| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
![]() |
| |||||||
![]() |
| | LinkBack | Thread Tools | Display Modes |
|
#1
| |||
| |||
| Starting to build...using the Heat Stop 50. |
|
#2
| ||||
| ||||
| Nice work, and just so you know we LOVE pron!!! |
|
#3
| |||
| |||
| Looking nice - that part is the most fun (although it all is pretty fun). Enjoy!
__________________ Pizza Oven Picture Gallery To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
#4
| |||
| |||
| Looks good. |
|
#5
| |||
| |||
| starting on the arch openings and noticed that there are all sorts of different sizes. Since I'm doing a 42" oven (Tuscan style - higher dome), should I start the arch after my fourth brick on the sides, going up to the height of 12.5"? I noticed lots of people doing it after the third brick, but that starts at 7.5" and looks like it arches up another 2-3", so I'm assuming they're doing the lower domed ovens? Thanks for any help... Last edited by doobie dee; 06-04-2010 at 07:44 PM. |
|
#6
| ||||
| ||||
| I started at the third brick with an opening of 12.5 inches. It gives me plenty of room to cook and gives the arch sufficient strength. My oven it 42 inches and the dome height is 21 (a little less due to the flatness of the plug). Hope this helps. Les...
__________________ Check out my pictures here: To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. "Hell, there are no rules here - we're trying to accomplish something" - Thomas A. Edison |
|
#7
| |||
| |||
| Fourth course down...also started the base for the arches. Perfect weather for building. |
|
#8
| |||
| |||
| Kihm said "pretty" as in pretty cute or pretty sexy. |
|
#9
| ||||
| ||||
| Looking great so far. Good to see you have taken the plunge and rebated your Openning/Inner arch. It is fairly complex but worth the time spent Cheers
__________________ John __________________ My Oven Thread: 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. The difference between a successful person and others is not the lack of strength, nor the lack of knowledge… but rather, the lack of will power. |
|
#10
| |||
| |||
| Hey John, Thanks. Have a question. What do rebating my opening/inner arch refer to? |
![]() |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Dino's 42" Pizza Oven Starts | Dino_Pizza | Pompeii Oven Construction | 625 | 12-28-2011 08:05 AM |
| Why necessary to clean all coals out for bread? | kebwi | Hearth Bread and Flatbread | 23 | 12-11-2011 11:56 AM |
| Why Italian Wood-Fired Ovens are Round | james | Newbie Forum | 49 | 12-03-2010 06:09 AM |
| Actual foundation size for a 42" oven | astroflash | Newbie Forum | 6 | 10-13-2009 04:46 AM |
| Is a 4x8" flue liner too small for a 42" dia oven? | vincentvintris | Getting Started | 1 | 06-01-2007 08:54 PM |