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Dome Installation Video - Casa / Premio / Modena

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For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

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Mortar: 3:1:1:1 vs. 3:2:1:1

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  • Mortar: 3:1:1:1 vs. 3:2:1:1

    Straight forward question: Say you double the fireclay. What effect should that have?

    That's it. I'll keep it simple. I would love to ask ten variations of this question (actually, there are exactly eight variations if you think about it ), but doing so inevitably convolutes the discussion.

    ...so, more fireclay, all other things equal. The fireclay lends thermal something-or-other to the mortar, but I readily admit to some fogginess on the specifics.

    Thanks.

    [sand : fireclay : portland : lime, in that order]
    Last edited by kebwi; 11-12-2009, 02:50 PM.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

  • #2
    Re: Mortar: 3:1:1:1 vs. 3:2:1:1

    I think you are waaaay overthinking it.

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    • #3
      Re: Mortar: 3:1:1:1 vs. 3:2:1:1

      All right, just curious. I'm a pretty numerical person. You should see my CAD models.

      Website: http://keithwiley.com
      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

      Comment


      • #4
        Re: Mortar: 3:1:1:1 vs. 3:2:1:1

        Keith, dude, buddy, sir............
        There is an infinite number of brews that you can concoct, whether it be mortar, refractory mortar, cement......it doesn't mean they all work. Seriously, you are never going to get it done and enjoy the fruits of your labor if you keep obsessing about it. As a fellow sufferer of mild OCD (my wife and daughter think severe at times - to me, I'm just doing it right) I understand your thought process, BUT, you need to pick a formula that has proven to work and don't look back. Despite what others have said, it is not about the process, ITS ABOUT THE FOOD, take a load off of your mind and put it in your belly.
        Just remember the roots of the Pompeii oven - basic materials and a sound design that has withstood centuries. As long as you insulate well......you can't go wrong.

        RT

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        • #5
          Re: Mortar: 3:1:1:1 vs. 3:2:1:1

          You misunderstand me. I'm not sitting on my hands. I couldn't be building this thing any faster frankly. I'm just willing to switch mixes at any point along the way if I get information to such an effect.

          Anyway, don't worry about it.

          Cheers!

          Website: http://keithwiley.com
          WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
          Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

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          • #6
            Re: Mortar: 3:1:1:1 vs. 3:2:1:1

            I think that any member who goes outside the recommended formulas, do so at their own risk!!!
            I would stick with the tried and proven mortar recipe and just get in an DO IT!
            Unless you have access to specialty knowledge and prepared to 'experiment', then go for it but post your findings.
            My 3:1:1:1 has proven to be great with no cracking after 2 years.


            Neill
            Prevention is better than cure, - do it right the first time!

            The more I learn, the more I realise how little I know


            Neillís Pompeiii #1
            http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
            Neillís kitchen underway
            http://www.fornobravo.com/forum/f35/...rway-4591.html

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