Transitioning from square door to dome

[cobblerdave]

Re: Transitioning from square door to dome

G'day
I checked the wheather out for NY 10C min 13C max with rain.
Here in Brisbane Australia 14C min 27 C max. Bit of a difference.
But your sat and sun should be 18 and 19 C hopefully you'll get a bit more complete.
Regards dave

[AJR]

Re: Transitioning from square door to dome

Dave,
Thank you and will keep the vent size in mind. The weather in NY is getting cold and unpredictable. Hopefully i can get this job done soon & i'll send photos soon.

[cobblerdave]

Re: Transitioning from square door to dome

G'day
That 63 per cent is not carved into firebrick so to speak and you have a margin either way. You oven will work quite well.
It's not a bad idea too, to consider. Your vent space above the oven entrance lead to your chimney needs to be as wide as the door . Do that and all the smoke will go up the chimney. My doors. 18 inchs wide the vent is 20 inches and no smoke stains on the front of the oven
Regards dave

[AJR]

Re: Transitioning from square door to dome

Dave,
Thank you and yes, your build does help. I kinda screwed up in the beginning with my IT tool and a little shifting so everything will end up wider and taller than intended. Something like 33" round is where i'm at. My door entrance is 16" wide, the door height is 12" and dome height is 17.5". I tried to keep the 63% dome height to door height rule but i'm off by a little under one inch.
Thanks.

[cobblerdave]

Re: Transitioning from square door to dome

G'day
Its hard to marry into a square entrance than to an arched one. I built to square in my oven entrance and have since experience with an arches and they are easier.

A pic of the transition in my own oven like yours brick bulster and angle grinder.
My door is a bit forward resulting the dome resting on the inside face of entrance.
Where the entrance bisects the round of the dome will have a bearing on how wide your entrance is as well. You should be shooting for 1/2 the dome internal width.
The internal height of your dome and entrance is quite high for the width of your oven. A dome of 32 in should be more to 16 inch dome height with 10.5 inch door.
I'd recommend angle iron if using steel for the entrance as its less likely to warp like a straight length of steel. Don't trap the ends in the masonry so they can expand in the heat, leave a space and you'll not develop major cracks
Hope something here might help
Regards dave

[AJR]

I'm currently building my 32" round oven with a 17.5" heigh dome and a 12" high door. I am using a lintel for the door opening and the problem that i'm having is figuring out how to transition from the square opening to the dome shape. It's like a horseshoe shape with the bricks going inward to approach the peak then straight for the door opening. I'm using a hammer and chisel to make all the cuts and everything is working out well but if there is a simpler way to transition please let me know.