I have taken some time off from posting, primarily because this blog contains so many detailed posts on how to build and use brick ovens; I'd run out of sub-topics and I had many projects, that although new and exciting, I felt didn't add to the sum of knowledge I wanted to share.
I offer this post as an update. I've chosen to use my energies in my 70's to build only ovens that will get used nearly constantly, for caterers, restaurants, and bakers. I've also taken time to teach young masons how to build ovens with the detailed knowledge that I've acquired and to offer workshops for people wanting to build an oven for their home use.
There are many FB sites on brick ovens. I find them a bit frustrating because they either have posts on ovens that are cast refractory ovens (which I don't recommend), or they present ovens that people have built lacking the qualities of a successful oven. They also serve to advertise professional builders' projects who have a lot of info that the amateur, or failed builders, seem to want help from.
That said, I'm still enjoying the business.