51 replies to this topic

[karl]

Hello

Picture of this weekend result is attached. The platform is almost finished. hard work!

regrads from Karl

Attached Files

•  Pizzaproject04.png   381.21K   73 downloads

[karl]

Wade,

I used styrofoam plates (5 cm) which can take a lot of load. Frost free depth is about 1m. I need to protect from freezing since the soil is clay. I am not particulary worrid about cracks since the structure is small and compact. But it could easily start to tilt and be out of horisontal. Very annoying if it happens! I had that problem with the barbeque i removed from the same spot before I started this project.

I will keep you posted as I get going on the oven itself.

regards from karl

[karl]

Hello friends,

Finally making some progress after a seemingly endless wait for the bricks and mortar. The oven is on its way up.

regards from karl

Attached Files

•  Pizzaproject_009.jpg   583.6K   89 downloads

[Wade's Wines]

Karl,
Your styrofoam blocks look like a great idea for the arch support! And I like the idea of using a styrofoam "jig" to guide you on laying the bricks on angle. Great idea! If you're not laying all your bricks on one set (at one time), but over several days, you can probably build your entire dome without needing a support system built inside the dome.
Are you adding fire clay to the mortar?
It's a good idea not to leave any air pockets between bricks when you're done. They'll expand at a different rate than the solid areas and could cause cracking, especially if water seeps into them.
Would you mind listing about how many bricks and fire bricks you're using? It would be nice to know for planning mine.
Looking great!
Wade

[Wade's Wines]

Karl,
Also, is that a vent I see at the left side of the picture? At the bottom right it looks like it's hollow under the oven, am I correct? Is that for wood storage? I'd love to see more pictures!
Wade

[karl]

Wade,

I will keep you posted on the number of bricks. Starting up with 120 ( 110x2 half bricks + 10 full lenght). I am using refractory mortar (H16 from Calder) which is claimed to be good stuff. I f you want the datasheet I can upload it to the forum.
It will be very difficult to avoid some air pockets in between the bricks. I do not think they will be "locked up" though and is venting freely to the interior or the exterior of the oven. The oven will have an enclosure over it so rain water is not a problem.
The stand is hollow (see picture earlier in this thread) and will be used for baking tools and wood. On the left side there is a vent since I plan to put a door into the opening.

I will upload some more pictures after having made some progress on the opening arch. The long bricks, which I need for the opening, did not arrive and I have been promised those on tuesday next week. It will be difficult to progress further without them.

regards from karl

[Purple Grin Winery]

Hi Karl!

Also, it looks like some fancy bottom floor brick work. Please explain.

Scott

[karl]

Still some progress. I am really starting to fight with gravity now. Tomorrow I hope to have the full length bricks for the opening arch. Don't think I should try the 6th course without completing the opening first. It provides vital support.

Scott: The "fancy" brickwork are (if we are looking at the same thing) the floor refractory tiles sitting on a thick insulating layer.

regards from karl

Attached Files

•  Pizzaproject5thcourse02.jpg   673.45K   62 downloads
•  Pizzaproject5th_course01.jpg   516.63K   51 downloads

[Wade's Wines]

Very nice!

[karl]

The opening and the flue exit completed. "Only" closing the top remains before the enclosure work commence. And of course the flue stack/chimney.

karl

Attached Files

•  rfcside.JPG   597.04K   45 downloads
•  rfcfront.JPG   536.98K   45 downloads
•  rfctop.JPG   464.28K   41 downloads

[Purple Grin Winery]

Scott: The "fancy" brickwork are (if we are looking at the same thing) the floor refractory tiles sitting on a thick insulating layer.

Looking very nice, Karl. Much more meticulous than mine. You must be a craftsman.

I was actually looking at your paper template. I was thinking you were going to a fancy floor, or something.

At about that height, I had to start tapering the brick to minimize the side gaps at the bottoms. I taught my 13 year old how to use the wet saw when I saw this coming! He saved me. Again.

Looks GREAT!

[karl]

Hello Scott,

I hate to taper the bricks because I have only a cut-off saw (grinder put in a holder). I will cut the bricks and use smaller ones as I approach the top.

karl

[Wade's Wines]

I can smell the pizza!
If you have plenty of brick you can shape them very well with a masonry (chipping) hammer. You'll lose a few bricks learning but it's not hard.
Wade

[karl]

Scott,

The paper template is there to make it easier to get correct angles and distance for each brick. I made the sliding supports (you can see them on some of the pictures) instruments which I use in the following way:

1. Aim the peeked end of the instrument at the target (template) with an angle exactly as I like the brick to be placed.
2. Slide the support up to the brick were I want it to be and fasten the support.

Now I can just move the instrument around, point at the template at same distance and I know the distance and angle for each brick to make a perfect circle.

The "system" broke down over the opening part since it became to difficult to grind a semicircle in the top of the inner arch. But I use it all the way for the rest of the dome. It does not become useful before the angle of the bricks make me hit the target template (about 45 deg.).

Wade,

I have a lot of bricks. I have tried to make a line in the sones with the grinder and then attempted to knock off the excess part. It works reasonably well, but there is always a need for "cleaning up" with the grinder atrewards. And it takes time!

karl

[Paulthenurse]

Looking good! I particularly like pepperoni pizza, not that anyone asked.

Paul