48" brick oven from Melbourne

[v12spirit]

Re: 48" brick oven from Melbourne

Thank you Colin and Steve,
Where i can get the vermicrete i live in Hillside Western Suburbs. Wouldn't Hebel block from bunnings be good enough on the top of my base?

Hi Dario,
I live in Syria and we have a war running all over the country. I started my project a few months ago and it was delayed just because I have been looking for the right insulation. In spite of the war, after a few months of search I could eventually find the right insulation recommended by the forum and have it delivered to my home, so be patient, just look for the insulation and you will certainly find it, The insulation is the main factor which determines whether you will be happy with your oven or not, with well insulated oven, you can still cook for 2 or 3 or even 4 days from a single firing. Remember, you are building an oven that may outlive you and still running fine, so whatever the costs, you are the winner.
Good luck with your build.

[Novaslo]

Re: 48" brick oven from Melbourne

One thing you might consider, call Forno Bravo in Ca. Ask them where they recommend someone in Australia aquire the FB board that they sell.

Perhaps shipping is not all that bad?
Or they might know where you can find an equivalent.

Good luck.

[cobblerdave]

Re: 48" brick oven from Melbourne

G'day
Hebel can be a good secoundary insulation as Colin has used but its better protected from the cracking heat that these ovens produce by a layer of ceramic board or pearlite cement.
Goggle "refractory" and you should find a supplier of firebrick and refractory insulation in Melbourne for sure . For pearlite keep away from the bunnings 10 ltre bags its too expensive google hydroponic suppliers, or garden/farming supplies. 100 ltre should cost you $30 to $40
Its worth while taking your time to insulate otherwise you use it for a bit and then loss interest in gathering and chopping wood to feed it pretty fast.
Read your instructions they are a good base line and ask heaps of questions, there are no silly ones most of us have asked them ourselves.
Regards Dave
By the way that's a good strong looking stand

[Acrigg]

Re: 48" brick oven from Melbourne

I used perlite concrete for under the cooking floor with a ring of cement so there was structure for the dome.

I'll post a pic, it only took 1 100L bag a a cost of 30$. I've been told I would have used cemen fondu instead of Portland cement, but I had already done my pour by that stage.

[Dario]

Re: 48" brick oven from Melbourne

I've found Cal Sill board from Hallam it's going to be delivered tomorrow, was $32 a board 1000x500x50mm x3=$96 and $12.95 delivery.
Do i need to glue them together or just cut the size of my floor and lay them under the tiles?
If i need to glue them together what material i should use ?
The stand is massive, i didn't know it's going to be that big ...hehe.

Thank you for the input and advice.

[UtahBeehiver]

Re: 48" brick oven from Melbourne

Dario,

Are you still going to leave the dome brick without insulation? If so this will act as a heat sink. If you are just placing CaSi under the floor only, it is better than the sand but just be aware of the dome wall sitting on the sand will the cause heat loss just like the floor would of on top of sand.

To answer your question about the CaSi, no glue, just stagger seams. Level with a 50% fire clay/sand dry mix or slurry. If slurry, need to coat CaSi to prevent from sucking up all the water too quickly.

[cobblerdave]

Re: 48" brick oven from Melbourne

I've found Cal Sill board from Hallam it's going to be delivered tomorrow, was $32 a board 1000x500x50mm x3=$96 and $12.95 delivery.
Do i need to glue them together or just cut the size of my floor and lay them under the tiles?
If i need to glue them together what material i should use ?
The stand is massive, i didn't know it's going to be that big ...hehe.

Thank you for the input and advice.

G'day
Its critical to insulate under the hearth floor and the dome if its outside your hearth. Its good to insulate under you entrance hearth as well.
If you have a flat top to your stand you might not have to level the ceramic board and because its a uniform product usually you might not find the need to level the hearth on it as well. Your the builder in reality and you must make these decisions yourself. Well answer any questions and heaps of pics will help
Regards dave

[Dario]

Re: 48" brick oven from Melbourne

G'day,
I went today to a Melbourne Fire Brick Company and picked the CalSil boards my self, I had a chat with Ben and he recommends to start all over again it's just bloody hard to nock my baby down now at this stage.
Very hard decision!!! I know most of you recommend me to start all over again as well. Hmmm.
All my work goes down the window.

[Greenman]

Re: 48" brick oven from Melbourne

Hey Dario - Tough decision. You will probably be a lot happier knowing it is done right and will pass the test of time. It will go up a lot quicker the second time with the experience you have gained and if you do it right you will know that it will still be turning out good food for the children of your grandchildren.

The cost will be about the same but done right it will work a lot better.

[cobblerdave]

Re: 48" brick oven from Melbourne

G'day
Even, last, man jack of the guys who have posted on your thread harbours a desire to build another oven.....your decision means in a way you have a jump on most of them ( davids excluded of course)
Regards dave

[oasiscdm]

Re: 48" brick oven from Melbourne

Dario

PM me and I will let you know where to obtain. I live in werribee and work in the hillside area.there is a place in sunshine west.

[Acrigg]

Re: 48" brick oven from Melbourne

Is it not possible just to pull up your fire brick layer and cut the board to fit?

How much of the dome have you built?

[UtahBeehiver]

Re: 48" brick oven from Melbourne

Acrigg,

The heat sink problem would still exist since the dome bricks are sitting on the sand too.

Dario,

I second and third that the rebuild will be much faster than the original build and in the long run the better oven performance will far outweigh the setback.

[oasiscdm]

Re: 48" brick oven from Melbourne

I agree Russell.

Dario as I said Pm me and I will contact you and let you know all my sources for materials

[oasiscdm]

Re: 48" brick oven from Melbourne

These sources alluded me but I sussed them out and that allowed me to build the oven I did. Meeting my requirements to the letter and I sourced materials at go I'd process. Do it right and you won't regret it do it wrong and you will regret not listening.

I pulled mine down twice as it wasn't right.Don't settler on second best.