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I have decided on a 42” floor and 18 ? high dome oven. It seems like a good happy medium. I’m hoping it will work better for pizza being lower but still work well enough for other cooking (breads and meat roasting). I was hoping ya’ll could answer a few final questions based on my attached plan:
1) Is the 12.5 degree angle on the soldier course small enough to not have to worry about buttressing? (RTFlorida’s was similar, but used a much smaller brick and it was sitting on the cooking floor)
2) It seems like a lot people put a sub-course of bricks to bring the dome level with the cooking floor then they start with the soldier course (Acoma’s is a good example). Is there a reason for this? Is it only aesthetic? Any problems doing it the way I show in the picture? The continuous soldier will be almost a full brick 8” on the outside and 7” on the inside. It will start 2 ? inches below the top of the cooking floor and finish 4 ? above.
3) How do you keep the ? inch expansion gap between the soldier and the floor clean and consistent? I plan to put a cardboard cover to protect the cooking surface during the build but the cardboard is not a super tight fit. All the little crumbs of mortar as the dome goes up seems like they will fall straight down along the wall into the gap.
4) Finally, each brick in the course has a flat top and a 4 degree bottom taper to keep the joints under ? inch. Can the HF 10” saw make this cut? Seem like the 4 ? inches will be too much for it to cut. Do you spin the brick or flip it over or is there a trick to get it to make the cut, or do I need to borrow a bigger 14” saw?
Thanks for everybody’s help. (jcg31 and dmun thanks for inspiring me to remember how to use AutoCAD. It really helps build up your confidence before you start.)
-Michael
Sorry about the huge size of the picture, the way windows scales it to fit on a normal screen you can barley make out any details, you have to hit the full-size button in the lower right of the picture to really see anything.
1) Is the 12.5 degree angle on the soldier course small enough to not have to worry about buttressing? (RTFlorida’s was similar, but used a much smaller brick and it was sitting on the cooking floor)
2) It seems like a lot people put a sub-course of bricks to bring the dome level with the cooking floor then they start with the soldier course (Acoma’s is a good example). Is there a reason for this? Is it only aesthetic? Any problems doing it the way I show in the picture? The continuous soldier will be almost a full brick 8” on the outside and 7” on the inside. It will start 2 ? inches below the top of the cooking floor and finish 4 ? above.
3) How do you keep the ? inch expansion gap between the soldier and the floor clean and consistent? I plan to put a cardboard cover to protect the cooking surface during the build but the cardboard is not a super tight fit. All the little crumbs of mortar as the dome goes up seems like they will fall straight down along the wall into the gap.
4) Finally, each brick in the course has a flat top and a 4 degree bottom taper to keep the joints under ? inch. Can the HF 10” saw make this cut? Seem like the 4 ? inches will be too much for it to cut. Do you spin the brick or flip it over or is there a trick to get it to make the cut, or do I need to borrow a bigger 14” saw?
Thanks for everybody’s help. (jcg31 and dmun thanks for inspiring me to remember how to use AutoCAD. It really helps build up your confidence before you start.)
-Michael
Sorry about the huge size of the picture, the way windows scales it to fit on a normal screen you can barley make out any details, you have to hit the full-size button in the lower right of the picture to really see anything.
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