design and material

[cecora]

In looking at all the in progress pictures I notice everyone is using standard straights. Why is there no one using arch / wedge brick for the dome work ? It would create better/tighter joints and reduce any chance of cracking I would think. Is it a cost thing? Also I don't understand why high duty brick can't be used. ( I happen to have access to some) Just curious. Finally getting ready to build one at the out door kitchen in the yard. Thanks

[UtahBeehiver]

Straight are more readily available for most folks. Tapers are typically industrial and the radius is not what these small ovens need so you end up cutting them anyway, That said, my build is almost all industrial super high duty and tapered (various directions). I also believe Gulf used super duty in a portion of his build as well. I have had no issue with oven performance with super duty bricks and it is over 10 years old. The only caveat, super duty are very hard on diamond wet saw blades. Where a builder using medium duty bricks my get by with one or two wet saw blades, I went through a baker's dozen. There have also been some builders try and use tapers that are the wrong direction for an oven and it makes for a difficult fitting of the dome.

[Pizzarotic]

Good question cecora, tapered bricks would give much tighter joints, they are the same cost so I can't see any downside other than you may need an extra row due to the lower height.

[UtahBeehiver]

It depends on which why the tapers are, front to back or top to bottom will affect the tightness of the joints.