Hi all! I'm getting a bit further with my oven planning and have a couple of questions.
I have one site in mind but I'm worried it might bother the neighbours with smoke - the chimney would be about 3 meters from the side of their house. Does a brick oven produce very much smoke?
This location is also nearish some tall fruit trees. I can prune them back a bit but how worried about sparks should I be - will a spark arrester be enough?
The other question is about what type of brick to use. All of the plans I've seen on here use firebricks, but I bought a book on brick ovens (Russell Jeavons book) and he uses red bricks in the ovens in his restaurant. What are the advantages of using the firebricks?
Thanks in advance for any help anyone can offer!
I have one site in mind but I'm worried it might bother the neighbours with smoke - the chimney would be about 3 meters from the side of their house. Does a brick oven produce very much smoke?
This location is also nearish some tall fruit trees. I can prune them back a bit but how worried about sparks should I be - will a spark arrester be enough?
The other question is about what type of brick to use. All of the plans I've seen on here use firebricks, but I bought a book on brick ovens (Russell Jeavons book) and he uses red bricks in the ovens in his restaurant. What are the advantages of using the firebricks?
Thanks in advance for any help anyone can offer!
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