Hello there... I just joined the group so I hope I'm posting in the correct format and protocol!!! Seeking advice and hope this sees its way to the general population out there!!!I'm a northern "yankee" transplanted to South Carolina. The southern folks here love their BBQ, pulled pork, etc... and many have homemade grills out of 55 gallon drums. I want to add a yankee twist and build a barrel pizza oven with a drum but not sure if the standard barrel will withstand the temperatures. I'm not well educated on the physics behind conductivity, refractory, insulating, etc.... For the floor I intend on using the standard 4.5x9 fire bricks. I also would like to line the interior of the barrel somehow to both protect the metal as well as efficiently radiate the heat in and around the oven. I see online a variety of refractory coatings on the market, one in particular Zyp, These look to be for "kiln" applications but not sure how effective for an oven. I'm also considering using unglazed "quarry" tile if I can somehow adhere it to the inside of the metal barrel. My oven is going to be mobile and on wheels so I want something lightweight to lift in and out of my truck and move about the yard. That's why I'm considering either the brushed on coating or the thin (and cheep) tiles. Or is that overkill??? Do I even need to line the inner barrel??? Any advice is appreciated!!!
Login or Sign Up
- Log in with