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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