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#1
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| After a couple years, at least, I finally started my oven. ![]() ![]() ![]() |
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#2
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| Here are a couple more pictures. My pool is all curves, so I am trying to kind of recreate the shape in my pizza oven. I hope to find the same tile that we used in the pool for the edge of the table. I cantilevered the table, so I went with rebar spaced 6". That is a pain when you really have no idea what you are doing. It supported itself, even after I removed the forms, so I am very happy. ![]() |
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#3
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| Looks like a great start. I like the rounded corners on the cantilevered base. Looking forward to following your post. Chip |
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#4
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| The insulating layer is done. I think I'm almost ready for bricks. I used about 5:1 vermiculite to concrete, and thought I created a big mess. It didn't seem like it would harden, but a couple days later it is solid. |
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#5
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| Hi Rainney, What size is your oven, round is cool. |
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#6
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| Its going to be 42". |
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#7
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| What a great start! I don't remember seeing a round hearth cantilevered all around. You have planned well.
__________________ Lee B. DFW area, Texas, USA If you are thinking about building a brick oven, my advice is To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Our One Meter Pompeii Oven album is To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. An album showing our Thermal Breaks is To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. I try to learn from my mistakes, and from yours when you give me a heads up. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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