If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
When using the full 9" soldier, I see some angle cut the tops. Is this a necessary practice or is it done to sue less mortar? If cutting them at an angle is a good idea, what angle is used?
I'm not a real big fan of soldier courses. But, the angle can be determined by drawing a line form the center of your oven floor to the top of your soldier course (a string will work). That angle will change from oven to oven, depending on the oven width.
When I did mine I cut my bricks in half on the angle. I wanted to have the joint above the floor so I wouldn't get the peel caught in the brick joint.
Randy
I like that idea - easier to cut the bricks that way and no waste (you get two perfect bricks from each whole). But I have to say that "getting the peel caught" is something I thought about when building the oven and it's now a distant memory. Seems a silly concern today!
It is the tool that will keep your build circular and set the bricks at the correct angle. It is important that the arm is attached to the angle bracket on the brick centerline the bricks will not be set in a true hemisphere. There will be steps.
Mine was made from a hinge some all thread rod and an angle bracket.
Comment