#1  
Old 04-04-2007, 08:43 PM
Serf
 
Join Date: Apr 2007
Location: philadelphia
Posts: 6
Default Several questions from a beginner

Hi, I've finished building my stand and will pour the insulation slab tomorrow. This site has been exceptionally helpful and I wanted to post a few questions that have been nagging me.

1. Was there any resolution about whether to set the Super Isol directly into the wet structural concrete or wait for the slab to cure?

2. I live in an urban environment and have a small back yard. My stand is 48" x 56". Will I be able to build a reasonable oven on this small a stand (I am looking for something for weekend use, maybe two small pizzas and some other vegetables)?

3. How far in from the sides and back of the slab should the firebricks for the floor be set?

4. I am building a taller style dome. Should I use a styrofoam form or should I try it free hand?

5. The plans on the site mention a "second" insulating blanket under the Oven Insulation section for the Igloo shape. What is this? Is it just the vermiculite concrete layer? Are there two of these?
Reply With Quote
  #2  
Old 04-04-2007, 09:05 PM
Laborer
 
Join Date: Apr 2006
Location: Austin, Texas
Posts: 96
Default Re: Several questions from a beginner

1. I didn't use Super Isol, but I will on my next oven. After hearing about how it soaks up water like (better than?) a sponge, I'd wait a day or two and then set it on top. Make sure your concrete is nice and level and smooth.

2. My dome is 3" thick, and it worked fine on my first pizza bake. If you build the 36" dome, you'd still have 3" of room for insulation on each side. Look into the insulating blankets.

48" stand - (36" diameter + 3" brick * 2 wall) = 6" / 2 sides = 3"

3. That depends on what you're using for insulation. I used perlite, so I needed to allow 6 inches on each side. Use the highly efficient blankets, and you'll save space (and dust!).

4. I built a 20" tall dome, with a diameter of 42". Using a template, I was able to build about nine courses of brick rings up before using a styrofoam form. At least one person did not use forms at all. Some use forms from the beginning. I liked being able to fill and smooth the joints from the inside as I was working, so I am glad I didn't use the form in the beginning.

5. As I understand it, most people choose one of the following:
a. 6" to 8" of perlite or vermiculite
b. one layer of insulating blanket and 4" of perlite
c. two layers of insulating blanket and ? of perlite

-CC
__________________
-Chris-
I'm building a Pompeii Oven in Austin, Texas. See my progress at:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by Chris; 04-04-2007 at 11:22 PM. Reason: math, about -> able
Reply With Quote
  #3  
Old 04-04-2007, 10:16 PM
maver's Avatar
Master Builder
 
Join Date: Aug 2006
Location: Puyallup, WA
Posts: 571
Default Re: Several questions from a beginner

Most of this varies from my oven, and well answered by Chris, so no comments.

Quote:
Originally Posted by Chris View Post
4. I built a 20" tall dome, with a diameter of 42". Using a template, I was about to build about nine courses of brick rings up before using a styrofoam form. At least one person did not use forms at all. Some use forms from the beginning. I liked being able to fill and smooth the joints from the inside as I was working, so I am glad I didn't use the form in the beginning.
Mine was a low vault pompeii and I was another who built with no forms, just a series of shims for each ring of the arch. It works very well, and allows you to see and control the inner face of the oven during construction. I'd also add that it is fairly quick and efficient. The downside, is that for some of the upper rings it gets to be a challenge, unless you have help. If you have another set of hands, you are in good shape with the shim method.
Reply With Quote
  #4  
Old 04-05-2007, 06:54 AM
Serf
 
Join Date: Apr 2007
Location: philadelphia
Posts: 6
Default Re: Several questions from a beginner

Thanks guys. What did you guys use for your high heat mortar? I was considering the Refmix on the Forno Bravo site, but it seems weird to ship all that dust across the U.S. Is there anything else I can find locally that is an equivalent mix? I don't trust myself to get the mix just right on my own (I had enough trouble with regular concrete!)
Reply With Quote
  #5  
Old 04-05-2007, 07:01 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Several questions from a beginner

On the east coast the locally available product is heat-stop. People who have used the both say refrax is better, but I think heat-stop is fine.

Anyplace that sells firebrick will sell some kind of refractory mortar. Look for the dry powder mix, rather than pre-mixed stuff in tubs.
Reply With Quote
  #6  
Old 04-05-2007, 08:42 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Several questions from a beginner

Hello Who,
It's really nice dust, though. If you strike out finding mortar locally, we're here.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 04-05-2007, 08:43 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Several questions from a beginner

One more thing. Send photos.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hello all.......Oven questions rwiggim Getting Started 3 02-16-2007 08:22 PM
Hearth Questions El Puaco Introductions 12 11-25-2006 12:55 PM
I've laid the oven floor bricks: 4 questions Fio Pompeii Oven Construction 20 05-29-2006 05:34 AM
39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS? southpaw Pompeii Oven Construction 0 02-03-2006 10:11 AM
Questions re: cladding and insulation George_in_MA Pompeii Oven Construction 7 01-03-2006 05:38 PM


All times are GMT -7. The time now is 06:47 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC