Ellie's WFO as it it built

[Ellie]

Well, here is day 6. Dale is doing well.





Ellie

[Ellie]

Day 8

Looks like a great dry fit.







Ellie

[exceloven]

Ellie,
Yea, I agree, looks flat. No light under the level. Your making great progress.

Mark

[Jed]

Ellie,

Your build is looking just grand!

JED

[Ellie]

Thanks, I just wish I could have been as talented as you guys. I just could not do it and I NEVER could have done what this man has. But I am having so much fun watching this oven come together and love looking at yours too!

Ellie

[Frances]

Quite honestly, if I'd had a professional builder living next door, I probably wouldn't have dared build it myself either....


Lovely bricks by the way. Do they really have a redish tinge, or is that the picture?

[Ellie]

The bricks are a yellowish color and I think it is just that I took the picture late in the day when I got home. They are really pretty though.

I was wrong, in looking this morning, they are not a dry fit... they are actually pasted in there. I didn't see that last evening.

Ellie

[Ellie]

Dale had two days that he had prior commitments but look, he is back!





Ellie

[nissanneill]

Hi Ellie, me again and on the ball,
the only thing that I can pick (and I'm not looking for faults, only observations) is that he has put full length soldier bricks on top of your hearth bricks. That is OK but (and I am not sure of the FB plans) I would have put either the full soldier bricks on the base insulation layer and then put my hearth up to these (as I did in mine) OR use half sized soldier bricks and place them as he has on top of your hearth.
The only thing this does is to reduce your dome height when trying to keep it hemispherical. Your dome will now be 4 1/2" higher unless you are deliberately going to change the semicircular shape to suit.
You must be getting excited to see it progress at such a rate. He only goes to prove my belief that the dome, hearth and entry can be done in a couple of good days work.
Can you almost smell those pizzas and roasts with a touch of bread already???

Cheers.

Neill

[gjbingham]

I wouldn't sweat it. The oven will perform fine. I might be wrong (OK, I've been wrong at least once or twice), if he follows the forms which look to be based on the circumfrence of the oven, then the dome will likely be correct. He's been doing this stuff for a long, long time - you don't stay in a biz for decades if you suck at it. No one would hire you.

It doesn't worry me too much from what I see on your pics. A couple of inches either way will not greatly affect the performance.