#11  
Old 03-28-2008, 03:09 PM
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Default Re: 42'' or 48'' oven?

I think you are going to have a stronger oven if you go with the half brick. My oven is very thin, the bricks are laid up on edge, and I don't think it noticably reduces heat-up time.

Even 42" is pretty big for a home oven. The thicker shell will distribute forces better.
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  #12  
Old 03-28-2008, 08:50 PM
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Default Re: 42'' or 48'' oven?

Jan,
What brick sizes are you speaking of? Length, width, height? Don't wan't to steer you wrong with a bad answer. Dmun is always right, but your question was a bit vague about 3 inch brick. I looked up Slovenia as well on Mapquest. I was thinking Slovakia, but quickly realized I was off course.

Dave! Glad to hear your voice. What's cooking bud?
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  #13  
Old 03-29-2008, 02:08 AM
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Default Re: 42'' or 48'' oven?

Sorry about that, I forgot the most important info

The standard brick here is 6x10x25cm that would roughly be 2''x4''x10''.

About the Slovenia / Slovakia thing... Used to it, I travel all over the world and I would say that probably 80 or 90% of non-europeans make that mistake.
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  #14  
Old 03-29-2008, 08:05 AM
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Default Re: 42'' or 48'' oven?

Yup! Dmun's got it. Cut them in half!
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  #15  
Old 03-30-2008, 08:24 AM
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Default Re: 42'' or 48'' oven?

I used European sized bricks and cut them in half. Works great!

I didn't put any cladding on the oven dome, so the thermal mass is probably about the same as on other ovens in the end.
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