Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Like Tree7Likes

Reply
 
LinkBack Thread Tools Display Modes
  #151  
Old 11-07-2012, 02:33 AM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Re: Oven Build in SC

Thanks for the kind comments people. As slow as it's going I feel like I'm taking baby steps, but it is what it is.
I have to say that's a relief about the homebrew. I wasn't to worried but now I'm relieved. As far as the arch height being a little off, after hearing from you all I will let it stand as it is.
Reply With Quote
  #152  
Old 11-07-2012, 06:52 AM
Amac's Avatar
Journeyman
 
Join Date: Nov 2011
Location: Ireland
Posts: 358
Default Re: Oven Build in SC

Videts
that's a good looking arch - I wouldn't mess with it either. Maybe I missed your post on it but what are the arch and dome dimensions? I see you said the opening height is almost 13". If that is the radius I would have said it would be too wide, unless you lifted it an inch or too before staring the semi circle - i.e about 20" opening width would be about right.
If that is the case and you want to tie the dome to it properly - you should also lift your IT the same amount at the dome centre. It will give you a higher dome but will tie perfectly to the arch. You can test this by rotating your IT to the top centre of the arch (the keystone). It should fit pretty good there when you have it the right height off the floor.
Good luck with your building you've made a great start.
__________________
Amac

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #153  
Old 11-07-2012, 07:21 AM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Re: Oven Build in SC

Thanks AMAC. I have approx. 42.5 dia dome (tried for 42") and the inner archway is 20.25 (tried for 20") wide by 12 13/16 high (and tried for 12 1/2"). The IT tool ties in with the center of the arch almost perfectly now. I try to measure and measure twice and after cutting and placing these bricks they seem to grow!! (lol) I believe what happened was the mortar joints did not tighten up like I planned and were a little wider than my calculations. All in all though I believe the the dome should tie in correctly, by moving the IT tool around it all lines up. Thanks for the input.

Last edited by videts38; 11-07-2012 at 09:01 AM.
Reply With Quote
  #154  
Old 11-07-2012, 07:44 AM
Amac's Avatar
Journeyman
 
Join Date: Nov 2011
Location: Ireland
Posts: 358
Default Re: Oven Build in SC

That seems about perfect !
__________________
Amac

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #155  
Old 11-08-2012, 02:03 PM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,808
Default Re: Oven Build in SC

videt
Mine grew oven magically expanded to a 42.5 ish too don't worry.
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by UtahBeehiver; 11-10-2012 at 12:45 AM. Reason: typos
Reply With Quote
  #156  
Old 01-02-2013, 04:16 AM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Re: Oven Build in SC

Well, finally back at it and made some progress over the Christmas holiday!!
After a spell of wet and cold weather it feels good to get back to my little project. After cutting a few bricks bass ackwards. I'm finding it takes some time and thought to cut these bricks correctly. I'm up to the fourth course and things are going to start getting a little trickier. I'm finding I can't cut as many and drystack them with out some sliding so I think I'm at the point where I cut three or four and mortar them in. Unfortunately vacation time is over and now I will only have the weekends with good weather to get any work done. I had thought I would have been starting some curing fires by now but...... Oh well, I'm now shooting for Easter!!! providing it's not too cold to get some mortaring of the bricks done.
Attached Thumbnails
Oven Build in SC-sdc13037-optimized.jpg   Oven Build in SC-sdc13039-optimized.jpg   Oven Build in SC-sdc13038-optimized.jpg  

Last edited by videts38; 01-02-2013 at 09:49 AM.
Reply With Quote
  #157  
Old 01-02-2013, 10:38 AM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,808
Default Re: Oven Build in SC

Videt,

Cuts are looking good and tight. Take your time, if you are soaking bricks before laying, maybe just a quick dip. Cut you a couple notched sticks to hold bricks in place while you move on. I learned this trick from Tu, set an anchor brick, say middle of course, let sit overnight, then you can work on both side of anchor brick, giving the just laid brick time to set while you set one on the other side of the anchor.
Attached Thumbnails
Oven Build in SC-46-course-8-finished-anchor-block  
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #158  
Old 01-03-2013, 02:44 AM
Laborer
 
Join Date: Jan 2012
Location: Connecticut
Posts: 89
Default Re: Oven Build in SC

Quote:
Originally Posted by videts38 View Post
I'm up to the fourth course and things are going to start getting a little trickier. I'm finding I can't cut as many and drystack them with out some sliding so I think I'm at the point where I cut three or four and mortar them in. Unfortunately vacation time is over and now I will only have the weekends with good weather to get any work done. I had thought I would have been starting some curing fires by now but...... Oh well, I'm now shooting for Easter!!! providing it's not too cold to get some mortaring of the bricks done.
Its looking VERY good. Patience is key. If you can manage that, your oven will excel your expectations. I ran out of patience at course 8 or so and my oven turned out within my expectations and I am very happy. Keep up the good work.
__________________
Album
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #159  
Old 01-03-2013, 10:49 PM
dvm dvm is offline
Apprentice
 
Join Date: Mar 2012
Location: O.C. CA
Posts: 242
Default Re: Oven Build in SC

Excellent work and happy new year! you're making great progress and those courses look perfect from here. I started my summer project in May of 2012. While I am enjoying pizza and bread, I'm still not finished. Enjoy the process and keep posting those pictures it's a lot of fun to be engaged on the forms.
__________________
dvm

My road to pizza is documented here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #160  
Old 01-05-2013, 01:43 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,364
Default Re: Oven Build in SC

Steven,

Exceptional cutting and tolerances on your inner arch joints. Looking forward to the rest of the build.

John
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 335 07-15-2014 07:12 PM
Preparing for steel oven build. scarnucci Other Oven Types 31 07-06-2014 11:39 AM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
New 40" oven build in Central MN goodnerbaker Introductions 4 09-08-2010 05:28 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM


All times are GMT -7. The time now is 04:09 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC