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Intro from England - Forno Bravo Forum: The Wood-Fired Oven Community

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Intro from England

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  • Intro from England

    hi all,

    ive been building an outside kitchen including a pizza oven. I fact Iíve been obsessing could say counting Pizza ovens in my sleep.
    Iím thinking about building the oven myself rather than buying.

    I want to cook pizza and the occasional roast.

    My options are clay brick or ive seen those vermiculite ovens on YouTube.

    Does anyone know the differences and pros cons of each?
    i apologise now Iíve a good few questions.

    Thanks
    al
    Last edited by Gulf; 05-29-2018, 06:17 PM.

  • #2
    Clay brick pros: longevity, good thermal mass. cons: long build time, expensive materials.
    vermicrete casting pros: cheap and quick. cons: weak, low thermal mass.
    A third alternative is to cast a dense inner oven shell backed up with insulation. Take a look at the cast ovens in ďOther ovensĒ
    Kindled with zeal and fired with passion.

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    • #3
      Thanks Dave i will investiga those.

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