Originally posted by Tscarborough
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My first oven had a welded metal vent that was straight up. It was still only 6" deep. Any future ovens I build for home use will have a setup similar to this.
As for "hacking" the metal, maybe my profession(sheet metal worker) has me jaded, but I would think anyone building a brick dome could cut a couple inches of metal and drill some new holes for the tapcons.
My context probably jades my opinion on this, but it is still worth mentioning. My context being that I build low dome small doored Neapolitan inspired pizza ovens. My current oven is 42" with a 18x8 arched entry. The simple task of building a fire in the center of the oven would be impossible if I had landings as long as you guys build, let along accessing the oven to cook 3 pizzas at a time in under 60 seconds.
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