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starting on the arch openings and noticed that there are all sorts of different sizes. Since I'm doing a 42" oven (Tuscan style - higher dome), should I start the arch after my fourth brick on the sides, going up to the height of 12.5"? I noticed lots of people doing it after the third brick, but that starts at 7.5" and looks like it arches up another 2-3", so I'm assuming they're doing the lower domed ovens? Thanks for any help...
I started at the third brick with an opening of 12.5 inches. It gives me plenty of room to cook and gives the arch sufficient strength. My oven it 42 inches and the dome height is 21 (a little less due to the flatness of the plug). Hope this helps.
Just finished my first arch...pain in the boodie building the form but it worked out pretty well...I'll take the grinder to it when it hardens and smooth out the rough edges. I think I'm glad I used the splits.
I was starting on the next couple of courses when it started hailing on me...it's mid-June.