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Filthymutt 06-09-2013 04:44 AM

Bob's 42 in Beijing
Ok, I was glancing at the page: Getting a little nervous whether or not I ordered enough bricks@300 (as I was thinking to taper taper every which way), and I got to noticing there were a few guys that went to 1/3 bricks or even shorter near the top ends of their domes.
Up until now I'd only heard of everyone using 1/2 bricks the whole way through save a soldier or sailor course at the bottom. This got me wondering about thermal mass and differences in such throughout the body of the oven. Is there going to be a problem in an oven when the heating and cooling rates are likely to be different in different sections? A 2 1/2" inch thick floor, 4 1/2" in thick lower walls, 3" upper walls, etc?


UtahBeehiver 06-09-2013 06:02 AM

Re: Bob's 42 in Beijing

The 1/3 brick you are seeing is width not depth, the dome is still 1/2 brick thick (IE 1/2 of a 9"x4.5"x2.5" is 4.5"x4.5"x2.5", 1/3 is 3"x4.5"x2.5") it is just narrower to fit better as the circle of the dome gets narrower.

Filthymutt 06-09-2013 07:02 AM

Re: Bob's 42 in Beijing
Ah ok, strange wording I guess. But the thinner brick makes sense

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