A list of questions before starting up

[Azeem_901]

Hello everyone

It's been a great pleasure looking at your work and dedication.

I am planning to build a stainless steel wood fired brick oven. It will be a movable oven (pictures Attached), For that i need some basic guidelines.

1. What should be the ideal working area ? (keeping in mind i need to operate 4 10" pizza's at a time)
2. Should i use mortar on the surface between the silica bricks
3. Should i leave the walls of Stainless Steel only, installing insulation in between
4. What type of insulation should be there beneath the bricks on the surface

Looking Forward for expert opinion

Thanks and a Warm Welcome From Pakistan

Regards

[Scottish Al]

Azeem, no expert but here are my thoughts

1. Do you mean to cook 4 pizza at a time? I can only cook one at a time due to my skill level and the quick cooking time, have a 30" oven could fit two 12" pizzas if i had to.
2. I didn't use anything between the firebricks on the oven floor due to expansion and contraction. Any gaps get filled with ash from the fire.
3. My understanding is you will still need a thermal mass to hold heat and reflect back. If you only have insulation you will use a lot of wood. The other thing to consider is the diffrent expansion rates between metal and brick.
4. Ceramic fiber board like calcium silicate board, i used 10 parts vermiculite to 1 cement but you need to double the thickness for the same insulation

Check out my build i cast my dome from homebrew but this gives a good thermal mass, dare say it would be easier to clad a barrel / scots oven than my dome.

Youtube video of my build https://youtu.be/RGbhENfOpjo

Posts of my build http://ukwoodfiredovenforum.proboard...273/new-member

Would love to see how you get on

[Azeem_901]

Azeem, no expert but here are my thoughts

1. Do you mean to cook 4 pizza at a time? I can only cook one at a time due to my skill level and the quick cooking time, have a 30" oven could fit two 12" pizzas if i had to.
2. I didn't use anything between the firebricks on the oven floor due to expansion and contraction. Any gaps get filled with ash from the fire.
3. My understanding is you will still need a thermal mass to hold heat and reflect back. If you only have insulation you will use a lot of wood. The other thing to consider is the diffrent expansion rates between metal and brick.
4. Ceramic fiber board like calcium silicate board, i used 10 parts vermiculite to 1 cement but you need to double the thickness for the same insulation

Check out my build i cast my dome from homebrew but this gives a good thermal mass, dare say it would be easier to clad a barrel / scots oven than my dome.

Youtube video of my build https://youtu.be/RGbhENfOpjo

Posts of my build http://ukwoodfiredovenforum.proboard...273/new-member

Would love to see how you get on

1. Yea, four pizza at a time. i am planning to build 30" by 36" working space where i can make 4 pizza's of 10 inch at a time.
2. Ok great
3. I am planning to use ceramic wool 1 inch thick layers on both sides in between the SS frame.

For sure will go through your project and will keep you updated.

Regards