Michigan WFO Brick Oven Photos Discuss Michigan WFO in the Good Background Information forums; Yeah, and then knock the dome down and start over, why don't you? Dutch you're a real slave driver! I ...

[Frances]

Yeah, and then knock the dome down and start over, why don't you? Dutch you're a real slave driver!

I think a keystone made out several of cake shaped bricks would look really good. You know, like one last row, meeting in the centre but without a classic keystone in the middle.

[Derocherconstruction]

What a Primo job Mike. The pizzas are getting close now. Do you have the blanket for the start of the insulating. I used 2" of the FB ceramic insulation, then vermiculite/portland. The outside is cool to the touch, and the inside is cooking your pizza at 900 degrees or so....The one thing that I wondered is how you will finish the dome, - with an enclosure, or leave the dome shape to be seen? I left the dome shape, covered with stucco now, but to be enhanced with beach rocks someday! Looks great. Northern Michigan is in it's prime colors now, If you take a color tour with the family stop by for a look at my oven and a pat on the back for the fine job your doing. Jim

[Dutchoven]

OK OK everybody I'll back off now...first a sadist now a slave driver......I'm gonna have a bad reputation here soon if I don't...whatever method you choose will come out looking great Mike...
Best
Dutch

[mfiore]

Beautiful fall weather for the weekend here in Michigan, and I had to work (not on the oven, but that other place that pays the bills). No progress to report. That unfinished dome is just teasing me, staring at me, taunting me. I hope this weather lasts.

[staestc]

Mike,

Hang in there! I nicked a bunch of photos from your build thread yesterday morning since my parents, along with my kids and other family, were coming over for the great October Birthday Extravaganza (lots of family birthdays in October), and I wanted to show some pictures to my dad so he would see what I am getting ready to do.

My father was amazed, and way interested in all things pizza oven after seeing some of your build and understanding what it was I was going to do! It was just great, and I must have fielded 50 questions! (I say fielded, cause I answered about 2/3 rds of them, and had to say good question to the rest ). It was just too cool.

So Mike, to you and the rest of the people that have taken the time to post everything here, thank you thank you thank you.

Thanks all,
Travis

(P.S. I also showed him Dnum's and Christo's geo dome builds! Blew him away too!)

(P.P.S. My 400 different "building things" hobbies are a direct result of my upbringing by my father)

[mfiore]

Wow, Travis. It makes me feel quite good to have helped. I've been on this forum for a year now, stealing as many ideas as possible. No original ideas of my own. It's nice to finally contribute. A year from now, you'll be doing the same, I'm sure.

Best of luck with your build.

PS - It's also great to hear of your father's influence. Looking through these threads, it really seems these ovens are all built by people who place a high value on family.

[mfiore]

OK, here it goes. Dutch, you inspired me! I added one more row before the keystone (although I was certainly not able to do it with just one brick)

I did slice a brick long ways into 2.25 inch pieces. This worked out well. As you stated, the bevels were not difficult with these little pieces.

Here's a shot before the keystone (and the cleanup)



The final keystone worked out better in two pieces. Each was 2.25 inches thick (from a brick laying on its flat side) rather than trying to form one 4.5 inch long keystone.

Inside:



From the outside:



It's not perfect, but I was very excited today.

[mfiore]

A few photos of the inside of the oven, after cleaning up. For the record, that was a real pain, getting in the oven, working upside down, etc. I'm a fairly young, thin guy and still found it tremendously challenging. I would suggest to all new builders, take the time to clean the brick as you go. It may be the last chance you have once that dome tightens up!

[dbhansen]

Woohooo!! Looks awesome, Mike! Congrats on a beautiful dome.

[Les]

Originally Posted by mfiore

I would suggest to all new builders, take the time to clean the brick as you go.

Mike, I have to differ here (and Buddy, you have done a fantastic job). I think the ticket is to not have any mortar on the inside at all. If there are small air gaps, I view that as a plus - it will aid in a faster heat up. Granted, it may accelerate the degradation of the brick, but we are talking years. Todd was chasing the perfect oven - where is he? If you have the saw and time - it can be done.