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Old 07-30-2011, 10:54 PM
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Default Silverton,Or. Oven

Yesterday was a good day to make decisions. Beautiful weather at last, with no urgent obligations pending. Some decisions were already made; corner build, 42inch interior, 20 inch door, FB board, FB morter, solders laid flat, the transition following the lead of Doug, John, Sharky and ggoose, with a nod to the Field Furnace guys in Australia, and with the system of cutting the bricks in three cuts at 5 degrees described by jcg 31, as well as seriously considering using the airspace idea between dome and the vent and chimney as innovated by drseward in his Colorado Oven. Then, the other decision still not made; Naples style or Tuscan style. OK I succumbed! Compromise style. [I'm sure someone can come up with a better name] I split the difference between 21 and 15.5, or about 18 inches for the dome, and 63% for the height of the entry, or about 11 inches, and am planning to going with that. By the way, why 63% why not 60 or 65? The other factor would be the area of the opening which would vary by the shape. And, I still don't know how to post photos with this text. It asks for an URL which I've been unable to find in my photo gallery.

Last edited by gmchm; 07-31-2011 at 06:19 PM.
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Old 07-31-2011, 04:01 PM
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Default Re: Silverton,Or. Oven

With all those decisions and such a great plan, you must be able to share your build with everyone. To post pics: Click on Go Advanced button at bottom of frame. Scroll down to Additional Options and select Manage Attachments. Browse to the image(s) you want but make sure they have been reduced in file size to around 1Mb first. You know the rest!

Looking forward to watching your build. Constructing a WFO in your backyard, brick by brick, with your own hands has to be one of the more worthwhile things a person can do.

Naples and Tuscan = hybrid.

John
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Old 07-31-2011, 06:15 PM
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Default Re: Silverton,Or. Oven

Thanks John- If imitation is considered the highest form of complement, then consider yourself highly complemented. I have a photo of your transition that I am using as a guide. I agree with you hybrid is a better term than compromise. gmchm

Last edited by gmchm; 07-31-2011 at 06:18 PM.
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Old 08-01-2011, 09:35 PM
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Default Re: Silverton,Or. Oven

Today was another good day to make decisions, however, the day was spent in measuring and remeasuring and finially realising I had a poor idea of were the entry needed to be positioned. Once determined, I realised that I had needed not only to have read the instructions, but to have followed them. In fact there's a reason they don't show a 42 inch oven on a 62 inch corner base; it doesn't fit. Now, assuming a 14 inch minimum for the entry and chiminey, I have a 3.5 inch overhang a the corners of my fire bricks. See photo. [Thanks again Gianni] The options that occurred to me are: disassemble everthing [which is just in fireclay and sand] and move it back 3.5 inches and deal with lack of space on the back and the sides, or include the overhang in a future brick facade which would start from the ground. Does anyone have an opinion on this? Thanks, gmchm
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Old 08-01-2011, 10:29 PM
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Default Re: Silverton,Or. Oven

gmchm,

This is a wonderful opportunity to do something you will no doubt encounter several more times over the course of your build: problem-solve. The neat thing is that at this point of your build you don't have to sacrifice much, rather plan on a couple of trade-offs. From my build I know first-hand:

1. Going with a 39" oven (instead of 42") is not only not the end of the world, it may make for a more-often used oven that is slightly easier to fire

2. It makes little sense to shortcut structural properties of your build, especially insulation

3. A less-than 14" deep entryway is very common and makes for easier oven management. I only went this deep because it gets windy at my house and I also wanted a 'holding/staging' area of my oven. Look at Les' build.

Sure, you could incorporate a decorative brick facade to accomodate the overhang just as easily as you could shorten your entryway, shift everything back (or both), or build a slightly smaller oven. Post a pic of the entire structural slab and I'm sure you'll get lots of input on a solution.

John
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Old 08-01-2011, 11:20 PM
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Default Re: Silverton,Or. Oven

Thanks again John for the concern and quick reply. My inclination is to push everything back and see how I feel after that. I remember wondering what had changed your thinking on the floor size. I intend to use the FB blanket which I think could extend over the edges a bit if necessary. I noticed a photo on the latest page of finished ovens that appeared to have a similar situation and has resolved it pretty well, [Clanton, Alabama]. I also have a photos of Les's floor and Doug's, and one of Les's finished oven.

Last edited by gmchm; 08-01-2011 at 11:22 PM.
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Old 08-02-2011, 01:22 PM
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Default Re: Silverton,Or. Oven

The real reason I reduced the size of my oven floor from 42" was a fear that the oven was too large and would require more fuel than a 39". A good number of builders here swear by their 36" ovens and the smaller an oven the more likely one is to use it.

After thinking about it, a 39" oven probably uses the same amount of wood as a 42", but cords of oak are still $350-400 in southern california.
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Old 08-02-2011, 10:29 PM
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Default Re: Silverton,Or. Oven

Gianni- Wow thats a lot for oak wood. We pay about $180-$200 a cord here for oak. I had an interesting day today, if you call shifting my oven floor four times using a come-a-long as interesting. I think I have it postioned about as well as I can without tearing it part and rebuilding it. The idea I have now is inspired by an oven shown on page 44 of "A new set of WFO photos 7-25-11". [Thank you Forno Bravo folks] The photo shows a corner build with a shallow entryway and the fire brick used as the outer archway. I will have a little more room than that, but some one did a nice job. Is that a soapstone floor? gmchm
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Silverton,Or. Oven-sam_0043.jpg   Silverton,Or. Oven-sam_0046.jpg  

Last edited by gmchm; 08-02-2011 at 10:51 PM.
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Old 08-02-2011, 10:42 PM
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Default Re: Silverton,Or. Oven

Quote:
Originally Posted by GianniFocaccia View Post
The real reason I reduced the size of my oven floor from 42" was a fear that the oven was too large and would require more fuel than a 39". A good number of builders here swear by their 36" ovens and the smaller an oven the more likely one is to use it.

After thinking about it, a 39" oven probably uses the same amount of wood as a 42", but cords of oak are still $350-400 in southern california.
What you need is for a tornado to go through your area... Here in Minnesota one went through about 4 weeks ago and there is more wood than you can shake a stick at most free for pick-up. You do need to dry and split it but...

Chip
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Old 08-02-2011, 11:01 PM
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Default Re: Silverton,Or. Oven

Quote:
Here in Minnesota one went through about 4 weeks ago and there is more wood than you can shake a stick at most free for pick-up
Since I just picked up day-before-yesterday a hand-operated hydraulic log-splitter via Craigslist, all I can say is:

"waaaaaaahhhhhhh"!!!!!!!!!!
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