#111  
Old 02-11-2012, 02:46 AM
Aussie Pete's Avatar
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Default Re: Hi all from Aussie

could anyone please point me in the right direction for stainless steel needles for my refractory dome,where to get and costing.
i've read somewhere to use 2.5%-5%...not sure how to work that out.
My oven is 39" wide, with a 19x11.5' door.

Should i really worry about them.???
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  #112  
Old 02-11-2012, 03:58 AM
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Default Re: Hi all from Aussie

Talk with Darren from Total refractory, he has them and all the good info required. Prices are available, not sure about how cheap they are. They were the only people I spoke to about them.
ROb
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  #113  
Old 02-11-2012, 04:27 AM
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Default Re: Hi all from Aussie

thanks rob will try Darren next week.
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  #114  
Old 02-11-2012, 02:06 PM
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Default Re: Hi all from Aussie

I'm about to do my front arch, is there anything special you need to add to the mix to help it stay up, i've seen some builds and they've got a heap of weight ontop of their arch, my refractory arch bricks are very smooth on each side, should i scuff or score the bricks a bit to help the mortar bite to them?.
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  #115  
Old 02-11-2012, 04:34 PM
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Default Re: Hi all from Aussie

Quote:
Originally Posted by Aussie Pete View Post
should i scuff or score the bricks a bit to help the mortar bite to them?.
Wont make any difference, if the mud lets go it still lets go..
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  #116  
Old 02-11-2012, 09:33 PM
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Default Re: Hi all from Aussie

so theres nothing special i need to do when doing the arch....or is it a case of just prey like mad it stays up.
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  #117  
Old 02-11-2012, 09:37 PM
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Default Re: Hi all from Aussie

Read this.
Auroville Earth Institute
Its all about counteracting the downward thrust/weight of the arch.
(you have to have more mass on the sides to stop the arch from flattening out like it wants to.)

Flat arches have held up for centuries.
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Last edited by brickie in oz; 02-11-2012 at 09:51 PM.
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  #118  
Old 02-11-2012, 11:09 PM
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Default Re: Hi all from Aussie

thanks Al..
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  #119  
Old 02-11-2012, 11:30 PM
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Default Re: Hi all from Aussie

i think most of that explanation went over my head, but i kinda got the idea, still not sure on actual load bearing capabilities of my arch design.....thats ok....i'll wing it
theres not a lot of load going to be on top anyway...so the Aussie way.."she'll be right mate"

cheers Al
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  #120  
Old 02-12-2012, 01:13 AM
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Default Re: Hi all from Aussie

because i haven't completed my dome ( or even started it yet), i'm wondering about the dome height in relation to the door height & width. i'm aware of the 61-65% ratio of dome -door, could someone please explain as an example method or direct me to the threads that explain this theory. i know there here somewhere, but can only find bits & pieces from different threads on the idea.
For anyone interested, my door is 19"x 11.5" and the dome width is 39". I need to find out how high i should make the dome height and what height i should start the flue entry.
I'm a little confused because i have seen flue entries the same height as the door, and on some other ovens, the flue is higher.
I need to get this ratio mix right....help much appreciated.
Also...i know different vault heights are directly related to what type of cooking you want to do.
So....i want to make pizza's (the obvious one), i want to retain nice heat so i can slow cook some various dishes, and i definately want to make breads..
thanks for any help.
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