#21  
Old 08-20-2008, 04:50 PM
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Location: Adelaide, South Australia
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Thumbs up Re: Started my pizza oven

Daniel,
you can spend heaps on refractory mortar of decide to use a cheaper alternative.
I used a poor mans mortar and have used the oven for a year with temps regularly over 500˚C with no cracks or problems.
the mix is as my posting on the oven build at:

/www.fornobravo.com/forum/f8/neill-s-pompeii-1-a-2005.html

I wrote then,
"Mixing the poor man’s mortar was an experience. 3 parts sand, 1 hydrated lime, 1 fireclay and 1 portland cement, was sticky and quite difficult to mix in the wheel barrow. I couldn’t be bothered using the mixer as I was only mixing enough to put in the base layer of soldier bricks and the bricks holding the steel arch oven frame. Three rows later, I had used it all up. Great to work with as it is exceptionally sticky and really grabs onto the bricks, very handy when working on chains 3 and over with very sloping bricks.
I will use this mix again on the next 2 ovens that I willbe involved with as I know it works.

Neill
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  #22  
Old 08-20-2008, 07:38 PM
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Default Re: Started my pizza oven

I used Neill's (same as FB's) formula - Breven, 6,2,1 of what? I would like to mix it up just for fun. Daniel, buy one of the long beaters at Lowe's or HD - mix it up in a bucket with a drill, save your back!

Les...
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