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Please tell us about your build,design, insulation.
It's a 36" oven. The main reason I built the way I did was due to the narrow space in my yard. The foundation is actually not poured concrete, but sitting on solid 3'x3'x4" thick concrete blocks (the city wouldn't allow it me to pour it, but I had a few engineer friends help me out).
The oven is encased in a brick "box." I covered it with about 2" ceramic fiber blanket and filled the "box" with perlite and leftover clay bricks.
The chimney goes under the BBQ grill all the way to the back and goes to another chimney behind the BBQ pit wall, where it has an opening at the top directly to the pit's chimney. I'm surprise how well the shared chimneys worked.
I found some cultured stones on craigslist and put those on after the brick laying work was done. All this work took me approximately on/off 3 months, mostly done on weekends and sunny weather. Hope this helps clarify some of my build steps.