#11  
Old 01-31-2010, 09:28 PM
Laborer
 
Join Date: Jan 2010
Location: Oceanside, CA
Posts: 50
Default Re: Thanks!

echopark,

I like the job you did on your pompeii, but am really interested in the size of your stand. Like many of us in So Cal our backyards can be a bit crowded with a big pizza oven.

It looks like your stand is 56" if you are using standard 16" block. If so, how did you manage that with a 36" pompeii oven (or am I missing something)?
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  #12  
Old 01-31-2010, 10:44 PM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Thanks!

56" x 56" is correct.

The oven floor is about 35.8" in diameter (a 45-brick circle). There is a 6" cantilevered overhang in the front. The finished oven is about 53" wide, and the oven landing is 7" from the front edge. The math goes something like this: (floor diameter)+(2x brick depth)+(2x insulation)+(2x stucco) =~ 36+9+6+2 = 53"
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  #13  
Old 02-01-2010, 01:37 AM
Laborer
 
Join Date: Jan 2010
Location: Oceanside, CA
Posts: 50
Cool Re: Thanks!

Amazing!! I've been spending hours trying to find a small footprint stand that'll work with a 36" Pompeii with no luck until now.

I have a patio post that's 79" from the fence (it's in my way, but I can't move it and need to adjust my plans accordingly). 23" in walking room/clearance is still pretty tight, but I'll see what I can do.

I considered doing a corner build, but then I'd have to make it separate from my outside kitchen island. Do you think it's possible to rotate the oven 45 degrees (using a corner design) and still have a 56" X 56" design on the long sides? This might allow me to access the oven face without having to worry about the patio post.

According to FB, length for a 36" oven is 70". You obviously cut out the 12" landing and part of the wall. This arrangement looks like there isn't much rrom for a wall if I want to enclose it, right? What's your math on the depth?

Thanks for the help. I'm stoked.

Last edited by ralogan55; 02-01-2010 at 01:45 AM. Reason: posted before completion - drive-by clicking
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  #14  
Old 02-01-2010, 08:51 AM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Thanks!

I also considered a corner oven. It just makes sense to make the oven a centerpiece, rather than stick it off to the side.

The depth from the oven opening to the edge of the landing (hearth) is 12." The cantilever adds 6" of concrete, I plan to put flagstone on that to make at least 8" up-front. I've used the oven 10 times or more since finishing it -- the landing has been fine. I've used two pizza ovens with no landing with no worries. The landing matters a bit more if you are planning to bake bread -- then you need to incorporate something to remove hot coals and ashes.

The back wall is about 12" away from my fence (maybe a bit more, I can stand back there)

My recommendation is to draw the oven out full-scale using chalk and a couple of fire bricks as guides.
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  #15  
Old 02-01-2010, 09:46 AM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Thanks!

I missed your corner question --- yes, is my answer. The dimension from the back of my oven to the front of the hearth at the landing is around 55" the diagonal of 56 is 79"

However, if you rotate the oven 45 to fit in a corner, you may find that you need to shorten the wing-walls that surround the landing.

The "hood" of the vent/flue needs to be at least 9.5" to support a metal flue base plate and needs to be at least as wide as the oven door +2" (21" inside, 30" outside). That said, there is no reason why the base of the oven landing cannot be shorter than the depth of the vent/flue opening. You might need to corbel or cantilever the vent "hood" a bit -- could be a very cool visual feature. Indoor ovens are often built this way.

BTW: Positioning the oven opening INTO the prevailing wind directions is key. It seems to me that on days when the wind is blowing from the back of my oven, it's very hard to get the fire started, and it smokes out the door a lot more than usual.
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  #16  
Old 02-01-2010, 11:59 AM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
Posts: 942
Default Re: Thanks!

Quote:
Originally Posted by echopark View Post
BTW: Positioning the oven opening INTO the prevailing wind directions is key. It seems to me that on days when the wind is blowing from the back of my oven, it's very hard to get the fire started, and it smokes out the door a lot more than usual.
This is very interesting info. I always imagined that you didn't want wind blowing into the opening. How does this affect during the actual cooking of pizzas?
Where I'm situated I get a constant breeze blowing in from the same direction (west) over 90% of the time. With my oven opening facing towards the house winds will come in from the rear quarter of the oven.
There will be no wind barrier also.
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  #17  
Old 02-01-2010, 01:42 PM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
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it's not "that" windy ever, unless it's "too" windy, and then no outdoor fires anyway. Also, if the wind blows from behind, the smoke gets blown right into your face.
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  #18  
Old 02-01-2010, 01:45 PM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Thanks!

Hmmm -- reading other peoples posts about wind... and most are saying the opposite of what I did -- so perhaps I'm totally wrong?
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  #19  
Old 02-01-2010, 01:57 PM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
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Default Re: Thanks!

Quote:
Originally Posted by echopark View Post
it's not "that" windy ever, unless it's "too" windy, and then no outdoor fires anyway. Also, if the wind blows from behind, the smoke gets blown right into your face.
But isn't that one of the reasons for having a chimney .....to direct heat and smoke high and above your head?

True, unlike in the valleys, it rarely gets very windy here in the LA basin.
Whereabouts in Echo Park are you located if I may ask? I'm located right at the park perimeter above Echo Park Ave.

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  #20  
Old 02-01-2010, 03:25 PM
Peasant
 
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Thanks!

Other side of echo park ave -- Cerro Gordo.
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