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Old 03-06-2013, 09:18 AM
Apprentice
 
Join Date: Jan 2013
Location: virginia
Posts: 106
Default splitting bricks vs cutting

I dont have a brick saw and was thinking about splitting the bricks for my dome. I have split about fifty so far and 60% are pretty even, but some split about a 3/8 " off center. Is this a big deal when the the outside layer will be covered with mortar? the smooth face is on the inside for the appearance, but will some this lead to uneven distribution of heat later on?
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Old 03-06-2013, 10:43 AM
Peasant
 
Join Date: Sep 2009
Location: Austin TX
Posts: 25
Default Re: splitting bricks vs cutting

Consider rotating the cuts 90 degrees, laying a chisel cut to a factory end. You will have a uniform wall thickness. Also I use longer brick on the lower courses, getting progressively shorter on each course. If you add a bit of an angle to the cuts you'll end up with nice tight joints.

I've built several this way and they come out great. You might want to invest in a 4" grinder to fine tune them as needed.
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Old 03-06-2013, 10:50 AM
Apprentice
 
Join Date: Jan 2013
Location: virginia
Posts: 106
Default Re: splitting bricks vs cutting

By rotating the joints like that , what will the inside of the oven look like, any pics of yours that you have built like that?

I do have a 4" grinder to pretty the splits up when needed,and I was also going to use that to make some cuts for the arch. I just couldn't see cutting all the bricks for the courses when splitting them seems so much faster.

Thanks for you input
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Old 03-06-2013, 09:56 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: splitting bricks vs cutting

By splits I assume you mean making halfs with a hammer across the brick?
Splits are made by cutting the brick down the middle length ways.
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Old 03-16-2013, 01:18 AM
david s's Avatar
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,735
Default Re: splitting bricks vs cutting

A friend of mine built an oven using second hand solid reds. He cut them all in half with a couple of blows using a brick bolster. Using the rough end facing out and wooden wedges on the outside, virtually no gaps on the inside, with home brew mortar and the odd brick shaped with a diamond blade on the angle grinder, the thing went up pretty quickly. Lots more home brew on the outside to fill the gaps and the dome was done. The oven works pretty well. You don't have to have a saw and cut every brick.
brickie in oz and kstronach like this.
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