Can you have too big a reveal on the inner arch. I am thinking of 1 1/2" in the arch and 3/4" on the sides
I went with 1.25" and it works fine.
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Re: Started my Build in Georgia
Not really. The bigger the reveal, the more distance between the inside of the arch and the inside of your entryway walls. This translates to maximum visual and tool access to the sides of your oven (along with a flared entryway). It also facilitates easy insertion and removal of a door, not to mention room for a decent door flange.
I went with 1.25" and it works fine. -
Re: Started my Build in Georgia
The inner arch is complete and I have one chain on the arch. Things should move faster now.
I added a temporary leg to the IT to try to maintain the chain level and avoid the dip some have suffered as they cross the arch. I have a photo to post later.
I used some of the ideas in the post I was directed by GianniFocaccia. Thank you it made life easier having the photos to work with.
Can you have too big a reveal on the inner arch. I am thinking of 1 1/2" in the arch and 3/4" on the sides.
DavidLeave a comment:
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Re: Started my Build in Georgia
Doing it this way may be a little slower because you will need to custom fit/cut individual bricks when you get to the arch, but doing it this way the arch and dome will be tied in together better.Originally posted by DavidApp View PostLeave a comment:
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Re: Started my Build in Georgia
Hello GianniFocaccia
I have not completed my arch yet. I am doing the build the arch as you go idea. Also the cold has held me up for a couple of days. It was 20 degrees this morning.
Thank you for the link to that build and the arch photos. I think that I did look at that build a while ago but forgot about it.
I was looking at the arch this afternoon trying to work out how to make the cuts. I will see if I can make use of some of this information. I will post my progress.
Thank you again.
DavidLeave a comment:
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Re: Started my Build in Georgia
David,
It sounds like you've already completed your arch and are modifying it as Boylanta did. If you haven't got that far, here are some pics (Post #8) of an approach that is gaining popularity:
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Re: Started my Build in Georgia
Hello Simon
I had planned to cut the corner off the arch bricks to fit the chain bricks. Did not know the name for that cut of brick. Going to try to mock up the cuts as I go across the arch.
Are you a mason or have you been doing a lot of research on brickwork?
Still cold here in Georgia going down to 24 overnight so I will not get much done in the morning.
I have cast my first vcrete block to go under the vent support.
DavidLeave a comment:
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Re: Started my Build in Georgia
Hello Simon
I am building the column and segment arch opening.
Similar to Baylanta's build in his "My 42" Pompeii Oven build, Northeast Ohio "
In his post #62 I see the same brick corners that I have in my transition.
My cutting angles must be off slightly because I do not get as tight a joint line as he did.
It gets harder to clean up the joints as you get higher in the dome. Also I have had to start using sticks to hold the bricks for a few minutes so they do not slide a bit.
DavidLeave a comment:
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Re: Started my Build in Georgia
The step above the joint on the course below is a sign you're doing it right. It is naturally there on curved brickwork walls as well. The step will be more pronounced of course for tighter radii, and larger bricks.
How are you building the arch transition? I think the easiest looking method is to build the transition arch with bricks cut like 'king closers' or maybe 'squint' bricks. Do a search for those to see the shapes if you don't know what I mean.
The method that looks least satisfactory to me is where the arch is built as a normal looking arch, and the bricks are given complex cuts to hang onto the corners of the arch bricks. The cuts weaken the bricks IMHO. In fact I believe you should avoid any brick that has (or resembles) a 'bird mouth' cut if you can.
Oh, and temperatures below freezing is one of the joys of a bricklayers life.
Simon.Leave a comment:
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Re: Started my Build in Georgia
Hello Simon
Thank you. It is 36" diameter.
I am trying to emulate some of the other builds I have been following on this Forum. Working on my dome gives me a much greater appreciation for the quality of work I see in some of the other builds.
I am getting a small step in the center of the brick where it is directly over the joint below. Going to 1/3 bricks for the upper chains.
The join between the chains and the vent got a little untidy but I noticed that I am not alone with the problem in the area just before the chains make it across the arch in the opening. I am not sure what to do with the problem corners of brick. I will probable leave them because they will only be visible if you crawl into the oven and look back towards the vent.
Too cold to do any work on it today. 18 degrees at the moment. The 250 watt shop light is still on under the covers keeping the dome just above freezing.
DavidLeave a comment:
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Re: Started my Build in Georgia
That looks nice and neat David. What diameter is it?Leave a comment:
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Re: Started my Build in Georgia
Got some more done in the last few days.
As it is forecast to freeze tonight in Georgia I have covered the dome and put a 100w light in the oven to keep the temp up.
DavidLeave a comment:
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Re: Started my Build in Georgia
Looks like you can get at it from both sides? Shouldn't be too bad if that's the case.Leave a comment:
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Re: Started my Build in Georgia
Hello Tony
Thank you.
I have about 8"between the dome and the wall. I was allowing for 3" of fiber blanket and a stucco coat. It may be a bit of a pain getting stucco done. Hope it is enough room.
DavidLeave a comment:
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Re: Started my Build in Georgia
Making some nice progress David! Hard to tell from the photo but curious about the gap between the back wall and the outside of the dome. What is the distance there?Leave a comment:
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