The 3 trickiest parts to figure out for me were the door, the configuration of the bricks, and how to insulate the leads going to the element where they pass through the oven body.
The door I already ran down.
The config. of the bricks you can kind of see in the pics. I used (12) 2-1/2 x 4-1/2 x 9 bricks for the bottom and sides and (4) 3 x 4-1/2 x 9 bricks for the top. The only reason for the different brick sizes was because I already had the 3" bricks on hand.
The bottom bricks are cut to 6" in length, this creates the width of the inside of the chamber (there are 4 of these). The side bricks are cut to 7", grooved for the element, and stand vertically on either side of the bottoms (there are 8 of these, 4 on each side). The cutoffs from the side bricks were used to make the back wall of the chamber. The cutoffs from the bottom bricks were cut down again to 1" thick and mortared onto the ends of the top bricks so that they are 11" long, which fits flush with the side bricks when placed across the top.
I used 3/16" stainless tubing to connect the high temp wire to the element leads, crimping either end of the tubing down to make the connections. I drilled 5/8" holes throught the body to route them through, then rolled bits of 22 ga. steel into sleeves about 1" long that fit snugly into the holes. I placed the stainless tubing connectors through these sleeves and then packed inswool around the tubing, inside the sleeves to isolate them from each other. Later I scrounged some washer-shaped ceramic insulators from a thermal switch which fit into ends of the sleeves to supplement the inswool and create more positive standoff.
Hope this helps you out somewhere. Took a long time to type
