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Old 09-11-2007, 06:54 PM
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Default Dome

I am starting the dome. I got the first course laid out tonight. I will start adding photos in the next few days. The weather has been good and I hope to finish the dome this weekend. Things are finally coming together.
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Old 09-12-2007, 06:45 AM
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Default Re: Dome

Congratulations! You are on your way!
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Old 09-12-2007, 07:03 PM
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Default Re: Dome

Hey Ryan,
I'm right behind you! How are you starting the first ring? I'd like to stand my first course on end with an angled cut at the top. Good luck on the build!

Anyone else have a suggestion on starting the first ring? It's going next to the floor not on top of it but I'm not sure as to the best way to start. Is mortaring it to the vermiculite base a waste of time or a must do? I want to make sure it's plenty strong to hold the rest of the dome.
Best to all,
Rick
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Old 09-13-2007, 08:22 AM
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Default Re: Dome

I have the first course set on the oven floor. The vermeculite layer wasn't as level as I would have liked so I put the floor on a layer of Fire Clay (Heat Stop). These bags are $98 so if I had to do it over I would have gone with the super isol boards.

The first course is a full brick in height as I am building the napolitano style oven. I did not cut the bricks to set the angle. I will use shims as I start the next courses. I am not sure I am doing this 100% right but it looks good and seems solid so far.

Thanks,

Ryan
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Old 09-13-2007, 08:45 AM
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Default Re: Dome

Quote:
Originally Posted by Ryan View Post
I am not sure I am doing this 100% right but it looks good and seems solid so far.
I don't think there is a "100% right" with these ovens.

Ken
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Old 09-13-2007, 05:54 PM
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Default Re: Dome

Hi Ryan,
I think fire clay is different than Heat Stop. I just bought a 25 pound bag of fire clay for $16.oo. The 50 pound bag of Heat Stop goes for $52.00 here in Boston! (I thought that was outrageous!) Anyway I hope you set the floor straight because you won't be able to move it when the heat stop cures!
Best of luck with the 'build'!
post photos!!!
Rick
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Old 09-13-2007, 08:35 PM
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Default Re: Dome

Sorry to hear you were robbed for $98 fo Heatstop. Only $55 here in FL.....and we have few ovens or fireplaces as compared to everywhere else.

RT
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Old 09-14-2007, 07:19 AM
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Quote:
Originally Posted by RTflorida View Post
Sorry to hear you were robbed for $98 fo Heatstop. Only $55 here in FL.....and we have few ovens or fireplaces as compared to everywhere else.
RT
Heatstop = $80/bag in Louisville, KY. I found only 1 place that would order it for me (Boral Brick). The 2 big refractory places in town kept trying to sell me buckets of the wet stuff.
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Old 09-15-2007, 04:12 PM
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Default Re: Dome

I am curious about the use of shims for angling. Wouldn't the base brick upright with correct ange cut to set up dome enclosure be most important? This way you mortar the backs, and match up the edges of interior bricks. Looking at many ovens built on this forum, I must say that the Versachi 42" is very impressive as an example of work on a dome.
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Old 09-17-2007, 08:29 AM
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Default Dome

I made the shims but did not use them on the first course. I angled the half brick as needed and then put in the mortar. It took a bit longer as each brick was perfectly set but it made sense. Then I took the shim and placed it next to the bricks and the gap was a match. My forearms were killing me after 3 hours of work! I am not a mason by trade and this is all new to me. I'd be lost without the Forno Bravo!

Thanks,

Ryan
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