Actually, I have both an excuse and an invitation: I have been consulting on owner built ovens extensively, including traveling to Spain to assist in the construction of a 4 meter square double chamber baker's oven.
I also built one just 25 miles from my shop in Maine with the assistance of two expert masons (How fun is that?).
But, another reason stems from my wife's retirement and my spending more time with her. I still take on projects that don't interfere with our schedules but far fewer than in the past.AND, I here introduce you to a photographic project that I am touring nationally: www.mergings.net
To all of my loyal blog followers: please take a look at Mergings; you may add that to your list of frequently viewed blogs, OR you may continue to sift through the 475 past posts for the information about building and using brick ovens. Future posts will be written when new and essential details are added to the lot.
I still welcome questions about brick ovens and I have projects in the works for the future including continuing to bring my portable oven to the Kneading Conference in Maine.
Thanks,
David Neufeld
David,
ReplyDeleteJust found your great site. Planning my first oven build. I have a spreadsheet that calculates brick coarse cut angles several ways. One was is simple facet cuts to eliminate the gaps on the inside of the dome, but allows gap to taper to the outside (fill w/ morter). This saves ~30% brick compared to tight mesh inside and out (Alex Chernov). It will also calculate full side compound cuts to get tight inner and outer meshes, like Alex, for any input morter joint width. Happy to pass along if it is something you could use. I'm trying to find a source in New England for my firebrick, insulating blanket and board, etc. I live in Northern Vermont. Do you have any sources you'd recommend? Thank you again for the great site & photos. Best, Marty
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