New build - 1.2M dome

[jonv]

Made a bit of progress this week - the base is stacked and ready for the cores to be packed with concrete. I chewed out a channel along the top and bottom of the blocks forming the lintel and wired some rebar in there - perhaps overkill, especially as I only have a small opening, but better safe than sorry

[jonv]

Dry stacking these blocks seemed like a good idea - but some packing is needed in places. The blocks vary quite a bit.

[jonv]

A little progress; started laying out the block work. I'm currently thinking that four courses plus the hearth plus 100ml of calsil and 76mm of firebrick should make a reasonable working height - approx 1160mm. I don't need all the space under the hearth and it's pretty big so I'm putting two walls across the middle. I'll probably fill the gap too.

[jonv]

Thanks for the link.

For a long time I had planned for a 42" model. I decided to go large in case I want the extra floor space for a big bake. I agonised over the size for a long time, and perhaps I have it wrong, but time will tell... For the tandoor I'm thinking of buying a clay liner and simply providing a suitable enclosure; I've seen them made from a couple of flower pots, but the proper liner has just the right shape.

[UtahBeehiver]

Looking forward to seeing this outdoor kitchen go up. 1.2 m (47 plus inches for us Yankees) is a big oven. I see you went with rebar instead of fibers. I am particularly interested on how you do your tandoor. Another UK builder built a parrilla in his outdoor set up.

He is his thread link

https://community.fornobravo.com/forum/good-background-information/brick-oven-photos/12171-argentinean-parrilla-and-42-oven-outdoor-kitchen-in-surrey-london

[jonv]

Hi folks,

Having planned to build a wood fired oven for a couple of years now, things are finally under way

Our builder gave us a head start by preparing the groundworks; now all I have to do is get on and build the oven. I'm planning on a dome with an internal diameter of 1.2M - a bit big for pizza but I want the space for bread - along with a BBQ, hot and cold smoker, and a tandoor.

So far we have poured the slabs, tiled the patio area, and put some brick pillars in place to take timbers to support a roof which should extend over the patio and the cooking area. Blocks, ballast, cement, and so on, should arrive next week ready to make a start on the oven itself. In the photos, the large slab is for the oven and the long slab for the BBQ, smoker, and tandoor. The smaller slab will be a worktop with fridge and storage space under. We put some ducting in place for electrics which we'll think about later.

I won't be making too much progress until the end of August, but hope to have more photos to share later...

JV