Hi,
First off, I'm from over the pond in the UK and a complete outdoor oven n00b. I'm currently doing my garden and yard area, which has already over run by errrrr,...about 6 months. The missus is made up...not!
I dreamt up this idea some time ago, so let me explain. We have a very small garden, roughly 7m long by 4.5m wide. A path about 1.5 - 2m runs in front of it between the house. The path is a shared path with the other 5 terraced houses (built 1826 btw). Then there is the house that has a really small courtyard area, about 3.5m long by 1.5m wide. I've attached my garden plans for you to see, it'll make it easier to understand.
We also have two mischevious black labradors, and the idea was to be able to pen them in the area we wanted, ie indoors, courtyard or garden area, depending on what was needed at the time. The coutyard area is also covered with a timber frame polycarbonate lean-to. We used to have a gas patio heater there, but we found it didn't get used much, as you know, it rains quite a bit over here...hence the lean to, but the then no warmth as the heater is too close to the roof...the dilemma!
So, I had this idea that I was going to build a brick wall half way across the opening and put an iron gate in. At first I was thinking of getting a chiminea, but the idea developed into a BBQ and then a brick oven type fireplace. Having not found this site, and now reading through it, I'm facing problems.
Anyway, I appear to have made just about every mistake in the book in regards to design and materials with my oven. Well, to be honest, it wasn't meant to be a proper oven. So I've already built the brick frame, which is one brick wide around (against the exterior wall of the house).
I'm now in the process of about to create two arches, one for storage underneath (wood) with a york stone slab oven floor, and one at the top for the oven roof. I was about to blunder ahead and poor concrete into a mould I'd made with ply, but I read standard conrete will be poor. I'm also concerned I only have one brick width using regular mortar...hmmm. For the life of me I can't rip down the frame I have built. I'm no brickie and this alone has taken me ages to get right.
I've a few desing change proposals, and was wandering if I could swing them by you...and sorry for the already long rant/post.
Its going to mean I'm going to have a very small cooking space, but with what I think enought room at the back for the fire, and just enough space upfront for a small grill or pizza. I'd have to keep the fire small.
The chimney design is another challenge, as it will have to be at the back. I'm leaving a fairly wide vent which will feed into a double sking flue, probably about 2-3 foot tall.
I think my main concern is that it doesnt all crumble to pieces and provides some warmth in the sitting area and not smoke the crap out of us . Secondary priorities are maybe being able to cook some food in it, ideally pizza.
If you've got to the end of this, thanks for reading, and thanks in advance for any comments.
Cheers
First off, I'm from over the pond in the UK and a complete outdoor oven n00b. I'm currently doing my garden and yard area, which has already over run by errrrr,...about 6 months. The missus is made up...not!
I dreamt up this idea some time ago, so let me explain. We have a very small garden, roughly 7m long by 4.5m wide. A path about 1.5 - 2m runs in front of it between the house. The path is a shared path with the other 5 terraced houses (built 1826 btw). Then there is the house that has a really small courtyard area, about 3.5m long by 1.5m wide. I've attached my garden plans for you to see, it'll make it easier to understand.
We also have two mischevious black labradors, and the idea was to be able to pen them in the area we wanted, ie indoors, courtyard or garden area, depending on what was needed at the time. The coutyard area is also covered with a timber frame polycarbonate lean-to. We used to have a gas patio heater there, but we found it didn't get used much, as you know, it rains quite a bit over here...hence the lean to, but the then no warmth as the heater is too close to the roof...the dilemma!
So, I had this idea that I was going to build a brick wall half way across the opening and put an iron gate in. At first I was thinking of getting a chiminea, but the idea developed into a BBQ and then a brick oven type fireplace. Having not found this site, and now reading through it, I'm facing problems.
Anyway, I appear to have made just about every mistake in the book in regards to design and materials with my oven. Well, to be honest, it wasn't meant to be a proper oven. So I've already built the brick frame, which is one brick wide around (against the exterior wall of the house).
I'm now in the process of about to create two arches, one for storage underneath (wood) with a york stone slab oven floor, and one at the top for the oven roof. I was about to blunder ahead and poor concrete into a mould I'd made with ply, but I read standard conrete will be poor. I'm also concerned I only have one brick width using regular mortar...hmmm. For the life of me I can't rip down the frame I have built. I'm no brickie and this alone has taken me ages to get right.
I've a few desing change proposals, and was wandering if I could swing them by you...and sorry for the already long rant/post.
- Create the lower arch in the mold using concrete and vermiculate 5:1 (will have to use rebar also)
- Use firebricks as base
- Insulate against red bricks using fire blanket equivalent - 1 inch
- Build inside oven space with fire bricks (oven getting a bit small now though)
- Create top arch using firebricks and set with vermiculate mortar and concrete
- Finish top with teracotta tiles
Its going to mean I'm going to have a very small cooking space, but with what I think enought room at the back for the fire, and just enough space upfront for a small grill or pizza. I'd have to keep the fire small.
The chimney design is another challenge, as it will have to be at the back. I'm leaving a fairly wide vent which will feed into a double sking flue, probably about 2-3 foot tall.
I think my main concern is that it doesnt all crumble to pieces and provides some warmth in the sitting area and not smoke the crap out of us . Secondary priorities are maybe being able to cook some food in it, ideally pizza.
If you've got to the end of this, thanks for reading, and thanks in advance for any comments.
Cheers
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