42 "r

[MK1]

Hi,
I'm new to the forum, new to the whole brick oven thing, but after 2 days of reading I'm chomping at the bit. Think I'll stop by the yard and see if they have any firebrick on Monday. Thanks for all the great posts and this site.
I've been working on making a good loaf for 20 years, (bread that is) and now see what I'm missing.
have to get back to reading!

Mark

[Les]

Re: 42 "r

Welcome to the obsession, you will not regret the build.

Les...

[MK1]

Re: 42 "r

I checked out your build pictures, nice. I will be so happy if mine comes half that good. By the way, where is the heatstop?

mark

[Les]

Re: 42 "r

where is the heatstop?

I'm not sure of the question. Where do you purchase it? FB sells a similar product called Refmix.

Les...

[MK1]

Re: 42 "r

I was looking at picture 061 dome and floor after the fire, and thought I was looking at the top from the outside. The picture is kind of Escher like in that the shadows make the curve apear convex. I must be a little dyslexic vision wise. If that was the outside, that would be months worth of cutting!

Mark

[Les]

Re: 42 "r

Mark - that view is from the inside. I believe that with the proper saw and patience, an oven could be built without any mortar. I used plenty on the outside to fill in the gaps.

Les...