#1  
Old 04-15-2010, 09:19 AM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
Posts: 942
Default Dome wall thickness question

Hello,

I need to completely confine my oven, including vent and entry, within the 48" diameter corner hearth slab pictured below and would like to squeeze in as much floor space as I can.

So this is what I'm thinking:

I can build a 3" larger oven (35" vs 32") by using bricks cut down to 3" instead of the usual 4.5". I don't plan on using a soldier course.
I understand I will end up with less thermal mass but is this acceptable?

If this is all right should I keep the entire dome wall thickness uniform at 3" or can I use 4.5" bricks for the upper courses?

Or is this a bad idea and I should just stick to the 4.5" wall thickness and build a 32" oven?

Thanks!

EDIT: On second thought, using thicker courses on top of 3" lower courses may be a bad idea, structurally. I remember reading somewhere about the line of thrust.
Attached Thumbnails
Dome wall thickness question-p1040421.jpg  
__________________
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

Last edited by fxpose; 04-15-2010 at 10:42 AM.
Reply With Quote
  #2  
Old 04-15-2010, 05:46 PM
olddude's Avatar
Laborer
 
Join Date: Jul 2009
Location: brentwood ca
Posts: 61
Default Re: Dome wall thickness question

like this

also if you stand first corse on end you will get more usable area for bread and wood

just my thought's
Attached Thumbnails
Dome wall thickness question-bbq48pad.jpg  
Reply With Quote
  #3  
Old 04-15-2010, 05:52 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,832
Default Re: Dome wall thickness question

Quote:
Originally Posted by fxpose View Post
I understand I will end up with less thermal mass but is this acceptable?
I see no reason why it won't work. The cast ovens are thinner than that and I believe David built his 2.5 inches thick. I personally would sacrifice the mass for the larger space.

Les...
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


If at first you don't succeed... Skydiving isn't for you.
Reply With Quote
  #4  
Old 04-15-2010, 06:17 PM
olddude's Avatar
Laborer
 
Join Date: Jul 2009
Location: brentwood ca
Posts: 61
Default Re: Dome wall thickness question

that pic sucked try this never mind lol
Attached Thumbnails
Dome wall thickness question-bbq2-model.jpg  
Reply With Quote
  #5  
Old 04-15-2010, 07:56 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Dome wall thickness question

32 inch is a very usable oven size. If it was me, I would opt for the thicker 4 1/2 inch mass. This will make the oven a bit more versatile - like slow roasts 24 hours later with only the initial firing.
Reply With Quote
  #6  
Old 04-15-2010, 10:40 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Dome wall thickness question

I'm with Les on this one, go with the added space. My oven is 36" and is perfect for my family, but I really would not want anything smaller - just makes the cooking harder if you are trying 2+ pizzas or multiple pans when roasting.
Good insulation all around should allow roasting the next day without issue. Be sure to build an insulated door if you want that capability.

RT
Reply With Quote
  #7  
Old 04-16-2010, 02:30 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,867
Thumbs up Re: Dome wall thickness question

fxpose
I would be tempted to go 3" bricks for the first few courses and then increase this to the thicker to increase the thermal mas and 'usability' of the oven. Just make sure that the strength and integrity of the oven is not compromised in needing to apply buttressing to the thinner walls. I have a 40" Pompeii and would not go smaller. This is a little too small for the odd occassion.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 04-16-2010, 09:23 AM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
Posts: 942
Default Re: Dome wall thickness question

Thank you all, for your replies! They all make good sense but I'm still torn which way to go.

I figured 3" was fine because most cast ovens I've seen all seemed to have thinner walls as Les mentioned.
I also decided I will use a soldier course, after all, to maximize floor space.

As far as the shallow entry goes, it will be rectangular with a flared side wall opening.

George
__________________
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
Reply With Quote
  #9  
Old 04-16-2010, 10:29 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Dome wall thickness question

Quote:
I figured 3" was fine because most cast ovens I've seen all seemed to have thinner walls
They also have far fewer pieces to expand, contract, and crack. That said, I have a thin wall oven and I don't see any real advantage to it. If it's just the size of the dome, you can thin the dome walls where they intersect with the enclosure.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 04-16-2010, 10:45 AM
Master Builder
 
Join Date: Jul 2009
Location: Los Angeles
Posts: 942
Default Re: Dome wall thickness question

How about 3" thick walls, bottom to ceiling, and adding some layers of home brew mortar on the upper half of the dome to increase mass?
__________________
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
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven (Floor - Wall - Dome) Fire Bricks Thickness?! southpaw Pompeii Oven Construction 11 03-12-2011 10:54 AM
Dome thickness question. rblanchette Pompeii Oven Construction 5 12-17-2009 01:42 PM
roof pitch and dome thickness ttriche Newbie Forum 0 11-08-2008 08:47 PM
Thermal Expansion Question - Dome vs Hearth Kemo Pompeii Oven Construction 14 10-03-2007 12:18 PM
Dome Angle Question james Pompeii Oven Construction 0 01-17-2007 01:26 PM


All times are GMT -7. The time now is 09:31 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC