Brisbane 42" Pompeii and Outdoor Kitchen

[Brad Low]

Hey All
I did an intro post on the main forum but wanted to connect with people a little closer to home too. We've just begun the prep and foundation slab for a 42" corner WFO plus an eventual outdoor kitchen. We're really keen on getting a Parilla Grill, does anyone else have this style of grill installed at home?

Here is the link to the introduction post

[Brad Low]

More pics...

[oasiscdm]

Nice start Brad.

what is the plan. size.

interesting you are building a parilla grill.

Next oven I will be incorporating a tandoor oven. I also will be incorporating a greek charcoal Cyprus spit and asado grill I bought recently.

looking forward to seeing more.

[UtahBeehiver]

Nice start. I believe there are few builders in the Brisbane area. Check the Aussie Regional Forum.

Here is a link to one of the UK builders who build a nice SA parilla along with his pizza oven.

https://community.fornobravo.com/for...-surrey-london

[Brad Low]

Nice start Brad.

what is the plan. size.

interesting you are building a parilla grill.

Next oven I will be incorporating a tandoor oven. I also will be incorporating a greek charcoal Cyprus spit and asado grill I bought recently.

looking forward to seeing more.

Hi Colin and thanks. The corner pad is 2m x 2m in the back corners coming out 1.5m from the fence line. The left side bench pad is 2m x 1m and the right is 3m x 1m. I would like to put the parilla grill on the left side of WFO because it will look great from the back deck but I'm concerned it's too close the the tree and I don't want to remove the tree. So I think it has to go on the right side.

Can you tell me where you got the spit and grill? I'd like to purchase the parilla but can't seem to find a supplier. Other wise I'll get it made. We first saw a parilla in Queenstown at the Walter Peak homestead. We were there for Christmas day a few years ago and I was blown away by the taste of the meat. It was delicious. I've tried to attach some screenshots of the type of grill I'm after but they look a little small.

Cheers
Brad

[Brad Low]

Nice start. I believe there are few builders in the Brisbane area. Check the Aussie Regional Forum.

Here is a link to one of the UK builders who build a nice SA parilla along with his pizza oven.

https://community.fornobravo.com/for...-surrey-london

Thank you Russell I'm modelling my corner base on yours. I've been pouring over your photo album, I've attached the latest photos. Wow that parilla grill you linked to is amazing. I may have to change my very basic plans.
Brad

[UtahBeehiver]

Modeling my build is the highest form of flattery. Thxs. There have been so many innovations since I built my oven (actually still doing a few finish up items) five years ago.

Local So. Hemi Builders

Cobbledave is from Brisbane
Greenman is from Bundaberg
David S is from Townsville
You already know Colin - Werribee

A really spectacular WFO setting is Sharkey - Blue Mtn area - https://community.fornobravo.com/for...rd-place/page8

[oasiscdm]

Hi Brad

This is the one I purchased have used it a few times with Charcoal. It is brilliant and I little quicker to fire up if you are in a hurry.

http://www.bbqspitrotisseries.com.au...s-s/SP010-13DS

BTW your photos are to small to view.

[UtahBeehiver]

Brad,

Here is a link to one of the Southern Hemi builders who just finished a quasi parilla.

https://community.fornobravo.com/for...pompeii/page14

[Brad Low]

Hi Everyone
In the year and a half since my last post, I have continued to work on our pizza oven in short bursts. Last Christmas 2016 we got back into it and built the foundation hearth. I've attached some pictures to show you our progress.
Cheers
Brad

[Brad Low]

More photos from Christmas 2016 - foundation hearth built
Unfortunately we didn't get a chance to do anymore until our next Christmas break when we started building the dome.
Brad

[Brad Low]

We started work on the dome just after Christmas 2017. Based on some of the materials we could source and a desire to keep things simple we have reduced the size of the pizza oven.
The dimensions are now:
Internal diameter - 865mm (34.6")
Door width - 400mm (16")
Door height - 300mm (12")

We spread sand on our poured concrete hearth to level 50mm pavers, on this we placed our insulation board of calcium silicate. Then we took a lot of time planning our herringbone floor before we laid it. I think this prep served us well and made it easy to move things around to correct our errors. We found it really difficult initially to cut the floor but with a bit of time our cutting improved.

When we had the floor and first course of solider bricks ready we laid them on the calsil.

[Brad Low]

Huge thanks must go to the contributors on this forum, without it we would be lost.

Especially
Keith
Russell
John
Lars
& David S

Cheers
Brad

[Brad Low]

So far we've managed to mortar the solider course and the second course. Using the mortar proved to be a steep learning curve and the bricks sure did suck out the moisture but I think we've got the consistency right now.

We found a product at Bunnings - Dingo Mortar Mix https://dingocement.com.au/product/m...ix-handy-pack/ its a premix of sand, cement and hydrated lime. We called Dingo and they said the ratio was 3-4 parts sand: 1 part cement: 1 part lime so we decided to add 1 part fireclay and use this as our mortar.

Can anyone see any problems we haven't thought of in using this product?

Cheers
Brad

[UtahBeehiver]

Brad,

I am seeing a litte "V" in the courses above the soldiers.These bricks appear to be bevel so maybe once the IT tilts them the V will mate better. You really only need to bevel the very front (inside the dome) edge to have the bevel joint match.