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| Hi all, Im on my 3rd reading of the oven plan. I want it to sink in before I embark on my journey. Ground is still a little moist here in MA and I plan to start digging here pretty soon. One question keeps coming to mind.......Im petrified once I get to dome construction phase. I think the styrafome jig looks like the easiest way for me. Being a non mason and all. Does anyone feel there is a better way to ensure a quality built dome for someone that know absolutely nothing about brick laying? Eddie |
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| Hi Eddie, Don't panic. It really isn't as hard as it looks! After a course or two, you'll be a pro. I used a Styrofoam (foam board) form to help keep things going in the right direction. If I did it over again, I would make the form out of plywood. The foam warps in the sun and moisture. Good luck!
__________________ Ken H. - Louisville, KY 42" Pompeii Oven Thread ... Enclosure Thread Cost Spreadsheet ... Picasa Web Album Pompeii Pizza Oven Construction Video |
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| Don't worry Eddie. Really. Check out my thread (http://www.fornobravo.com/forum/f8/p...ics-2610.html), and maybe Dave's (no offence meant Dave, hope you don't mind) to see two ovens that are... well less professionally built than some others here. One of the reasons I posted regular updates was in a way to show that non-bricklayer geniuses can build one of these ovens, too. the really beautiful domes get a lot of attention (and quite rightly so), but the less skilled-builder-ovens work perfectly well. btw, I used Hendo's dome gauge, made it really easy. http://www.fornobravo.com/forum/f28/...idea-2573.html (Hendo's dome gauge -- nice idea) I'm sure you'll do fine, and if you do get stuck, we're here to help you. |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Begining dome construction | rlf5 | Pompeii Oven Construction | 119 | 06-10-2008 04:43 PM |
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| Hearth and Dome construction questions | asparapani | Pompeii Oven Construction | 13 | 11-21-2006 11:51 AM |
| Radial Oven Construction | armac | Pompeii Oven Construction | 4 | 08-04-2006 03:16 AM |
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