Post by rowansdad on Mar 31, 2015 16:40:26 GMT
Well here I go! Been meaning to say for ages now - I've been reading the great input in the forum.
I've chosen to go for the pompeii style 'igloo' as I want to do more than just pizzas. Oven based tapas and bread are my 'thing'.
Bought a 90cm kit from Alf Armstrong which arrived late December. Just waiting fro a weather friendly time slot to take the plunge.
Whilst I consider myself pretty good at DIY, masonry work is going to be a very steep learning curve!
Still, one of the reasons for going with the build - rather than get a ready-made one - is to set myself a challenge and take me away from what I normally do.
I've created the plinth already. Corner 'table' strung in the corner of garden retaining walls. I've used 75mm Vermiculate Concrete over 25mm WBP Ply base with structural timbers holding the whole thing up.
I'll be reading all the post i can about the masonry side of things. Seems to be a number of ways: to chamfer or not to chamfer?
Here is a pic of the base.
Cheers,
Ian
I've chosen to go for the pompeii style 'igloo' as I want to do more than just pizzas. Oven based tapas and bread are my 'thing'.
Bought a 90cm kit from Alf Armstrong which arrived late December. Just waiting fro a weather friendly time slot to take the plunge.
Whilst I consider myself pretty good at DIY, masonry work is going to be a very steep learning curve!
Still, one of the reasons for going with the build - rather than get a ready-made one - is to set myself a challenge and take me away from what I normally do.
I've created the plinth already. Corner 'table' strung in the corner of garden retaining walls. I've used 75mm Vermiculate Concrete over 25mm WBP Ply base with structural timbers holding the whole thing up.
I'll be reading all the post i can about the masonry side of things. Seems to be a number of ways: to chamfer or not to chamfer?
Here is a pic of the base.
Cheers,
Ian
