#11  
Old 02-14-2008, 06:33 AM
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Default Re: Considering build of Pompeii oven

Good one Dave! You made me laugh, then I went to bed as ordered.

Frances,
Glad I could help. Kiss your kids. You could never explain this blather to them.
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  #12  
Old 02-14-2008, 06:38 AM
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Default Re: Considering build of Pompeii oven

Jet,
I think the framed in oven is the recommended finish in the NE, though there's no reason that you can't do an adobe. You just need to be really careful about making sure its waterproof.

Check out Christo's oven/island. He did a great job on it - from your description, it sounds similar to what you're thinking of building.
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Old 02-15-2008, 08:04 PM
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Default Re: Considering build of Pompeii oven

I am considering a 42" x 17" oven with an elliptical shape. Since I will mainly be cooking pizzas, but also plan to do some other foods, I figure the mid-range height should work well. The elliptical shape should theoretically optimize the reflective heat from the fire to the pizzas.

The attached drawings show the proposed shape with and without tapering the bricks. One drawing has no bricks tapered, resulting in outer gaps up to 15/16" wide. The other drawing follows RC's (and others?) technique of tapering just the bottom of some of the bricks, with all outer gaps 3/8" wide. Since tapering the bottoms of some of the bricks doesn't seem to be too difficult, I think that that is the way I'll go.

Any feedback on the proposed design is appreciated.

Jet
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  #14  
Old 02-15-2008, 08:15 PM
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Default Re: Considering build of Pompeii oven

Everyone follows their own path. I'm sure it will turn out well. We'll be looking forward to pics and updates.
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Old 02-16-2008, 06:41 AM
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Default Re: Considering build of Pompeii oven

Enjoy the build
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  #16  
Old 02-17-2008, 08:49 AM
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Default Re: Considering build of Pompeii oven

Jet

Please, consider to take a look at
http://www.fornobravo.com/forum/f7/h...html#post24355 (Hearth Height and operator ratio science!)

Luis
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  #17  
Old 02-26-2008, 06:04 PM
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Default Re: Considering build of Pompeii oven

Jet

I just plan to build a small "counter top" with steel studs and concrete board next to my oven. I found a 24" x 6 ft piece of granite for $100 which I plan to use for the actual counter/pizza prep. I might run some electric to it (maybe a small refrig if the wife isn't looking) but no sink.

Good luck.
Dick
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Old 02-27-2008, 11:46 PM
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Default Re: Considering build of Pompeii oven

I was thinking about having a couple of wood tops (say 24" wide) that could slide under the oven in the foundation area when not in use. Then when you were using the oven they could attach to the sides of the oven foundation and have fold-out legs on the other ends. This way they are out of site when the oven isn't being used and no need to make a giant cooking area on both side of the oven.

What you think could this be a good way.

Frank (just in the dreaming stages of making an oven)
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  #19  
Old 04-13-2008, 04:55 AM
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Default Re: Considering build of Pompeii oven

Guys is there any lights available that can be installed in the dome of the oven that can withstand the heat that these ovens are capable of putting out.

Imran
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  #20  
Old 04-25-2008, 05:38 AM
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Thumbs up Re: Considering build of Pompeii oven

Hi Ikhan 42,
it has been some time since I put some information onto this forum but check out my illumination at:

http://www.fornobravo.com/forum/f21/...10-a-2119.html

permalink #7.
Depending on your chimney size, you might consider the downlights. I am wrapped in their efficiency and they really light up the whole floor, making it very easy to work without truing to hold a wobbling light where you need it.

Neill
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