| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
![]() |
|
#11
| ||||
| ||||
| Just Finished the Hearth - came in at 140mm (5 1/2 inches) of vermiculicrete. Took 200L of vermiculite! Last edited by mmmhumous; 04-05-2008 at 01:35 PM. |
|
#12
| ||||
| ||||
| Nice job! I love the brick border around the insulating hearth. |
|
#13
| ||||
| ||||
| Yes, very nice! Are you going to leave the bricks showing? |
|
#14
| ||||
| ||||
| Thanks. Yep I'm leaving them exposed and building the enclosure/external wall on top of them out of the same bricks. I've not managed to get hold of any fireclay to put in the mortar for the main part of the oven, so I'm going to grind up some of the clay that I dug up last year from my garden and add that instead (also means I can now afford to buy some solid bricks for the oven walls/roof). Touch wood should be starting to look like an oven next weekend!! |
|
#15
| ||||
| ||||
| Fire bricks down, yay! (although they still need levelling). |
|
#16
| ||||
| ||||
| Hey, where's the pic??! |
|
#17
| ||||
| ||||
| It was dark when I finished .......lol, Here you go: (The other photos have the form for my barrel vault to give an idea of size and a mock up of the oven doorway - just waiting for the solid bricks to be delivered now). Last edited by mmmhumous; 04-10-2008 at 04:23 PM. |
|
#18
| ||||
| ||||
| Courtesy of the British weather, (and B&Q not delivering my solid bricks) I'm stuck inside for the weekend. Based on various posts on the forum, I've decided to modify the design slightly (as I don't have that much room for concrete to sure up the barrel vault) I'm going to cut the bricks used for the side wall (supporting the arch) at a slight angle to take some of the outward thrust of the arch. (see fantastically accurate cross section lol). Last edited by mmmhumous; 04-12-2008 at 11:13 AM. |
|
#19
| ||||
| ||||
| Aha........ a break in the rain, got a cheeky course of bricks in! also just discoverd google sketch-up too! Last edited by mmmhumous; 04-12-2008 at 08:48 PM. |
|
#20
| ||||
| ||||
| Looking good! I like your technical notes, too - bound to turn out ok if you stick to them Is the weather in England still as awful as it was over easter? I was in London for a couple of days and ... brrrrrrrrr |
| Thread Tools | |
| Display Modes | |
| |
| | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| It's Time to Start | RCLake | Introductions | 56 | 02-26-2008 08:51 AM |
| Where do you work your dough? | stuart | Outdoor Kitchen Design | 9 | 06-20-2007 08:00 PM |
| Work in progress | Xabia Jim | Outdoor Kitchen Design | 0 | 03-11-2007 06:51 AM |
| Having to start over with my oven | mgraban | Getting Started | 4 | 11-29-2006 01:50 PM |
| #70 BAKING GLOSSARY: A possible start? | Marcel | Pizza | 0 | 11-04-2005 03:41 PM |