Pompeii in Progress...

[mkenniso]

Thanks Dino! Yes, I will have to vent the oven outside. I have a hole punched out of the wall behind me to run the exhaust. I hope that process goes smoothly. BTW, I closed my oven a few nights ago. That's a great feeling. My back is thankful as well. I'll post some updated photos shortly. Just waiting on FB blankets now. I noticed one of my rows sticks out past the others. I think my keystone brick to lock the course in place and was a little too snug and the force to secure it in place caused that row to drop lower than I wanted. Is it feasible to sand back that row flush? I was worried that the vibrations of a sander could cause a crack in the dome. But, also it is the only thing I am really unsatisfied with. It's not severe but I would like it flush. Also, my arch has a gap behind the keystone. Since I turned a brick sideways, in relation to the other arch bricks, to cut the keystone it was about inch thinner than the other bricks. I wasn't sure if I should fill it in with an inch thin brick or leave as is, as it might help draw the exhaust to the center of the flue. Any thoughts? I wanted to add a counter overhang as well. I would appreciate any advice on material and how to anchor it down securely, since it on top of the insulating concrete that lacks strength. Thanks as always!

[mkenniso]

I think I was being a little too picky with the inner bricks. I filled down a few edges and I'm content. I posted some progress pics. I fixed a couple floor bricks that got a little beat up from the build. Time to finish the decorative arch and insulate. I found some nice stone to finish the outside today. I'm anxious to see how it's going to look.

[mkenniso]

Unfortunately for me, FB is out of the insulating blanket for another two weeks and I'm on the east coast which doesn't help my delivery time. Does anyone know of an alternative and reliable source??? I also need an IR thermometor. Thanks!

[Gromit]

I used INSWOOL from Harbison-Walker.

[geisen]

ATD 701 Infrared Laser Thermometer
$45 on amazon.com
just got mine. great deal.
tops out at over 1Kdeg and has adjustable settings.
features of a IR at twice the price.

[dmun]

Pennsylvania is a big place: If you're near one of the big cities, you should have a refractory supply dealer near you. As Gromit mentioned, HW is the big outfit, but there are other sources.

Do a google maps search for refractory supplies, and get on the phone.

[mkenniso]

Thanks for the help. IR Thermometor and Blankets on their way.

[mkenniso]

Been away for some time, but wanted to say thanks again for all your support. I opened my restaurant June 4th, 2010 and my oven has been hot ever since. I can't begin to express the satisfaction I have for building my own oven. It's truly one of my greatest accomplishments. Customers are thrilled to come back in my kitchen to see and admire a true wood-fired, Italian brick oven. I owe so much to this forum and God bless you all. The response has been more than a blessing, so much that I am opening a second restaurant in downtown Pittsburgh. Time to swim with the big fish and estatic to begin my second build. It may be a simple or primative concept to build with brick and stone and cook with wood and fire but nothing could be more brilliant than to recreate a timeless and historic tradition that defines an epic age and era of true culinary genious. This is our privaleged tourch to bear and couldn't be more proud to be among this elite and inspired group. I'll post my finished pictures as well as the oven in action as soon as I can.

[Dino_Pizza]

Mark,
I had to do a double take and re-check all the dates on your thread...it REALLY has been a year since you posted but we're all glad you have the oven done and it's going so well with your restaurant. Thanks for posting your success story. Looking at your ovens brick work again, it's really quite nice. I can imagine how nice your 2nd oven will turn out.

It's really heartening to hear someone who cooks or bakes and opens not only 1 but a 2 restaurants!

I'm sure I speak for anyone on this forum that we're glad to have seen your oven progress and be a small part of your endeavor. Please post some pics of you wfo in action at your restaurant.

Good luck, and well look up your restaurant when we visit.

Cheers, Dino

[Lburou]

Originally Posted by mkenniso

Been away for some time, but wanted to say thanks again for all your support. I opened my restaurant June 4th, 2010 and my oven has been hot ever since. I can't begin to express the satisfaction I have for building my own oven. It's truly one of my greatest accomplishments. Customers are thrilled to come back in my kitchen to see and admire a true wood-fired, Italian brick oven. I owe so much to this forum and God bless you all. The response has been more than a blessing, so much that I am opening a second restaurant in downtown Pittsburgh. Time to swim with the big fish and estatic to begin my second build. It may be a simple or primative concept to build with brick and stone and cook with wood and fire but nothing could be more brilliant than to recreate a timeless and historic tradition that defines an epic age and era of true culinary genious. This is our privaleged tourch to bear and couldn't be more proud to be among this elite and inspired group. I'll post my finished pictures as well as the oven in action as soon as I can.

Originally Posted by Dino_Pizza

Mark,
I had to do a double take and re-check all the dates on your thread...it REALLY has been a year since you posted but we're all glad you have the oven done and it's going so well with your restaurant. Thanks for posting your success story. Looking at your ovens brick work again, it's really quite nice. I can imagine how nice your 2nd oven will turn out.

It's really heartening to hear someone who cooks or bakes and opens not only 1 but a 2 restaurants!

I'm sure I speak for anyone on this forum that we're glad to have seen your oven progress and be a small part of your endeavor. Please post some pics of you wfo in action at your restaurant.

Good luck, and well look up your restaurant when we visit.

Cheers, Dino

We stand on the shoulders of those who have gone before

Congratulations to both of you!