| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#11
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| I am with you there! I am really starting to feel the pinch. I am determined to have this thing fired up before the weather turns. |
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#12
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| Ben, I have 8 courses up. I haven't had to use anything yet to keep the bricks from sliding off, but I expect that to change tomorrow. Freddie, getting the kit was a good idea. I didn't know about it until you mentioned it. I'm not sure it's enough mortar, unless you cut the bricks on all sides. And then you probably don't have enough bricks. Joe |
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#13
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| Hmmm... That's good to know about the mortar and bricks. I've been debating how to cut the brick. Dino shows on his thread how he cut his brick into thirds to reduce the amount of mortar used. I was planning on doing something similar, but I want to make sure I don't run out of brick by doing so. The Pompeii 110 kit is designed for a 42" oven. Mine will be only 39" so maybe the extra mortar and brick will work out just right. |
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#14
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| I wish I was reading this forum ealier. I have a extra 50 lb bag of fire clay I could have sold you. Also you can buy refractories from: Harbison-Walker Refractories 4521 West 1980 South Suite 503 Salt Lake City, UT 84104-4719 801-886-0545 I just finished my oven couple weeks ago. Best money I ever spent. Frank |
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#15
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| Frank, where are you? I'm trying to keep track of all of the Utah ovens. I may start a thread for Utah ovens. Joe |
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#16
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| I'm in West Valley |
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#17
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| Quote:
I'm in West Valley City. Would love to see a thread on Utah oven! Ciao Frank |
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#18
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| I started a thread for Utah WFOs. Here's the link: http://www.fornobravo.com/forum/f2/u...vens-8264.html Add your threads and whatever you want to add. Joe |
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