#131  
Old 01-05-2009, 04:15 PM
larrya1049's Avatar
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Default Re: Mark's WFO

Beautiful cellar Mark. I wish I had the room for one. Thanks for posting the pictures.

Regards
Larry
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  #132  
Old 01-05-2009, 04:59 PM
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Default Re: Mark's WFO

Quote:
Originally Posted by exceloven View Post
Les,
Are you saying I would have to clean soot if I cure before, or after the entry.

Mark
If you cure before. There will be some build up of soot. How much of an issue it is, I don't really know. Worse case, it may give you a natural slip plane. Anyway, my approch was to wait until I finished the entry. Then again, I didn't do any cure - I went nuclear right out of the gate.

Les...
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  #133  
Old 01-05-2009, 06:39 PM
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David,
Yea I did cut the sides with an angle and a bevel. My saw cuts compound angles so it made it easier. None were perfect, but it did make for smaller mortar joints.

Mark
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  #134  
Old 01-06-2009, 10:11 AM
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Default Re: Mark's WFO

Hi Mark: Really great looking oven! Excellent craftsmanship. I love the plug at the top. But I've got a few questions:

1: Regarding those compound cuts, in your picks on post #89 it appears many dome bricks actually have NO mortar at the inner end facing the oven. I can see the mortar at the middle and rear of the blocks (the larger rear gaps) but almost none to the inside. Is that just what you get from good, compound cuts where the bricks fit really nice? Or is there always SOME mortar all the way in?

2: Are your arch walls ON the herringbone floor or outside of it?

Thanks and your wine cellar looks great. It's nice to go in there and choose something special to celebrate every pizza oven milestone you hit.
Cheers, Dino
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  #135  
Old 01-06-2009, 11:08 AM
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Default Re: Mark's WFO

Dino,
Regarding the compound cuts, the goal was to have little to no mortar especially on the inside. In reality I wasn't patient enough so I just got them close. I built my dome on top of the floor, it just seemed easier to me. It seems like it is about 50/50 on that aspect of the build.

The arch is next, this afternoon if I have any time.

Mark
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  #136  
Old 01-06-2009, 03:56 PM
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Default Re: Mark's WFO

I may be wrong but I think I cut my last firebrick today! Now the patience has to kick in (leave the form in for a few days). I am thinking of using 2 one foot sections of flue, does that sound right?

Mark
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  #137  
Old 01-06-2009, 05:34 PM
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Wow Mark! Congradulations. The arch is beautiful. So is your vent opening exactly 1/2 brick deep or a little more? I'll let the experts tell you about the flue pipe length.
Congradulations, Dino
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  #138  
Old 01-06-2009, 06:49 PM
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Default Re: Mark's WFO

Mark, Really a great looking oven. You should be proud. Great pizza and great times around the corner! I love the entry.

Your wine cellar looks great. I build myself a cellar a few years ago. I think a new, empty wine cellar is perhaps one of the most dangerous things to own. Hard on the wallet. Is it climate controlled? I don't know how hard it is to keep good storage conditions in Southern California. In Michigan, most homes have a cold basement with concrete floors and block walls. Makes for a perfect cellar. I insulated mine and put in a cooling unit, but it doesn't kick in very often.

Nothing better than a great bottle of wine with some nice pizza and friends!!
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  #139  
Old 01-06-2009, 07:02 PM
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Thanks Mike,
Its starting to get exciting. My wine room is insulated, vapor barrier and the whole nine yards. Its built into part of my garage and does have a cooling unit. You are soooo right about the expensive part of wine. Looking forward to pizza and wine.

Mark
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  #140  
Old 01-06-2009, 07:16 PM
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Default Re: Mark's WFO

Now that you bring it up. What wines do guys prefer with your pizza? Is it Chiantis, Zins, Rosso di Montalcino? I'm always looking for something unique and different.

Regards
Larry
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