#21  
Old 05-15-2010, 06:55 AM
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I have completed my pour. I only ordered 3 bags(could have sworn I told them 4) but I did the math and thought I would have enough for a 5 1/2 inch vermicrete. I did a mix of about 7 1/2 to 1. I was surprised at how much water I had to add to get it to mix. the consistency was like shoveling poop. Somewhere between horse poop and cow poop. blended it in a wheel barrell with a small hoe. Somehow I only got 4 inches out of the pour. I guess it will have to do. As you can see, I still havn't taken the form off the hearth pour from last week. I will probably do that today. I am guessing I could take the supports out from under the hearth as well but I havn't seen any reason to rush it.

I guess I need to cut my bricks today and find something else to do since I have to wait for the vermiculite to firm up before laying the floor.

Last edited by WoodchuckDad; 05-15-2010 at 06:59 AM. Reason: fixed the picture link
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  #22  
Old 05-23-2010, 09:49 PM
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well I finally got my floor laid and my soldiers cut. I mixed up my first batch of Heatstop50 and put about half my soldiers up today. My hands are worn from the bricks (I got the bright Idea that I need to wash them so they don't have clay deposits.
I am worried about the wicked lean I got toward the end of the line to the right in this picture.


I didn't bother washing the outside of the bricks because I figured I'd probably put a coating of refractory mortar over it anyway( and of course it's gonna be unseen when I get the enclosure built)
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  #23  
Old 05-24-2010, 06:24 AM
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Default Re: Oasis Rising

subscribing - nice work
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  #24  
Old 05-24-2010, 08:40 AM
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I had a similar problem. It's hard to keep the soldiers up and straight and they seem to tilt back and forth on their own once you move on. Don't worry, the 1st row of bricks above them will make it work out and remove any minor flaws. It'll be easier to keep "round" after that. I've never mortared brick before my oven but you will get really good at it by the next row or 2 and you'll learn the right mortar constancy.

Very nice block stand, well done with the steel and everything. Looks like you are building a 42" oven?

Are those red bricks fire brick for the soldier course? Just checking, I don't see too many of them but they look nice.
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Old 05-24-2010, 04:47 PM
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Yes the red bricks are firebrick. The builder supply I went to had 68 "buff" and 62 "rustic red" so I bought them all. I can't believe how many I have already gone thru. I am going to try to get more of them tomorrow. I will have to go to another sourch, though. It's a shame beccause they had the best price around. The red were only $1.29 and the buff were $1.49. I don't think they will be getting any more in for a while so I am just gonna have to suck it up and buy from another dealer. I was planning on using the red brick for the rest of the build but most of the other dealers around here either don't carrh it or charge almost double for them. You all have been temendously helpful in getting me started. We definately have the pizza bug now. My wife emailed me that she wanted PIZZA for dinner and had found a video on Utube of someone using bricks in their grill to make them so we have done just that. I am sitting outside right now. The grill is at 450 and my wife is inside prepping a boboli pizza crust. We will be doing that one first then she has a couple more "mix" pizza crusts to prep. I stopped at the store on the way home,, bought a 12 inch pizza pan, cut the rim off of it, screwed it to a 4 foot section of furring strip and VOILA! Pizza peel 1.0.
I am sure I will be buying a real peel from FB since I got all my info and inspiration from here but I wanted one now and I also wanted to experiment to find otu what I really need and like. the second Mozz Cheese pizza just went on there. Can't wait. By the way Dino, I have been using your build as a reference. I wish i could come up with a way to transition the vent like you did but I really don't think I have that much skill.
Oh, and Yes, it is 42 ". I figured go big or go home.
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  #26  
Old 05-25-2010, 08:50 AM
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Hey, with that pizza peel one-dot-oh you invented, I have high hopes on a truly ingenious vent-transition section from you .

Enjoy the pre made boboli on the barbi...it will only get better and tons more fun in the real oven once its done.
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  #27  
Old 05-28-2010, 07:42 PM
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The rain is killing me. Out of nowhere, summer weather is here. Hot balmy days followed by thunderstorms rolling in early in the evening So I get off work, go home, change and start working.....and after I lay 3-4 bricks, the storm rolls in.
The prep work to get going and the cleanup take so much time that it doesn't leave much time for actually laying bricks. Tonight I picked it up a bit and finally finished my first course. I am hopign that tomorrow morning I can take it to the second course and maybe get started on the 3rd. I have a lot of uncut bricks but figured since I had a lot of cutoffs from the soldier course I would put them to use.First course is the new batch of bricks cut in half at an angle to cut down on the size of the mortar joint.



second course is going to be made from cutoffs from the soldier course.


I find that this course (is it second or 3rd course???? do I count the soldiers?) requires the indispensable tool. Mine was only 10 bucks to make and I will offer it up when I am done. I will start measuring my height as well to make sure it isn't growing too much on one side.
My wife has been patient and wonderful so far. She brings me something to eat and drink and keeps things going inside while I'm outng there playing with the bricks.
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  #28  
Old 05-29-2010, 06:25 PM
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A little progress today but not a ton. I got a full course up. I was using cold water but it's so hot that the mortar was setting up fast. I would mix it up thin and it would start to harden right away. somehow, on the 3rd course I got my tool out of true and a chain of bricks started get canted. I corrected it once I discovered the problem but I think I am just gonna have to live with these 4 screwy bricks.

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  #29  
Old 06-01-2010, 07:29 AM
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I am the slowest brick mason on earth. I would die of starvation if I had to do this for a living. It's hot as blazes and the mortar sets really fast so I have to use small batches. If I mix too much it starts to harden on me and by the time I get 3 bricks up(waiting between each one for it to set up enough to move my indispensable tool) the mortar is starting to dry out. You start with it almost too thin and before long it's getting too thick.

I reached the point where I had to get up in the thing to work on the back section so I guess that's progress.


I decide to do a rectangular opening on the inside and it will probably be 11 1/4 inches high, 20 inches wide


We did Pizza again on the gas grill. This time I used regular red clay bricks with 3 large holes. it works much better since the holes allow more direct heat to get to the crust. Here is a shot of Peel 1.0
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  #30  
Old 06-02-2010, 06:46 PM
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Today I got up early and was outside just after the sun started to light up the sky. I only lad 5 brick in an hour and half. I had to prop them up with bricks stacked onthe inside so I was convinced I am not mixing my mortar thick enough. when I got home from work I got back at it but mixed my mortar a lot thicker. I was able to stick the bricks without the indispensable tool and made decent progress, Then I decided to go after the opening. Here I have dry stacked them.


and I figure if I notch this line of bricks, the downward pressure of the arch will help support it all together. HAH!...I had better be right.


I need to do a better job cleaning the brickwork.
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