Mississippi 44"

[GianniFocaccia]

Great job, Gulf! That's a lot of cuts to stay on bond the last three courses. Not too long til pizza now.

[Gulf]

Thanks GianniFocaccia,
I read your build thread along with all the others recomended on http://www.fornobravo.com/forum/f2/n...res-15133.html (A newbie’s survey of the Forno Bravo treasures hiding in the archives) I should have went back and looked at yours again on how to close up a dome. Now that's sharp. I agree with Karangi Dude "Pure Symmetry".

I have been cutting arch bricks today and building another arch template for my vent transition or fireplace, which ever it turns out to be.

[Gulf]

Originally Posted by Gulf

I have been cutting arch bricks today and building another arch template for my vent transition or fireplace, which ever it turns out to be.

"Company" showed up and I had to cut that last post off early.

I have knotched the bricks for the vent transition 1" by 1". I will set this arch roughly as the pic shows. It will leave approximately a 1/2" gap turning the corner of the inner arch. I intend to pack this gap on both sides with 3/4" ceramic rope insulation.

[IMG][/IMG]

[Gulf]

For the transition arches and chimney I have trimmed the CalSil so the flu/fireplace can rest on the 4"'s of vermicrete.





It was threatening rain today so I could not get started on anything major in case I had to cover everything back up. I did a trial fit and layout to get an idea of where I was going with this.

Ya'll with the autocad could do this without getting out of your chair. But what is the fun in that
[IMG][/IMG]

I have a 36" fireplace damper laying around. To use it' I would have to take the side walls up as shown. (that would make a transition piece angling in either real steep or very tall)

I found a 24" damper which I can get delivered for close to 100 bucks. For the 24" I would arch the sidewalls in to that point before leveling out.

(either size means I will have to pour a larger 4" vermicrete base for it's foot print)

I also have a couple of ideas about homemade dampers. But I want to find out what is behind Brickies' video before I decide. It's my last day off until newyears so I have a little time to decide.

Saints are playin', I may get back at half time.

[brickie in oz]

Originally Posted by Gulf

I But I want to find out what is behind Brickies' video before I decide.

Ask away..

Either your entry arch is massive or you are useing small bricks and it gives it that illusion?

I calc it to be about 600mm high if the bricks are full size....

[Gulf]

The Saint's are ahead 21 to 10 at the half

I got rained out around lunch time and had to cover every thing up.

I looked around the shed and found a bucket of brick dust that I had cleaned out of the drip pan dfrom the HF saw which had been laying aroud drying for a couple of weeks..
[IMG][/IMG]

I found the screen that I use to seperate the cat turds from my sandpile and with the use of an old window screen, began to salvage some fireclay.
EDIT: My recomendation for using this method to reclaim firecaly would be to alter the formula for home brew. A window screen will allow fine sand to filter thru. It will also allow sand sized firecaly to filter thru. After some experimentation, I adjusted my formula to 2-2-2 (2 parts sand/2 parts fireclay/2 parts mortor){Bricklaying mortor is roughly 1/2 portland and 1/2 lime with some additives related to type and brand}Just Say'n[IMG][/IMG]
IMG]
Got 2 and 1/4 bags out of that 5 gallon bucket.

[IMG][/IMG]

An added note: If I were screening brick dust for a living I would build a second screen out of 1/4" construction cloth and find a window screen made out of the old fashioned galvanized wire.

[Tscarborough]

Why would you want a damper? If it doesn't go up the stack, it will just go out the front. Looks great other than that.

[Gulf]

Originally Posted by brickie in oz

Ask away..

Either your entry arch is massive or you are useing small bricks and it gives it that illusion?

I calc it to be about 600mm high if the bricks are full size....

The arch you see in this pic is actually a trial fit of the vent/chimney transition arch. I may not be using the right terminology The arch shown wraps around the oven entry arch. My oven opening is approx. 20" wide by 12 1/2 " high. If the conversion chart I googled is right that would be 508mm wide and 317.5 high.

About that damper. I am familiar with fireplace chimney dampers (throke stile). I have also seen the type damper (via internet only) that goes on top of the flu. I am interested in the design of the damper which you featured in the video. I assume that it is a sliding or knife valve so to speak. Could you explain and/or better yet offer a pic or two on how it works?

Also, to quote Tscarborough: (Since this is on the same note)
"Why would you want a damper? If it doesn't go up the stack, it will just go out the front?"

I may be gettin barrell vaults mixed up with pompeii ovens. But, I think that I read a few posts where someone felt that the damper helped them tune their pompeii to the "sweet spot" where heat/smoke flowed up the chimney and not out the front conserving as much heat as possible for the warm up.

I would like to incorporate a damper in with my pompeii oven if it is benificial. If not I would like to skip this step.

Any and all recomendations are very welcomed.

[Gulf]

Originally Posted by Tscarborough

Why would you want a damper? If it doesn't go up the stack, it will just go out the front.

One more reason that I am exploring the idea of a damper is for smoking meat. I figure that (with a controllable vent type door for the outer arch) the fireplace/vent landing area could be used as a smoking chamber. I don't know if the damper would aid in this or not. But,I am probably going to incorporate some kind of damper into the build just for experimentation or for fear of the (wish I had done that syndrome)
Damn, it started out so simple, It was going to be a cob oven

[TropicalCoasting]

Great idea.

Only down side I can think of would be the extra reach needed to get pizzas in and out.

If you had a removable damper you could hang bigger stuff down the chimney

I once had a slow roasted leg of lamb cooked on a chain hung in chimney in Istanbul.