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Post by happysnapper on Apr 7, 2017 15:43:02 GMT
I'm actually going to do it.....after many months, possibly years of deliberation I am going to start my Pompeii oven on Good Friday, plans downloaded from Forno Bravo. I collected my materials today though I still have the chimney to buy. Already have the platform/wood store completed since November. Wish me luck, any last minute advice gratefully accepted.  |
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Post by happysnapper on Apr 7, 2017 16:23:12 GMT
Of course now I am all set I realise I'm probably not...my stamd for my oven is 4-5 inches thick of re-inforced concrete but I haven't planned fir insulation under the oven floor. I just read about calsil board on another thread, what thickness would be advisable. I would rather get this than mix vermiculite and perlite and go through thetorture of having to wait for it to dry properly.
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Post by dave36 on Apr 7, 2017 18:19:50 GMT
Of course now I am all set I realise I'm probably not...my stamd for my oven is 4-5 inches thick of re-inforced concrete but I haven't planned fir insulation under the oven floor. I just read about calsil board on another thread, what thickness would be advisable. I would rather get this than mix vermiculite and perlite and go through thetorture of having to wait for it to dry properly. I did a ton of reading on this, and (whilst I may be corrected), 50mm seems the 'right' amount. I went for 50mm of ceramic board (suspect v similar to calsil) sitting on top of celcon blocks, but the latter was more for getting the height right rather than extra insulation. From what I have read (am about to finish oven 1) the underfloor insulation is not to be skipped completely.... d |
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Post by dave36 on Apr 7, 2017 18:23:34 GMT
I'm actually going to do it.....after many months, possibly years of deliberation I am going to start my Pompeii oven on Good Friday, plans downloaded from Forno Bravo. I collected my materials today though I still have the chimney to buy. Already have the platform/wood store completed since November. Wish me luck, any last minute advice gratefully accepted. In terms of last minute advice, and I guess this depends on your personal circumstances / commitments - building an over takes ages and ages! Be patient with the drying, and whatever budget you have, expect to exceed it. It's taken me almost 9 months (full on job plus kid) but have enjoyed it. Enjoy. d |
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Post by happysnapper on Apr 7, 2017 22:35:57 GMT
Thanks Dave, I know it will be worth the effort. Going to order the board tomorrow and get heavily into the build next week. 120 bricks to cut in half Sunday 💪 Still not totally sure how I am going to form the dome. I think I prefer the idea of sand but my building partner wants to make forms from mdf. Any thoughts on that?
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Post by oblertone on Apr 7, 2017 23:47:01 GMT
If you're using halfbricks then all you need to do is draw out the inner circumference of your oven and start mortaring ! My build thread (below) shows one method of getting past the point at which gravity overcomes sticky mortar, but there are others. In reality the dome will form itself; ok it might not be mm perfect but your pizza won't give a toss.
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Post by happysnapper on Apr 8, 2017 7:38:21 GMT
Ah got there, thats a genius way to form the dome, seems you are a man after my own heart
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Post by happysnapper on Apr 10, 2017 10:12:31 GMT
Got my insulation board, ordered 3 sheets of 800 x 600 x 25mm. Priced it up at vitcas at £39.99 each plus £47!!!!!! For delivery, with vat came to £197.49. Wen to a local supplier theywere £18 each, £63 including vat, what a difference.
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Post by happysnapper on Apr 15, 2017 10:58:16 GMT
I want to cut the oven floor bricks to fit inside the dome, wht is the best way to cut a curve in the brick. I have halved my bricks with an angle grinder and bolster.
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Post by devon961 on Apr 24, 2017 17:18:47 GMT
Hi did you get your materials local to you or online if so where? Thanks
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Post by happysnapper on Apr 24, 2017 17:57:03 GMT
HI mate, I got them locally but they may be able to supply to you. They are Central Refractories inFalkirk, really helpful  |
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Post by tmorris on Apr 24, 2017 20:32:41 GMT
Nice to see you are getting started happysnapper.
We are just waiting for the insulation on our oven to dry so we can start using it properly.
Good luck with your build.
I am in Banknock. So not far from you.
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Post by happysnapper on Apr 24, 2017 22:14:01 GMT
Thanks mate, worrying about this bloody snow now....hope the frost isn't too bad. Who would live in Scotland eh? |
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