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Reload this Page The build has begun!
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  #21  
Old 02-23-2011, 08:56 PM
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Default Re: The build has begun!
The pour went very well. I had some help today from my brother in-law and a good friend of mine. The work went fast with their assistance. Now I will let it sit for a few days then start removing the forms.
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The build has begun!-hearth-front.jpg   The build has begun!-hearth-rear.jpg   The build has begun!-hearth-finish.jpg   The build has begun!-angle-iron.jpg  
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  #22  
Old 03-06-2011, 08:43 PM
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I bought some foam board and drew the outside diameter of the oven and cut it out. I got the idea from "Ken's Old Kentucky Dome" build. Now I will use it to see where I want to place the oven. Right now I'm trying to figure out how big I need to have the hole for the vent so the chimney draws correctly before I start cutting the bricks. There are so many questions that I have. Fortunately so far I get my answers from reading previous threads and looking at the photos that everyone has put in.
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The build has begun!-foam-board-design.jpg  
Last edited by brianventura; 03-07-2011 at 05:40 PM. Reason: Grammer
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  #23  
Old 03-08-2011, 06:46 AM
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Join Date: Mar 2011
Location: Northern Indiana
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Default Re: The build has begun!
Very nice brian. its coming along great.
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  #24  
Old 03-08-2011, 09:28 AM
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Quote:
Originally Posted by brianventura View Post
I bought some foam board and drew the outside diameter of the oven and cut it out. I got the idea from "Ken's Old Kentucky Dome" build. Now I will use it to see where I want to place the oven. Right now I'm trying to figure out how big I need to have the hole for the vent so the chimney draws correctly before I start cutting the bricks. There are so many questions that I have. Fortunately so far I get my answers from reading previous threads and looking at the photos that everyone has put in.
Looking great! You can go to the photo gallery for ideas. How are you planning to insulate the oven floor from the hearth? I used some insulation....If I had it to do over, I might use vermicrete -the insulation I used compressed a bit (one eigth of an inch).
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Lee B.
DFW area, Texas, USA

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  #25  
Old 03-08-2011, 05:36 PM
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Originally Posted by Lburou View Post
Looking great! You can go to the photo gallery for ideas. How are you planning to insulate the oven floor from the hearth? I used some insulation....If I had it to do over, I might use vermicrete -the insulation I used compressed a bit (one eigth of an inch).
Hi Lburou, What did you use for insulation, may I ask? I am planning on using 4" foamglas hoping it won't compress that much!
Thanks
John
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  #26  
Old 03-08-2011, 05:39 PM
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Hi Brian,
Nice work! I Am super jealous of your warmer weather and ability to work on your oven in Feb.!!!!!!!!!!!!!!!!
Again, great job!!!!!!!!!!!!!!!!!

John
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  #27  
Old 03-08-2011, 09:12 PM
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Dustin, Thanks. Hopefully you will be at this stage soon.

LeeB, I have looked at the gallery a couple of times and have found some great ideas.
I am going to use FB insulation board for under the floor. I have not seen any problems with the floor compressing with this product. My floor will be 2.5" thick.
What was the time frame that you noticed the drop?

John, Thanks. I am fortunate that I can work on the oven during the winter and get ready for the summer.

Brian
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  #28  
Old 03-09-2011, 02:15 PM
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Originally Posted by brianventura View Post
Dustin, Thanks. Hopefully you will be at this stage soon.

LeeB, I have looked at the gallery a couple of times and have found some great ideas.
I am going to use FB insulation board for under the floor. I have not seen any problems with the floor compressing with this product. My floor will be 2.5" thick.
What was the time frame that you noticed the drop?

John, Thanks. I am fortunate that I can work on the oven during the winter and get ready for the summer.

Brian
Brian

Sorry to be so slow to respond. I looked at the box from my insulation. It is PBX by American Fibrex, or something very close to that. I estimate a one eighth inch compression around the bottom of the dome.

That compression left the center bricks a little high. Stepping on them brings them down flush where I want them. It is likely that your insulation is more rigid than mine.....the FB insulation has proven to be the one to use. It will take a bit more vigilance on my part, but mine will work out fine (a good thing my dome is still open).

Best Regards Brian

P.S. Don't know just when the compression took place...Probably as the chains went up....I would NOT use this insulation under the oven floor again!!!
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DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is here:
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An album showing our Thermal Breaks is
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Last edited by Lburou; 03-12-2011 at 05:53 PM.
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  #29  
Old 03-16-2011, 09:38 AM
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Join Date: Mar 2011
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Wow, oddly enough my name is Brian and I also live in Ventura. I started my oven a few weeks ago and am just to the point of building the floor and dome(pics attached).

I was going to start on the dome this weekend but after reviewing and looking over countless pictures and messages in this site I have decided to expand the Pizza oven to include an open fire pit to one side. So I figured I would save the finish brick work until after the structure is complete.

Good to know there in also someone else in the area going through the same thing.


Have fun, I know I am.
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  #30  
Old 03-17-2011, 10:49 PM
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Bmwdiver (Brian),

Yeah! That is a coincidence. It seems that our process is about at the same stage of the build. I'm going to start cutting the brick for the floor sometime during this next week as long as the rain gives me the chance. It will be nice to start building the dome.

What size is your oven going to be? Are you using the Forno Bravo plans?

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Lburou,

I hope your oven is going well with the floor situation.

Take care, Brian
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