Help Please - about to start work!!

[brokencookie]

That calculation was just too good to resist. I made a quick spreadsheet and will post it to the tips and techniques forum.

[mmmhumous]

lol... 'tis strange how we pick and choose units - pizzas come in inches, but pizza ovens come in metric.

[mmmhumous]

brokencookie - good to know it' not just me with too much time on their hands lol! will have to try it out once I've fixed the height of the chimney.

[mmmhumous]

Few pictures of today's fire and the oven's first pizza!

[gjbingham]

Bruce, never mind my comment on the other thread. I see what got you going. Mmmhumuos is at fault!

[brokencookie]

Originally Posted by gjbingham

Bruce, never mind my comment on the other thread. I see what got you going. Mmmhumuos is at fault!

All I ever do is find good ideas, clean them up a bit, and take credit
Then if things go bad I have someone else to blame.

When I do something really bad, I just blame you George

Bruce

[mmmhumous]

On which note:-

=mmmhumous;30651]Got to love wikipedia!

forgot to add "and ultimately lay all blame at the door of....." lol

[mmmhumous]

More bricks..... more photos:

and a kind donation of a wheelbarrow full of roof tiles from my next door neighbour!

[mmmhumous]

Anyone got any thoughts on where I should place the oven door , in the front arch (green), or flush against the lintel at the front of the oven (red)??

I'm planning to use two sheets of metal bolted together and separated by a layer of vermicucrete. I'm going to have a hole running through the whole thing, covered with an ajustable metal vent cover at the front.

[Frances]

Red definately!

The reason being you need to stop the retained heat from escaping up the chimney. The door needs to completely seal the oven dome (or vault in this case ) against the outside.