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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-12-2013, 07:54 AM   #16
Thermal Mass
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Join Date: 02-05-13
Location: Jackson, WI
Default Closing the dome

Continuing courses as we go.
We used a foam form and pre-cut wedges of wood to follow the correct profile.
Completing the dome with the "keystone". I should comment that each row also has a "keystone". The keystone is the last stone cut to fit and lock all other supporting brick.
A shot of supporting the dome from the inside.
Should have heard my choice words attempting to my fat a** in and out of there...
Lastly the arch before we started the flue.
2" foam insulation is an insensible tool for this project. We found the "I-tool" really was not that useful and quit using it after the third course.
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File Type: jpg pizza oven 004.jpg (113.5 KB, 806 views)
File Type: jpg pizza oven 025.jpg (22.1 KB, 806 views)
File Type: jpg pizza oven 011.jpg (82.9 KB, 810 views)
File Type: jpg pizza oven 013.jpg (62.5 KB, 811 views)
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Old 02-12-2013, 08:42 AM   #17
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I'm digging that.

So, what is this "indispensible tool" folks are speaking of?


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Old 02-12-2013, 08:53 AM   #18
Thermal Mass
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Post #3, top left photo. The swivel arm with adjustable stop/clamp.
It is intended to swivel to maintain the radius while the courses go up.
With two guys building, it was too slow and if not removed very carefully would disturb the brick just set while trying to get to the next one...
We mixed the mortar more stiff and worked quickly between batches taking full advantage of the wood wedges to maintain profile until they set.
Just my experience, mos builders love them.
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Old 02-12-2013, 09:06 AM   #19
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Beautiful work!! Takes a lot of planning for a project like that. You Gots Skills!
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Old 02-12-2013, 12:02 PM   #20
Thermal Mass
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Don't borrow from friends, it will fail on YOU!
If you are going to build one of these ovens from scratch, buy a good saw and sell it when you are DONE!
Part of a series of small curing fires.
Flue installed.
Beginning the pearlite concrete insulation, 5-6"
Finishing a phase in the dark, get used to it!
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File Type: jpg pizza oven 029.jpg (23.0 KB, 767 views)
File Type: jpg pizza oven 031.jpg (17.8 KB, 768 views)
File Type: jpg pizza oven 039.jpg (14.6 KB, 759 views)
File Type: jpg pizza oven 044.jpg (19.1 KB, 763 views)
File Type: jpg pizza oven 047.jpg (9.2 KB, 762 views)
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Old 02-12-2013, 12:05 PM   #21
Thermal Mass
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Yes, the third pic (top right) was a silly attempt to use a cheap refractory insulation from Menards. That was a waste of time and $$!!
Either by the commercial stuff or do it the hard way like I did with the pearlite concrete.
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Old 02-12-2013, 12:12 PM   #22
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The commercial stuff was very expensive so I used 'home brew' (mixture of portland cement, fireclay, silica sand, and lime) for mortaring the fire bricks. Where I did spent some $$$ on were for the ceramic insulation boards and blankets.
I also used a mixture of vermiculite and portland cement to "mold and shape" the final look of the oven before final rendering and finish coats.
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Old 02-12-2013, 01:10 PM   #23
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Nice skills!
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Old 02-12-2013, 03:12 PM   #24
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WOW! Amazing masonry skills, and it looks like it is coming together beautifully.

Where did you get the clay chimney/flue liner from?
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Old 02-12-2013, 04:21 PM   #25
Thermal Mass
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The flue pieces came from a friend, although it was available from the local masonry supply house.
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Old 02-12-2013, 04:35 PM   #26
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That is an incredible project. Quite an undertaking, and it looks like you've executed it very well. Definitely something to be proud of! Post a picture of a pizza cooking soon!
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Old 02-12-2013, 04:38 PM   #27
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I was going to wait til a little later, but here you go!!
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Old 02-12-2013, 04:47 PM   #28
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Chamber looks bigger than 1 meter wide inside. Did you go 42"?
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Old 02-12-2013, 04:52 PM   #29
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Yes, 42" modified Pompeii/Neapolitan style. Wanted a better balance between bread baking and pizza firing.
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Old 02-12-2013, 05:32 PM   #30
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You're only 90 minutes away, let me know how far out I should call in my order!!
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