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

Like Tree9Likes

Reply
 
LinkBack Thread Tools Display Modes
  #171  
Old 08-03-2013, 05:11 AM
boylanta's Avatar
Apprentice
 
Join Date: Mar 2012
Location: Solon, OH
Posts: 204
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Hi JohnT,
You are correct.
See the attached pics 071, 072, & 073.

You will see the notch I ground out of the arch, as well as the angle grinder in the background.
I used the IT to dry-fit a brick in place & trace a line where the arch needed to be ground out. Then kept nibbling a little out until each brick would fit, with a little room for mortar.

I felt this was a better option than cutting so many half bricks to make that course fit around the arch.
I didn't feel this was enough to affect the integrity of the inner arch, but I wouldn't have wanted to grind out much more.
So I would think it depends on the dimensions of your oven & where (how far forward or back) that particular chain meets the inner arch.
Does that make sense?

Todd B.



Quote:
Originally Posted by johnt View Post
Wow that is just great info and thanks for sharing all of the stuff you've obviously learned the hard way. I liked how you ground out the arch to make way for a course of dome bricks to make the transition easier. Did you just grind that out with an angle grinder after your arch cured?
Thanks so much for your help,
John
Attached Thumbnails
My 42" Pompeii Oven build, Northeast Ohio-071-6th-chain-mortared-place-ground   My 42" Pompeii Oven build, Northeast Ohio-072-6th-chain-mortared-place-ground   My 42" Pompeii Oven build, Northeast Ohio-073-6th-chain-mortared-place-ground  
__________________
Todd

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #172  
Old 08-03-2013, 11:29 PM
Peasant
 
Join Date: May 2011
Location: Meridian, ID
Posts: 32
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Excellent. I've got the the inner arch done. I put shims in both directions in and aluminum tape on my form to make it slippery. I have plenty of work to do to get the dome done now, but still wondering how you connected the inner arch to the outer arch. Did you make the outer first and then fill in the long whole bricks with cuts to land on both so you could create the vent?
Reply With Quote
  #173  
Old 08-04-2013, 08:32 PM
Laborer
 
Join Date: Jul 2013
Location: tomball texas
Posts: 51
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Nice clean work

Bill
Reply With Quote
  #174  
Old 08-08-2013, 02:59 PM
boylanta's Avatar
Apprentice
 
Join Date: Mar 2012
Location: Solon, OH
Posts: 204
Default Re: My 42" Pompeii Oven build, Northeast Ohio

John,
See the attached pics.
The outer arch bricks connected to the inner arch.
These were def the most difficult bricks to cut in the whole project, but fortunately there aren't too many, so it goes fast.
What made it tricky in my instance was that the outside bricks of the outer arch connected to the inner arch to seal the vent area.
But to do this, I had to have already cut the bricks to have a slope up into the chimney.

See the attachments:
-pic 120: outer arch form for support
-pic 119: see the middle outer arch bricks, they're angled for a straight/clean mortar joint. Behind them is the chimney opening.
-pic 117: shows the shim method of cutting the long bricks (outside of outer arch). Once they were cut like this, I then cut the required slope to give me the vent shape on the inside.
-pic 121: look carefully at this one, the middle 5 bricks are half bricks. The next 2 bricks outside of these 5 (hard to see) have a ~45 angle cut in the back half to direct the smoke up the vent. Kind of like an upside down hopper.
-pic 126: another pic of this
-pic 145: this is a good view of the back half of the bricks cut out for the angle. Notice the outside bricks, how they are sloped down to about the last 1/2". Seems like a lot of work, but really only 4-6 bricks when you break it down.
Hope this helps & doesn't confuse you.


Todd B.


Quote:
Originally Posted by johnt View Post
Excellent. I've got the the inner arch done. I put shims in both directions in and aluminum tape on my form to make it slippery. I have plenty of work to do to get the dome done now, but still wondering how you connected the inner arch to the outer arch. Did you make the outer first and then fill in the long whole bricks with cuts to land on both so you could create the vent?
Attached Thumbnails
My 42" Pompeii Oven build, Northeast Ohio-120-outter-arch-form.jpg   My 42" Pompeii Oven build, Northeast Ohio-119-angled-outter-arch-bricks-cut   My 42" Pompeii Oven build, Northeast Ohio-117-method-cutting-angled-outter-arch   My 42" Pompeii Oven build, Northeast Ohio-121-outter-arch-mortared-place-dry   My 42" Pompeii Oven build, Northeast Ohio-126-oven-vent-ground-out-inner  

My 42" Pompeii Oven build, Northeast Ohio-145-first-curing-fire.jpg  
__________________
Todd

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #175  
Old 08-08-2013, 05:13 PM
Peasant
 
Join Date: May 2011
Location: Meridian, ID
Posts: 32
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Thanks Todd, I think I finally understand now. To make sure though, can you confirm I'm right here? In your build, I see the outer arch made up of 4 full bricks on either side of the arch....of those 4 on each side, you cut the back half of them at a 45 deg angle to promote flow through the vent. All of these 8 bricks are joined to the inner arch with a vertical seem and they get their support because they are resting against the angled bricks at the top of the side walls. There are 5 half bricks making up the top of the outer arch which are similar to the inner arch, but have an additional angle to account for the wider outside of the outer arch. You put the two full brick "slivers" to make a flat start to what will be your anchor landing. The landing looks like two layers of full bricks in a square with the middle cut or ground out to allow the anchor plate to fit in. Actually the top layer looks like it might only be 1.25 in tall. I can't wait to get to that stage and that first curing fire is going to be a party.
Thanks,
John
Reply With Quote
  #176  
Old 08-08-2013, 07:00 PM
boylanta's Avatar
Apprentice
 
Join Date: Mar 2012
Location: Solon, OH
Posts: 204
Default Re: My 42" Pompeii Oven build, Northeast Ohio

John,
Your exactly right.
That's pretty much how I did it.
You mentioned the 2 full bricks cut/angled into "slivers".
You are correct, I did this to get me to a normal/flat angle that I could continue the arch onto.
These 2 outside bricks were by far the trickiest, but this made the rest easier, in my opinion.

See attached pic 144.
This is a good shot of what you're describing.
Notice the outside "slivers" on each side to get back to a normal brick angle.
The next brick in from there is a full length normal beveled brick.
The next 2 from there on each side are the ones that are angled up into the vent.
I based this angle on the amount of area other experienced members said was required for the 8" vent pipe. Basically what I learned from them was to make this vent transition area as large as possible to ensure the 8" pipe drew well. I wanted to ensure I didn't get smoke on the outside of the oven.
Works great so far.

Todd B.

Quote:
Originally Posted by johnt View Post
Thanks Todd, I think I finally understand now. To make sure though, can you confirm I'm right here? In your build, I see the outer arch made up of 4 full bricks on either side of the arch....of those 4 on each side, you cut the back half of them at a 45 deg angle to promote flow through the vent. All of these 8 bricks are joined to the inner arch with a vertical seem and they get their support because they are resting against the angled bricks at the top of the side walls. There are 5 half bricks making up the top of the outer arch which are similar to the inner arch, but have an additional angle to account for the wider outside of the outer arch. You put the two full brick "slivers" to make a flat start to what will be your anchor landing. The landing looks like two layers of full bricks in a square with the middle cut or ground out to allow the anchor plate to fit in. Actually the top layer looks like it might only be 1.25 in tall. I can't wait to get to that stage and that first curing fire is going to be a party.
Thanks,
John
Attached Thumbnails
My 42" Pompeii Oven build, Northeast Ohio-144-first-curing-fire.jpg  
__________________
Todd

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #177  
Old 08-08-2013, 08:33 PM
Peasant
 
Join Date: May 2011
Location: Meridian, ID
Posts: 32
Default Re: My 42" Pompeii Oven build, Northeast Ohio

I see that is making me feel much more confident. In the picture, I can even see the pencil mark you used on the 3rd brick from the right to cut that angle on the other half of that brick. Makes perfect sense now. Thanks so much.
John
Reply With Quote
  #178  
Old 08-09-2013, 02:47 AM
Laborer
 
Join Date: Jul 2013
Location: tomball texas
Posts: 51
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Great job.....Your brick work looks super tight and I love the copper roof, pricey but a great design element. Your a good example of what can be achieved when a smart guy puts his brain and back into a project. Reach in that frig and have a cold one, you deserve it and it''ll be the best tasting one you've ever had.

Smart tip to all......Run power and place loaded refrigerator first.......Then proceed to build. Makes the whole process more fun.

Last edited by TxTanner; 08-09-2013 at 03:03 AM.
Reply With Quote
  #179  
Old 08-09-2013, 04:50 AM
boylanta's Avatar
Apprentice
 
Join Date: Mar 2012
Location: Solon, OH
Posts: 204
Default Re: My 42" Pompeii Oven build, Northeast Ohio

John,
Good eyes, you're correct.
Just don't make the same mistake I made, use pencil instead of permanent marker...oh well.

Todd B.

Quote:
Originally Posted by johnt View Post
I see that is making me feel much more confident. In the picture, I can even see the pencil mark you used on the 3rd brick from the right to cut that angle on the other half of that brick. Makes perfect sense now. Thanks so much.
John
__________________
Todd

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #180  
Old 10-27-2013, 03:10 PM
boylanta's Avatar
Apprentice
 
Join Date: Mar 2012
Location: Solon, OH
Posts: 204
Default Re: My 42" Pompeii Oven build, Northeast Ohio

Here's some updated pics of the roof.
Some have asked how the copper looks after a year.
It's been ~15 months since completing the project.

You can see a little bit of patina on the lower edges & some standing seams.
I anticipate it will look great after a few more years.
Thanks for looking!

Todd B.
Attached Thumbnails
My 42" Pompeii Oven build, Northeast Ohio-img_3988.jpg   My 42" Pompeii Oven build, Northeast Ohio-img_3991.jpg   My 42" Pompeii Oven build, Northeast Ohio-img_3990.jpg  
__________________
Todd

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
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
Pompeii Oven with two openings??? Piet Pompeii Pompeii Oven Construction 29 01-20-2014 02:11 PM
Gardella 42" oven cgardella Pompeii Oven Construction 21 11-29-2012 03:22 PM
42" Pompeii WFO build (Tucson, Az) Please Critique Or Suggest breakn Pompeii Oven Construction 17 02-23-2011 12:13 AM
Corner Build Pompeii style oven with outdoor kitchen carneage Newbie Forum 0 08-20-2010 08:22 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 08:12 AM.

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