42" Brick Oven & Grill in Los Angeles.

[ATK406]

Re: 42" Brick Oven & Grill in Los Angeles.

Looks good. Nice arch form. One tip I have seen others follow; If your floor template will be used throughout you dome construction, you may want to cut it in 2 or 3 pieces to make it easier to remove when your dome is done (sections should be small enough to fit through your door). If you are only using it to set your first course - never mind.

Regards,
AT

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

Looks good. Nice arch form. One tip I have seen others follow; If your floor template will be used throughout you dome construction, you may want to cut it in 2 or 3 pieces to make it easier to remove when your dome is done (sections should be small enough to fit through your door). If you are only using it to set your first course - never mind.

Regards,
AT

Thanks AT. I do plan on leaving the floor template in place, as it will keep the floor clean. I may cut them but rather keep it in one piece. the template is thick cardboard materials, so snapping it when done will be pretty easy.

[WJW]

Re: 42" Brick Oven & Grill in Los Angeles.

Two thoughts....assuming you will retain sufficient strength, you might consider cutting some portion of the center out of your forms. That way you can reach in/through to do some pointing, clean things up, pick up a dropped tool, brick, etc.

As far as insulation, I think you'll hear that the consensus is definitely not to install the first course directly to the slab. Most will say that doing so will allow the slab to act as a heat sink and pull heat from the oven. I'm not aware of any actual experimentation to measure temp drop between the two methods so I can't say for sure. That being said, I have my first course sitting on insulation.

Bill

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

Two thoughts....assuming you will retain sufficient strength, you might consider cutting some portion of the center out of your forms. That way you can reach in/through to do some pointing, clean things up, pick up a dropped tool, brick, etc.

As far as insulation, I think you'll hear that the consensus is definitely not to install the first course directly to the slab. Most will say that doing so will allow the slab to act as a heat sink and pull heat from the oven. I'm not aware of any actual experimentation to measure temp drop between the two methods so I can't say for sure. That being said, I have my first course sitting on insulation.

Bill

Thanks for the info Bill.

[UtahBeehiver]

Re: 42" Brick Oven & Grill in Los Angeles.

v-wiz,

Agree with WJW, place first course on what ever insulation you decide on so heat won't wick into concrete. Karangi Dude has done some extensive floor heat transfers with all of his transducers FYI but in any event put the first course on the insulation. IMHO.

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

v-wiz,

Agree with WJW, place first course on what ever insulation you decide on so heat won't wick into concrete. Karangi Dude has done some extensive floor heat transfers with all of his transducers FYI but in any event put the first course on the insulation. IMHO.

Thank Russell, are you saying to NOT put the first coarse on the cooking floor? and to just have it on the insulation, meaning the cooking floor be inside the dome? I understand that we should not install the first coarse onto the concrete counter. Thanks again.

[UtahBeehiver]

Re: 42" Brick Oven & Grill in Los Angeles.

You can put first course on the cooking floor which should be on the insulation or you can put the first course on the insulation and around the cooking floor which is also on the insulation, your choice.

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

You can put first course on the cooking floor which should be on the insulation or you can put the first course on the insulation and around the cooking floor which is also on the insulation, your choice.

Got it. Thanks again. Now i have to decide whether i want to start the first coarse standing or sitting. Soldier vs sailor. Did i get that right?

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

Regarding the entry/chimney area. I'm noticing some are using 1 1/2 bricks, whereas some are using just one brick. If using one brick that wont make up a 8" chimney. What is the deal? I may be understanding it wrong, maybe the total lenght of the chimney opening has to be 8" and not necessarily 8" in diameter? Thanks

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

Got my MK Blade today, OO sooo shiny.

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

So can someone answer my above question about the chimney/entry size? thanks

[dvm]

Re: 42" Brick Oven & Grill in Los Angeles.

V-Wiz Dino has done an excellent documenting his build with PDF drawings and photos, His entry is deep - his is the method I followed.
http://www.fornobravo.com/forum/8/di...tml#post131601

http://www.fornobravo.com/forum/8/di...html#post52382

Others have successfully made their entry more shallow - the key is to maintain a sufficient cross section (number of square inches) and shape that will "draw" as you transition from your entry area up to your chimney. Amac has an example here http://www.fornobravo.com/forum/8/39...tml#post129818

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

Thanks man, im not sure which to do, one full brick like Amac or one and half. From what i underatand if using one brick since the hole would be narrow you should leave the chimney opening greater? What are the pros and cons of each? Thanks again

[dvm]

Re: 42" Brick Oven & Grill in Los Angeles.

I am no expert - perhaps one will chime in.
If you plan to use an 8 inch chimney (and you should), the cross section are of the chimney will be C=3.14*4*4 (no symbols on my keyboard, that is Pi x r squared). You need the throat of your chimney to have the same or greater area (length x width). As you transition from the square shape to the round shape you need smooth transitions and height to encourage the chimney to "draw". ONE factor in how well the finished chimney will draw is the overall height of the chimney stack. I found the following helpful as I thought about building my chimney: http://vestalmfg.com/PDF/FireplaceThroatDampers.pdf
So the pro of a deeper entry is large cross sectional area for transition to chimney. The con is further distance to reach your fire wood (it is heavy and you do't want to throw it in there)
The con of the shallow entry is..... will it draw, or will smoke come out the front of the oven instead of up the stack? I have no experience with the shallow entry - Ask Amac how well his chimney draws and ask if there is anything he would do different. I can tell you that the deeper entries make for a chimney transition that (with a tall enough chimney) draw very well.

[V-wiz]

Re: 42" Brick Oven & Grill in Los Angeles.

That helps alot DVM, my plans were to go with a deep entry so i guess i will stick to it. Thanks again