Bacterium's 2nd build

[Cookie Monster]

Damon,

Will you still be using the same 50:50 mix of Coopers and Cascade for this build?

Cheers,

Matt

[Bacterium]

Being that the weather is cooling down I've changed back to red wine

.......dare I admit on here I have even been drinking goon bag
aka silver pillow........ Premium range Yalumba Cab Sav tho

[wotavidone]

The trouble with goon bags, also known as the silver pillow, is that very few of them contain inferior wine. Given that they contain eminently drinkable plonk, at very attractive prices, and one cannot see how much one has consumed, one tends to drink rather more than is good for one, to ones eventual detriment.
I for one, have not bought a cask of wine since the memorable Anzac day weekend when I consumed a 4 litre cask of claret followed by a 2 litre cask of Morris Oak Cask Port. I would probably have thought this OK, if I had not then proceeded to fall into the bonfire. Twice. The first time was an accident, the second sheer stupidity. The next day, after bringing me a coffee and a couple of nurofen plus, my dear wife said those fatefulwords, "we need to talk". The upshot of that "talk" was that it was 4 years, to the day, before I consumed another alcoholic drink.
Today, of course, I have just inserted the very last brick, the keystone, in my dome, so naturally, I am imbibing a celebratory glass of wine.
Regards,
Mick

[cobblerdave]

Gudday
Well I'd better "Fes up" you know how the forno plans have a base of dry stacked block then you core fill ever secound hole, puttin your old cement bags in the empty ones. Well mine have a few full of emptie XXXX stubbies with the carton on the top.....recon though I'm not the only one to do that either!

Regards Dave

[GianniFocaccia]

Well mine have a few full of emptie XXXX stubbies with the carton on the top.....recon though I'm not the only one to do that either

Correct.... I managed to insert a few empties into the block voids in order to provide a 'time capsule' for those who may dismantle the oven and stand in the next century.
John

[Cookie Monster]

Ahhh the old silver pillow. Takes me back to my younger days

Had many a comfy night's sleep on them. Even though I was in the gutter out on the road....

Great idea on the time capsule although my stand will be brick. I will have to find somewhere else to hide the empties.

[Bacterium]

Not much happening on oven......got the mud to do the base bricks but too wet the last few days

Speaking of drinking-when I had my last oven, another oven mate and I used to do a "turkey shoot"
Basically I would mix up about 5kg of ciabatta dough and would have a Sunday afternoon bread baking mission, the trick is every time you load a batch of bread in the oven we would sit back and shoot back a few turkeys - Wild Turkey (or Makers Mark).
After we did about 3 loads in the oven you start to hit the low tide mark in the bottle..........it's great driving home (well the wife drove) and the car smells of fresh bread- had more bread than we could poke a shot glass at!!!!

O yeah great for getting rid of the Sunday Arvos "back to work Monday" blues

[Bacterium]

Been busy with house stuff but managed to start laying out my base bricks. The plan is to have an outer course which goes all the way up level with the oven floor. Then inside will be an inner course which will support the oven upper slab/vermicrete/oven floor. Effectively this will conceal the sides of the upper slab/vermicrete/oven floor layers.

I have another idea. Well I have a nice outdoor entertaining area which has a great view over the hills and also a very open yard, so to put in a prep bench and build a larger shelter over the dome will impact it to much. Well I was looking at wood carts on here as I was planning my under oven area. Then I got thinking, why not build a pull out wood cart that functions as a wood holder, prep bench and also a beer/bar fridge. So pull it out when you have pizza and when finished the whole thing push back under the oven. All you see once it's pushed in is the fridge door (basically under the oven opening).

I've already built a pull out storage/kitchen area for my camper trailer. So with some tube steel and some castors it could work.
Pretty much it would be 1.6m long by 850mm wide
Anyone else had a crack at this?

[Bacterium]

Ok, overall oven plan starting from slab is:

-Dual course brick stand(outer course conceals the inner course supporting base layers)
-Top slab 100mm reinforced concrete
- 100mm vermicrete
-Insulating board? Not 100% sure on this
-Oven floor 1100mm internal diameter. Finished floor level from ground (height) at present I'm thinking around 1100mm or 1200mm.
-floor and dome bricks will be 2nd hand fire bricks I got - 75mm x 110m x 225mm, obviously these will be angle cut in half for dome bricks and good fit
-Looking to thermally separate inner & outer dome arches
-Flue would be about 6 or 8 inches stainless steel, double skin where it passes through eave/roof
-Dome insulation with 1inch fire blanket and 4inches vermicrete, then render coat with waterproofing as exposed dome

......sure to make changes on the way

[Bacterium]

Progress has been a bit slow but I am up to the 9th brick course of the oven base. I'd probably go hungry if I was a bricklayer due to lack of speed

Ok
- Basically the inner brick course will now stop and the outer will continue, going up up to course number 13.
- Across the base front, I'm intending to run a lintel on top of course 9, this will hold the front courses up to 13......below the lintel is obviously open. Not sure if I will use just a right angle lintel OR use a "T" lintel and then the slab (supporting oven floor) could then be supported on the back side of the lintel.
You will notice the inside course is not complete on all 3 sides (some recesses) - that's to allow for power points (or water outlet ) to be added later (pipes already laid through slab). It also allows for my "pull out" log cart/bench to slide inside the under oven area (all the way to the back....where its only single course)..........ignore the pile of bricks in the middle just easy to access when laying.

Effectively the slab, insulating layers and oven floor will then be fully concealed behind the outer course (on all 4 sides)........yet sitting on top of (and supported by) the inner course sections.

The top of the top course (#13) will be level with the oven floor. This also means I can insulate from the side of the oven floor all the way out to the inside edge of the outer course......(insulate, insulate, insulate)

The distance/height (between course 9 to 13) will be about 350mm going something like this (bottom to top):
- Reinforced slab = 100mm (4in)
-Vermicrete layer = 125mm (5in)
- 2 x CalSil board layers = 50mm (2in)
....insulate, insulate, insulate
-Oven floor fire bricks = 75mm (3in)

I probably wont lay the top course (13th) on the front side, until my oven floor is down. This means I can incorporate a front counter top (polished granite?) that I can sawcut the top brick course around it.

The two brick course are brick tied to each other and the plan is to stick these out of the outer course (inside of it) - such that when I pour the reinforced slab they will tie into the mesh and be inside the whole pour.

I'm working on a finished floor level of approx. 1100mm (42in), which is about the bottom of my elbow. I figure that will give me good view into oven without stooping.

sorry if I confused you....but I figure there is not much detail of double brick stands (house brick style)....maybe it will be helpful to someone. It matches my house and the general yard space which is what is driving my build style.