| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
![]() |
|
#41
| ||||
| ||||
| RC - you need to be carefull, your oven is going to start hiding the lake BTW, nice arch... Les...
__________________ Check out my pictures here: To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
|
#42
| ||||
| ||||
| Quote:
Arch - thanks but I kind of copied you and others. Last edited by RCLake; 01-15-2008 at 03:05 PM. |
|
#43
| ||||
| ||||
| Frances, this picture is for you. the coloUr of our sunset are so influenced by the cloud cover. |
|
#44
| ||||
| ||||
| That's not even nice.
__________________ GJBingham ----------------------------------- Everyone makes mistakes. The trick is to make mistakes when nobody is looking. - |
|
#45
| ||||
| ||||
| RC, it looks like you went from 3 courses of full thickness bricks to the forth being half thickness. Jusst curious to what the plan is now?
__________________ An excellent pizza is shared with the ones you love! Acoma's Tuscan: To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
|
#46
| ||||
| ||||
| Quote:
I started this with the soldier by cutting them at a diagonal 4" in front and 5" in back and the stick laid on it flush. So with a 42" dome the top of the brick was 21.5" from the center and I'll need to get it to 20" by the end. On the next two rows I had to raise the back up about 1/2". I ended just over 21" from the center at the end of the third. When I tried the same approach with full bricks for the fourth row, I felt the gap in the back was way to much and I wasn't getting closer to the center. I decided to taper the bottom of this row roughly 1/2" in front to full thickness in back. Then lifted the back up 1/2". This helped close the gap and resulted in less mortar required. The next row I'm thinking that I may be able to go with full bricks again. We will see today. |
|
#47
| ||||
| ||||
| I like your logic. Also, sharing such incredible scenic photos is not nice for those of us in winter wonderland.....I need extra layers of clothing here, your area just needs some cool beers, Kabobs, or pizza (when the WFO is done).
__________________ An excellent pizza is shared with the ones you love! Acoma's Tuscan: To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
|
#48
| ||||
| ||||
| Quote:
I just can't imagine using a wet saw when it is below 45. Looking forward to your pictures, I'm posting mine as things get done and just hoping that it continues. |
|
#49
| ||||
| ||||
| 45 degrees is easy. 35 is hell. Ice in the pump's water tray......
__________________ GJBingham ----------------------------------- Everyone makes mistakes. The trick is to make mistakes when nobody is looking. - |
|
#50
| ||||
| ||||
| OK, I agree with George about Wet Saw in the 30's, but I am willing to work in the tent when the outside is in the 20's, no lower.
__________________ An excellent pizza is shared with the ones you love! Acoma's Tuscan: To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
| Thread Tools | |
| Display Modes | |
| |
| | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Mortar set time in cold weather | gjbingham | Pompeii Oven Construction | 3 | 10-27-2007 03:03 AM |
| Time to Cure the concrete. | asudavew | Tools, Tips and Techniques | 12 | 09-20-2007 05:03 AM |
| Vertical chicken goes upmarket | james | Roasting and Grilling | 3 | 04-03-2007 11:51 AM |
| Time to cure hearth | Jack Chastain | Getting Started | 3 | 10-20-2006 01:25 PM |
| Time and Temperature | pizza bill | Pizza | 7 | 09-04-2006 12:06 AM |