Hi everyone,
I think I lost the OG post to the lost days. So I will just start another.
The idea here is to try and keep the build cheap (NZ prices here!) which means going cast rather than traditional brick. But to keep a bottom ring of brick to give a little thermal mass and toughen the oven up around the bottom.
Im scavenging as many materials second hand or ideally free as I can, so naturally the build plan is going to change to incorporate what I can get my hands on. I understand that this is not going to be standing in 100 years, but I hope it should be a whole lot better than what I have right now (nothing)!
Minimal cost upgrades are welcome, equal cost substitutes or changes rock and if you have suggestions that will save me $$ and not hurt the build quality you shall fast become my new best friend!
Dimensions:
Cooking surface: 900mm / 35.5 inch
Dome height: 540mm / 21 inch
opening: 324mm x 480mm / 13x 19 inch (this size where the opening meets the dome, it widens toward the landing)
The base:
Is going to be built with wood . The oven is much lighter than most, and this cuts down on cost BIG TIME. I am also suggesting that having full support under the hearth slab (not just supported on 3 sides) should allow me to have a thinner slab. concrete counter tops are only about 1inch thick! Not that I will go that thin.
The slab:
will be normal concrete reinforced with rep. it will be 2.5 inch / 60mm at this stage.
On top of that I will have a perlite/pumice insulating layer that will be 2.7 inch / 70mm thick
Hearth:
Hopefully will be fire brick of some description, if I can find some that will not break the bank. If not I will resort to the solid red bricks
Brick ring:
If I find a real bargain on fire brick I will use them. More than likely this will end up being halfed red bricks though. 2 high and build under the oven opening as well.
I am keeping my options open though and will consider adding more layers of bricks if I find them cheap.
Cast dome and entrance:
This will be made up of two layers combining to a total thickness of 150mm / 6inch.
The inside layer will be a home-brew cartable refractory 4:1:1:1 Sand, lime, portland, clay and reinforced with SS needles.
The outer will be a perlite/pumice insulating layer of 5:1 + SS needles.
Smoker:
Vents from the fire box on the left into the pizza oven through a 1 brick gap in the second ring. Adjustable vent on the fire box, and the flue is adjustable on the oven.
Firebox is : 400x330 mm (internal area)
Thats how things sit right now. Im sure I will keep you busy with a stream of new questions! Let me know if you have suggestions, or can see a problem with any of this.
I think I lost the OG post to the lost days. So I will just start another.
The idea here is to try and keep the build cheap (NZ prices here!) which means going cast rather than traditional brick. But to keep a bottom ring of brick to give a little thermal mass and toughen the oven up around the bottom.
Im scavenging as many materials second hand or ideally free as I can, so naturally the build plan is going to change to incorporate what I can get my hands on. I understand that this is not going to be standing in 100 years, but I hope it should be a whole lot better than what I have right now (nothing)!
Minimal cost upgrades are welcome, equal cost substitutes or changes rock and if you have suggestions that will save me $$ and not hurt the build quality you shall fast become my new best friend!
Dimensions:
Cooking surface: 900mm / 35.5 inch
Dome height: 540mm / 21 inch
opening: 324mm x 480mm / 13x 19 inch (this size where the opening meets the dome, it widens toward the landing)
The base:
Is going to be built with wood . The oven is much lighter than most, and this cuts down on cost BIG TIME. I am also suggesting that having full support under the hearth slab (not just supported on 3 sides) should allow me to have a thinner slab. concrete counter tops are only about 1inch thick! Not that I will go that thin.
The slab:
will be normal concrete reinforced with rep. it will be 2.5 inch / 60mm at this stage.
On top of that I will have a perlite/pumice insulating layer that will be 2.7 inch / 70mm thick
Hearth:
Hopefully will be fire brick of some description, if I can find some that will not break the bank. If not I will resort to the solid red bricks
Brick ring:
If I find a real bargain on fire brick I will use them. More than likely this will end up being halfed red bricks though. 2 high and build under the oven opening as well.
I am keeping my options open though and will consider adding more layers of bricks if I find them cheap.
Cast dome and entrance:
This will be made up of two layers combining to a total thickness of 150mm / 6inch.
The inside layer will be a home-brew cartable refractory 4:1:1:1 Sand, lime, portland, clay and reinforced with SS needles.
The outer will be a perlite/pumice insulating layer of 5:1 + SS needles.
Smoker:
Vents from the fire box on the left into the pizza oven through a 1 brick gap in the second ring. Adjustable vent on the fire box, and the flue is adjustable on the oven.
Firebox is : 400x330 mm (internal area)
Thats how things sit right now. Im sure I will keep you busy with a stream of new questions! Let me know if you have suggestions, or can see a problem with any of this.
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