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  #241  
Old 03-22-2014, 01:14 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Quote:
I would mark one end of the brick with those dimensions and the other end of the brick with the dimensions for a 21 brick arch that is the smaller size. Then I would taper the brick from front to back, while making the arch brick shape
Here's how I did it:

I tapered each entryway brick and laid it on the brick below with shims to simulate my mortar joint. I drew a line (pic 1) to represent the inner face from the oven-end to the entryway arch. Each brick inner face then got 'shaved' to match the course below and the line defining the next course. Be careful: Before creating the line you must place the entry-end brick so that both ends overhang (to the inside) the brick below. This means you must draw a line on both the top and bottom of each brick and shave the brick accordingly (pic 2) After you do a course or two you will see how it works and can go faster with confidence. Colin picked it right up and got a beautiful result.

I'm not certain how much shaving you will have to do to accommodate your entryway arch dimensions. I intentionally built my outer arch lower than the inner arch to encourage smoke to go up the flue and perhaps a little less wind going in the front.

Even though the two arches in my entryway are distinctly different shapes and sizes, they share the exact same circumference.

I created a V-shaped heat-break gap as shown in post #121. I filled the outside of the gap with rockwool caulk ($16/11oz) and love the way it came out. I regret not doing the L-shaped brick like Colin did but I was running out of patience at that point of my build.

Hope this helps.
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  #242  
Old 03-31-2014, 01:15 PM
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Join Date: Mar 2014
Location: California
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Default Re: OctoForno

Wow!just wow. This was a pleasure to read, Thank-you for sharing. All your hard work shows in your oven. Its gorgeous. Very inspirational build.
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  #243  
Old 04-02-2014, 03:13 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Thanks WFB. I am guilty of taking way too long to get 'er done, but I was having so much fun it became obvious I was milking the project. Now that I'm 50 or so pizzas into it, its satisfying to watch the oven perform...

You have experience baking bread in a woofer?
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  #244  
Old 04-05-2014, 01:01 PM
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Join Date: Mar 2014
Location: California
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Default Re: OctoForno

Not yet, I'm in the planning stage right now. I've been professionally baking now for 12 years and look forward to this style of baking. Sadly I don't see it happening anytime this year but I hope to have everything planned, listed, plotted and sourced so I will be ready for next spring.
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  #245  
Old 04-15-2014, 06:47 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
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Default Re: OctoForno

Quote:
Originally Posted by GianniFocaccia View Post
Here's how I did it:

I regret not doing the L-shaped brick like Colin did but I was running out of patience at that point of my build.

Hope this helps.
John hmmm patience

Do you remember in our conversations around flared landings and tapered flue galleries? When I finished the bloody landing arches as we had discussed, and then discovered that my vent was too narrow in depth so knocked the thing down and started again. Arrrghhh You said to me that well you have done it once second time should be much quicker.

It was but with a lot of cursing, talk of patience.

Only plus was the second time was much better built than the first as I knew what I was doing.

I am also glad I did L shaped tie into the entry arch. The idea though came form Kbartman was not mine, My only contribution was the ceramic tape to separate the dome from the landing. So far and some mean firing no cracks at all especially in the landing.
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Last edited by oasiscdm; 04-15-2014 at 06:50 AM.
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  #246  
Old 11-04-2014, 01:39 PM
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Default Re: OctoForno

Really love the shape of the oven. I've considered doing the same exterior shape since I have to change the placement of mine. Beautiful
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  #247  
Old 11-05-2014, 05:50 PM
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Location: Disneyland, CA
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Default Re: OctoForno

Thanks for the compliments Husker. Like so many builds here, once the oven became operational the completion of the cladding has taken a back seat. I'm being picky about a suitably matching brown trim tile, because in the meantime I've been able to expand the number of dishes I can cook in the oven.

Aside from the requisite pizza and naan, after a number of tries, have tweaked the process of baking of artisan sourdough loaves (pics below). Quite a balancing act with the rise and fall of starters, proofing of the loaves and timing optimum oven temperature to the second rise.

Main dishes have been the standard roasted chicken, pot roast, pulled pork, lasagna, pot pies etc. Lastly, will be doing my first WFO turkey dinner in a few weeks.

Dr masuess, I initially designed the oven in an octagon shape to be different and to keep the bulk of the enclosure as small as possible while retaining maximum insulation. What I found was that an octagon shape takes much more thought and work from the ground up than a rectangular-shaped enclosure.

However, if you are forced to move your oven, why not make your unique design the way you want it? I was brand new to building anything, so the entire project was (still is) a learning process.

John
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