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  #121  
Old 03-04-2013, 09:21 AM
ATK406's Avatar
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Looks good. Nice arch form. One tip I have seen others follow; If your floor template will be used throughout you dome construction, you may want to cut it in 2 or 3 pieces to make it easier to remove when your dome is done (sections should be small enough to fit through your door). If you are only using it to set your first course - never mind.

Regards,
AT
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  #122  
Old 03-04-2013, 09:25 AM
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Location: Los Angeles
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Quote:
Originally Posted by ATK406 View Post
Looks good. Nice arch form. One tip I have seen others follow; If your floor template will be used throughout you dome construction, you may want to cut it in 2 or 3 pieces to make it easier to remove when your dome is done (sections should be small enough to fit through your door). If you are only using it to set your first course - never mind.

Regards,
AT

Thanks AT. I do plan on leaving the floor template in place, as it will keep the floor clean. I may cut them but rather keep it in one piece. the template is thick cardboard materials, so snapping it when done will be pretty easy.
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  #123  
Old 03-04-2013, 09:26 AM
WJW WJW is offline
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Two thoughts....assuming you will retain sufficient strength, you might consider cutting some portion of the center out of your forms. That way you can reach in/through to do some pointing, clean things up, pick up a dropped tool, brick, etc.

As far as insulation, I think you'll hear that the consensus is definitely not to install the first course directly to the slab. Most will say that doing so will allow the slab to act as a heat sink and pull heat from the oven. I'm not aware of any actual experimentation to measure temp drop between the two methods so I can't say for sure. That being said, I have my first course sitting on insulation.

Bill
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  #124  
Old 03-04-2013, 10:18 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

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Originally Posted by WJW View Post
Two thoughts....assuming you will retain sufficient strength, you might consider cutting some portion of the center out of your forms. That way you can reach in/through to do some pointing, clean things up, pick up a dropped tool, brick, etc.

As far as insulation, I think you'll hear that the consensus is definitely not to install the first course directly to the slab. Most will say that doing so will allow the slab to act as a heat sink and pull heat from the oven. I'm not aware of any actual experimentation to measure temp drop between the two methods so I can't say for sure. That being said, I have my first course sitting on insulation.

Bill

Thanks for the info Bill.
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  #125  
Old 03-04-2013, 10:31 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

v-wiz,

Agree with WJW, place first course on what ever insulation you decide on so heat won't wick into concrete. Karangi Dude has done some extensive floor heat transfers with all of his transducers FYI but in any event put the first course on the insulation. IMHO.
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  #126  
Old 03-04-2013, 10:35 AM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

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Originally Posted by UtahBeehiver View Post
v-wiz,

Agree with WJW, place first course on what ever insulation you decide on so heat won't wick into concrete. Karangi Dude has done some extensive floor heat transfers with all of his transducers FYI but in any event put the first course on the insulation. IMHO.

Thank Russell, are you saying to NOT put the first coarse on the cooking floor? and to just have it on the insulation, meaning the cooking floor be inside the dome? I understand that we should not install the first coarse onto the concrete counter. Thanks again.
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  #127  
Old 03-04-2013, 12:09 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

You can put first course on the cooking floor which should be on the insulation or you can put the first course on the insulation and around the cooking floor which is also on the insulation, your choice.
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  #128  
Old 03-04-2013, 12:41 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

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Originally Posted by UtahBeehiver View Post
You can put first course on the cooking floor which should be on the insulation or you can put the first course on the insulation and around the cooking floor which is also on the insulation, your choice.


Got it. Thanks again. Now i have to decide whether i want to start the first coarse standing or sitting. Soldier vs sailor. Did i get that right?
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  #129  
Old 03-04-2013, 01:13 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Regarding the entry/chimney area. I'm noticing some are using 1 1/2 bricks, whereas some are using just one brick. If using one brick that wont make up a 8" chimney. What is the deal? I may be understanding it wrong, maybe the total lenght of the chimney opening has to be 8" and not necessarily 8" in diameter? Thanks
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  #130  
Old 03-05-2013, 09:53 PM
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Default Re: 42" Brick Oven & Grill in Los Angeles.

Got my MK Blade today, OO sooo shiny.

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