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  • Igloo oven

    Hi there
    I've just moved house and I'd like to build a brick pizza oven. Problem is I'm on a very tight budget. So my question is what is the cheapest way possible to make one? Do I have to use fire bricks for the dome or can I use standard bricks etc etc? Any help would he greatly appreciated

  • #2
    No you cannot use standard bricks. You could look at casting the dome using either homebrew refractory or commecial mix. You will still need a fire brick floor though. Look at DavidS threads, this does cast oven for a professionally and also give great advise to the members. I would also look at your local classifieds for materials or Habitat for Humanity Restore stores, but you have to have patience finding materials this way. 75% of my oven was surplus, used, and repurposed materials but it takes time to acquire and you have to adapt your plans sometimes to fit the materials. You do need to have your basic plan material formulated first though. I will advise, there are a of YouTube videos out there showing concrete/vermiculite or perlite main dome (okay for the insulation of the main dome), don't head down this road.
    Russell
    Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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    • #3
      Cheers for the photos mate. I did read u could use clay bricks for the dome. I would defo use fire bricks for the floor but there not cheap so I was hoping to use something different for the actual oven

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      • #4
        There have been some UK builds that have used old heater tiles for their floor, how successful I am not sure but there are a couple on the forum but we have not heard back on how well they work. Also some UK builds have used some solid reds for the dome, again it may work or may not. I think there is an old thread by Bookemdanno who is a UK builder who used solid red clay bricks on dome.

        https://community.fornobravo.com/for...ild-suffolk-uk
        Russell
        Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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        • #5
          To save money, position your oven away from other structures that are higher than your oven, especially combustible structures. This will limit the required height of the flue and need for the expensive double walled flue pipe.

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          • #6
            I have several 12x12 in super duty fire bricks. Because they were larger I was thinking of using them as my oven floor. The dome would be built with medium duty standard size firebricks. Harbison Walker ( where I purchased them) said there would be no issues. FB ,depending on who I spoke to, gave me different opinions. The seemingly most knowledgable person at FB said studies done show only a 30 degree differential between floor and dome under these conditions. Other written info at FB says don't do it. I'm ready to start, but am a little hesitant since I can't find anyone who has done this, Any thoughts?

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            • #7
              I used super duty bricks in my whole build. IMHO, 12 x 12 would work just fine for the floor. FB ovens use large brick tiles as well. You do not mention how thick they are though. SD bricks are tough on blades so the less cuts the better.
              Russell
              Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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              • #8
                no issues with 2 different type bricks ---dome and floor? won't they conduct heat differently. i plan on cooking food, pizza and bread

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                • #9
                  May or may not but in the scheme of things you should not notice a significant difference, you could say the same thing about different thickness of the same material. But do as you feel best.
                  Russell
                  Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]

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                  • #10
                    I had 2 different types in my oven one for dome ( super duty) and one for the floor (low duty) i never had any issues with it.

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