New Pompeii challenges on space

[david s]

Check with your local council about how close you can build to your perimeter fence. Here the rule is 1.5m It would be a shame to have to break it up and build somewhere else. Having said that, mine is right up against my neighbours fence. Have to be careful they don't complain- keep feeding them pizza.

[ralogan55]

Yes, I believe we have a 3ft. setback for all structures over 3 feet in height, but I need to double-check with the City. I'll have a challenge for sure. Thanks for the reminder. This is part of my problem: size and set-back.

[ralogan55]

Thanks for the moral (and practical) support.

I went ahead and purchased the last of their manufacturer's second on high quality firebrick on Friday (yes, all 224 in the rain). It was quite a load in my little utility trailer (actually over the rated weight - just keep those lug nuts very tight) back to Oceanside pulled by a Chev Cavalier. So now they are stacked on a pallet in my garage all nice and comfortable.

Anybody looking for firebrick in So Cal should definately check out Pacific Clay in Lake Elsinore (just off I-5 at Lake Ave on Temescal Canyon Rd.). The firebrick I bought for
$.25/ea. had some minor color distortion on the flat side and hardly noticeable. Certainly won't be noticed after a few hot fires. I've read that some people prefer other brick to Pacific Clay, but the price sold me. You should know this brick is rated for 2300 degrees and normally sells for about $1.07/ea. at the factory. My local brick store was selling medium firebrick for $1.47. Call first to see if they have any manufacturer's seconds in inventory and talk to Mike in the Sales Dept. I took the last of what they had for the most recent production run.

[ralogan55]

Hey, guys

I've worked out a corner build for a 36" oven and mapped it out (as recommended) using SmartDraw with wall lengths of 70" and 47", respectively.

I used the diagrams on pp. 17-18 of the Pompeii Oven Instructions as a guide. According to the dimensions on p. 13 the total depth of a 36" oven is 70" all-in.

My measurements show I only have room for 62" after I allow the 5" setback for air space and exteior wall (assuming I build an enclosure).

I would have thought that with walls of 70"x47" (which is bigger than anything on pp. 17-18 of the instructions) that I would have plenty of room. But, it appears that I'm at least 8" short diagonally.

What am I doing wrong or am I missing something?

(I couldn't figure out how to attach a pdf file to this post, but can send the layout elsewhere if helpful).

Thanks.

Rick
(ralogan55)

[dmun]

You attach a PDF the same way you attach an image or other file: Below every text box is a button that reads "go advanced". This takes you to an enlarged page, and below the text box is a button that reads "manage attachments". This button will bring up a box that will let you browse your computer for the desired file. Don't forget to hit the "upload" button to attach the file to your message.

[ralogan55]

dmum,

Thanks for the tip. I went back and attached the pdf so maybe now I can get some closure on my stand design.

Rick

[ralogan55]

Les,

Since you built a corner oven design, could you please take a look at my post #24 on 2/15/10 and see if you have any comments. I think my concern is self-explanatory in the post.

Please comment. Thanks.