Forno Bravo Forum: The Wood-Fired Oven Community - Brick Oven Photos http://www.fornobravo.com/forum/ Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more. en Fri, 20 Nov 2009 21:09:25 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg Forno Bravo Forum: The Wood-Fired Oven Community - Brick Oven Photos http://www.fornobravo.com/forum/ <![CDATA[The Greco's WFO - Long Island]]> http://www.fornobravo.com/forum/f21/grecos-wfo-long-island-8854.html Mon, 16 Nov 2009 03:21:59 GMT The stand and hearth for my 36" oven are in the process of curing! This was a huge step for me. I have zero masonary experience, I am using the forno bravo plans and this forum as my guide.

Stand

I dry stacked the block for a planned corner design. I used 3" angle iron to span the opening for the corner angle. 1/2" rebar were placed in every other core and filled with readymix concrete. The stand is (4) 16" block on the full sides and 2.5 block on the short sides.

Hearth

I used backer board to span the block stand and built (2) 2x4 tables to support the backer board while the hearth is curing. I used 2x6 for the form which was screwed together and then wrapped using a thick ratchet strap to help prevent warping. To level the form I used shims between the form and form supports. There is 1/2 rebar on 12" centers within the concrete. I dont think I got a good picture of the rebar.

Things look good so far. Anything I need to do during the curing process? Or should I just leave it alone?

I will post hearth pics tomorrow. It got a little dark to take pics tonight.
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]]> Brick Oven Photos dsgreco http://www.fornobravo.com/forum/f21/grecos-wfo-long-island-8854.html It is begun http://www.fornobravo.com/forum/f21/begun-8852.html Sun, 15 Nov 2009 22:08:59 GMT I poured the 4'x5'x4" slab this morning, just finished edging it. Total cost: $12.00. I will post pictures when I strip the forms. ]]> Brick Oven Photos Tscarborough http://www.fornobravo.com/forum/f21/begun-8852.html Posting Photos http://www.fornobravo.com/forum/f21/posting-photos-8784.html Wed, 11 Nov 2009 18:31:08 GMT I know this topic is dicussed often. But I am having real trouble posting my pictures - I think it was easier to build the oven. Anyway, I created an album using Picasa Web Album - this seemed to work fine, but when I copy the URL into the Custom Profile Picture box it tells me a bad file. I... I know this topic is dicussed often. But I am having real trouble posting my pictures - I think it was easier to build the oven.

Anyway, I created an album using Picasa Web Album - this seemed to work fine, but when I copy the URL into the Custom Profile Picture box it tells me a bad file. I can see my album on Picasa Web. Can anyone help?

Dwight ]]> Brick Oven Photos stwater http://www.fornobravo.com/forum/f21/posting-photos-8784.html <![CDATA[42" Pompeii at the Concrete Casa]]> http://www.fornobravo.com/forum/f21/42-pompeii-concrete-casa-8714.html Fri, 06 Nov 2009 15:19:11 GMT I've been lurking / thinking for a while but finally got started in earnest on the oven this week. I poured a slab a while ago and got the stand finished yesterday.

You can see I had to taper the blocks as the slab had a lot of fall in it, but everything came out right. A good introduction to masonry for me.

I've got upright #4 rebars, two per side, and I'll bend these over into my bridge slab. One other thing I modified is the height of the lower opening, three blocks seemed too tight, so I'm just going to form the bridge slab to go over that opening.

I'm planning to do the bridge slab at about 4" of structural concrete, and then make a rectangular 'frame' out of 2" of structural concrete. In the middle of the frame underneath the oven floor I am planning to put the 2" insulating foam board I've seen mentioned here. Any thoughts / comments / suggestions on that approach are welcome.

Thanks for all the ideas and inspiration so far. Here are the obligatory block stand photos.



]]> Brick Oven Photos michaewa http://www.fornobravo.com/forum/f21/42-pompeii-concrete-casa-8714.html Pompeii style Pizza oven http://www.fornobravo.com/forum/f21/pompeii-style-pizza-oven-8696.html Wed, 04 Nov 2009 16:22:27 GMT Hello Forum members.

Am new to this forum and did'nt know which thread to post this on so took a chance and posted it on a new thread.

Built this in the summer on a shoestring using nearly ALL reclaimed materials. Used 3 types of bricks in the construction, using reclaimed full wire-cut clays for the dome. The form for the dome was made from cardboard ( 12 pieces 1 meter in dia, 50 cms in height, interlocked into eachother, making 24 ribs, strenthened with covering strips of newspaper papiermache)

The total interier dimentions of the dome are 1 meter by 50 cms laid on top of the first coarse laid in the soldier fashion.

Used much research on the web plus general building knowledge to build the beast. First full firing (recently) was successful, but used wrong wood/fuel to achieve full heat potencial. Would like help with which wood/charcoal? to use when I fire it up again (soon) please.

Have many more pics of the project and about a thousand questions to ask. any thoughts or comments on my little wood-oven would be gladly recieved.

Regards Terry (C.F)
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]]> Brick Oven Photos cannyfradock http://www.fornobravo.com/forum/f21/pompeii-style-pizza-oven-8696.html Yet another Australian oven http://www.fornobravo.com/forum/f21/yet-another-australian-oven-8662.html Tue, 03 Nov 2009 06:19:42 GMT Thanks to all of the enthusiastic advice on this forum (and the plans!!!) I finally bit the bullet and built an oven recently.

It's at a holiday house on the North Coast of NSW about 7 hours drive from Sydney, a bit more than half way to Brisbane. It's isolation in a unique coastal village brought it's own problems... Solar 12V power only and an hour to the nearest town (Grafton) for supplies. So...think and supply everything well ahead, no ducking down to the local store for something forgotten, no fancy brick cutting and concrete mixed by hand.

I drew up a spreadsheet that calculated the amount of concrete for the various stages and gave a cost estimate. It might be useful to someone for estimating as you can vary most of the inputs like slab size, depth etc. I wasn't able to upload it so if someone wants a copy they could let me know.

I cut formwork for the two arches in advance and made a circular template 900mm in diameter for the base of the oven. It's circle was cut from 9 x 300mm squares of melamine faced particle board and the centre piece was drilled to attach a brick locating tool (Great design tips on the site). Also done in advance was the formwork for the slab and hearth. It was much easier to do it at home with power tools than up there with a handsaw!

All of the bricks were cut by hand with a hammer and bolster and the concrete was mixed in a wheelbarrow with the generous assistance of my 15 year old son. Brick laying is not in my repertoire so don't let a lack of building skills put you off building yours.

It went together remarkably well and the following timetable gives you an idea of the time involved:

Thursday: Form up the slab and pour it... 3 hours.
Friday: Lay the blocks and fill the cores... 3 hours.
Saturday: Form up the hearth slab with insulating recess and pour it...5 hours.
Sunday: Pour the concrete perlite insulating layer...1 hour
Monday: Waiting for the bricks to arrive
Tuesday: Ditto so poured an apron to stand on using the excess concrete (10 bags)... 2 hours
Wednesday: Still waiting so finished the apron with a layer of small local beach stones with the year highlighted
Thursday: Bricks arrive 3pm!!! Lay the first 2 courses and the arch pedestals... 4 hours
Friday: lay the next 3 courses and the arch for the chimney...4 hours
Saturday: Lay another 2 courses...3 hours
Sunday: Lay the final course and the keystone... 4 hours
Monday: Tidied up and lit the fire...Pizza for Dinner
Tuesday: Bagged the blocks and hearth slab with a mortar slurry. Roast Lamb and Potatoes
Wednesday: Total Fire Ban!

The oven has yet to be insulated and have a chimney installed... A terracotta chimney is planned.

Once again thanks for the advice on this forum, especially the photos and the brick locating tool.

Without your help I wouldn't have considered starting!

I have attached some photos that trace the progress, the others will follow in subsequent messages

Peter Cowie
Sydney
Australia
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]]> Brick Oven Photos cowiepeters http://www.fornobravo.com/forum/f21/yet-another-australian-oven-8662.html My 80cm Oven Completed http://www.fornobravo.com/forum/f21/my-80cm-oven-completed-8442.html Sun, 25 Oct 2009 20:27:06 GMT The builders finished my oven last week and after a few firings I finally got to cook in it - despite the rest of the house and garden still being a building site.

It has a prefabricated dome, base and chimney and came from a UK company called Bluestone Water. It was insulated with 6" of 128Kg Insulfrax. I wasn't going to use that much or that weight but the supplier only had a very long roll of the heavy stuff in stock and they sent that instead of the one I paid for!! The brick housing, the chimney pot and the roof tiles are reclaimed from the demolished old kitchen area of our 1920's house (we are having a new glass box kitchen put on the back of the house).

We live in Chester UK and our house is only feet from the old Roman road known as The Hollows and not very far at all from the extensive Roman remains all around Chester. Perhaps there was a wood fired oven producing pizza somewhere in the vicinity nearly 2000 years ago!

I've used it three times so far - firing it with willow logs cut 2 years ago and dry stored since then. I mixed than with offcuts of kiln dried high grade oak from the floors we are having fitted throughout the house. Last Sunday the builders were all over the new kitchen so I used it to make a full English - sausages, bacon, black pudding in a big tray then cracked eggs over it all just before it finished cooking. Smelt and tasted superb.


I've been making my own pizzas on a pizza stone in our electric fan oven for years but this was soooooooooooo much better. The blistering of the surface and the texture of the base was excellent. I've got lots to learn but I'm very glad we decided to build our oven.



]]> Brick Oven Photos blackjack http://www.fornobravo.com/forum/f21/my-80cm-oven-completed-8442.html Oven in Perth Australia - outdoor kitchen http://www.fornobravo.com/forum/f21/oven-perth-australia-outdoor-kitchen-8396.html Sat, 24 Oct 2009 12:09:42 GMT Hi all.. Long time lurker, first time poster. Here is the run down - Started 10 months ago, built the base and surrounding outdoor kitchen - started actual dome 3 weeks ago - pics attatched problems encounted - cracking mortar. Hi all..

Long time lurker, first time poster.

Here is the run down

- Started 10 months ago, built the base and surrounding outdoor kitchen
- started actual dome 3 weeks ago - pics attatched

problems encounted - cracking mortar.

I asked for a fire mortar at the one of the few places that actually deal with fire bricks and mortar here in Perth. What i got was heat curing mortar. Bummer.

As it is drying, its cracking at the joins. And only found out recently that it is not good for large mortar joints. Which mine are. ( i do not have access to a bricksaw to make perfect cuts)

Pics attatched.

Any ideas on how to finish this off before i put the fire blanket and final insulation layer on this beast?

THanks

Kon
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]]> Brick Oven Photos konman http://www.fornobravo.com/forum/f21/oven-perth-australia-outdoor-kitchen-8396.html SE Minnesota insanity http://www.fornobravo.com/forum/f21/se-minnesota-insanity-8365.html Sat, 24 Oct 2009 00:36:41 GMT Hey! Look at this. A middle-class MN home outside of the kitchen, with established flower beds. It's about to be destroyed. Why? Cos, I just gotta have the pizza. Quattro Staggione. Fungi. Whatever. I've waited twenty years for this.
Attachment 15222
It's now time.
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]]> Brick Oven Photos Eric Pfeifer http://www.fornobravo.com/forum/f21/se-minnesota-insanity-8365.html