| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#31
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| Looks like your doing great so far,,, Love the clamp... Cheers Mark |
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#32
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| Another update. I have started tapering the bricks to hopfully remove big v shaped mortar joints. im using the bolster to split the bricks in half then cutting a slight angle on the brick. |
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#33
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| Seems to be going quite well |
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#34
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| Hi Greg, Looking great. dam I wish I could start mine. So do you think it will be finished and be able to be fired up at the case swap? I ask because if the answer is yes, I may be able to convince the other half to make up some home made lasagna to see how it goes, also have a whole lot of potatoes which may be usefull. I have trout as well, though with the weather warming up they may not get through until then. Himzo. |
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#35
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| Hi Himzo Im trying my hardest to get it ready. Thanks for the offer for the case swap, feel free to drop by and check out the build some time. Gregg |
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#36
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| Hi Greg Looking great!! You seem to be laying those bricks at a hefty speed!! Keep up the good work John |
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#37
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| Thanks I pulled the arch down yesterday. Im going to move it back into the dome abpou an inch to make the transition easier and stronger. Will post some pics tonight. |
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#38
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| Quote:
I keep meaning to, but at the moment it's a bit hard. As you know I live at Crafers and with the bushfire season fast aproaching I'm trying to get the undergrowth under control. I swear it grows faster than I can cut it. I have to go to Darwin this week so next weekend I'm planning as a fairly relaxed one, I may be able to sneak away from the weeds then.. Himzo. |
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#39
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| Managed to get a few more hours in on the oven. |
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#40
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| 3g,,, Looking good..... Cheers Mark |
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