#11  
Old 09-12-2010, 05:46 PM
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Location: Idaho
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Default Re: Supporting the rock facade

Quote:
Originally Posted by Tscarborough View Post
You CAN bolt an angle to the slab on the part where you will extend the stone from the ground.
Hi Tscarborough,

I was sitting staring at the oven and mulling the possibilities when Mrs. Harpist made the final decision. She suggested (i.e. told me) to tarp the enclosure come winter and spend the remaining time this autumn building the structure for a sitting bar to go along with the sink and cooler.

This was the first I had heard about a bar - but who am I to argue with a great idea (anyway if mama isn't happy, no one is happy). So no pavers or angle iron this fall. I'm sketching out a design (as I watch Dallas and Washington square off) and will go buy the cement blocks and rebar tomorrow.

Thanks for your input. You slowed me down long enough for new ideas to take hold.

Good Roads

Harpist
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  #12  
Old 09-12-2010, 07:09 PM
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Join Date: Oct 2009
Location: Ausitn
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Default Re: Supporting the rock facade

I have always been of the opinion that there is no need to settle for a sub-optimal outcome if the only criteria is time.

Your wife is a smart woman.
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  #13  
Old 09-12-2010, 10:50 PM
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Join Date: Mar 2009
Location: Whittlesea
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Default Re: Supporting the rock facade

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Originally Posted by Harpist View Post
Brickie,

The top layer of the slab shown in the picture is the vermiculite layer
Isnt the vermiculite supposed to go underneath the concrete slab as the concrete slab then acts as a heat bank to store all your heat?
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  #14  
Old 09-13-2010, 07:03 AM
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Default Re: Supporting the rock facade

Quote:
Isnt the vermiculite supposed to go underneath the concrete slab as the concrete slab then acts as a heat bank to store all your heat?
Whoa! No! That has approach has been discredited by trial and error. If you want to cook pizza, you want insulation right under your brick. You have to burn forests of wood to get your oven to temperature, and it's really hard to get balance between floor and dome with that huge heat sink.

The only situation where you want additional thermal mass is in a commercial bakery, where you're baking batch after batch of bread, and firing every day. Even then, you need to thermally isolate your entire oven envelope except for the opening.
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