#11  
Old 04-01-2010, 05:47 PM
olddude's Avatar
Laborer
 
Join Date: Jul 2009
Location: brentwood ca
Posts: 61
Default Re: 42" or 48" internal that is the question

east bay as for wood i live in the middle of a lot of fruit trees

but for firing and cooking maybe i should go smaller 36 just me and wife here mostly didn't think about how much mas i would have to heat
Reply With Quote
  #12  
Old 04-01-2010, 06:01 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,831
Default Re: 42" or 48" internal that is the question

Quote:
Originally Posted by olddude View Post
east bay as for wood i live in the middle of a lot of fruit trees
Thats what I thought. I have bad memories of picking walnuts as a child in Brentwood. You should have an excellent choice for fuel. I get my walnut from a friend in San Ramon - he manages an orchard. At the rate they were tearing down orchards to build houses in Brentwood, I would think the wood is almost free.

Les...
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


If at first you don't succeed... Skydiving isn't for you.
Reply With Quote
  #13  
Old 04-01-2010, 07:15 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: 42" or 48" internal that is the question

Sorry Old Dude, I had Brentwood as LA area not Bay area.. Oh well.
If I can help just hollar.

Chris
Reply With Quote
  #14  
Old 04-03-2010, 06:43 AM
olddude's Avatar
Laborer
 
Join Date: Jul 2009
Location: brentwood ca
Posts: 61
Default Re: 42" or 48" internal that is the question

Okay well think i'm going with a 36" oven

if i stand the first course on edge do i need to change the dome to lower height
or can i leave it at the 20" was thinking if i bake bread which i will the extra room on the sides would be nice

or is the round type better for pizza which i will be doing at lot hope fully
i know i asked for 42 ver 48 but with ppl thinking twice about firing there 42 for just a couple of pizza'a think smaller would be better

only concern is i do want to make bread about 10 would more then enough

any comments on the standing ver arch for first brick would be help full
Reply With Quote
  #15  
Old 04-03-2010, 09:15 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: 42" or 48" internal that is the question

My soldiers are beveled full vertical bricks. I just trimmed the one end to acheave the angle to embrace the dome. As much as the formula is about a hemisphere and the reflected and focused heat of the shape, I think you'd be fine adjusting for a slightly higher sidewall and flatter or higher interior height. These ovens are so very flexable and forgiving. If you can I'd get as much high quality insulation under the floor and above the supporting slab as you can.. 2" rigid insluation is what I'd recomend over vermicrete. It'll add about $100 or so to your project but I think you'll have a more stable heat line, less loss of heat out the floor. Others will differ on this opinion.

Chris

PS James is right around the corner and his 38" kit would adjust just fine to a 36".
Reply With Quote
  #16  
Old 04-03-2010, 04:14 PM
Serf
 
Join Date: Mar 2010
Location: New Zealand
Posts: 4
Default Re: 42" or 48" internal that is the question

Hey ALL - I have another question - I have actually sent Dino an e-mail with it already.... Thanks Again Dino for posting your cool pics! Very helpful.

Our oven is 45 inch. It was going to be 42 inch but.... well.... honestly we are not sure what happened???? Anyway luckily we live an a small farm in New Zealand with heaps of wood!

We are building our landing arch at the moment.... Very difficult. Also we are having to cut the bricks ourselves to fit.

Is anyone able to help us with this question: does the height taper up as well as the width of the landing?

THANKS!

Alice and Greg
Reply With Quote
  #17  
Old 04-03-2010, 04:34 PM
Serf
 
Join Date: Mar 2010
Location: New Zealand
Posts: 4
Default Re: 42" or 48" internal that is the question

Ol I forgot to say our oven is:

45" internal diameter
22.5" internal height
20" opening width
14" opening height
16" vent landing length

We are tapering the vent landing so that at the entrance to the vent landing (not the oven) it is 24.8":

The question is should we also taper the height of the vent landing area so that it is 15.75".

We will be making sure there is a lip around the oven entrance to seal the door. But we think that we need to taper the curve at the top of the landing as well to make the arch.

Any ideas?

THANKS
Attached Thumbnails
42" or 48" internal that is the question-p1010009.jpg  
Reply With Quote
  #18  
Old 04-05-2010, 11:53 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: 42" or 48" internal that is the question

I used Dino's floorplan as my template so here is a picture of what I did.. Yes "my" outer arch is higher than is the oven entry arch. The disadvantage of this is that you'll have more potentual for the smoke to find its way out the front of the oven. I don't find this to be a problem the 8 inch inside diameter 3 foot long flue pipe does a great job. I do force the fire starting by using a weed torch and once this is done I position the inner door under the outer arch. This seems to keep the smoke going where I want it to and still provides the air that the fire needs.

Oh and I almost forgot to add that my outer entry is 25 inches wide. Oh and the sweep of my arches are 90 degrees. This was choosen to facilitate the 45 degree brick cut at the top of the side walls.

Chris
Attached Thumbnails
42" or 48" internal that is the question-insidearch.jpg  

Last edited by SCChris; 04-05-2010 at 12:09 PM. Reason: addl info
Reply With Quote
  #19  
Old 04-07-2010, 09:46 AM
olddude's Avatar
Laborer
 
Join Date: Jul 2009
Location: brentwood ca
Posts: 61
Default Re: 42" or 48" internal that is the question

as for why your oven went for 42 to 45
might have been the fact that 4.5 doesn't divide in to the 10'11 15/16 circumference of a 42 inch circle

better to use the full bricks then cut them much easier
Reply With Quote
  #20  
Old 04-07-2010, 04:34 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: 42" or 48" internal that is the question

I'm someone who doesn't understand what soldier courses are for at all. I know it's traditional, but it just seems to weaken the dome, to me. Ask yourself: what is more stable, a brick stood on end, lying on it's side, or laid flat?

A full brick soldier course, with an angle cut or mortared on top, gets a lot of side thrust from the much-more-flat dome on top. A more gradual curve will better transmit the forces of the shifting dome down to the support slab.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
cosmetic crack question and 1 year report waynebergman Pompeii Oven Construction 3 08-10-2009 02:13 PM
Question on Pizza Oven Found in Warehouse fred.collins Newbie Forum 5 10-20-2008 09:22 AM
Chimney / Flue Question.. johnrbek Pompeii Oven Construction 1 02-20-2007 03:07 PM
Pouring Hearth Question telehort Getting Started 7 01-29-2007 09:20 AM
Construction of Chimney question dmun Design Styles, Chimneys and Finish 0 07-18-2005 08:08 AM


All times are GMT -7. The time now is 05:31 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC