|
Post by oblertone on Sept 13, 2015 6:52:53 GMT
Can't help re the IT but the soldiers should be cemented together but not down, thus allowing for some expansion when hot.
|
|
|
Post by daggle on Sept 13, 2015 7:29:42 GMT
I had a similar layout and kept my IT at floor level. But then again I also bedded my soldier course on home brew so maybe I was wrong lol. I'd do what feels best to you, I'd bet my house that the pizza will taste the same whatever ?
|
|
|
Post by neilos83 on Sept 13, 2015 7:55:09 GMT
I set my IT to the top of the brick on the soldier, so as to give me a little bit more height in the dome, so the dome itself starts from the top of the soldier if that makes sense. Don't know if that's the right way but it's what I did.
|
|
|
Post by 5leafclover on Sept 13, 2015 8:01:22 GMT
Following with interest. looking very tidy so far.
Quick question, what's IT?
|
|
|
Post by chas on Sept 13, 2015 9:08:22 GMT
Following with interest. looking very tidy so far. Quick question, what's IT? It's the high-tech bit of stick used to keep the internal radius of the dome constant - it pivots around a fixed central point. If that point is down on the floor you get a slightly squashed dome. If it's raised to the height of the soldier course you get a true hemisphere. Both work. Its starting height will obviously affect the dome height and so the door height. You can see an IT leaning in a jaunty fashion on page one of my build. I was told it's a trammel. I guess that's the "T" maybe the "I" is for "Internal"... Chas
|
|
|
Post by daggle on Sept 13, 2015 9:32:52 GMT
I first read about an IT on the Forno Bravo forum where it was called an Indespensible Tool.
Having built my dome I know where they're coming from lol.
|
|
bento
valid member
Posts: 88
|
Post by bento on Sept 14, 2015 21:09:38 GMT
Thanks guys, think I'll set the IT so as it sits on top of the soldier. Was worried I was tight on firebricks, but looks like I'll have enough for the extra height by starting the second course at a more acute angle.
|
|
bento
valid member
Posts: 88
|
Post by bento on Sept 19, 2015 22:49:53 GMT
Q. Is there any disadvantage in having a smaller oven opening (other than restricting what you can put in it)? 36" oven and just how the bricks and measurements have turned out the opening will be about 15", which I think should be fine, not sure if there is any other reason not to have this size (heating, structure...etc)? Thanks!
|
|
|
Post by cobblerdave on Sept 20, 2015 2:34:08 GMT
G'day 15 inch doesn't sound right. A 36 inch dome with an Internal roof hieght of 18 inchs means a door height of 11 inchs ( 11.3 inchs to be perfect) That's for a 1/2 round oven. To make it a bit more efficient oven it would be better to have s more flatten dome shape say 14 inch that would require a 9 inch door hieght. Most oven builders use a trammel ( IT tool) and and a brick angle cutting calculator, which suit the 1/2 rough shape. The more traditional shape with is flat dome resting on a solider course has literally gone out of fashion. My personal opinion is the flatter dome is probably more efficient as a shape for an oven. But in saying that I have a 1/2 round oven myself wanting to gain the max door height I find it works well enough. Regards dave
|
|
bento
valid member
Posts: 88
|
Post by bento on Sept 20, 2015 7:37:24 GMT
Sorry cobbler fave, I wasn't clear, I mean door width.
|
|
|
Post by oblertone on Sept 23, 2015 6:48:49 GMT
Entry width is generally about half the internal diameter, so 15" on a 36" internal oven is about right. Apparently it allows for good access for pans and peels, and correct air-flow to feed the fire.
|
|
bento
valid member
Posts: 88
|
Post by bento on Oct 2, 2015 21:39:29 GMT
Pretty slow going at the moment Internal opening angles are taking to time to get my head around Fourth course done, about four or five more to go!
|
|
|
Post by chas on Oct 3, 2015 8:21:51 GMT
Pretty slow going at the moment But looking good. It's a game best played slow... Chas
|
|
bento
valid member
Posts: 88
|
Post by bento on Oct 10, 2015 17:36:25 GMT
Thanks Chas. Too many hours spent just looking at the arch and wondering how best to approach the transition. No idea how this will work out - I've tried to cut an instep into the arch bricks to allow a continuous course to bind with the arch adding additional strength as the arch bricks have lost a lot of size due to the cuts meaning I need the extra bonding from a course. I am expecting I will have to grind out some of the arch bricks to take the next course tightly, but if I don't think the arch will be able to take the weight of grinding I may just trim the next course bricks down and pack the gaps with homebrew.
|
|
|
Post by cobblerdave on Oct 11, 2015 12:02:04 GMT
G'day You've only got two courses to top the oven mouth and it's done. It's looking pretty good from that last pic. But everyone worries about those few brick cuts but you'll still get a dome at the end. When the oven is finished those few bricks are only possible to be seen by sliding into the oven on your back and looking up. The ones on the lower back wall are the only ones that will seen in the end by you guests. regards Dave
|
|