Hello!
I've finally signed up for the forums after a few months of lurking. I'm getting ready to build my first brick oven and have a probably stupid question.
I'm using reclaimed brick for the walls and new fire brick for the cooking surfaces with a slick coat of refractory wash (to save the surface of my firebricks). I'm using a heavy old welding table for the base since 1.) it's 1/4" steel and too high for my 5'2" self to weld on and 2.) I can use a fork truck to move it in the future if I really need to.
My biggest goal for this oven is to be able to proof and bake big loaves of bread and to run 'make your own pizza' dinners during studio events (I'm an artist). I got a real silly idea yesterday after I ordered all the incidentals to build the oven AND long after I designed a round dome plan. Can I have an an oven with more floor space lengthwise as opposed to deep? I've seen a few online so I know people have done it, but is it wise? I kinda want a long door so I can jam more pizzas in across the front.
I've built big chimney furnaces for smelting iron and two-chamber heating stoves for the shop and the sauna so my brain screams 'if it's not circular, it wont draft right!'
Thank you and pre-apologies for what I assume is a silly 'you should have found this info on the internet yourself' question.
I've finally signed up for the forums after a few months of lurking. I'm getting ready to build my first brick oven and have a probably stupid question.
I'm using reclaimed brick for the walls and new fire brick for the cooking surfaces with a slick coat of refractory wash (to save the surface of my firebricks). I'm using a heavy old welding table for the base since 1.) it's 1/4" steel and too high for my 5'2" self to weld on and 2.) I can use a fork truck to move it in the future if I really need to.
My biggest goal for this oven is to be able to proof and bake big loaves of bread and to run 'make your own pizza' dinners during studio events (I'm an artist). I got a real silly idea yesterday after I ordered all the incidentals to build the oven AND long after I designed a round dome plan. Can I have an an oven with more floor space lengthwise as opposed to deep? I've seen a few online so I know people have done it, but is it wise? I kinda want a long door so I can jam more pizzas in across the front.
I've built big chimney furnaces for smelting iron and two-chamber heating stoves for the shop and the sauna so my brain screams 'if it's not circular, it wont draft right!'
Thank you and pre-apologies for what I assume is a silly 'you should have found this info on the internet yourself' question.
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