I'm building an oven per the FB guidelines/"manual" - a corner oven, 64" wide stand, with a 30" corner using 45 degree blocks.
Because of the corner blocks, I can't get the blocks drystacked without leaving a gap between them. (The corner blocks are gauged for mortar joints.) This worries me - I'm going to mortar stone over the top, any gaps that could hold water would be a bad idea here where we freeze.
So - I'm wondering about thoughts on mortaring the blocks instead of pouring the cores. Expense, expertise required, labor, etc... I'd probably still pour the corners (with encased rebar) for strength, and I'm going to bond-beam the top layer with rebar.
FYI, I'm also building 5 courses high to get the cooking surface higher.
Thanks!
Because of the corner blocks, I can't get the blocks drystacked without leaving a gap between them. (The corner blocks are gauged for mortar joints.) This worries me - I'm going to mortar stone over the top, any gaps that could hold water would be a bad idea here where we freeze.
So - I'm wondering about thoughts on mortaring the blocks instead of pouring the cores. Expense, expertise required, labor, etc... I'd probably still pour the corners (with encased rebar) for strength, and I'm going to bond-beam the top layer with rebar.
FYI, I'm also building 5 courses high to get the cooking surface higher.
Thanks!
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