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  #11  
Old 10-08-2009, 02:19 PM
cynon767's Avatar
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Join Date: Dec 2008
Location: Sacramento, California
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Default Re: Pompeii Oven eBook V2.0

Do you want us to point out things like typos and editing mistakes?

for example:

"...which modern artisans do not yet fully understood," p.6, lower left

Also, in the brick primer appendix, you list prices of clay bricks at home depot as being about 25 cents. They're almost twice that these days. The price of firebricks is still pretty much the same, though.

I noticed the much expanded chimney section... I suppose the extensive instructions about internal installations was a necessary caveat?
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  #12  
Old 10-08-2009, 02:56 PM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Pompeii Oven eBook V2.0

Hi James,
Ordered mine,, email came instantly... downloaded in 32 secs...
Thanks nice job....

Mark
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  #13  
Old 10-08-2009, 03:53 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Pompeii Oven eBook V2.0

Hi guys,

Yes, we are open to input. I am a world-class typo generator. We will release a cleaned up V2.1 as soon as I collect and fix all the mistakes.

The expanded chimney section was something we learned while we went through UL testing for our ovens. The UL folks demanded it, so it makes sense for the Pompeii Ovens as well.

Thanks for all the input.
James
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  #14  
Old 10-09-2009, 05:09 AM
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Join Date: Feb 2008
Location: Kaysville, Utah
Posts: 291
Default Re: Pompeii Oven eBook V2.0

James,

I downloaded it fine. Very fast. I didn't spend any time reading it yet, but I did notice the advice to put the studs on 16 inch centers when building a gabled house. That's what I did and then when I add the 3x5 hardibacker, the studs weren't in the right place. I had to add additional studs to make the seams of the hardibacker matched the studs. I should have thought about that while I was building the walls and made sure I put a stud where the seams would be.

I also noticed the advice on flue liner to use an 8 inch (inside measurement) for a 42 inch oven. I was only able to find 8 inch (which is 6 inch inside) and 13 inch (11 inside) clay flue liners. I concluded that the 13 inch would look rather silly, so I went with the 8 inch and the 5 foot chimney seems to draw fine on my 42 inch oven.

I'd like to express my appreciation for the ebook. I would not have been able to build an oven without it or the help from the forum. Although I didn't ask questions along the way (too much irrational concern about appearing foolish, I guess), I learned a lot from the questions others asked. Now that I'm far enough along to be assured that my oven actually works and isn't going to fall down, I plan to create a thread of my own and post pictures to contribute a tiny bit to the collective knowledge. Thanks again. This is an amazing resource.

Joe
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  #15  
Old 10-09-2009, 12:41 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
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Default Re: Pompeii Oven eBook V2.0

Hey Joe,

Your comment on the 16" centers for metal studs is well taken. I wrote that section based on my building experience with studs and plywood. Hardibacker comes in 3'x5' sheets, so that the metals studs should be set on 15" centers. Is that right?

Can any of our builders who have done a metal stud enclosure recently (and still remember the design) comment on how you did it?

I will also do more research into the different sizes for refractory flue liner and be more accurate with that. More to come there.

Thanks!
James
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  #16  
Old 10-09-2009, 01:35 PM
jmhepworth's Avatar
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Default Re: Pompeii Oven eBook V2.0

15 inch centers is probably better if you lay the hardibacker the long way. If you put them vertical, 18 inch centers might be better. I did lay the roof the short way, so I made sure that the seams fit. I guess my point is to think about it as you plan, or you end up adding studs.

Joe
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  #17  
Old 10-09-2009, 01:54 PM
Roadkyng's Avatar
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Join Date: Jan 2009
Location: Texas
Posts: 77
Default Re: Pompeii Oven eBook V2.0

Quote:
Originally Posted by james View Post
Hey Joe,

Your comment on the 16" centers for metal studs is well taken. I wrote that section based on my building experience with studs and plywood. Hardibacker comes in 3'x5' sheets, so that the metals studs should be set on 15" centers. Is that right?

Can any of our builders who have done a metal stud enclosure recently (and still remember the design) comment on how you did it?

I will also do more research into the different sizes for refractory flue liner and be more accurate with that. More to come there.

Thanks!
James
James,

take a look at this forum site, particularly the forum on Outdoor Kitchens. Most of these builds are using metal studs and are quite elaborate.

BBQ Source Forums -> Custom Outdoor Kitchens
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  #18  
Old 10-11-2009, 03:03 AM
backinoz's Avatar
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Join Date: Oct 2009
Location: Tannum Sands
Posts: 35
Default Re: Pompeii Oven eBook V2.0

Cool
I have read the last front to back several times. Have just downloaded v2.0. Only a 5min download time.

Must be hard to put a book like this together with so many good ideas out there.
Well done.
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  #19  
Old 11-16-2009, 10:53 AM
Serf
 
Join Date: Nov 2009
Location: Las Vegas
Posts: 2
Default Re: Pompeii Oven eBook V2.0

Hello, I am new to this forum, I am wanting to build a pizza oven and fireplace in my backyard. How can I find some plans to build it.
I greatly appreciate any information.

Thanks, Outdoorsman
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  #20  
Old 11-16-2009, 08:17 PM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: Pompeii Oven eBook V2.0

Quote:
Hello, I am new to this forum, I am wanting to build a pizza oven and fireplace in my backyard. How can I find some plans to build it.
Hey outdoorsman, welcome to the forum... Go to the forno bravo store and you order the ebook,, NO CHARGE and it downloads almost instantly.. you can read it off your computer or print it out,,
Cheers
Mark
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