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  #211  
Old 05-17-2011, 06:59 PM
Nic The Landscaper's Avatar
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Default Re: It is begun

My best source is pool contractor supply companies, pool contractors use it in the plaster. but it can also be ordered online from blueconcrete.com and concretecountertopsupply.com
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  #212  
Old 05-17-2011, 07:10 PM
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Default Re: It is begun

Just a thumbs up for Blue Concrete. Those guys know their chit, and have competitive prices.
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  #213  
Old 06-17-2011, 01:46 PM
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Tom,
I've followed your build and very much respect your craftsmanship. I am in the planning phase and still have a constant debate to whether to emulate your Catalan vault style oven or go with the Pompeii style. I see yours as an easier build, becuase it requires less cuts and should go up faster. Most people on the forums have only one perspective, i.e. the oven they built. That may be the case for you too; however you appear to have gone against the traditional approach to the Forno Bravo group. I have a couple of basic questions, which I hope you have time to answer.
1)Other than the offset, are there any other design changes you would make to your oven?
2)Do you personally believe your design is better than the Pompeii? Why?
3)Do you think you get the evenness of heat distribution that one get from a Pompeii?
4)Are there any areas where you think your design falls short of the Pompeii?
Hope to hear from you soon.
Kevin
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  #214  
Old 06-17-2011, 02:11 PM
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Default Re: It is begun

As mentioned up above somewhere, I built the barrel vault because I wanted to use a specific type of vault construction (timbrel arch). I was not really looking to build an oven at all, just an arch.

It is quicker and easier to build and performs well, but it is not as spacious as a circular oven. That said, a lot more time is spent on cutting and forming the bricks than is strictly required by many on this board.

The next one I build for myself will be a low dome, almost square oven, with an asymmetrical cast refractory roof.

In general, I usually recommend following the FB plans, as they are very good and almost fool proof.
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  #215  
Old 06-17-2011, 08:58 PM
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Default Re: It is begun

I agree with Tom, I followed his example, just a simple arch though, I modified it to be compatable with the materials that I had at hand, precut wedge shaped firebrick, larger than normal firebricks, up to 4.5X8X18 inches. Like has been said other places, build for what you want your oven to do. I wanted the extra mass and longevity of retained heat. My vault sytle oven is great, the soccer team and 24 + pizzas did very well.

Knowledge, knowledge and more knowledge is the way to go. This forum is a great place, you will be able to find whatever information you need. FB plans and advice are great, even better, FREE !.

Whatever style you end up with, as long as you follow the basics of how to make a fire work the best for you, you will be pleasantly surprised how versatile your oven will be.

I followed Toms advice and made a larger offset to the right side in my oven and it works well.

Good luck and dive right in!

Derk
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  #216  
Old 06-18-2011, 09:13 AM
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Default Re: It is begun

Quote:
I see yours as an easier build, becuase it requires less cuts and should go up faster.
It is a persistent meme that square ovens are easier to build than round ovens. I just have one question for someone considering a square oven for pizza: What are the corners for? How do you get the ash out of them? Oops, that's two questions.
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  #217  
Old 06-18-2011, 09:24 AM
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Default Re: It is begun

Scrape them out, same as I do the rest of it. The corners do not make any difference one way or the other, nor does the shape in general. Beehive ovens were originally built that way because they had not figured out how to make true arches, and that is the easiest way to create an (enclosed) open space out of masonry.
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  #218  
Old 06-18-2011, 10:13 AM
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Default Re: It is begun

Quote:
Scrape them out, same as I do the rest of it
Is that why fireplace shovels are square on the end?
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  #219  
Old 06-18-2011, 03:37 PM
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Default Re: It is begun

I havent found the corners at the front of my new oven to be a bother at all, in fact we put roasting trays there to cook slower than the rest of the oven.

As for ashes we hardly get any, I wouldnt clean out in between 10 firings or so.
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  #220  
Old 06-19-2011, 04:52 AM
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Default Re: It is begun

For the same volume the dome has a smaller surface area than the cube. This means a faster heat up and therefore a greater heat loss. Probably not that you'd notice much difference.
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