| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#11
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| They are called "loose angles" and that is what they need to be: loose. You have to leave room for the differential expansion of the angle iron and the brick. Not much, 1/4" on either side is fine, and the angle iron itself is not mortared to anything, it provides vertical support only.
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#12
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| Ok cool, so i did some research on loose angles and that makes perfect sense. Only question i have is, do i build the bricks up in a stretcher style format, i.e. using all of the lintel, or do I just build it up staggering it in and having a gap.. I drew a crude picture and scanned it (attached). this is the view from the back of the arch...i hope it makes sense. Option 1 is the stretcher style, and 2 is the gap... |
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#13
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| You lay them across the angle.
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#14
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| sorry for being such a newbie... when you say across, do you mean not like either of the diagrams i drew? or across as in each brick lengthways along the angle, and then a length across the throat of the oven, and then join up the throat and angle bricks...? |
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#15
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| The chimney will be either a square or rectangle, with one side sitting on the angle. Nothing special, the brick lay on top of the angle like they would another course of brick.
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#16
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| Got ya...makes sense now! Thanks heaps for your help!! |
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#17
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| When you get to that point of your build it'll all come together.
__________________ George To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Weber 22-OTG / Ugly Drum Smoker / 34" WFO |
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