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  #61  
Old 03-21-2013, 06:00 AM
UtahBeehiver's Avatar
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Default Re: My 40" Inch pizza oven in Florida

Kb,

I bought the anglelizer but I used the software more especially for the arches. On your IT remember that the center of the bolt on the angle brackets needs to be the center of you brick, ie if your brick is 2.5" thick then the center of the bolt that attaches to the IT would be 1.25" from the angle point on the bracket. Hope this makes sense. My build gave me an opportunity to buy somes tools I would probably would of had on the B list. What do they say, person with the most tools win?
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  #62  
Old 03-24-2013, 09:33 AM
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Cool Re: My 40" Inch pizza oven in Florida

Thanks for the info Beehiver,

Not sure how 1'' inch offset on my IT may affect things. But if you think I need to change it. I will before I start laying bricks.

With the rain, work on the honey do's. I haven't done much work on the oven.
Probably won't get much work done this week either. Going to spend some time with the
family. Spring break starts tomorrow..

Hope my kidding around has not offended anyone. I need everyone’s experience to make this a successful build.

I’m not doing soldier or sailor on the first course due to the debate on their inherent instability. I read some discussion on having the mortar joint at floor level and possibility of cracking or breaking this joint with a pizza peel. So I'm considering shaving off a half inch of the first course, laying them as a header course, (I hope I said this correctly) this would put the mortar joint below the floor. What does every one think? I welcome you comments.

Keep posting guys I need your help.

Thanks,
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Last edited by kbartman; 03-24-2013 at 12:18 PM.
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  #63  
Old 03-24-2013, 09:56 AM
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Default Re: My 40" Inch pizza oven in Florida

KB,

I would be concerned about the cumulative affect the offset might cause in having the brick face perpendicular to the arc of the dome. Each course will be slightly off being tangent to the arch and by time you do several courses it may cause issues. Looks like the nuts are only tack on anyway, nothing a grinder won't take care of easily. Your choice.
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Last edited by UtahBeehiver; 03-24-2013 at 11:40 AM. Reason: fat fingers
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  #64  
Old 03-24-2013, 10:11 AM
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Default Re: My 40" Inch pizza oven in Florida

I think that the slight offset will work well if you want a lower dome profile. You'll end up with an elliptical shaped arc with the last course being basically flat. I thought about doing that with my build but ended up going with a form instead in order to get a constant radius. In retrospect, the offset IT would have been easier.

Check out drseward's build (Colorado oven) for an example of a really nice oven built using this approach
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Last edited by deejayoh; 03-24-2013 at 10:25 AM.
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  #65  
Old 03-24-2013, 11:01 AM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by UtahBeehiver View Post
KB,

I would be concerned about the cumulative affect the offset might cause in having the brick face perpendicular to the arch of the come. Each course will be slightly off being tangent to the arch and by time you do several courses it may cause issues. Looks like the nuts are only tack on anyway, nothing a grinder won't take care of easily. Your choice.
Ok, Geometry was not my best subject in high school. Believe it or not, but my high school teacher told to go back to my seat and said I should know that by now……??????

I had to look up what tangent was. Did you mean arch or arc and dome or come? I’m not sure if it’s a typo or I need to do more studying. Please straighten me out if you may.

I would really like to have a better understanding of all these things I’m still processing the dome sheet calculator.

Unless I can find me a good teacher to improve my geometry skills I will be taking the layman’s approach. Hence the new and improved “string alignment system”. This will implore a cut to fit approach.

I was thinking of looking for a “Dome Sheet Calculator for Dummies” This would have eliminated me getting locked up on the soldier course. It would take into account the brick orientation and automatically give the proper names to the course columns. I weren’t sure version 1 (Dome spreadsheet calculator), would work for my build. But it makes a lot more sense to me now.…… I’m putting out a challenge to those Excel experts and master builders.Those whom are still stuck in side as the snow is falling, as us dummies are fumbling thru are builds in the tropics.

Thanks guys,
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Last edited by kbartman; 03-24-2013 at 05:45 PM. Reason: spelling and added dome calculator version1
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  #66  
Old 03-24-2013, 11:12 AM
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Default Re: My 40" Inch pizza oven in Florida

Thanks, Dee I think you and Beehiver are talking about two different offsets. I understand the offset on the piviot point of the IT. I think B talking about my brick bracket.
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My 40" Inch pizza oven in Florida-sspx0009_copied.jpg  
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Last edited by kbartman; 03-24-2013 at 11:30 AM.
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  #67  
Old 03-24-2013, 11:16 AM
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Default Re: My 40" Inch pizza oven in Florida

Yippy I just made Laborer............ Can I mix mud now?
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  #68  
Old 03-24-2013, 12:50 PM
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Question Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by deejayoh View Post
I think that the slight offset will work well if you want a lower dome profile. You'll end up with an elliptical shaped arc with the last course being basically flat. I thought about doing that with my build but ended up going with a form instead in order to get a constant radius. In retrospect, the offset IT would have been easier.

Check out drseward's build (Colorado oven) for an example of a really nice oven built using this approach
Ok.....Sorry guys…… I thought about this a little. …..You both have a far better understanding about this than I do. Using A offset on either side of the IT would change things. Not calculating anything just using geometry for dummies (playing with my IT). I Think my 1" offset on the pivot point and 1" offset on the brick bracket opposite of one another would cancel each other out…….. Is this a correct deduction?
Thanks for the link to drseward's build (Colorado oven)
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  #69  
Old 03-25-2013, 05:43 AM
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Cool Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by kbartman View Post

I’m not doing soldier or sailor on the first course due to the debate on their inherent instability. I read some discussion on having the mortar joint at floor level and possibility of cracking or breaking this joint with a pizza peel. So I'm considering shaving off a half inch of the first course, laying them as a header course, (I hope I said this correctly) this would put the mortar joint below the floor. What does every one think? I welcome you comments.

Keep posting guys I need your help.

Thanks,
Here is my google sketchup:
Attached Thumbnails
My 40" Inch pizza oven in Florida-header-course.jpg  
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  #70  
Old 03-25-2013, 07:00 AM
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Default Re: My 40" Inch pizza oven in Florida

KB,

Since you seem good at Sketch-up (I am not, old school engineer) lay the offsets, both the floor and the IT bracked and see how it affects your dome shape. I am not sure one cancels the other and may compound the issue.
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Last edited by UtahBeehiver; 03-25-2013 at 10:16 AM.
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