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#11
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| Thanks Frances, and RT, I agree - very time consuming. The worse part about it is the constant climbing up and down to check the fit Les...
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#12
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| I was thinking about the angled brick cut too: is there any reason why the following wouldn't be a good idea? (see attachment) The only negatives I can see is the external spiky surface (more area=more heatloss) and more bricks being used. Oh, and I guess you have to get the angle of the cut right for each layer. |
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#13
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| Not good. The next brick to the left will have a reverse taper - that may allow it to slip into the dome. Cutting the taper is the easy part - it's the angle on the sides that get tricky. Especially when the bricks get narrow - course 11 and 12. That's why I bailed on the plan and went back to a wider brick at the top, with the saw I had, I couldn't accurately hold the angle. Les...
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#14
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| I was imaging the picture above as a view from above the dome, so the cut helps set the ring of the dome (rather than the vertical angle). Your dome is a work of art btw Les: I don't think I've got the patience to exactly cut each brick, but it looks amazing. |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Curing strategy | james | Firing Your Oven | 65 | 04-01-2008 12:51 PM |
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| Pre-Construction Questions | KiwiPete | Pompeii Oven Construction | 18 | 10-06-2005 09:19 PM |
| does anyone make special cuts in the bricks other then at the top of the dome | cookinghomer | Newbie Forum | 10 | 07-12-2005 10:47 PM |
| help 4.5 vs 9 inch bricks for the dome | kambos | Newbie Forum | 5 | 05-02-2005 06:51 PM |