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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
I think it depends on what goes on top of it. By itself I'd say it's ok, but if you start putting weight on it (flue tile, bricks for the transition) you might have a problem. But I don't really know for sure.
I'm still not quite sure what I'm looking at. Is this one course of the top arch of a barrel vault oven, or the opening of a domed oven? The barrel vaults usually have thick side walls for structural purposes, but I'm no expert on them.
Yes I did use them. Plus four giant angle irons. This oven isn't going anywhere. This is a barrel vault oven. The picture is ove the first row for the oven dome. It is only 14" high and I think it is very secure. I am now very confident of the walls, but would love some expert advice. I truly appreciate all of the help I have received from this forum. I should explain that I decided to build a squashed barrel dome rather than a pompei because I wanted a very aggressive dome but had not the skills for a neapolitan design.
What are the end arch bricks butting up against? Typically at that point you want brick on brick on the bottom edge. It appears you have backfilled the space behind the bottom edge of the end arch brick with material to the sidewall brick. This backfilled material could fall out as you cook over a period of time. Same applies to the joints between your arch bricks, brick on brick at the heat source is the best way to go. Almost looks like one more brick in the arch would tighten things up.
The concern I have is not so much the arch kicking outward but, the arch falling inward onto your cook surface due to the weight of insulation/cladding that will be on top. Concrete cladding around the perimeter probably won't allow any outward movement.
I would definately brace your sides as you haven't locked your front bricks onto your side walls. I can't see your back corners but the front and back walls would then be non supportive of they wide arch. I would have used 1 1/2 bricks and tied/interlocked them with the side bricks to make a much stronger construction, as the diagram attached