Post by rowansdad on Jul 14, 2015 17:08:44 GMT
Hi everyone.
Having been a voyeur long enough, I thought it time I 'took the time' to post my build and contribute to this excellent resource.
I did introduce myself in the 'Intros' section but thought it better to add here (is this right?)
Anyway, here we are in July (2015) and the dome is nearing completion. I've been working on the oven for some months now - mostly Saturday's - and, as I said, have been meaning to post along the way...
so this is a catch up.
I bought a 90cm (35") kit from Armstrong Brick Ovens after doing a lot of research. Used the Forno Bravo book and plans - well drew up my own from that source.
Made a table across the corner of patio retaining walls...
Filled the tray with thermal concrete. oven base comes as five pieces.
Never done masonry before - timber more my thing - so this is going to be interesting.
Soldier course done - that wasn't too bad! This cement (3:1:1:1) is amazingly sticky stuff!
After much thought about the various methods suggested, I've opted for my own Indispensable Tool. Got the local blacksmith to weld a pin onto a long hinge and adapted a clamp for the other end.
That's the first chain done. OK so far.
That was a big jump - seem to missing some photos. The arch was fun - easier than I thought it would be with a wooden jig.
I'm pointing as I go along but can already see that it's going to get more difficult. Can't see me doing the 'on the back, legs out the arch' (not that flexible) so will have to think of something else!
By the way, tried the chisel (didn't like it), tried the angle grinder with diamond blade but not really proficient enough to do a good job, so bought a 'chop' saw from B&Q (on sale for less than £100!). Now that works!!
So here I am at chain 7. I've started cutting the corners off the bricks to reduce the gap and fit them tighter - I've discovered that they're less likely to fall out to.
Also discovered that it is best to mix the cement ingredients straight out the bags as required. I was making up larger quantities of the dry mix and then taking what I needed but found that it wasn't anywhere as sticky as the fresh. Anyone know why that is?
So here I am up-to-date. Hope to finish the dome this weekend.
I found a solution to the pointing issue. Cleaned out a glue tube and cut it down. With a mastic gun, it works just like icing a cake!
I've also modelled the oven in 3D and produced full plans and sections - I can make these available to anyone who asks.
Sorry if this has been a bit like looking at someones holiday snaps but at least you can switch off!
Cheers and thanks for all the advice in this forum. I hope to be joining the ranks of WBO cooks soon (ish)!
Ian
Having been a voyeur long enough, I thought it time I 'took the time' to post my build and contribute to this excellent resource.
I did introduce myself in the 'Intros' section but thought it better to add here (is this right?)
Anyway, here we are in July (2015) and the dome is nearing completion. I've been working on the oven for some months now - mostly Saturday's - and, as I said, have been meaning to post along the way...
so this is a catch up.
I bought a 90cm (35") kit from Armstrong Brick Ovens after doing a lot of research. Used the Forno Bravo book and plans - well drew up my own from that source.
Made a table across the corner of patio retaining walls...
Filled the tray with thermal concrete. oven base comes as five pieces.
Never done masonry before - timber more my thing - so this is going to be interesting.
Soldier course done - that wasn't too bad! This cement (3:1:1:1) is amazingly sticky stuff!
After much thought about the various methods suggested, I've opted for my own Indispensable Tool. Got the local blacksmith to weld a pin onto a long hinge and adapted a clamp for the other end.
That's the first chain done. OK so far.
That was a big jump - seem to missing some photos. The arch was fun - easier than I thought it would be with a wooden jig.
I'm pointing as I go along but can already see that it's going to get more difficult. Can't see me doing the 'on the back, legs out the arch' (not that flexible) so will have to think of something else!
By the way, tried the chisel (didn't like it), tried the angle grinder with diamond blade but not really proficient enough to do a good job, so bought a 'chop' saw from B&Q (on sale for less than £100!). Now that works!!
So here I am at chain 7. I've started cutting the corners off the bricks to reduce the gap and fit them tighter - I've discovered that they're less likely to fall out to.
Also discovered that it is best to mix the cement ingredients straight out the bags as required. I was making up larger quantities of the dry mix and then taking what I needed but found that it wasn't anywhere as sticky as the fresh. Anyone know why that is?
So here I am up-to-date. Hope to finish the dome this weekend.
I found a solution to the pointing issue. Cleaned out a glue tube and cut it down. With a mastic gun, it works just like icing a cake!
I've also modelled the oven in 3D and produced full plans and sections - I can make these available to anyone who asks.
Sorry if this has been a bit like looking at someones holiday snaps but at least you can switch off!
Cheers and thanks for all the advice in this forum. I hope to be joining the ranks of WBO cooks soon (ish)!
Ian
