Hello all.
First thread here. I have been obsessed with homemade pizza this year. Although my rigged Weber kettle does ok, I need more!
We recently moved to a new house, and if I had known this bug would bite, I would have looked at nackyard space a little differently. Anyway, if you search the forums for "TimmyNY" you will find his thread about building an oven without mortar, using only cinderblocks, angle iron, pressed bricks, some firebrick and that's basically it. I like the small footprint (4'x4') of the oven and the fact that it takes only a few hours to build. This will be an experiment and if I change my mind later, I can easily dismantle it and build a more permanent structure.
I had a few questions:
1. Was planning on adding a metal flue with a flange of some sort. HD, etc have 4in vent pipes which would probably work. Does the height of the flue make any difference?
2. I was thinking of lining the inside of the roof with heavy duty foil to help seal in the heat and smoke a little. Will having a refleective surface on the inside of the roof help with cooking?
3. Alternatively, to improve heat retention I was thinking of adding ceramic blanket or board sandwiched between the layers of brick (sides, top, and bottom) for insulation. Good idea, bad idea, or not worth the investment?
4. Any recommendations for where to buy pizza making accessories would be appreciated (peels, brush, etc)
Thanks!
First thread here. I have been obsessed with homemade pizza this year. Although my rigged Weber kettle does ok, I need more!
We recently moved to a new house, and if I had known this bug would bite, I would have looked at nackyard space a little differently. Anyway, if you search the forums for "TimmyNY" you will find his thread about building an oven without mortar, using only cinderblocks, angle iron, pressed bricks, some firebrick and that's basically it. I like the small footprint (4'x4') of the oven and the fact that it takes only a few hours to build. This will be an experiment and if I change my mind later, I can easily dismantle it and build a more permanent structure.
I had a few questions:
1. Was planning on adding a metal flue with a flange of some sort. HD, etc have 4in vent pipes which would probably work. Does the height of the flue make any difference?
2. I was thinking of lining the inside of the roof with heavy duty foil to help seal in the heat and smoke a little. Will having a refleective surface on the inside of the roof help with cooking?
3. Alternatively, to improve heat retention I was thinking of adding ceramic blanket or board sandwiched between the layers of brick (sides, top, and bottom) for insulation. Good idea, bad idea, or not worth the investment?
4. Any recommendations for where to buy pizza making accessories would be appreciated (peels, brush, etc)
Thanks!
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