Hello to all alternative oven makers,
I have read quite a few threads on this forum and will continue to do so as I continue in learning more about oven building, pizza making and the dreaded bread baking.
After reading various threads, I have decided to make a castable barrel oven.
I have always seemed to be drawn to linear shapes and the barrel design is calling me out and of course based on my skill sets, I will be far more effective with making forms for the barrel method in creating a functional oven.
Because of budget crunch, I have yet to decide on whether to purchase refractory cement (going back and forth on purchasing some 1-4 years old bags of castable cement from a distributor) or go the way of the homebrew:
3 questions (with add-on's) to those who have been there:
1) Homebrew: I have read of the famous 3:1:1:1 and some have suggested replacing portand with calcium aluminate and/or replacing the fireclay with grog and so on.
I.Current thoughts on the ?right? homebrew mix
II.Is the mix by weight or volume
2) What is the ideal dimensions for an effective oven (originally I was going to make a 36? igloo)
I.Hearth width and length
II.Wall height
III.Back wall height and whether to be rounded or squared off
IV.Center of Dome height
3)Insulation: Because of cost restrain, I cannot budget for dreamy ceramic boards (way too expensive in New England)
I thought of a cost effective solution by doubling down in combining an effective insulator (used under a concrete slab) for a heated floor to prevent the heat from seeping past the slab) and the recommended brick way of insulating (vermiculite).
All material added on top of the support slab.
I have more questions, but hopefully you can chime in with your thoughts on these.
Best Regards,
Sandro
I have read quite a few threads on this forum and will continue to do so as I continue in learning more about oven building, pizza making and the dreaded bread baking.
After reading various threads, I have decided to make a castable barrel oven.
I have always seemed to be drawn to linear shapes and the barrel design is calling me out and of course based on my skill sets, I will be far more effective with making forms for the barrel method in creating a functional oven.
Because of budget crunch, I have yet to decide on whether to purchase refractory cement (going back and forth on purchasing some 1-4 years old bags of castable cement from a distributor) or go the way of the homebrew:
3 questions (with add-on's) to those who have been there:
1) Homebrew: I have read of the famous 3:1:1:1 and some have suggested replacing portand with calcium aluminate and/or replacing the fireclay with grog and so on.
I.Current thoughts on the ?right? homebrew mix
II.Is the mix by weight or volume
2) What is the ideal dimensions for an effective oven (originally I was going to make a 36? igloo)
I.Hearth width and length
II.Wall height
III.Back wall height and whether to be rounded or squared off
IV.Center of Dome height
3)Insulation: Because of cost restrain, I cannot budget for dreamy ceramic boards (way too expensive in New England)
I thought of a cost effective solution by doubling down in combining an effective insulator (used under a concrete slab) for a heated floor to prevent the heat from seeping past the slab) and the recommended brick way of insulating (vermiculite).
All material added on top of the support slab.
I have more questions, but hopefully you can chime in with your thoughts on these.
Best Regards,
Sandro
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