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36" Oven Construction Pics - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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36" Oven Construction Pics

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  • 36" Oven Construction Pics

    OK, so I'm almost ready to close in the dome. It would have been done last weekend but I ran out of brick. Oh well, I can't think of a better way to spend Christmas Eve day... The oven is part of a larger bar/outdoor kitchen. Everything is done with permits and to local code. I sure hope I can get it done before winter is over. For those not familiar with sunny South Florida, winter lasts roughly 2.5 weeks...


    Form work for the slab


    Adjusting the layout for steel placement


    Steel in place, let's get some blocks stacked...
    ~David

  • #2
    36" Oven Construction Pics Continued


    Front view of the blockwork and beginning of the hearth forms


    View from the rear (R-L: sink, refigerator, storage)


    I skipped the angle iron and just poured a lintel across the opening. I'm sure I could have just spanned it with the hearth too...
    Last edited by DavidK; 12-20-2005, 08:44 AM.
    ~David

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    • #3
      36" Oven Construction Pics Cont. 2


      Hearth form in place


      Hearth form supports...


      2" perlcrete...
      ~David

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      • #4
        Continued...



        Some #5 steel


        And we've got cake, er, a slab. That's a lot of concrete to mix in a wheelbarrow...
        ~David

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        • #5
          36" Oven Construction Pics Cont. 4



          Dome layout


          End of day one of dome building. I had to re-do the door bricks. I made my opening a little larger than I intended and the mortar didn't stick.
          ~David

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          • #6
            36" Oven Construction Pics Cont. #5




            End of day two of dome building. It's starting to look like something useable... More pics to follow soon!
            Last edited by DavidK; 12-20-2005, 11:32 AM.
            ~David

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            • #7
              Dome Complete

              Finished off most of the dome on Christmas eve, and the keystone went in on Christmas day. My present to myself... Looking at the remaining hole, I opted to skip cutting little bits of brick and just use a whole brick on it's side. Having a wet saw sure makes the work easier. The remaining void was filled with refractory mortar...



              ~David

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              • #8
                Inside View of Dome



                ~David

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                • #9
                  The Vent

                  This part of the job struck me as far more challenging. I've never done any brick work and figuring out how to support it over the vent opening required a lot of pondering...

                  I ended up using 1.25" x 3/16" angle to support the bricks, cutting a channel in the brick so it wouldn't show from the outside. It seems to have worked fine...



                  Next was working out the arch.


                  ~David

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                  • #10
                    sweeeet

                    I like the "Plug" and the slivers to fill voids rather than refactory mortor. Your lack of squeezed mortor on the inside gives the dome a tight look. very nice

                    patrick aka joe engineer

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                    • #11
                      Almost Done!

                      It took three days to get the brickwork done and then another day to add a full 6" of perlcrete. Wow, what a difference the insulation makes!

                      Looking up the vent.




                      Love that fire swirling around the dome!
                      Last edited by DavidK; 01-10-2006, 09:10 AM.
                      ~David

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                      • #12
                        First Pizza Night

                        I still need to stucco the outside of the dome and finish the rest of the bar, but the lure of pizza is too strong...



                        First in...


                        Voila!
                        ~David

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                        • #13
                          Very nice. You will enjoy it for along time. You will also have more friends stopping by for a snack.

                          Mike

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                          • #14
                            I often wonder if people like coming to our house for parties because they like us, or because they like our pizza. :-)
                            James
                            Pizza Ovens
                            Outdoor Fireplaces

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                            • #15
                              Re: 36" Oven Construction Pics

                              Wow, where has the time gone? Mostly to other projects... so many, so little time! Plus, I've discovered that it is mostly unbearable to make pizza or bread after April and before October. Sweaty pizza is so unappealing! So, where was I? Needing a proper counter...



                              So, more formwork was needed, and a bit of steel to keep it from cracking.



                              Styrofoam fills the space for the sink and faucet


                              Next, mix more concrete...
                              ~David

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