Pompei oven progress from Carlo

[biondoli]

I decided to level the floor as there were some bricks not very well leveled...used first the grinding wheel by hand then a little bit the grinder.
Covered the floor with the brick powder recup from the cuts...so it should fill in the gaps and protect the floor from cement drips.
Then I started the 2nd row...
The plan was to tapering the bricks...the reality is that it will remain in my dreams...I decided to go the classical way and use shims. I didn't want a big head ache!
I am surprised how much refractory mortar is gone...am I supposed to fill all the gaps between the bricks right? or am I doing something wrong?
Then I also tried the paste version of the refractory cement, it's ready to use and very easy to work, I installed only a couple of bricks with this as I want to see how it works; it might also be cheaper as 1/2 gallon is $10 only...anybody knows about this product? The label says it can be used to repair oven, bricks, etc etc. I'll let you know...

[Ken524]

Carlo,

It's looking great. Yep, the method you are using (not trimming every brick to fit) will eat up a lot of mortar due to the big gaps on the outside of the dome. I would definitely fill the gaps. Nothing wrong with that, just uses more mortar (but also uses a lot less bricks).

When I trimmed all my bricks, I was amazed at how many extra trips to the brickyard I had to make. The brick estimates on the FB plans go out the window when you trim-to-fit.

Keep up the great work!

[dmun]

The word on the street about the pre-mixed refractory mortar in mostly negative. It seems that it doesn't cure to a waterproof mortar. I don't know what product you're using, but half-a-gallon isn't going to fill many joints at all.

[biondoli]

Good week end for working, finished 2nd row and started the arch.
I poured a 2-3 inch concrete around the ceramic boards for keeping water away and to avoid any movement. I also added some bended nails in the concrete and left the heads out so I can attach the chicken wire that will go on top of the blanket after the dome is finished.

[biondoli]

While I was starting the arch I realized that my door opening was smaller than the suggested size. It is 16.8 inch....it is a result of 2 mistakes:
1- I assumed 18" as start instead of 19" (was reading the Neapolitan measures...)
2- Then I realized I needed the border for the door closure and moved the another inch or more closer.
I am already at the second row....how big this mistake is? Should I dismantel and start again?
Personally I am fine to live with it...but I need to know from the experts if this is not technically accepted for some reasons...thanks

[dmun]

My wooden pizza peel, from a local baking supply, is just a hair under 14 inches. You should be good to go. It could be argued that a smaller opening does a better job of keeping heat in the firing chamber.

[gjbingham]

I'd make it wider. If you need to crawl inside the oven to clean mortar joints, it will be virtually impossible with a 16 inch door width. Also, cleaning up ash and moving pizza/coals around will be much easier with a wider door.

Looks like you're pretty well into it. 16 inches will probably work out fine if it requires a ton of work to widen it.

[wlively]

Carlo

You can save mortar and time buy using the left over side wedges of fire brick as your gapping wedges. That way you just leave them in.

[biondoli]

You're right and I'll have less waste to worry about....thanks WL

[biondoli]

little update ....Worked all week end and went up to row 8, now starts the hard and difficult work!