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I finely got some bricks! The local brickworks here in Grafton is closing down and selling there kiln bricks at $1 each.I got 310 bricks and two 25kg bags of high temp mortor.Let the fun begin!
I poured the insulate slab today, unfortunately I ran out of vermiculite and had to send the wife out to get more and to make things worse there was no more vermiculite so I ended up with corse grade perlite.I hope this wont effect the end result.
I orderd my fire clay yesterday from the local brick yard here, I didn't think Bunnings would have it.Anyway I have a few hundred brick to clean to keep me busy in the mean time
In between cleaning bricks today I had ago at positioning them, to get an idea how things will look.
All my bricks are arch bricks (except the oven floor).So to get the right circumference for my oven Ive had to reverse every 2nd brick.
Will this be ok to build the whole dome this way?
I just thorght it would be easier to start them that way and I didn't think I would have to cut an angle at the top because of the arch bricks im using.
Ok having said that if I cut them in half and lay them horizontal them from the start, I would be better off cutting the tapper off then reversing every 2nd brick ?
I got hold of a brick saw off a friend of a friend and I can have it as long as I need.
So at this stage Ive marked and cut the oven floor, Ive got plenty of bricks so I was able to stand them on there side for the extra themal mass.
One thing I'm not sure of is the length of is the arch bricks, is a full brick, half a brick or somthing inbetween?
I ended up going with half a brick for the inner arch and have done a dry run just to see how it looks.
Still haven't leveled the floor yet, will have a go at it when Ive got plenty of time hopefully Thursday.
I found getting the floor level a real b1tch, it took me about five goes but I got then in the end.
I had enough full bricks to do the 1st coase and now down to my arch bricks,which I have to cut both angles off so that really slows things down.
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