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Searching on some Greek forums for building an wood oven i saw this technique that i have never seen before in here, does anyone have build an oven this way?
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Re: Alternative brick angle cutting
It is a cantilevered arch, not better, not easier, why? -
Re: Alternative brick angle cutting
less mortar?Less cut's?Originally posted by Tscarborough View PostComment
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Re: Alternative brick angle cutting
It uses the same amount of mortar, if not more (more mass), and there is still only one cut per brick, just like with a Pompeii.Comment
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Re: Alternative brick angle cutting
I see a few issues with this type of design, the cantilever is not nearly as strong and at what point do you make the transition to 2 or more bricks? See the drawing to show the potential brick sizing issues. the drawing is based on bricks 2.5 inch thick and a 42 inch interior oven.
It appears from the photo that the builder also had a problem with alignment between rings as there appear to be significant ridges between joints. I am not sure if this is a builder skill issue or an additional problem with this type of design.
ChipLast edited by mrchipster; 01-07-2013, 09:49 AM.ChipComment
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Re: Alternative brick angle cutting
Originally posted by mrchipster View Post
here's a bigger resolution of the image, you'l notice that the bricks goes further in the center of the dome as they go up.
The last ring is not mortared to place, and the mortar in this case is just clay and sand.
This is called as an tradinional oven, here in Greece.
I'm think that you're both right that there is no point of doing the dome with this teqnique.Last edited by dimitrisbizakis; 01-08-2013, 08:20 AM.Comment
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