Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   Mark's 42" in MN (http://www.fornobravo.com/forum/f8/marks-42-mn-15832.html)

AtTheLake 05-02-2011 07:03 PM

Mark's 42" in MN
 
2 Attachment(s)
Well it's almost warm enough to finally start.
Building a 42" Pompeii into my outdoor kitchen I started last year at our cabin on a lake "Up North".
Been planning this for over a year now and after the last couple of weeks staying up late reading this forum I now think I have another expense to add to this project "The Internet" for the cabin. Only problem is no cable or DSL available only dial up or HughesNet.
The more I read, the less I knew! (thought I had this thing figured out)

Anyhow, tomorrow I am off to buy supplies.
Minus the Sairset I think?

AtTheLake 05-03-2011 07:08 PM

Re: Mark's 42" in MN
 
OK spent an hour at the local refractory store today
I have my supplies. Most of them anyhow.
200 medium duty firebricks. $475
24 sqft 2" insulating board $364
50sqft 8# insulfrax blanket $375
50lbs 30mesh fireclay $16
100lbs 20mesh fireclay $42
90lbs Portland cement $9
200lbs sand assorted sizes $14

Starting on my oven this weekend "Priceless"


I know I still need lime. Home Depot didn't have any. I will find some before Friday.
Any reason a person can't use mortar mix? Holcium N
It is a mixture of portland, lime and plasticizers

Tapir Force 05-04-2011 12:40 AM

Re: Mark's 42" in MN
 
Mark,

Well, at least you have come to the right place. The people here are friendly and knowledgeable. The trick is that you have to share as much information as is humanly possible. The literally thousands of reads that you can have on your progress becomes a safety net. I have been saved on numerous occasions now by members who have had similar experiences. The members read what you have to say, examine your pictures and give constructive (no pun intended) criticism.

I am a DIY type guy who has been on dozens of forums. This one has to rank right up at the top two or three that I have ever seen. Not a finer bunch of people to be found anywhere, and they come from all over the world. If the nations of the world would put aside their differences, build a bunch of Pompeii ovens and bake some warm bread to share, we would all be better for it.

Enjoy the experience, work hard and do not be afraid to make some mistakes. A couple of years from now as you are sharing experiences over a meal at your cabin, you will wax nostalgic over your great accomplishment and all of your new virtual friends. Can't wait to see your pictures.

Robert :)

AtTheLake 05-04-2011 06:02 AM

Re: Mark's 42" in MN
 
4 Attachment(s)
Robert
I have to agree, I have been reading this forum since I started this project over a year ago. I just hope that meal two years from now that you're referring to isn't the first pizza I get out of the oven. The cabin is 200 miles north and with fuel at $4.20 a gallon I have to optimize my trips.

Here are a couple of Sketchup drawings of what I have planned.
The oven will sit in the back right corner.
The kitchen portion with the roof is almost complete. So its time for the oven.

Tman1 05-04-2011 01:17 PM

Re: Mark's 42" in MN
 
Looks like a pretty good start!

You'll want to get your stuff from Smith Sharpe. They'll be able to answer any questions you have too regarding refractory concrete.

AtTheLake 05-04-2011 03:54 PM

Re: Mark's 42" in MN
 
Thanks, That's where I went.
Seem like knowlegable people.
But they think I am way over doing it with the insulation.
Also, they recommended Sairset for the mortar.
I told them that it had mixed reviews from forum users, mainly based on joint size and they agreed. So I opted (for now anyway) to go the "home brew" mortar route, because I don't think I am going to be precisely fitting my bricks.

They then recommended using Grog in my mortar if the gaps were too big 1/4"+.
I told them I would be drinking plenty of Grog each night.
Then they informed me that Grog was crushed firebrick so there is no shrinkage. Has anyone ever tried this?

splatgirl 05-05-2011 02:38 PM

Re: Mark's 42" in MN
 
I haven't heard it referred to as grog, but the suggestion of using scrap wedges of brick in the bigger joints is out there. I did it--more as a means of propping up and maintaining the angle on the steeper courses while my mortar set--but either way, it is a valid method for reducing the amount of mortar/joint size.

splatgirl 05-05-2011 02:41 PM

Re: Mark's 42" in MN
 
p.s. that is a lot of insulation board...are you putting two or three layers under the hearth, or what? If that's the case, consider adjusting the height of your block stand or your opening will end up pretty high.

Tman1 05-05-2011 03:24 PM

Re: Mark's 42" in MN
 
Italian Master builder Stefano Ferrara builds his ovens by filling in the cracks with some 'grog'. If you look into stuff on the web long enough you can find a bunch of info about it. I wouldn't think FB has a problem with me posting stuff about him, but just in case I'll let your fingers do the walking.

dmun 05-05-2011 03:40 PM

Re: Mark's 42" in MN
 
In my misspent youth as a potter, grog was crushed fired pottery, added to clay to reduce shrinkage for thick wall hand built (as opposed to wheel thrown) pottery. This said, we got it out of bags labeled "grog", not from smashing failed pots, so I don't really know what it was.

Wikipedia seems to think it's a refractory material.


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