#11  
Old 09-29-2011, 07:48 PM
Mike D's Avatar
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Location: Berkeley, Ca.
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Default Re: The Last Stand 42" Pompeii Oven Built

I am not a big fan of the large landing in front of the oven. All it does is make it harder to get into the back /middle of the oven. If you ever look at professional ovens they have almost no landing at all. What would one use them for anyway? I Think they just get in the way. If I had room for a big landing I would just make a bigger oven. But it's your oven, I just wanted to put it out there.

Mike
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  #12  
Old 09-29-2011, 08:41 PM
Peasant
 
Join Date: Jul 2011
Location: Santa Rosa, CA
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Default Re: The Last Stand 42" Pompeii Oven Built

Hi Mike D,

That is a good argument for not going with a larger landing, my landing will only extend past the vent landing by about 6".
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  #13  
Old 09-30-2011, 05:30 AM
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Default Re: The Last Stand 42" Pompeii Oven Built

Quote:
Originally Posted by Wesleckner View Post
Hi Mike D,

That is a good argument for not going with a larger landing, my landing will only extend past the vent landing by about 6".
Here are some considerations for landing and vent area from my humbling experiences.
As I have just found out, anything under the vent will get soot dropped on it. So whatever you use under the vent needs to be cleanable. Or at least not transfer the soot to food.
The vent area is a good place to keep some dishes warm while others finish cooking. So extending the landing helps with this area. I have a 12" landing outside the vent area and it has not hurt in reaching the back of the 42" pompeii. I personally like the use of the landing and the look it provides. This is all according to personal taste and how you will be using the oven. No correct/incorrect way to do this, just think what you will be cooking/baking and do some simulations with a mock up.
I wish I had used soapstone for the look, I have seen many georgeous landings/hearths using soapstone!
Hope this helped and not made it more confusing.
John
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  #14  
Old 10-01-2011, 11:45 AM
Peasant
 
Join Date: Jul 2011
Location: Santa Rosa, CA
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Default Re: The Last Stand 42" Pompeii Oven Built

Thanks for all the input. Just finished my layout and cut the fire bricks for the oven floor and about a dozen bricks for the dome.

I decided to use the 18" x 18" fire brick for the vent landing and part of the oven floor and added a smaller 18" x 6" fire brick that will extend to the front of the vent.

I hope to have the floor installed today and start my soldier course. Any tips or hits?
Attached Thumbnails
The Last Stand 42" Pompeii Oven Built-stack-bricks.jpg   The Last Stand 42" Pompeii Oven Built-lay-out.jpg   The Last Stand 42" Pompeii Oven Built-oven-floor-lay-out-1.jpg  
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  #15  
Old 10-06-2011, 11:22 AM
Peasant
 
Join Date: Jul 2011
Location: Santa Rosa, CA
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Default Re: The Last Stand 42" Pompeii Oven Built

Just finished my floor and solider course. I been playing with different ideas for inner arch. I like the idea of beveling the backside that will tie into the dome, any suggestions on how to do this, and is there a reason that most people build the arch first and not at the same time as the dome courses?
Attached Thumbnails
The Last Stand 42" Pompeii Oven Built-floor-set.jpg   The Last Stand 42" Pompeii Oven Built-solider.jpg   The Last Stand 42" Pompeii Oven Built-arch-ideas.jpg  
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  #16  
Old 10-12-2011, 09:50 PM
Peasant
 
Join Date: Jul 2011
Location: Santa Rosa, CA
Posts: 41
Exclamation Re: The Last Stand 42" Pompeii Oven Built

I have been working on my oven for a week or so and I am up to the 7 th chain. I have used a lot of FB mortar 120 lbs. I have about 40 lbs left is that enough to finish my dome?

I know each course is getting smaller and I have been tapering my bricks to make the joints smaller and where possible I have inserted brick slivers into the joints.

How much motor does it take to complete a 42 inch oven that is 21" high?
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  #17  
Old 10-13-2011, 08:20 AM
ggoose's Avatar
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Default Re: The Last Stand 42" Pompeii Oven Built

I have a 32" oven and used 3 full bags of FB50 mortar, then about 3/4 of a bag of Heatstop50 (just to give it a try). Since your oven diameter is larger it stands to reason you'll need at least as much as me, though you may be using it more sparingly than I. If you wind up with a bit too much you can always clad the outside of the oven with it for additional thermal mass...

gene
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  #18  
Old 10-13-2011, 08:37 AM
Serf
 
Join Date: Jun 2011
Location: Middleburg
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Default Re: The Last Stand 42" Pompeii Oven Built

42" I used 4 3/4 bags
The Last Stand 42" Pompeii Oven Built-hpim0191-custom-.jpg
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  #19  
Old 10-13-2011, 09:34 AM
Peasant
 
Join Date: Jul 2011
Location: Santa Rosa, CA
Posts: 41
Default Re: The Last Stand 42" Pompeii Oven Built

Thanks Ggoose and Djrljr,

That is good to know, it looks like I will be at least 50 lbs short, I should pick up 100 lbs. I can always use the left overs for the outside of the oven add a little thermal mass.
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  #20  
Old 10-13-2011, 10:10 AM
ggoose's Avatar
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Default Re: The Last Stand 42" Pompeii Oven Built

I bought one at a time so as to avoid ending up with a full, unopened bag that I didn't need...the drawback is that if you do need it you need to order it and wait (though I did get them in as little as 2-3 days).
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