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Post by Calaf on Feb 13, 2012 22:45:34 GMT
Vic, that photo of the pizza surrounded by embers is just magical.
Could I ask, what mix did you use to grout yout tiles?
Mark
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Post by cannyfradock on Feb 13, 2012 22:45:43 GMT
Hey Vic
You've posted it in Archive.....if you want it to appear in ongoing...I'll ask one of the "clever people" to post it there also.....for me....It's just brilliant to see your beautiful build on this forum. I touch my forelocks to you Sir for taking the time to transfer all them posts.....and especially, those photo's...over to this forum.
Love your build Victor.....well done
Terry.
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Post by victor on Feb 14, 2012 17:50:42 GMT
Vic, that photo of the pizza surrounded by embers is just magical. Could I ask, what mix did you use to grout yout tiles? Mark The mix I used for the bedding down and the joint between the tiles was 3/1/1/1 sand, cement, lime, fireclay, but I would add when I laid them I had some of the mix on the edge of the tiles that were already laid, it was just a matter of squishing the mortar between the tiles then cleaning up with a damp cloth when the mix has dried somewhat. If you have already laid the tiles and the gap is not too big use a tilers rubber squeegee and work well into the joints then clean up with a damp cloth, much like wall and floor tiling. Oh and make sure the gap is clean of dust and then dampen down, this will help adhesion. I did get some cracking in the joints but nothing to worry about, but of course no tile gap is ideal. Vic
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Post by mikeyt1968 on Mar 25, 2013 19:41:20 GMT
Ace build Vic, love the use of thermalites. Any progress on a roof? Do you know if anyone has tried thompsons waterseal on a brick oven to increase waterproofing?
Regards Mike
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Post by victor on Mar 27, 2013 10:20:08 GMT
Sorry for the lack of updates all, events in my life have taken over leaving me with little time and enthusiasm to finish and use the oven. But I have rendered over the thermerlite blocks with coarse sand, lime, cement mix, used Holms sand from Bristol but you could use sharp sand with some soft sand in the mix. Just used soft sand render with plasticizer for the block work sides and used Screwfix Water Seal to water proof the dome and sides, buy a 5 litre can as it really soaks in on the coarse render. My house has just been sold and there will be new owner for the oven, I will give him advice on how to use the oven and point him to this forum for any more help. It will be a couple of years before I get the chance to build another oven, but when I do I will be back here, promise. Vic
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Post by cannyfradock on Mar 27, 2013 20:11:45 GMT
Vic
What a shame you have to leave that beautiful beast behind. Very impressed with your combo of brick, timber, stone slate and render....and as a bricky.....I do love that stack.
Really do hope you get the itch to build another one in your new abode.....and fingers crossed you'll share that build with us also.
Terry
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Post by turkey on Mar 27, 2013 20:57:07 GMT
hope you pull through whatever has caused the upheaval and can't wait for news of mk2 as that is a real thing of beauty.
good luck and don't be a stranger :-)
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Post by victor on Mar 27, 2013 21:54:32 GMT
Thanks for your kind words, going to miss the oven she was very much part of me. I still have all my notes and drawings of the build, so a mark two is not going to be to difficult and there would be little change of the design when building the next one.
I just so want to build a Quebec oven using half of a lorry wheel for the door, but we will see.
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Post by bookemdanno on Mar 28, 2013 17:08:19 GMT
Good luck Victor! Your build inspired me, and i look forward to your next WFO Chapter!
See you around soon.
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Post by stefan on Apr 7, 2013 17:09:20 GMT
Very nice. Do you mind me asking if the bricks are holding up? Are they 'normal' clay bricks?
Lovely build, great workmanship.
Stefan
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Post by stefan on Apr 9, 2013 13:14:45 GMT
Another question in case the author is reading this: how big was the footprint of the foundation, and what's the diameter of the inside of the oven?
Sorry if I missed this and it has already been mentioned.
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Post by cannyfradock on Apr 9, 2013 14:38:09 GMT
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Post by turkey on Apr 9, 2013 14:38:52 GMT
HI Stefan
the previous page of this thread has some build notes, its a little hard to follow as its been brought over from our old forum so hence the quotes to posts you cant see as Vic could only copy his posts.
I believe Vic says its a 36" oven, and if you look at the base being built it shows now many blocks wide and deep the base is, you could get pretty decent measurements from counting these and working it out backwards as they will be of a standard size I assume.
to work out your base size you need to take the internal oven width and work out the thickness of the oven wall and each layer of insulation. Remember to double the size of wall and insulation as you have 2 in any direction, and also consider the opening with enough space for a flue etc.. it will be deeper than it is wide even for a pompeii oven. Once you know the physical size the oven exterior you can plan how much space you want round it for working or resting a beer (most important), then you know the size of your base walls, you want to add a little in each direction for the base slab.
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Post by stefan on Apr 9, 2013 15:55:48 GMT
Sounds good, thanks for the tips.
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Post by miniadventure on Apr 12, 2015 19:33:45 GMT
Hi Vic,
how did you split the old red clay bricks, im struggling with a hammer and chisel....
cheers Simon
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