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Hello, I am here to get information from members here. I am not "new" to pizza ovens, as I have been doing my research for years. But I am new to this whole process of the ACTUAL build, .. and I am learning from YouTube on what to do, what NOT to do, .. etc. I have chosen the pizza oven of my liking (I kinda like the dome/igloo over the arch design but not by very much, by a 60/40 inside vote). I have completed the "infrastructure" of my build, meaning making sure that the area that the pizza oven is going to be located will not shift, or erode, etc. The foundation has yet to be made meaning the "concrete pad" upon which to start the pizza oven. I had to make sure of the frost heaving potential was eliminated since I live in a zone of having to consider the frost line so whatever I build will be "over-analyzed and "over-engineered". Better to be safe than sorry later due to the weight, etc. I have even placed three vertical concrete pilings using "sono-tubes" with re-bar sticking out in order to then place the anticipated square concrete pad. In other words, .. my pizza oven will be able to withstand an earthquake.
Now, .. here are SOME of my Q's that I will be trying to get answers from members here:
1. I have a natural gas feed within 10 feet of my concrete patio (that was intended for an outdoor kitchen BBQ, but I am smitten with an oven instead). I am thinking of buying a N.gas burner to have a combination oven of wood and gas. Other than convenience.. this would increase my costs by at least 2-3 grand (a natural gas burner element is minimum 1,500 for a good burner, plus a gas fitter services bill along with his permit would likely run around 6--$800) .. I hafta ask myself: is it worth the expense? The only advantage I see is less time to wait for the oven to get hot ... or if the oven is tending to cool down, and somebody wants one last pizza before the night is out, .. then the natural gas can be sparked on ... Any suggestions by those that HAVE a custom residential pizza oven with a combo wood/gas option would be appreciated
2. I am in need to redirect the front vent to a central chimney to an "over-the-center-of-the-igloo" due to making clearance of my patio roofline. I have seen the series of three build videos of Lee McNeil on youtube so I know exactly how to do it
3. By the same set of videos, I am thinking of adding a smoker side build that would be attached to the pizza oven to use the dome as a slow smoker .. which would be kinda cool.
4. I have already purchase a real cool reproduction cast iron door to use as the mouth that would add charm
5. I really like the idea of having a dome of normal brick to cover the first internal dome of firebrick ... really only for aesthetics ..... and to hide the front vent to locate it backwards to go directly over the centre of the igloo/dome.
6. Here is one of my important questions ... is it possible to "accidentally" get TOO HIGH a temperature on the inside of a pizza oven .. I mean WAYYYYY too damn hot ? I have come to realize that this is a real stupid Q as this means the oven would get over 2000 degrees F and that is bloody unlikely. So, ignore this last question.
7. there WILL be more Q's ....
(I am surmising that there will be a moderator or two kinda laughing at my post but I am totally okay with that, since I am a newbie. Here is another kinda stupid Q:
8. I was thinking of over-engineering the oven dome by adding optional metal tube tunnels. I could place one or two "tunnels" on either side of the mouth of the oven, ... each about 1" or 2" inches diameter, .. with a thick metal pipe from outside to inside of the dome, and each being about a foot or so long. The rationale is that I was thinking that these would be like port holes for added oxygen entry, and they can be capped off on the outside of the oven, ... or made to have an iris / diaphragm sort of thing (so they can be used or not used, meaning optional). This way, if I have the door shut from the reproduction cast iron door, there will still be a feed of air from outside to inside. Is this dumb? Remember, .. I tend to over-engineer things, just in case.
Now, .. here are SOME of my Q's that I will be trying to get answers from members here:
1. I have a natural gas feed within 10 feet of my concrete patio (that was intended for an outdoor kitchen BBQ, but I am smitten with an oven instead). I am thinking of buying a N.gas burner to have a combination oven of wood and gas. Other than convenience.. this would increase my costs by at least 2-3 grand (a natural gas burner element is minimum 1,500 for a good burner, plus a gas fitter services bill along with his permit would likely run around 6--$800) .. I hafta ask myself: is it worth the expense? The only advantage I see is less time to wait for the oven to get hot ... or if the oven is tending to cool down, and somebody wants one last pizza before the night is out, .. then the natural gas can be sparked on ... Any suggestions by those that HAVE a custom residential pizza oven with a combo wood/gas option would be appreciated
2. I am in need to redirect the front vent to a central chimney to an "over-the-center-of-the-igloo" due to making clearance of my patio roofline. I have seen the series of three build videos of Lee McNeil on youtube so I know exactly how to do it
3. By the same set of videos, I am thinking of adding a smoker side build that would be attached to the pizza oven to use the dome as a slow smoker .. which would be kinda cool.
4. I have already purchase a real cool reproduction cast iron door to use as the mouth that would add charm
5. I really like the idea of having a dome of normal brick to cover the first internal dome of firebrick ... really only for aesthetics ..... and to hide the front vent to locate it backwards to go directly over the centre of the igloo/dome.
6. Here is one of my important questions ... is it possible to "accidentally" get TOO HIGH a temperature on the inside of a pizza oven .. I mean WAYYYYY too damn hot ? I have come to realize that this is a real stupid Q as this means the oven would get over 2000 degrees F and that is bloody unlikely. So, ignore this last question.
7. there WILL be more Q's ....
(I am surmising that there will be a moderator or two kinda laughing at my post but I am totally okay with that, since I am a newbie. Here is another kinda stupid Q:
8. I was thinking of over-engineering the oven dome by adding optional metal tube tunnels. I could place one or two "tunnels" on either side of the mouth of the oven, ... each about 1" or 2" inches diameter, .. with a thick metal pipe from outside to inside of the dome, and each being about a foot or so long. The rationale is that I was thinking that these would be like port holes for added oxygen entry, and they can be capped off on the outside of the oven, ... or made to have an iris / diaphragm sort of thing (so they can be used or not used, meaning optional). This way, if I have the door shut from the reproduction cast iron door, there will still be a feed of air from outside to inside. Is this dumb? Remember, .. I tend to over-engineer things, just in case.
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