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Karangi Dude's 48inch Oven

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  • oasiscdm
    replied
    Re: Karangi Dude's 48inch Oven

    Russell

    A chain of stolen ideas. I must acknowledge all those contributions from everybody, the evolution of builds and ideas on this site are second to none. Am using Doug's and your build [and couple of others] predominantly. But I still want to see 'octoforno' final photo's as i am interested in how he finished his outer arch and landing area with the flared opening as it is doing my bloody head in currently, as to how bricks on an angle form an arch as you go verticle. I just cant visualise it.

    Cheers Colin
    Last edited by Gulf; 05-12-2017, 10:33 AM.

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  • UtahBeehiver
    replied
    Re: Karangi Dude's 48inch Oven

    Hi Colin,

    Was reading KD's thread and notice you mention my version of the brick jig for compound cuts. I have to admit I got the basic design from previous WFO builders so I borrowed (stole the idea) I flattered you "stole" my version . Also with a 16" blade you will have more than enough cutting depth for anything you will come across in your build. Good luck and take plenty of pics to document your build.

    PS Doug's build was one of the baseline builds I used for my WFO. Especially the tapered arch, which is now the norm in the WFO builds now a days.
    Last edited by Gulf; 05-12-2017, 10:33 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Thanks lwood,

    Yes the door will be insulated the owner Josh wants to be able bake in the oven so he will be adding insulation, the back of the door is removable for this purpose.
    Last edited by Gulf; 05-12-2017, 10:32 AM.

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  • lwood
    replied
    Re: Karangi Dude's 48inch Oven

    I love your door, beautiful job. You know Karangi, you are right. It all starts with the door if you want to build a proper oven. Are you going to insulate the door?
    Last edited by Gulf; 05-12-2017, 10:32 AM.

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  • UtahBeehiver
    replied
    Re: Karangi Dude's 48inch Oven

    Doug,

    42 C (107/8 F) way to hot with that kind of humidity. By contrast it is 5 degrees F here and about 20" of snow on my oven. So how are you going to find time to redo a pool, do your cooking classes and help with building wfos? I have been procuring copper sheathing and copper forming tools for the dome on my over so anxious for the weather to break, but at least a couple more months. I have had a couple people at work inquire about building and oven so I send them to Lburous treasure archive for guidance. This is where I orignally found your build. Thanks for your building and cooking contributions. The taper arch that your pioneered seems to be one of the norms now. Good luck with the pool.
    Last edited by Gulf; 05-12-2017, 10:32 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Hey thanks Russell nice to hear from you.

    Russell I was reluctant to do any consulting work, but it is rewarding when you do for people who really appreciate it like this young couple, he had been looking for help for a long time before he saw one of my posters that I have around the area.
    The door is really nice but it is a little big it will come in at 65% of the dome height and I am hoping it won't be to wide we can only wait and see. I convinced Josh to use the brackets to help him hold the bricks as he was nervous about the bricks sliding, he is getting the hang of it.

    I suppose winter has slowed things down with you, it has been quite hot all over Australia of late, on Saturday it was 42c on our back porch in the shade with the humidity running at 88 to 90% that is not very pleasant especially with our swimming pool being out of action.
    I am doing a rebuild new fibreglass and gelcote new plumbing and skimmer box it is a big job as the pool is about 68,000 litres, I don't think I will have it finished for this summer it depends on the weather. I was quoted $26,000 by one pool builder so I have decided to do it myself with the help of a young fellow who has done some pool fibre glassing.
    It should only cost about $5,000 so there is a big saving, but I have weeks of preparation ahead of me.
    Last edited by Gulf; 05-12-2017, 10:31 AM.

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  • UtahBeehiver
    replied
    Re: Karangi Dude's 48inch Oven

    Doug,

    I see you are passing your experience and skills on to another WFOer. Great looking door and the use of angle brackets to hold the bricks in place. Another fine example of a Karangi Dude oven. Nice to see........
    Last edited by Gulf; 05-12-2017, 10:31 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Progress is going well, door arch now complete, when we removed the form the look on Josh's face was priceless.
    Eleventh course is underway but many courses to go before the oven will be closed, the build will now slow down a little as Josh is back to work as of tomorrow.
    Last edited by Gulf; 05-12-2017, 10:31 AM.

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  • oasiscdm
    replied
    Re: Karangi Dude's 48inch Oven

    Thanks Doug

    That makes perfect sense with that simple explanation thx muchly. I have been using your build and those that "lburo" links to predominantly, but alas i am at a stand still with my build once the base is completed [am waiting on a mate to build a brick tray for the brick saw i purchased (brand new 16" $200 but no tray) he is making it similar to utahbeehiver version so i can do compound mitre cuts].

    I will use your method when i get to this point in the build as it is Soooooooooooooo much simpler.

    Cheers Colin
    Last edited by Gulf; 05-12-2017, 10:30 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Hi Colin,

    I think I mentioned the method of avoiding the inverted ''v'' on my build or if not it may have been another thread.
    As you get to the 4th, 5th courses that is when they start to become pronounced, my method is place 2 bricks next to each other (raised at the back just like they would be if you were ready to mortar them) take a straight edge and mark a parallel line to edge of one brick onto the adjoining brick that is how much you need to trim off, you will only need to trim one side rather than dividing the gap and trimming both sides, you can then trim each brick that amount for the whole course as it should be the same for each brick so long as you trim the same side each time.
    Take a new measurement for each course as the gap is different the further you go up curve of the dome.
    This method will work well until you get to the last few courses where you will need to trim both sides, as the last few courses require smaller bricks.

    I hope that explains it.

    Colin, that is right my vent arch is one standard brick 230mm deep and the decorative arch is a half brick 115mm, I did this on purpose as my oven is rather large I only wanted a shallow entrance so that it is easier to work the oven.
    Last edited by Gulf; 05-12-2017, 10:30 AM.

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  • oasiscdm
    replied
    Re: Karangi Dude's 48inch Oven

    "You can see how Josh is following my lead on only cutting one side of each brick to avoid the upside-down vee's it is working well."
    Hi Doug

    Just curious if you could explain this further. Went back to the start of your build and couldn't find it mentioned. I get the inverted V discussions just need some further explanation of your method.

    Another question also. Am i right in saying your outer landing on your build is one standard brick long [230mm] plus half brick decorative arch at the front?


    Cheers Colin
    Last edited by Gulf; 05-12-2017, 10:29 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Progressing really well seeing it has been less than 2 weeks since the first brick was laid.
    Josh is a really nice young fellow who works really hard, he has 2 young children with another due in a couple of months, he works late into the night so he can spend time with his family during the day.
    Josh had never laid or cut a brick before this build so he is learning really fast.

    Fitting the oven around the door has been a challenge as the door was not made to suit the bricks, so we have cut and modified where we can.
    You can see how Josh is following my lead on only cutting one side of each brick to avoid the upside-down vee's it is working well.
    I suggested when gravity starts to take over to use angle brackets anchored down with a weight on a piece of string to hold bricks in place while the mortar sets, Josh is using that method to hold the bricks in place while he is measuring the amount that needs to cut of the next brick, so he is adapting well.
    Last edited by Karangi Dude; 09-29-2020, 05:00 PM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Yes Dave, it is a different way to build an oven I suppose thats why he asked if I would help, first I thought a barrel / vault design would be easier than an igloo but Josh the owner had his mind set on an igloo, I also thought of going up 4 or so courses before starting the curve that would have made transition a lot easier, but after doing a dry run I changed my mind as it would probably need some buttress as support, I suggested another ring of plain bricks about 6'' out and fill the void with vermicrete but we decided on starting the curve from the first course like I did with mine.
    Dave, yes they are insulating firebricks and the little pieces are some spacers he cut out of masonite.
    With the door having to be set in the slab, that determined a lot of things such as position to the front and height of the hearth etc.
    Last edited by Gulf; 05-12-2017, 10:28 AM.

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  • cobblerdave
    replied
    Re: Karangi Dude's 48inch Oven

    Gudday Doug
    Thats an interesting method of construction...starting with a door then building an oven around it....but thats a hell of a damn fine door.
    Coupla questions....are they insulating firebrick under you hearth brick?
    And .... the small tile shown in the last photos....what are they for?

    Regards Dave
    Last edited by Gulf; 05-12-2017, 10:28 AM.

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  • Karangi Dude
    replied
    Re: Karangi Dude's 48inch Oven

    Since starting my WFO workshop and cooking classes I am continually asked about building ovens but my answer is always the same, I politely say no.

    But I suppose I have been conjured into doing some consulting, as it turns out, now I have 3 ovens on the go

    1. 1500mm with a hand made door
    2. small precast cheep store bought
    3. barrel vault.

    The 1500mm oven is the first I will cover, the stand was built about 2 years ago, since then the owner Josh organised a blacksmith to manufacture an awesome door. (the problem is the door is a little large and I had to work out how to fit it into the oven, it would have been good if he had of consulted me first but i did not meet him until it was to late)
    Now Josh has really got himself together and has all the materials needed.
    After taking some measurements and setting the door in place it was time to pour the suspended slab, the door had feet made of 12mm rebar so it needed to be set to the height of the hearth. In the meantime I did a couple of drawings and we were ready to start the build.
    Hearth is insulation bricks 230x115x75mm then medium firebricks 230x115x75 basically the same as my oven.
    Note the insulation under the door that will act as a thermal break plus it was a lot easier to cut than the firebricks.

    I am not on the tools so to speak but I am hands on to do the tricky bits and show Josh how it goes I then leave it to him and wait until he completes that stage and I go back and set him up for the next bit.
    Last edited by Gulf; 05-12-2017, 10:27 AM.

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