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  #81  
Old 03-28-2013, 09:23 AM
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Default Re: My 40" Inch pizza oven in Florida

There's a lot of talk on the forums about someone's IT not being directly at the center of their oven, especially elevation wise. What I've described is just a way to verify that you're on track. Taking the two measurements I've shown will verify that your brick angle and elevation are both correct.
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  #82  
Old 03-28-2013, 09:41 AM
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Default Re: My 40" Inch pizza oven in Florida

Will be interesting to see if this works in the field. So many variables, ie mortar joints, brick dimensions, etc.
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  #83  
Old 03-28-2013, 10:00 AM
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Default Re: My 40" Inch pizza oven in Florida

Pretty sure he is talking about checking the height of each course, which is good practice to ensure you're on track. And I think the cutaway pic is of the dome, not the entry arch - judging by the brick count.

FWIW, check column J in my spreadsheet, the height of each course is calculated there. You don't really need a plum bob to check it. A tape measure works just fine. The little bit you might be off the vertical by eyeballing it is not going to be significant.

The other trick to stay on level with a course is to put some sort of wedge under your IT that will keep the height constant for each course
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  #84  
Old 03-28-2013, 10:58 AM
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Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by deejayoh View Post
Pretty sure he is talking about checking the height of each course, which is good practice to ensure you're on track. And I think the cutaway pic is of the dome, not the entry arch - judging by the brick count.

FWIW, check column J in my spreadsheet, the height of each course is calculated there. You don't really need a plum bob to check it. A tape measure works just fine. The little bit you might be off the vertical by eyeballing it is not going to be significant.

The other trick to stay on level with a course is to put some sort of wedge under your IT that will keep the height constant for each course
Right its a x section of my dome. Just a way to check the height and makes sure your dome is closing at the right angle as well. The plum bob was just to make it as accurate as possible.
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  #85  
Old 03-28-2013, 02:29 PM
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Default Re: My 40" Inch pizza oven in Florida

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Right its a x section of my dome.
Dome bricks arent laid in the fashion of an arch as your pic shows.
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  #86  
Old 03-28-2013, 03:58 PM
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Default Re: My 40" Inch pizza oven in Florida

ur right, I stand corrected. Still interesting to see if it works in real life versa paper or in this case CAD. Building to dome is such a dynamic process.
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  #87  
Old 03-28-2013, 05:08 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by brickie in oz View Post
Dome bricks arent laid in the fashion of an arch as your pic shows.
UMMMM can someone please explain this statement ASAP!! I've designed my whole oven around this design !! Sorry for the Hijack
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  #88  
Old 03-28-2013, 07:00 PM
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Default Re: My 40" Inch pizza oven in Florida

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UMMMM can someone please explain this statement ASAP!! I've designed my whole oven around this design !! Sorry for the Hijack
your design is fine. I think the 6" header courses are confusing people plus, I think often when people do the profile views of the dome, they show the side view with the opening on one side, not the cut-away from the front.
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Last edited by deejayoh; 03-28-2013 at 07:02 PM.
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  #89  
Old 03-28-2013, 07:14 PM
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Default Re: My 40" Inch pizza oven in Florida

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Originally Posted by deejayoh View Post
your design is fine. I think the 6" header courses are confusing people plus, I think often when people do the profile views of the dome, they show the side view with the opening on one side, not the cut-away from the front.
Thanks for the reply. I was trying like crazy to figure out what could be wrong.
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  #90  
Old 03-28-2013, 09:12 PM
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Default Re: My 40" Inch pizza oven in Florida

I think what Al is saying is that the cross section of the dome is not like an arch with each brick laying squarely on the brick below it. To ensure that the mortar joints don't line up, we stagger each course with the course below it. This effectively reduces the diameter of the oven at each course before we have even angled or tipped the brick inward. It might seem like a negligible factor (and it is in the earlier stages of the build – maybe less than ¼” at each course to start). However as you approach the peak of your dome, the combined loss in diameter will add up to inches on the overall build. Given the mathematical precision to which you aspire, this might seriously mess with your plans.

I don’t remember who said it, but it is worth repeating. Dome construction is an organic process because you are trying to build something approaching a sphere with rectangular (or trapezoidal) blocks. You can plan and scheme to your heart’s content but in the end the variation in your mortar joints, brick cuts and the aforementioned geometry will force some adjustment in your plans as you go.

Ok, maybe Al wasn’t trying to say all that (I think that’s more than 20 of his posts combined). But that is what I thought he was talking about.

Regards,
AT

Edit: Here is a Sketch-up of a circumscribed polygon to illustrate what occurs as each course is staggered from the course below it. This is an exagerated example because we use more than 6 bricks on each course but given that each course is really a many faced polygon (each brick represents a single face) the same phenomenon occurs by degree in the actual build.
Attached Thumbnails
My 40" Inch pizza oven in Florida-circumscribed-polygon.jpg   My 40" Inch pizza oven in Florida-illustration.jpg  

Last edited by ATK406; 03-29-2013 at 10:32 AM. Reason: Add a Sketch-up
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