#101  
Old 10-29-2007, 09:03 AM
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Default Re: Kemo's South Austin Pizza Oven

and day 16 shows an arch of sorts. I began puting in the first course with the fancy angle tool I made out of leftover 2x4 and a $2 hinge. And then I ran out of Heatstop. I guess this is a good thing, in case I get antsy and want to remove the form. I'm calling James now to get some REFMIX. From where im at, how many more bags would I need?
Attached Thumbnails
Kemo's South Austin Pizza Oven-1-archform.jpg   Kemo's South Austin Pizza Oven-2-archform.jpg   Kemo's South Austin Pizza Oven-3-angle-finder.jpg   Kemo's South Austin Pizza Oven-4-angle-finder.jpg  
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  #102  
Old 10-29-2007, 11:17 AM
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Default Re: Kemo's South Austin Pizza Oven

Kemo, it is great to see more progress from you.
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  #103  
Old 11-01-2007, 11:18 PM
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Default Re: Kemo's South Austin Pizza Oven

Tough call on how many bags... I'd say more than two, less than 8. :-) I used a total of three bags on my oven, and stretched a little bit with some fireclay/portland/sand mortar on the chimney joints to avoid opening that fourth bag of heatstop. I used bricks cut into thirds, tried to be very conservative on mortar, and mixed very small batches in my tile-saw water pan, so it wouldn't set off while I was messing around with joints and angles.

If there is a shipping advantage to ordering several bags, or if lost time is a consideration, I might get 4 or 5. Otherwise, maybe 2 or 3 bags, and just order as you need it.
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  #104  
Old 11-08-2007, 01:55 PM
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Default Re: Kemo's South Austin Pizza Oven

Did you leave us?

Or are you nearing completion fast and furiously?
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  #105  
Old 11-09-2007, 02:06 PM
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Default Re: Kemo's South Austin Pizza Oven

Quote:
Originally Posted by asudavew View Post
Did you leave us?

Or are you nearing completion fast and furiously?

Im still here but had a set back. I ordered some Ref Mix and had to redo to arch with the Ref Mix. Man, that stuff dries up pretty darn hard. And dont even think about cleaning up the next day! Any how, it took a good week including last weekend to get the refmix shipped. I actually started the 4th course last night and hope to be well into the 6th or 7th course by Sunday.

here is how she sat last night about 8pm.
Attached Thumbnails
Kemo's South Austin Pizza Oven-1-arch.jpg   Kemo's South Austin Pizza Oven-2-second-course.jpg   Kemo's South Austin Pizza Oven-3-inside-second-course.jpg   Kemo's South Austin Pizza Oven-4-fourth-course.jpg   Kemo's South Austin Pizza Oven-5-jj-helping.jpg  

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  #106  
Old 11-09-2007, 05:03 PM
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Default Re: Kemo's South Austin Pizza Oven

Hi Kemo,

Obviously, by my number of posts, my ears are still wet, but I have to ask?

With all due respect, what’s with the elevated pivot point for your measuring stick? Being new, this is the first time I’ve spotted an elevated center pivot. Does that elevate the “floor” to the top of your soldier course? Is that pivot point dependant upon, standing, or horizontal first courses? I’m not an engineer, so I’m learning by watching the masters. When I start my build I want to do it right.

Inquiring minds want to know???????

Guerito
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  #107  
Old 11-10-2007, 02:51 PM
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Default Re: Kemo's South Austin Pizza Oven

Is the final attached photo Mr. or Mrs Kemo?
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  #108  
Old 11-12-2007, 07:45 AM
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Default Re: Kemo's South Austin Pizza Oven

Looks like you have some good looking help there!
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  #109  
Old 11-13-2007, 12:35 PM
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Default Re: Kemo's South Austin Pizza Oven

Quote:
Originally Posted by Guerito View Post
Hi Kemo,

Obviously, by my number of posts, my ears are still wet, but I have to ask?

With all due respect, what’s with the elevated pivot point for your measuring stick? Being new, this is the first time I’ve spotted an elevated center pivot. Does that elevate the “floor” to the top of your soldier course? Is that pivot point dependant upon, standing, or horizontal first courses? I’m not an engineer, so I’m learning by watching the masters. When I start my build I want to do it right.

Inquiring minds want to know???????

Guerito
Guerito,

I'm definitely no engineer either! But the idea was to have a semicircle starting at the top of the soldier course. Just like you mentioned. I was in fear of having my opening too high with semicircle on the ground, so I did the first course with the bricks up right to give a little rise to whole thing. If my theory is correct, this will create a higher dome and hold heat better with the size of my door opening. FYI, my opening is 20" wide with the begining of the arch at 9" maxing out at 11". Also, this is a 42" ID oven.
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Last edited by Kemo; 11-13-2007 at 12:48 PM.
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  #110  
Old 11-13-2007, 12:39 PM
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Default Re: Kemo's South Austin Pizza Oven

Quote:
Originally Posted by Acoma View Post
Is the final attached photo Mr. or Mrs Kemo?
I only recruit the best of the best for manual labor on this oven!!

Shes not the Mrs, but shes the best thing thats come my way in a long long time... Ill do my best to keep her around
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