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My Old Kentucky Dome

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  • #76
    Re: My Old Kentucky Dome

    Originally posted by Ken524 View Post
    Dave,
    I'll take a picture of my little string set up the next time I take the cover off.
    Thanks Ken.

    Could you also take a picture of the backside of your arch?

    I would like to see that too.
    Last edited by asudavew; 09-24-2007, 02:32 PM. Reason: the question mark....and I forgot the n in Ken
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #77
      Re: My Old Kentucky Dome

      Dave, one can see the thought process going on here. It appears that you have taken mental notes to assure your dome bricks don't align. So clean. I agree, show the string set up, excellant idea.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan:
      http://www.fornobravo.com/forum/f8/a...scan-2862.html

      Comment


      • #78
        Re: My Old Kentucky Dome

        I saw your new pics in the gallery.

        Looking good and thanks for the picture of the string and backside of the arch.

        I haven't quite got the full concept in my head, so I have to ask.

        Will you follow the same knot all the way to the end, or does it change each layer.
        My thinking says it stays the same.
        Last edited by asudavew; 09-28-2007, 03:43 PM.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #79
          Re: My Old Kentucky Dome

          The inner entry arch was mortared in place today. I pulled the form out after it set for 45 minutes so I could clean the underside of the arch. Since the bricks were cut to shape, I figured it should be pretty safe to stand freely while setting (physics and all that) I took a few extra photos for those interested in how it's placed. The full size 800x600 pics are in the Photo Gallery and show more detail.

          __



          Also, I took a picture of my incredibly high tech, patent pending, cutting edge String Alignment System (SAS).

          The string is attached to the center point of the oven. At the beginning of each course I tie a knot in the string to show where the outer edge of the brick should be. When each brick is aligned with the string, I'm assured the oven stays (fairly) round. I'm using mason's string because it doesn't stretch. Stretching string would be a really bad thing for a SAS.

          Ken H. - Kentucky
          42" Pompeii

          Pompeii Oven Construction Video Updated!

          Oven Thread ... Enclosure Thread
          Cost Spreadsheet ... Picasa Web Album

          Comment


          • #80
            Re: My Old Kentucky Dome

            Originally posted by asudavew View Post
            Will you follow the same knot all the way to the end, or does it change each layer. My thinking says it stays the same.
            My knot will shift a bit with each course because my dome isn't a perfect arc. It's more of a squished ellipse thingie (sorry for the advanced geometry jargon).

            If the dome is a perfect arc of a circle and the string is attached at the exact elevation that the arc begins, then the knot would not move.
            Ken H. - Kentucky
            42" Pompeii

            Pompeii Oven Construction Video Updated!

            Oven Thread ... Enclosure Thread
            Cost Spreadsheet ... Picasa Web Album

            Comment


            • #81
              Re: My Old Kentucky Dome

              thank you, thank you

              can't wait to see you tie in the arch with the next courses

              Got that worked out in your brain yet?

              Good luck!
              My thread:
              http://www.fornobravo.com/forum/f8/d...ress-2476.html
              My costs:
              http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
              My pics:
              http://picasaweb.google.com/dawatsonator

              Comment


              • #82
                Re: My Old Kentucky Dome

                I think we need to put the Patent-Pending SAS™ in the next version of the Pompeii plans. Can somebody make a note of that.
                James
                Pizza Ovens
                Outdoor Fireplaces

                Comment


                • #83
                  Re: My Old Kentucky Dome

                  Nice work Ken. Stick with that high standard that you have going. I love looking at domes that are "tight"!

                  Cheers, John
                  "Opportunity is missed by most people because it is dressed in overalls and looks like work." Thomas A. Edison

                  Comment


                  • #84
                    Re: My Old Kentucky Dome

                    Finished 4th course and cut the bricks for the 5th today.

                    Les: take a look; I have some UGLY joints in this course <grin>.





                    The close-up shows the first stage of the dome/arch transition.
                    Ken H. - Kentucky
                    42" Pompeii

                    Pompeii Oven Construction Video Updated!

                    Oven Thread ... Enclosure Thread
                    Cost Spreadsheet ... Picasa Web Album

                    Comment


                    • #85
                      Re: My Old Kentucky Dome

                      Ken, regarding the inch around the dome on the oven floor, is that to help you for the inch of mortar? You are cutting sets of bricks per layer, not cutting per brick, per fit. Still, this looks solid. Free form to the end?
                      An excellent pizza is shared with the ones you love!

                      Acoma's Tuscan:
                      http://www.fornobravo.com/forum/f8/a...scan-2862.html

                      Comment


                      • #86
                        Re: My Old Kentucky Dome

                        Great looking work so far Ken.
                        Wade Lively

                        Comment


                        • #87
                          Re: My Old Kentucky Dome

                          Looks great! You'll be curing your oven in no time!
                          Oven Progress
                          Bread Photos
                          Oven Stand Thread

                          Comment


                          • #88
                            Re: My Old Kentucky Dome

                            Originally posted by Acoma View Post
                            Ken, regarding the inch around the dome on the oven floor, is that to help you for the inch of mortar? You are cutting sets of bricks per layer, not cutting per brick, per fit. Still, this looks solid. Free form to the end?
                            The stuff you see sticking out an inch under the floor is insulation board. I don't have a definite plan for how I'm going to finish the dome yet, so I left a bit of excess insulation sticking out for flexibility.

                            I haven't decided if I'm going to clad the dome with 1" of mortar or just leave it clean and cover with insulation blankets. I like the idea of a clean dome so I can remove the blankets if there is cracking or other problems. Any opinions? Do I need to cover the dome with an inch of mortar before insulating?? Other than adding thermal mass, is there any benefit to cladding?

                            I'm cutting most of the bricks for each course in one shot. I figure the correct slope, then the angles for the edges and start cutting. The bricks touching the arch will be custom cut one at a time.

                            Free form to the end?
                            I'll let you know . So far, there hasn't been a need for any support forms. Things are getting noticeably steeper now. I'll try free forming it as long as I can. It's a fun challenge.
                            Last edited by Ken524; 10-01-2007, 06:17 AM. Reason: Content
                            Ken H. - Kentucky
                            42" Pompeii

                            Pompeii Oven Construction Video Updated!

                            Oven Thread ... Enclosure Thread
                            Cost Spreadsheet ... Picasa Web Album

                            Comment


                            • #89
                              Re: My Old Kentucky Dome

                              Ken, I will likely go with 1" Refmix on the dome, 2*1" Insulfrax, followed by Matrilite 18 (3" sides, 5" at top). The dome will then be enclosed, with the enclosure filled with loose vermiculite. I have corresponded with Jim on this, and from his expertize, it takes a little longer to heat up, but the heat is maintained longer. I hope this detail may help you.
                              An excellent pizza is shared with the ones you love!

                              Acoma's Tuscan:
                              http://www.fornobravo.com/forum/f8/a...scan-2862.html

                              Comment


                              • #90
                                Re: My Old Kentucky Dome

                                Originally posted by Acoma View Post
                                Ken, I will likely go with 1" Refmix on the dome, 2*1" Insulfrax, followed by Matrilite 18 (3" sides, 5" at top). The dome will then be enclosed, with the enclosure filled with loose vermiculite. I have corresponded with Jim on this, and from his expertize, it takes a little longer to heat up, but the heat is maintained longer. I hope this detail may help you.
                                That sounds like a pretty good setup if you can spare the room. My problem is that I only have about 6 inches or so to the edge of my hearth slab.
                                Oven Progress
                                Bread Photos
                                Oven Stand Thread

                                Comment

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