42" or 48" internal that is the question

[SCChris]

Re: 42" or 48" internal that is the question

For me the full soldier course gave me room around the edges and somewhat simplified the opening into the dome. The connection of the hemisphere and the entry arch was one of the bears of the build. The arch cuts would have been much easier with a 14 inch saw. The complexity of these arch bricks is that I wanted them trimmed both sides to create the clipped pie shape that forms the arch and the 10 inch HF only goes 3.5 inches of the needed 4.5 inch deep cut.

Chris

[Dino_Pizza]

Re: 42" or 48" internal that is the question

I'm with dmun (even though I did a full soldier course-at and angle). If you are going to plan it out well and do the squished elipse dome, (not a perfect half circle) then you could avoid the soldier course and just use half bricks. But I kinda think that works best on the larger diameter ovens and in the smaller the diameter oven. In a smaller oven, maybe regular soldiers are good to get height at the sides for taller stuff you cook. Just something to think about olddude. All these ovens have turned out about perfect and you could do either since the soldiers are the "norm" but others have done with just the 1/2 bricks on the sides. I'll try and check out who's done that lately.

PS: ALICE, regarding your question a few posts earlier: look at your profile and I put a message there. I suggested you start a thread of your own (like "Alices wfo") in the 'Pompeii Oven Construction" area. Click on "thread starter" and you'll get on official thread to post pics and we can follow along. I've already got some pointers on your picture you posted but put it in your own thread and everyone can jump in and help. Can't wait to talk you there! This oven is going to be fun ...Dino

[dmun]

Re: 42" or 48" internal that is the question

I'm someone who doesn't understand what soldier courses are for at all. I know it's traditional, but it just seems to weaken the dome, to me. Ask yourself: what is more stable, a brick stood on end, lying on it's side, or laid flat?

A full brick soldier course, with an angle cut or mortared on top, gets a lot of side thrust from the much-more-flat dome on top. A more gradual curve will better transmit the forces of the shifting dome down to the support slab.

[olddude]

Re: 42" or 48" internal that is the question

as for why your oven went for 42 to 45
might have been the fact that 4.5 doesn't divide in to the 10'11 15/16 circumference of a 42 inch circle

better to use the full bricks then cut them much easier

[SCChris]

Re: 42" or 48" internal that is the question

I used Dino's floorplan as my template so here is a picture of what I did.. Yes "my" outer arch is higher than is the oven entry arch. The disadvantage of this is that you'll have more potentual for the smoke to find its way out the front of the oven. I don't find this to be a problem the 8 inch inside diameter 3 foot long flue pipe does a great job. I do force the fire starting by using a weed torch and once this is done I position the inner door under the outer arch. This seems to keep the smoke going where I want it to and still provides the air that the fire needs.

Oh and I almost forgot to add that my outer entry is 25 inches wide. Oh and the sweep of my arches are 90 degrees. This was choosen to facilitate the 45 degree brick cut at the top of the side walls.

Chris

[alice333]

Re: 42" or 48" internal that is the question

Ol I forgot to say our oven is:

45" internal diameter
22.5" internal height
20" opening width
14" opening height
16" vent landing length

We are tapering the vent landing so that at the entrance to the vent landing (not the oven) it is 24.8":

The question is should we also taper the height of the vent landing area so that it is 15.75".

We will be making sure there is a lip around the oven entrance to seal the door. But we think that we need to taper the curve at the top of the landing as well to make the arch.

Any ideas?

THANKS

[alice333]

Re: 42" or 48" internal that is the question

Hey ALL - I have another question - I have actually sent Dino an e-mail with it already.... Thanks Again Dino for posting your cool pics! Very helpful.

Our oven is 45 inch. It was going to be 42 inch but.... well.... honestly we are not sure what happened???? Anyway luckily we live an a small farm in New Zealand with heaps of wood!

We are building our landing arch at the moment.... Very difficult. Also we are having to cut the bricks ourselves to fit.

Is anyone able to help us with this question: does the height taper up as well as the width of the landing?

THANKS!

Alice and Greg

[SCChris]

Re: 42" or 48" internal that is the question

My soldiers are beveled full vertical bricks. I just trimmed the one end to acheave the angle to embrace the dome. As much as the formula is about a hemisphere and the reflected and focused heat of the shape, I think you'd be fine adjusting for a slightly higher sidewall and flatter or higher interior height. These ovens are so very flexable and forgiving. If you can I'd get as much high quality insulation under the floor and above the supporting slab as you can.. 2" rigid insluation is what I'd recomend over vermicrete. It'll add about $100 or so to your project but I think you'll have a more stable heat line, less loss of heat out the floor. Others will differ on this opinion.

Chris

PS James is right around the corner and his 38" kit would adjust just fine to a 36".

[olddude]

Re: 42" or 48" internal that is the question

Okay well think i'm going with a 36" oven

if i stand the first course on edge do i need to change the dome to lower height
or can i leave it at the 20" was thinking if i bake bread which i will the extra room on the sides would be nice

or is the round type better for pizza which i will be doing at lot hope fully
i know i asked for 42 ver 48 but with ppl thinking twice about firing there 42 for just a couple of pizza'a think smaller would be better

only concern is i do want to make bread about 10 would more then enough

any comments on the standing ver arch for first brick would be help full

[SCChris]

Re: 42" or 48" internal that is the question

Sorry Old Dude, I had Brentwood as LA area not Bay area.. Oh well.
If I can help just hollar.

Chris

[Les]

Re: 42" or 48" internal that is the question

east bay as for wood i live in the middle of a lot of fruit trees

Thats what I thought. I have bad memories of picking walnuts as a child in Brentwood. You should have an excellent choice for fuel. I get my walnut from a friend in San Ramon - he manages an orchard. At the rate they were tearing down orchards to build houses in Brentwood, I would think the wood is almost free.

Les...

[olddude]

Re: 42" or 48" internal that is the question

east bay as for wood i live in the middle of a lot of fruit trees

but for firing and cooking maybe i should go smaller 36 just me and wife here mostly didn't think about how much mas i would have to heat

[Les]

Re: 42" or 48" internal that is the question

Olddude - just a sanity check. Are you located in So. Cal or the Bay Area? My old stomping grounds.

Les...

[Dino_Pizza]

Re: 42" or 48" internal that is the question

Hey olddude ( I just love saying that- thx for making that your forum name)

I have a 42" and could easily have made it 2-3" smaller & do all the stuff I do. I suggest staying with 42". Bigger ovens take more fuel and I already think twice about casual firings. You live close to me and not in a forest. It's relatively expensive for us city-folk to get wood or have it delivered and heating up anything larger than 42" dome is a commitment.

My 42" has a 15" deep landing (that starts about 3" within the 42" dome. My width is 22" at the oven entry and 25" wide at the outer entry arch. In front of that, I have an 8" counter.

Also, I'm 5'-11" with long, long arms (think alien ) and I can just barely maneuver things in the back of my oven. You will get used to whatever depth you end up with and the length of your reach, but I'm just forewarning you on the issue.

Can't wait to hear what your decision is olddude!
-Dino

[Neil2]

Re: 42" or 48" internal that is the question

Build two - 34 inchers. Same cooking area.