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47" - Pompeji - Forno Bravo Forum: The Wood-Fired Oven Community

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47" - Pompeji

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  • 47" - Pompeji

    Some pictures of my 47" - Pompeji-oven:


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    This is how I started, I dug a hole 2,5 m * 2,5m, 0,7 m deep-

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    Ready for concrete!

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    Our dogs, the breed is called "Hovawart", which means that they will protect your home. They do!

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    Last edited by CvC; 05-03-2013, 03:03 PM.
    Gruß vom Niederrhein!

    http://www.grillsportverein.de/forum...kt-163030.html

  • #2
    Re: 47" - Pompeji

    Welcome,

    Looking forward to seeing your build, that is going to be a big oven!

    Comment


    • #3
      Re: 47" - Pompeji

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      Gruß vom Niederrhein!

      http://www.grillsportverein.de/forum...kt-163030.html

      Comment


      • #4
        Re: 47" - Pompeji

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        Gruß vom Niederrhein!

        http://www.grillsportverein.de/forum...kt-163030.html

        Comment


        • #5
          Re: 47" - Pompeji

          I thought you were just starting but your well on your way to being done.

          Comment


          • #6
            Re: 47" - Pompeji

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            Gruß vom Niederrhein!

            http://www.grillsportverein.de/forum...kt-163030.html

            Comment


            • #7
              Re: 47" - Pompeji

              Originally posted by UtahBeehiver View Post
              I thought you were just starting but your well on your way to being done.
              Not yet done, but I think I will finish my oven within the next three months.
              Gruß vom Niederrhein!

              http://www.grillsportverein.de/forum...kt-163030.html

              Comment


              • #8
                Re: 47" - Pompeji

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                Gruß vom Niederrhein!

                http://www.grillsportverein.de/forum...kt-163030.html

                Comment


                • #9
                  Re: 47" - Pompeji

                  Looks great!
                  That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?
                  I don't care what folks say behind my back........They are either braggin' or.......lyin'


                  My Build
                  My Picasa Web Album

                  Comment


                  • #10
                    Re: 47" - Pompeji

                    Originally posted by Gulf View Post
                    Looks great!
                    That is an interesting choice of floor insulation Are the air spaces in the "engineered brick" the only insulation/heat break between the oven floor and the slab?

                    These "engineered bricks" are sold under the brand name "Poroton" (which means something like "clay with pores") in Germany, usually they are used to build houses and have excellent insulating properties, comparable to Hebel/Ytong.

                    (The coefficient of heat conductivity is about 0,07 W/mK.)

                    So, yes, these bricks are the only insulation between hearth and slab and I think they are much better than vermiculite.
                    Last edited by CvC; 05-03-2013, 02:43 PM.
                    Gruß vom Niederrhein!

                    http://www.grillsportverein.de/forum...kt-163030.html

                    Comment


                    • #11
                      Re: 47" - Pompeji

                      If you want to see more pictures of my oven, just follow the link in my signature, it is the forum of the "BBQ-Sportsclub".
                      Gruß vom Niederrhein!

                      http://www.grillsportverein.de/forum...kt-163030.html

                      Comment


                      • #12
                        Re: 47" - Pompeji

                        Nice build

                        Looks like you take your rebar seriously there in germany!
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                        My build progress
                        My WFO Journal on Facebook
                        My dome spreadsheet calculator

                        Comment


                        • #13
                          Re: 47" - Pompeji

                          Very interesting to see the steps of your build, my German is not so good but the pictures told the story. Thanks for sharing.

                          Comment


                          • #14
                            Re: 47" - Pompeji

                            Originally posted by deejayoh View Post
                            Nice build

                            Looks like you take your rebar seriously there in germany!
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                            Yes, we do, what did you expect, we are Germans?!

                            We dont spend hundreds of hours of work for an oven, that doesn´t last forever!

                            Another reason, why I built it just a little bit oversized is, that I am living in a region where you have to expect minig damages to buildings (coal mining in the Ruhr-area).
                            Last edited by CvC; 05-04-2013, 02:08 AM.
                            Gruß vom Niederrhein!

                            http://www.grillsportverein.de/forum...kt-163030.html

                            Comment


                            • #15
                              Re: 47" - Pompeji

                              Last year, we spent two weeks in the Toscana, Italy. We found a nice little Restaurant in Montescudaio, called "Osteria il Forapaglia", the Pizza was the best I´ve ever tasted so far.

                              The manager didn´t allow me to go into the kitchen to see his oven, but made some pictures of it:

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                              Gruß vom Niederrhein!

                              http://www.grillsportverein.de/forum...kt-163030.html

                              Comment

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