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  #481  
Old 02-17-2014, 05:50 PM
kbartman's Avatar
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Join Date: Feb 2013
Location: Florida
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by oasiscdm View Post
All I can say KB is amazing attention to detail
Simply breath taking.A work of art, a lesson in perfection.especially in incorporating and into existing infrastructure
Thanks Colin,
Although I won't call it perfection, far from it..............................Anyway appreciate the confidence...........Arches complete...Decided to change from brick to brick pavers to accent the base,..........I think I like how it turned out.....least wife is happy, that's half the battle...........I hope I have cut my last brick ......Yippie........Just one more,to lay, it will go in front of my pool light j-box. I hope it will conceal it nicely. I plan to cover the last base brick paver in plastic wrap and mortar in place. After it has set up, remove the brick and plastic then replace. I hoping any gap between the brick and the set up mortar can be hidden with cement only paste. If access is needed later, a slight taping would free the brick. I think ..........Does that sound workable? Comments and suggestion needed.

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My 40" Inch pizza oven in Florida-dscn2803.jpg   My 40" Inch pizza oven in Florida-dscn2806.jpg   My 40" Inch pizza oven in Florida-dscn2809.jpg   My 40" Inch pizza oven in Florida-dscn2808.jpg  
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  #482  
Old 02-17-2014, 06:03 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
Thanks Colin,
Although I won't call it perfection, far from it........Comments and suggestion needed............
No comment, other than "waiting for the finish of your artistic build" .
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  #483  
Old 02-17-2014, 06:26 PM
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Default Re: My 40" Inch pizza oven in Florida

Cool, I love the repeated Roman arches. It reminds me of the Colosseum.

Last edited by david s; 02-18-2014 at 10:37 PM. Reason: Spelling again
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  #484  
Old 02-18-2014, 07:33 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by Gulf View Post
No comment, other than "waiting for the finish of your artistic build" .
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Originally Posted by david s View Post
Cool, I love the repeated Roman arches. It reminds me of the Colleseum.
Waiting for the finish?????....... Rome wasn't build in a day........You all might be waiting for a while..........Wonder how long it took to build the arches in the Coliseum....By my snails pace I would say about a day for each arch a least mine anyhow.

Scratch coat complete on the lower half. A brown and a finish coat and I will be done with the stucco.....its taking my for ever and my body fills as if I had build Rome.......

Time to start studying for the concrete counters.....any suggested reading ideas is appreciated.
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  #485  
Old 02-18-2014, 07:45 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
Waiting for the finish?????....... Rome wasn't build in a day........You all might be waiting for a while..........Wonder how long it took to build the arches in the Coliseum....By my snails pace I would say about a day for each arch a least mine anyhow.

Scratch coat complete on the lower half. A brown and a finish coat and I will be done with the stucco.....its taking my for ever and my body fills as if I had build Rome.......

Time to start studying for the concrete counters.....any suggested reading ideas is appreciated.
Take your time. Just do it your way! We'll still here.

PS: Lots of great ideas on the web for counters. Do your research. Discover what fits your style .
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Last edited by Gulf; 02-18-2014 at 07:49 PM.
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  #486  
Old 02-18-2014, 08:07 PM
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Location: South Carolina,USA
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by kbartman View Post
Waiting for the finish?????....... Rome wasn't build in a day........You all might be waiting for a while..........Wonder how long it took to build the arches in the Coliseum....By my snails pace I would say about a day for each arch a least mine anyhow.
I was going to say 12 years, but i wasn't sure. Some say 7-8 years, others say 10. Either way, you have some time before you overtake that project completion date.

Of course if you do take that long you better start cutting solid voussoirs for your arches now. The forum might let you slide on all the relief work though.
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  #487  
Old 02-20-2014, 06:50 PM
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Join Date: Dec 2013
Location: Wisconsin
Posts: 111
Default tools and techniques

Just something to keep in mind for future builds. A control joint is a joint that is completely clean of anything but backer rod and chaulk. In our builds, if you are doing a thermal break this joint should roped with firerated backer and fire rated chaulk. Good chaulking practices need to followed. This means a joints sides need to clean. The purpose of the rod is to allow the chaulk to stretch sideways. A joint that has no backer is held on 3 sides and will eventually fail ,because it can not stretch. The depth of any joint shall be one half the width, so a 1/2'' joint width should be 1/4'' deep. A soda bottle with soapy water applied to your finger allows you to slick the joint. Always start at the bottom and work upwards. This may sound silly but the main thing is to apply the correct amount of chaulk, not to much and not to little. Try to go slow and seal the jt. as much as possible to eliminate excessive tooling. All chaulking in an oven is covered but you never know when it might show, just some pointers
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  #488  
Old 02-21-2014, 04:26 PM
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,727
Default Re: tools and techniques

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Originally Posted by Campmaki View Post
Just something to keep in mind for future builds. A control joint is a joint that is completely clean of anything but backer rod and chaulk. In our builds, if you are doing a thermal break this joint should roped with firerated backer and fire rated chaulk. Good chaulking practices need to followed. This means a joints sides need to clean. The purpose of the rod is to allow the chaulk to stretch sideways. A joint that has no backer is held on 3 sides and will eventually fail ,because it can not stretch. The depth of any joint shall be one half the width, so a 1/2'' joint width should be 1/4'' deep. A soda bottle with soapy water applied to your finger allows you to slick the joint. Always start at the bottom and work upwards. This may sound silly but the main thing is to apply the correct amount of chaulk, not to much and not to little. Try to go slow and seal the jt. as much as possible to eliminate excessive tooling. All chaulking in an oven is covered but you never know when it might show, just some pointers
Not quite sure here, do you mean "chalk" or "caulk"?
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  #489  
Old 02-21-2014, 05:07 PM
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Location: Salt Lake City, Utah
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Default Re: My 40" Inch pizza oven in Florida

KB,

I made a hyperlink to a dozen or so concrete counter threads done on the forum. It will give you some ideas. http://www.fornobravo.com/forum/f8/c...ers-18388.html (Concrete Counters)
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  #490  
Old 02-22-2014, 06:56 PM
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Default Re: tools and techniques

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Originally Posted by david s View Post
Not quite sure here, do you mean "chalk" or "caulk"?
Misspelled a couple times the word caulk, as what come in a tube or sausage or even a pail, not chalk used to right with, oppps sorry
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