#21  
Old 08-26-2009, 09:48 AM
dbhansen's Avatar
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Default Re: Texas 42

Tipping the door as you put it under the arch should leave you enough room, depending on the design, I suppose.
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  #22  
Old 08-26-2009, 02:55 PM
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Default Re: Texas 42

Yup, tipping the door slightly works. It's almost kind of natural as you are putting the door in and you don't want to ding or knock the edges of the bricks so tilting it forward as you go in just happens. Lowering by 1/2" should be fine. Also, if you are going to put a decorative outer arch (or just a decorative tile or brick facade) on the outer arch, you would do this after you've already cured your oven and probably cooked in it a while and if you still have smoke issues (I bet you wont) you could always drop THAT outer facade tile or brick another 1/2". Just some options to think about.
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  #23  
Old 08-26-2009, 07:54 PM
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Default Re: Texas 42

Thanks Dino.
Is your outer arch the same height or slightly lower than the inner arch?
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  #24  
Old 08-28-2009, 09:03 AM
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Default Re: Texas 42

No, I did not drop my outer arch. In fact it is larger. My inner arch is 12.25" at the middle. My sides where the arch starts are just 3 bricks high (8.25") so its shallower at the sides than those who went 4 bricks on the side walls.

My outer arch is 14.5". 2.25" higher. The flared arch is nice, you've got more room to put the door in, the food in, move your pizza paddle around etc. It's easier to see in too. BUT, my landing is 15" deep. That let me build a relatively difficult yet successful large vent transition that sucks smoke like a tornado.

Wish I knew the magic numbers of how shallow or narrow a vent opening you can have, how tall to make the transition as it narrows to your vent pipe, how smoothly does that really have to be etc... to make it draw smoke well without creating a large 15" deep landing like have unless you want it. It makes a nice space to set your pizza while you "eye" the best place to put it. Same with casserole dishes but shorter people have trouble reaching the rear of the 42" oven. How much room is front of your inner arch to where your counter edge will be?
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  #25  
Old 10-08-2009, 06:52 AM
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Default Re: Texas 42

Have not posted in awhile because of the disgust in how things were going. But it's coming together now. 7 chains up with 3 to go and my Arch transition looks pretty good. I figured a way to do it without the dreaded sag towards the vent. For my last 3 chains I'll switch to Heatstop as I need the higher stickiness and quicker set so I can keep working. Gotta say I really like working with the homebrew mix and will use it on my brick barbecue that is my next project.

Chimney will be the last thing. Probably use the clay flue tiles.

Will post pics soon.
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  #26  
Old 10-09-2009, 08:37 PM
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Default Re: Texas 42

Getting there....
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Texas 42-texas-42-2009-10-08-038   Texas 42-texas-42-2009-10-08-048   Texas 42-texas-42-2009-10-08-050   Texas 42-texas-42-2009-10-08-051   Texas 42-texas-42-2009-10-08-054  

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  #27  
Old 10-09-2009, 08:38 PM
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Default Re: Texas 42

Should have 4 or 5 chains to go
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  #28  
Old 10-10-2009, 09:43 AM
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Default Re: Texas 42

looking good. it goes pretty quick from here on out.
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  #29  
Old 10-10-2009, 10:14 AM
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Default Re: Texas 42

It's really fun as it starts to close up. Clean as much as you can from the outside. It's not easy to clean lying on your back inside the oven.

Joe
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  #30  
Old 10-10-2009, 04:34 PM
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Default Re: Texas 42

A little late on this topic - but thought I'd chime in.

I lowered the outer arch about an inch lower than the entry arch - I figured it would help keep smoke off the front.

I also made sure I had rounded or chamfered any 90 degree corners on the smoke path. That combined with 8x8 flue tile seems to have done the trick - no smoke stains on the front of my oven - and it's a good thing - my oven is very light colored. So far no stains and no scrubbing of the brick entryway.

Good luck!
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