#21  
Old 05-29-2006, 10:01 AM
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Drake:

I am really sorry loosing the answer time by you required and by frustrating you. Of course this was not my intention.
As Marcel has pointed, this is a forum (great one) where everybody could express their opinion. And I really believe that everyone is always looking for the best to all in here.
I myself had been absent of it for a lot of time. I am pretty active nowadays just because some picture of my oven generates several questions that I do want to answer.
There is a great chance that anyone of my opinions be wrong, too. Even when I try to write about the problems which I am familiar with, or having acquired knowledge, or worked too much in it to be pretty sure that I am speaking about.
When looking at your excellent pictures, something into me said me to write out the observation above.
Like I wrote in other opportunities, there is not a lot of changes that I would like to do in my finished oven. Perhaps, to decrease the dome high could be one of them.

The actual high of the dome is 19 to a 41 internal diameter.

Like Marcel and other had pointed, there is not rocket science in to build an oven. Your bread and pizzas will be hundred times better that those that you could buy.
Build an oven will be a great pleasure that you will, I wish, proudly share with your family and friends.
Do not worry, be happy and go on!

Luis
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  #22  
Old 05-29-2006, 11:40 AM
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Thanks Luis,

Are you mostly doing pizza or bread and roasts in your oven?

What are the dimensions of your door?

Thanks,

Drake
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  #23  
Old 05-30-2006, 09:00 AM
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(D) " Marcel, do you mean the same dimension as the RADIUS of the igloo's footprint? Do you have a 42" oven?

Thanks,

Drake"

(M) My bad . Good catch, Drake. Shows that you are really reading the posts. I editied my post to reflect your catch.

(M) Yes, I should have called the 21" the radius. Yes, I have a 42" oven.

(D) " Also, what are dimensions of your door? I am planning 19" wide by 12" Tall."

(M) Mine will be 20" wide by 12 1/2" Tall.
================================================== ====

(M) For those who have not yet started to build their dome I suggest you don't us my system of having a funnel shaped (tapered) throat - entrance. I thought that by so doing I would have an easier time getting the door to fit tightly. If I were to do it again I would do as most have done; just build a lip on the inside.

(M) There are not many posts on door construction so my door may not be workable. But since it is a relatively easy re-build I'm going to try using "Durock" for the door, lined on the inside with sheet metal.

(M) I'll cut 2 identical rectangles of concrete board as well as perimeter pieces of perhaps 3/4". This will allow me to have an air space between the 2 layers. I'll fit the sheet metal around the interior slab and the perimeter pieces. Then I'll apply the other slab to hide the sheet metal edges. I'll predrill around the slab's edge, use oven repair cement as a seal and join both pieces with screws. I'll buy a commercial wooden trowel handle to make it easier to secure.

(M) A propos "door", it may not be of great use for baking pizza but it will probably be an indispensible tool for baking bread where the necessary retained heat needs no oxygen for combustion.

(M) P.S. My oven interior is still warm, two days after the pizza bake! If I had a door to contain the heat I'm sure it would be still warmer. I attribute the heat retention to the poured in perlite.

Ciao,

Marcel
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  #24  
Old 05-30-2006, 10:18 AM
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Default flared entry?

(M) For those who have not yet started to build their dome I suggest you don't us my system of having a funnel shaped (tapered) throat - entrance. I thought that by so doing I would have an easier time getting the door to fit tightly. If I were to do it again I would do as most have done; just build a lip on the inside.

Marcel: could you expand on this? I thought that having a flared entry would make for easier access to the oven, and more working room on the landing. Why do you think this is a bad idea?

David
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  #25  
Old 06-04-2006, 06:42 PM
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Hello All,

I put another ring on the oven dome today. This is the first ring that leans in on my profile.

I will post these in two batches.

Drake
Attached Thumbnails
Drake's 38" Oven-dsc_0049.jpg   Drake's 38" Oven-dsc_0027.jpg   Drake's 38" Oven-dsc_0095.jpg   Drake's 38" Oven-dsc_0059.jpg  
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  #26  
Old 06-04-2006, 06:45 PM
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Here are the rest. They include some closeups of the transition to the opening.

Drake
Attached Thumbnails
Drake's 38" Oven-dsc_0081.jpg   Drake's 38" Oven-dsc_0084.jpg   Drake's 38" Oven-dsc_0089a.jpg   Drake's 38" Oven-dsc_0093.jpg  
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  #27  
Old 06-04-2006, 10:35 PM
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Exclamation Flared entry makes Deco. arch atachment awkward.

Quote:
Originally Posted by dmun
(M) For those who have not yet started to build their dome I suggest you don't us my system of having a funnel shaped (tapered) throat - entrance. I thought that by so doing I would have an easier time getting the door to fit tightly. If I were to do it again I would do as most have done; just build a lip on the inside.

Marcel: could you expand on this? I thought that having a flared entry would make for easier access to the oven, and more working room on the landing. Why do you think this is a bad idea?

David
(M) Hi, David,

(M) Perhaps a flared entry without an added decorative brick arch (I'm building an arch outside my enclosure) would not be such a bad idea but I have added an arch to the baker's side of that flare. The connecting angle means not only that my arch needed to be slightly wider to accomodate the flare, but where the arch joins the flare I had bricks that were no parallel to each other. That necessitated a wedge of mortar where the two walls abut each other.

(M) I've almost finished the Deco. arch and will supply pictures after the mortar dries and the temporary supporting wooden arch is removed. That may make it more clear.

(M) Drake, thanks for the great pictures. I got a stiff neck tring to orient my view to the angle of the image but I "got the picture"
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  #28  
Old 06-05-2006, 09:02 AM
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Default Spacing on styrofoam

Drake,

How much space do you have between each of the styrofoam supports? Is that working out? Would you make the spacing smaller or larger if you had to do it again?

Thx
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  #29  
Old 06-05-2006, 10:01 AM
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I am not sure how much space I have, I think I have 16 vanes, maybe a few more near the oven opening.

It worked fine for this first row, I was able to move the vanes around a little if I needed to. Really the mortar was quite sticky and when I moved a vane away from a brick I had already set, it stayed in place.

I will let you know how it goes for the next rings.

Drake
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  #30  
Old 06-05-2006, 12:16 PM
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Drake:



When the bricks lean in, it is more difficult to maintain the mortar in place. It tends to displace and drop to the hearth.

Could be a good idea to put a plastic sheet covering the vanes.

I built the dome using vanes too, and I used an aluminum foil for strengthener.

If I were you, I would try to maintain the dome ceiling as low as possible at the phase that you are.

I take a lot of pictures of this phase and I could mail some of these to you if you send me a private mail.

Nice work.



Luis
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