36" oven in Colorado Springs

[CSpringsOven]

Re: 36" oven in Colorado Springs

CS,
I do have an adjustable rod and considered adjusting each course. After my simulation I had the pivot rod welded to the bottom of brick bracket. I have not had to adjust on any courses, I am on my seventh course. Yes I do have some offset; the oven has a 19.5" radius. The IT is sitting on 1" of plywood and has about a 1.5" offset from center of pivot point. My estimation is about 19" inside dome height.

kbartman, thanks for bringing the offset problem to my attention.

I think I have a solution. I'll still adjust my rod to get shorter as I move up the courses (as previously planned - see 1st pic), but I'll also adjust the bracket so it's attached to the rod at the end of the rod and "offset" at the corner of the brick by a distance commensurate for the offset angle needed (see 2nd pic).

[kbartman]

Re: 36" oven in Colorado Springs

CS,
I do have an adjustable rod and considered adjusting each course. After my simulation I had the pivot rod welded to the bottom of brick bracket. I have not had to adjust on any courses, I am on my seventh course. Yes I do have some offset; the oven has a 19.5" radius. The IT is sitting on 1" of plywood and has about a 1.5" offset from center of pivot point. My estimation is about 19" inside dome height.

[CSpringsOven]

Re: 36" oven in Colorado Springs

Cs,
Click on the little blue arrow in the quote next to my screen name, it will take you to the original post where you can review the pictures of the cumulative effect.

Thanks for the clarification, you're referring to the pics attached? Did you create a dome with same radius and height, and not have an adjustable rod?

I'm using an IT that has an adjustable length rod, wouldn't that compensate for any offset needed, assuming the calculations are done right? (Like in the first diagram on my previous post, "lengths" are noted in the upprer right corner.)

[kbartman]

Re: 36" oven in Colorado Springs

Thanks. I reviewed your posts; were there any pics/results of the cumulative offset? I only saw a discussion about a possible cumulative effect.

PS. Thanks Utah for the advice, seeing is believing??. I will be modifieing the brick bracket.

Cs,
Click on the little blue arrow in the quote next to my screen name, it will take you to the original post where you can review the pictures of the cumulative effect.

[CSpringsOven]

Re: 36" oven in Colorado Springs

Looking good CS,

You might want to consider revising your IT......Follow the my quote to my build look at the pictures you will see the cumulative effect of having the rod connecting to brick bracket on top of the brick as opposed to the center or bottom.

Thanks. I reviewed your posts; were there any pics/results of the cumulative offset? I only saw a discussion about a possible cumulative effect.

Attached are some design pics that I've calculated out, having the offset at the bottom and the fact that the rod is attached to the top of the bracket.

The 2nd pic isn't the best descriptoin, but the intent of the "kickout on the bottom" is to angle the brick up a little more, to keep it on profile (as indicated by the dashed gray line in the first pic). The kickout angles are the red degrees.

[CSpringsOven]

Re: 36" oven in Colorado Springs

CS,

For aesthetic purposed, do the best alignment and brick spacing on the back half with adjustments in the front half. You never see the front half after the oven is done but people are always looking in the door towards the back of the dome. Also try stagger the vertical joints. A couple are getting close where the small brick is on the back half. This is one where you could of moved it towards the front half, out of sight out of mine. Good luck.

Another great point and I was planning on it all along, till I got started on the 2nd course and was cruise along before I realized my joints were not staggered any more. Considered ripping up a couple but figured it wasn't too bad yet.

[CSpringsOven]

Re: 36" oven in Colorado Springs - more progress, 2nd course

In the future cut the bricks that attach to the arch first and adjust the next 2-3 bricks it is much easier than trying to make a perfect brick next to the arch because it needs to be perfect on both sides if placed last.

Chip

Thanks and definitely a good point. I did this with the first course too, and was fairly easy to shape the last bricks with the wet saw and grinder. But once I start on the 3rd course I'll start near the arch.

[kbartman]

Re: 36" oven in Colorado Springs

Looking good CS,

You might want to consider revising your IT......Follow the my quote to my build look at the pictures you will see the cumulative effect of having the rod connecting to brick bracket on top of the brick as opposed to the center or bottom.

KB,

I would be concerned about the cumulative affect the offset might cause in having the brick face perpendicular to the arc of the dome. Each course will be slightly off being tangent to the arch and by time you do several courses it may cause issues. Looks like the nuts are only tack on anyway, nothing a grinder won't take care of easily. Your choice.

PS. Thanks Utah for the advice, seeing is believing??. I will be modifieing the brick bracket.

[UtahBeehiver]

Re: 36" oven in Colorado Springs

CS,

For aesthetic purposed, do the best alignment and brick spacing on the back half with adjustments in the front half. You never see the front half after the oven is done but people are always looking in the door towards the back of the dome. Also try stagger the vertical joints. A couple are getting close where the small brick is on the back half. This is one where you could of moved it towards the front half, out of sight out of mine. Good luck.

[mrchipster]

Re: 36" oven in Colorado Springs - more progress, 2nd course

got the 2nd course complete; well almost, just need to cut and shape the two bricks next to the arch walls.

In the future cut the bricks that attach to the arch first and adjust the next 2-3 bricks it is much easier than trying to make a perfect brick next to the arch because it needs to be perfect on both sides if placed last.

Chip

[CSpringsOven]

Re: 36" oven in Colorado Springs - more progress, 2nd course

got the 2nd course complete; well almost, just need to cut and shape the two bricks next to the arch walls.

[CSpringsOven]

Re: 36" oven in Colorado Springs - between 1st and 2nd courses

Since it looks like I'll have plenty of fire brick to complete the oven, decided to cut small slivers to put between 1st and 2nd course.

Figured it would help with the shape and use less mortar. Am using HeatStop50, the 50 lb bags.

[CSpringsOven]

Re: 36" oven in Colorado Springs - IT and 1st course completed

IT assembled and 1st course completed.

[K79]

Re: Does cut side of brick have to go in back?

Question for those who are more knowledgeable.

For the first course, I plan on using 1/2 brick and laying it "flat", so it only is 2.5" tall for the first course (I plan on having a "low profile" oven).

My idea is to make one cut on a brick and have two identical shapes, as shown in the first picture. Then cement them in place as shown in the 2nd picture. The thought with this is that it will create a very small gap to mortar (less mortar, and possibly creating a strong base), but this also means the cut side isn't in the back, but will instead be on the side.

Is this ok? I know everyone says put the cut side in back, I'm sure so that the "fired" side of the brick are always facing in. Does having a cut side facing sideways make a difference? When you get near the top and use 1/3 of a brick, a cut side must face sideways. Thoughts?

Thanks in advance.

I'm putting the cut face of my brick facing the interior of my dome. Nobody ever said that you can't and everyone that I asked said it's no big deal.

[CSpringsOven]

Re: 36" oven in Colorado Springs

Did you get the stuff for your I.T. ?

Yeap, and that's on the list to assemble next. I'm using a swivel/castor wheel with a threaded rod and turn-buckle.

Thanks for the reminder, any and all questions/recommendations are welcome.