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  #21  
Old 02-25-2014, 08:18 PM
Master Builder
 
Join Date: May 2011
Location: South Australia
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Default Re: oven stand size

I don't like that Spanish bloke, Manwell Labor, either.
My axe definitely has a black snake for a handle.
I have a system now. I only pick up thin stuff, 2 inches or less, that I can break across the tow bar of the ute into lengths just short enough to lay in the tray.
(The beauty of dead eucalyptus is that it is very brittle and you can snap it fairly easily.)
When I get home, I set up the drop saw with a tungsten tipped blade, cut the sticks into length as I drag them out of the ute. I have the wheel barrow set up so the cut lengths fall into it as I go. Very efficient.
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  #22  
Old 02-26-2014, 04:22 AM
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Join Date: Jun 2012
Location: Canada
Posts: 79
Default Re: oven stand size

Quote:
Originally Posted by Gulf View Post
I think that there are several ovens on this site that have built 42" ovens with just one box (six pieces of 1' x 3') of CalSil. You don't need the CalSil under the flu entry. But, I think there will still be enough from the cuts to include that area.

I just want to add to what has already been advised to deciding oven size. That is fuel (wood) availability. One reason that I built a large oven is because I have plenty of wood resources. I don't know much about your area. From the single pic that I have of your oven stand, I don't see much. From what I have read about your great country, ya'll have a lot .
I live in the bald prairies so wood is available but I have to buy it...a 1/2cord of split birch runs about $180-200. Would there be much of a difference in fuel between a 32" &36"?

Part of the decision on will be based on how much room I have in the location where I put the base as I prefer it to not stick too far out into the yard but again probably a pretty small difference between 32 and 36. How much extra space would be required for a small enclosure if I go down that route?
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  #23  
Old 02-26-2014, 05:34 PM
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Location: Mississippi
Posts: 1,547
Default Re: oven stand size

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Originally Posted by thebigt View Post
I live in the bald prairies so wood is available but I have to buy it...a 1/2cord of split birch runs about $180-200. Would there be much of a difference in fuel between a 32" &36"?

Part of the decision on will be based on how much room I have in the location where I put the base as I prefer it to not stick too far out into the yard but again probably a pretty small difference between 32 and 36. How much extra space would be required for a small enclosure if I go down that route?
I will defer the fuel usage, between the two, to those who have built those size ovens. But, I think that fuel usage is also dependant on insulation. I wouldn't compare the fuel usage results from both sizes with different insulation types and thicknesses. That would be "comparing apples to oranges" .

For an enclosure, I would go for 3" of ceramic fiber blanket. And / or, as much loose fill vermiculte or perlite that I could aquire or afford.

A 36' oven: Will be 36" ID, of course. 36"
Add 4" for the brick X 2 for each side. 8"
Add 3" of insulation X 2 for each side. 6"
Add 3.5" for metal studs X 2 for each side. 7"
That is 57 " minimum, for the width. You can cheat in a little, if you are careful with the stud placement.

The depth, will depend on those figures + how deep of an entry that you decide. There are thinner metal studs available, but I don't know if they are OK for exterior builds. I work with wood. Had, I have went with a dog house (I meant enclosure ), I would have split treated studs on the table saw for framing.
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  #24  
Old 02-26-2014, 06:30 PM
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Join Date: Jun 2012
Location: Canada
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Default Re: oven stand size

So if I took my 50“ wide slab and make it 60" and extended the 52" depth to 70 inches that should give me plenty of room?

Since my base is 48x48 I'm assuming that 11 inches of overhang on either side will be ok? If I add o to my existing hearth slab to be wider and deeper it will end up being 3.5" thick and has rebar inside.

Only other option would be to expand my depth front of my slab slightly and build a 32" and just go with an igloo. Does that sound right?

Last edited by thebigt; 02-26-2014 at 06:32 PM.
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  #25  
Old 03-01-2014, 07:59 AM
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Default Re: oven stand size

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Originally Posted by thebigt View Post
So if I took my 50 wide slab and make it 60" and extended the 52" depth to 70 inches that should give me plenty of room?
Yes. for a 36" enclosure with a brick and a half deep flu entry plus a 4" face brick and 2" to spare.

Quote:
Originally Posted by thebigt View Post
Since my base is 48x48 I'm assuming that 11 inches of overhang on either side will be ok? If I add o to my existing hearth slab to be wider and deeper it will end up being 3.5" thick and has rebar inside.
That would be fine. Most of the real load will still be sitting inline with the 48 columns"

Quote:
Originally Posted by thebigt View Post
Only other option would be to expand my depth front of my slab slightly and build a 32" and just go with an igloo. Does that sound right?
Yes.

Sorry, for the late reply. I was working a lot of hours this week. My answers are based on a deep flu entry. A brick and a half allows plenty of room for an 8" flu. You may not need that large of a flu for a 36". Surely not, for the 32". But, there are plenty of builders out there with the first hand experience to comment on that .
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  #26  
Old 03-06-2014, 03:22 AM
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Default Re: oven stand size

Thanks for the help Gulf...no worries on the late reply, im just thankful for the advice
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  #27  
Old 03-08-2014, 11:52 AM
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Default Re: oven stand size

A few years ago I was given about 600 IXL Masonry clay brick that were dismantled from a chimney from a home built in 1957. Am I correct in assuming that these would be no good for the dome and only good for dressing up the outside of my oven?
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  #28  
Old 03-08-2014, 11:58 AM
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Default Re: oven stand size

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Originally Posted by thebigt View Post
A few years ago I was given about 600 IXL Masonry clay brick that were dismantled from a chimney from a home built in 1957. Am I correct in assuming that these would be no good for the dome and only good for dressing up the outside of my oven?
Veneer only.
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  #29  
Old 03-08-2014, 12:10 PM
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Default Re: oven stand size

Quote:
Originally Posted by thebigt View Post
A few years ago I was given about 600 IXL Masonry clay brick that were dismantled from a chimney from a home built in 1957. Am I correct in assuming that these would be no good for the dome and only good for dressing up the outside of my oven?
That would be my advice. They probably would make a vey good looking face brick. I would try to find a medium density firebrick for the dome and floor. Have you priced firebrick in your area?
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  #30  
Old 03-08-2014, 12:36 PM
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Default Re: oven stand size

I did a couple of years ago and it was about 2.68 per brick but havent gotten updated pricing. I was also going to check with another supplier and see what their pricing is like on both bricks and mortar.

I think ive finally settled on building a 36" oven since I have to pour new concrete anyways, just need to confirm the number of bricks that will be needed then get my plan drawn up and get spousal approval to proceed.

As for that clay brick it does have some chips in a few bricks but I agree it will look good as vaneer face brick.
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