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I'm laying out the floor of my 42" oven build and have some questions:
1. How important is the landing area depth dimension (not thickness)? The Pompeii plans call for an 8" vent landing and a 12" oven landing depth. I am a bit constrained on oven depth in my corner build due to where I poured the 4" thick x 42" diameter area of vermicucrete. I can get maybe 7-8 inches of oven landing before I am at the edge of the slab. I see some build photos on here that seem to have almost no landing, although they do appear abrupt/truncated. My L-shaped setup has a prep counter on one side and a bar on the other to place items coming out of the oven, so if it is just for a convenient resting spot I am fine to lose a bit of that feature to the front.
2. More about landing geometry: I see several folks have made a T-shaped landing with their floor where the vent landing is narrower than the oven landing, presumably to create the reveal that allows an inner door seal. I plan to build a brick dome arch a la Mongo's 42" build thread so I think that means the narrow part of the T is one brick length (9") deep and then widening a bit for the decorative external arch. Does this butt up against the dome arch, or is the flue opening a third arch? A top-down view of the footprint of these features would be really helpful.
3. What, if any, clearance is needed between the floor bricks (trimmed to 42" diameter circle) and the dome bricks? I plan to just butt them up against each other while laying the first course.
4. I hear some clearance between the dome arch and the decorative arch is good to accommodate thermal expansion. What kind of gap are we talking 1/8", 1/2"? Does that gap then get covered with the exterior finish?
I'll try to get a build progress post up here soon.
1. How important is the landing area depth dimension (not thickness)? The Pompeii plans call for an 8" vent landing and a 12" oven landing depth. I am a bit constrained on oven depth in my corner build due to where I poured the 4" thick x 42" diameter area of vermicucrete. I can get maybe 7-8 inches of oven landing before I am at the edge of the slab. I see some build photos on here that seem to have almost no landing, although they do appear abrupt/truncated. My L-shaped setup has a prep counter on one side and a bar on the other to place items coming out of the oven, so if it is just for a convenient resting spot I am fine to lose a bit of that feature to the front.
2. More about landing geometry: I see several folks have made a T-shaped landing with their floor where the vent landing is narrower than the oven landing, presumably to create the reveal that allows an inner door seal. I plan to build a brick dome arch a la Mongo's 42" build thread so I think that means the narrow part of the T is one brick length (9") deep and then widening a bit for the decorative external arch. Does this butt up against the dome arch, or is the flue opening a third arch? A top-down view of the footprint of these features would be really helpful.
3. What, if any, clearance is needed between the floor bricks (trimmed to 42" diameter circle) and the dome bricks? I plan to just butt them up against each other while laying the first course.
4. I hear some clearance between the dome arch and the decorative arch is good to accommodate thermal expansion. What kind of gap are we talking 1/8", 1/2"? Does that gap then get covered with the exterior finish?
I'll try to get a build progress post up here soon.