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This is my first post on this forum, so I must thank all of you have who have posted so much great information regarding the oven builds + recipes. We definitely couldn't have done this without all the info!!
Here are some pictures of our build. We have a rectangle concrete patio, and built the oven off of one of the corners. Laid 2 slabs (one on top of the other), then dry laid and core filled cinder blocks with re-bar through both of the slabs and into the "top" table slab. Covered the oven in old Chicago brick that came off of a house in Chicago that was being fully gutted and re-modeled. Nothing like re-purposing 100 year old brick! We've got several extra pallets which will be used for an outdoor fireplace on the other side of the patio.
Believe it or not, but we were able to finish this oven in 12 days. We worked 12 to 13 hours each day, and thank God had perfect weather the whole time. We ate fast food each day to have minimal breaks, and I still lost 5 lbs!! I cannot believe the amount of concrete and mortar that I carried to cover 3 slabs plus what was needed for the brick. I had planned this project completely, and knew what it would take to build it so quick...but still...it was a battle! Btw, we're not contractors or masons. Although we're no stranger to home projects, this was our first attempt at concrete and brick work.
The oven sits on 2" of insblock 19, and is covered in 2 layers of 1.5" ceramic blankets. Most importantly...she works. Gets to temp quick, and retains heat perfectly, while keeping the outside of the oven perfectly cool.
We've got a lot of pics, so maybe I'll put together a build thread.
The purpose of this thread though....is that the oven dome is firebrick, covered in the ceramic blankets, covered in chicken wire, covered in refractory mortar, covered in a little bit of regular mortar, covered in the Chicago brick. We used regular type S mortar for the exterior brick work.
How do I, and should I protect the oven dome and chimney area from rain? My idea is to put an angled roof over the dome part, that is, put supports on the dome, to hold a roof just a few inches over the top, which peaks at the top of the dome, and comes down at a 45 degree angle or so down each side. (Hope that makes sense). This still leaves the chimney area uncovered, though there is a cap over the flue.
My wife will make a "blanket" to cover the oven and chimney. She's going to sew brown tarps together to fit perfectly over the oven in the dimensions of the oven, for the winter. But for aesthetics, we're hoping we don't have to keep that cover on it year round.
Are we ok to leave the oven as-is during the summer, or do we need to cover the dome / chimney area? If so, what's the best method? Is there any clear sealer we could put over the bricks that wouldn't show / couldn't tell that it's on there?
Any help is much appreciated!!
Here are some pictures of our build. We have a rectangle concrete patio, and built the oven off of one of the corners. Laid 2 slabs (one on top of the other), then dry laid and core filled cinder blocks with re-bar through both of the slabs and into the "top" table slab. Covered the oven in old Chicago brick that came off of a house in Chicago that was being fully gutted and re-modeled. Nothing like re-purposing 100 year old brick! We've got several extra pallets which will be used for an outdoor fireplace on the other side of the patio.
Believe it or not, but we were able to finish this oven in 12 days. We worked 12 to 13 hours each day, and thank God had perfect weather the whole time. We ate fast food each day to have minimal breaks, and I still lost 5 lbs!! I cannot believe the amount of concrete and mortar that I carried to cover 3 slabs plus what was needed for the brick. I had planned this project completely, and knew what it would take to build it so quick...but still...it was a battle! Btw, we're not contractors or masons. Although we're no stranger to home projects, this was our first attempt at concrete and brick work.
The oven sits on 2" of insblock 19, and is covered in 2 layers of 1.5" ceramic blankets. Most importantly...she works. Gets to temp quick, and retains heat perfectly, while keeping the outside of the oven perfectly cool.
We've got a lot of pics, so maybe I'll put together a build thread.
The purpose of this thread though....is that the oven dome is firebrick, covered in the ceramic blankets, covered in chicken wire, covered in refractory mortar, covered in a little bit of regular mortar, covered in the Chicago brick. We used regular type S mortar for the exterior brick work.
How do I, and should I protect the oven dome and chimney area from rain? My idea is to put an angled roof over the dome part, that is, put supports on the dome, to hold a roof just a few inches over the top, which peaks at the top of the dome, and comes down at a 45 degree angle or so down each side. (Hope that makes sense). This still leaves the chimney area uncovered, though there is a cap over the flue.
My wife will make a "blanket" to cover the oven and chimney. She's going to sew brown tarps together to fit perfectly over the oven in the dimensions of the oven, for the winter. But for aesthetics, we're hoping we don't have to keep that cover on it year round.
Are we ok to leave the oven as-is during the summer, or do we need to cover the dome / chimney area? If so, what's the best method? Is there any clear sealer we could put over the bricks that wouldn't show / couldn't tell that it's on there?
Any help is much appreciated!!
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