I am here in Bend Oregon and am planning my first outdoor brick/pizza oven. I wish to build it from scratch and use economical material. So any help would be great. Would a floor of 2" insulation board and then unmortared fire brick sufficient set on a concrete slab? Is a dome of mortared firebrick with an insulating blanket then chicken wire and coated with mortar mix sufficient? Should there be a ventilation gap or slot in front of the door on the floor beneath the chimmeny? I'll stop here and thank you for any of your time.
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Re: the plan
Originally posted by kbh View PostI wish to build it from scratch and use economical material.
http://www.fornobravo.com/forum/f8/d...ress-2476.html
Would a floor of 2" insulation board and then unmortared fire brick sufficient set on a concrete slab?
Is a dome of mortared firebrick with an insulating blanket then chicken wire and coated with mortar mix sufficient?
Brick Oven Plans | Build an Italian Brick Oven
You'll go through the motions of "buying" them in the store but you won't be charged.
Read them cover to cover 5 or 6 times. A lot of the information will start to come together for you.
Also, look at several build threads of the active members here. There are a bunch to look at that will show you every step start to finish. That's the best way to answer your mortar question.
Of course, we'll be more than happy to help you with any questions!
Welcome to the forum!Ken H. - Kentucky
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