Re: Texman Build
Great Build Texman,
I noticed in one of your pictures you are using Alsey Refactories bags. Is this mortar "Sarabond"? I ordered 3 bags from Larkin Refactory in Gorgia, and this is the material they sent. I am debating whether to use this material or use the home brew. I believe it will be good mortar. Did you just add small amount of water, or do you add some sand as well? Also, looks like your brick height is 3 inches, is this correct. I plan to do the same.
thanks
Manny
Great Build Texman,
I noticed in one of your pictures you are using Alsey Refactories bags. Is this mortar "Sarabond"? I ordered 3 bags from Larkin Refactory in Gorgia, and this is the material they sent. I am debating whether to use this material or use the home brew. I believe it will be good mortar. Did you just add small amount of water, or do you add some sand as well? Also, looks like your brick height is 3 inches, is this correct. I plan to do the same.
thanks
Manny





than this
- but she sure looks happy after all that cosmetic surgery.
) that i could have been doing the simple calc (pi x dia/# of bricks) on each course to get really closer and easier cuts. I did that for the arch and then forgot it i guess. Too much brick dust and sweat and beer makes your head thick.
Classic case of "damn the torpedos" and move on despite all the preparation and tools at your disposal. One unintended consequence i think of this though; even when i have a vertical joint that appears close to the one below on the inner oven, the actual vertical joint is some crazy angle that doesnt line up with the one above or below. Maybe it makes it stronger. I really think strength in a lot of ovens is overrated. I think you need enough mortar and strength to hold it together, and no more. Heat and gravity will take care of the rest over time. As i said before, i think Les's approach is the better technique as far as mortar application. It will be 100 degrees plus all week here in texas, so lots of water and learn to take my time.
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