match that tile work. But it stuck in my mind.
V-Wiz did the brick veneer bit. And I thought yes this is possible!
I brought at the princely some of $10 another 75 odd bricks of some kids near home to complete the project with what I had left . (Yes the boys organized a barrow and helped load so there father excepted they had earned an extra $10 for there efforts)
Like Gulf says using" old brick is like working with stone " I am very pleased with the results. I do like old bricks.
I know its taken a few years to get from a functioning oven which was basically a dome with a square box on the front. Buts its been worth it .
Again my thanks
Regards dave
Measure twice
Cut once
Fit in position with largest hammer
Gudday Oscar
Great to see your still around , I've always thanked you for you inspiration on my arch off course.
Couple of mths a ago a friend put me on to a new recipe for pizza dough using potato. I had a look ... Be bugg@ed it was your recipes that I had tried at a friends place after reading about it from you . The same post we had talked a out so long ago. Your uncle? Had insisted on potatoe in the dough. It was still on the net
Had a laugh ... My mate had eaten that same dough out of the freezer at my place ...never realised
Anyway how are you and yours ... Well I hope
As always
Regards dave
Measure twice
Cut once
Fit in position with largest hammer
That looks good Dave. Congratulations. Every new oven has something fresh to it and something that has been shared by others. That's evolution I suppose.
Gudday
Thanks .... Really thanks .. You have ... Well I recon the best and smoothest dome I have seen! And your encouragement of the newbie builders ...measured but positive
Regards dave
Measure twice
Cut once
Fit in position with largest hammer
Gudday Oscar
Great to see your still around , I've always thanked you for you inspiration on my arch off course.
Couple of mths a ago a friend put me on to a new recipe for pizza dough using potato. I had a look ... Be bugg@ed it was your recipes that I had tried at a friends place after reading about it from you . The same post we had talked a out so long ago. Your uncle? Had insisted on potatoe in the dough. It was still on the net
Had a laugh ... My mate had eaten that same dough out of the freezer at my place ...never realised
Anyway how are you and yours ... Well I hope
As always
Regards dave
Hi Dave, yes I still come to this site from time to time.
That pizza recipe seems to be getting around lol. It was my brother inlaw that suggested I add potatoes to the recipe which I'm glad I listened to.
Your oven really is impressive and has me thinking I should do something about mine. Mine is still unfinished and really needs me working on it ASAP. My wife has been patient as it's not an eye sore but it could be so much more. You've inspired me so with Spring now here it's time to finish it off.
Gudday
Thanks for the kind words, I was rather chuffed to pull it off.
I'll point you to " 82 cm build in Bugaria" in the Oven photos Section . Now that's a real classic and he did that with an angle grinder!
I found you pics, your doing well, but where's you build thread?
Regards Dave
Measure twice
Cut once
Fit in position with largest hammer
Gudday
[ATTACH]35756[/ATTACH]
A bit more progress I'm getting to like the effect more and more. I'm getting to the top of the dome now and the tighter circle has me using alternate 1/2 and 1/4s . Going to have to start cutting some angles on the brick though those gapes are getting bigger. Was a bit worried that the vent plug would not end up in the middle but whichever luck or good management it seem to be true enough. I cannot remember how I actually centred it when I fitted it.
Well back to the tools ..... You can't beat a Brisbane autumn day
Regards dave
cobblerdave, 1/2 and 1/4th what? Brick? Yet they look about the same...
Gudday
Better?
I borrowed a 12 in chop saw with a masonsry blade fitted, but the dust was truly scary. I prefer not to wear a mask, why not enjoy the day! The chop saw was mainly used to cut small slithers for over the oven entrance.
The rest is brick cut in 1/2s with a brick bulster then those 1/2s cut again giving you 1/4s . The face you see is 1/2 a brick on the long side 1/2 as thick.
To the top of the oven this were again cut cut down in 1/8s
Regards dave
Ps check out gulfs build he has cut his brick into " tiles" with a wet saw a lot more consistent thickness.
I used a wet saw once for tile, likely a different thing. Have a 10" chop saw and Sho made a test cut a couple weeks back down by the ocean. He said no problem with the dust but normally the breeze is blowing pretty good out there.
Great dome shape, that's so appealing. I've read that only the brick should be exposed to the direct flame and not the mortar. In other words that the bricks should meet on the inside and be raised a bit in the back which is where the refractory mortar goes. Is that what you did cobblerdave? Is it even accurate?
Gudday Lancer
I can see the sea breezes bowing the dust away from your face and the internals of its motor but you might want the check out Bathurst build 100 ish in the Aust section for some niffy mods to a drop saw.
On the subject of mortar, as you build the oven the mortar acts as the glue to hold the pieces in place. Once that last brick goes in the role of the mortar changes. Its now a dome and owes its strength to its shape ( and Gravity) rather than the strength of the mortar. The mortars role is now one of a cushioning between the brick parts and the orientation of the bricks rather than the primary glue. In the home brew mix the Portland cement will be burnt out by the heat and at the same time the lime will be set by the heat and be the final "glue" in the mix. "Glue in the sense that it keeps the sand together in the mortar and the mortar stuck to the brick, rather than being the strength of the dome.
Can I suggest checking out a build in the "getting started" section, page 2 called "Budget build 36" ". Pages 12 and 13 you'll find pics of the completed dome sides and roof. This build has minimal cuts in its construction and larger mortar gapes than your probably used to seeing. Its a dome so, its strong as a fancy cut one is and I'm sure it will be used for many years to come. Particularly note the date from start to pizza you'll be amazed on how quickly it was constructed.
hope something here helps
Regards Dave
Measure twice
Cut once
Fit in position with largest hammer
I was one obsessed with having tight joints throughout the whole brick. I spent countless hours at the wet saw to accomplish. In the end, if I were to build another build, my focus would to have tight brick joints on the interior of the oven "only" and not worry so much about the gaps on the outer portion of the dome (mortar is your friend). Still and advocate of tight inner joints though.
Great advice guys! That is perfect dome cobblerdave, and now I know its a source of strength as well. It amazes me the knowledge you guys have accumulated. Thanks for sharing.
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