East London pizza oven and grill

[Neil.B]

First lot of questions:
I've roughly laid out the thermolite blocks. The template is for a 36" oven. There is 4"-5" from the template to the side blocks but only about 1"-2" to the back.
I was planning on having two layers of 1" ceramic fire blanket and filling all the rest with loose permulite.
So the whole enclosure will have loads of thermal insulation apart from the rear first row of the pizza oven, which will only be fire blanket and 4" thermal block.
Does this sound ok?

Is a 5" flexible chimney liner ok to use as I want to feed it in to the grill chimney?

[Neil.B]

[UtahBeehiver]

6" ID is Forno Bravo's recommended size for 32-36" ID ovens.

[Baza]

Hey Neil - have a look at the "Getting Started" area of this forum for a discussion on "Insulation Efficiency" - Utah put it up and gives a good sense of relational thicknesses and how to compensate around them through your build (eg. # of inches of blanket requires # inches of vermiculite and so on). It may help you.

[Neil.B]

6" ID is Forno Bravo's recommended size for 32-36" ID ovens.

Thank you. Is flexible ok to use?

[Neil.B]

Hey Neil - have a look at the "Getting Started" area of this forum for a discussion on "Insulation Efficiency" - Utah put it up and gives a good sense of relational thicknesses and how to compensate around them through your build (eg. # of inches of blanket requires # inches of vermiculite and so on). It may help you.

Thanks, I've read so my posts I'm starting to get confused

[UtahBeehiver]

I can't say of flexible vent, did not use and not aware of any builds that have used it either, I am also not aware of any flex vent rated for wood fuel applications. Check with you supplier.

[hughjamton]

I can't say of flexible vent, did not use and not aware of any builds that have used it either, I am also not aware of any flex vent rated for wood fuel applications. Check with you supplier.

In the UK flexible stainless chimney liners are used with log burners, they improve the efficiency of the old brick chimneys in the old Victorian houses. They come in single and twin wall. Usually the void outside the liner is filled with loose vermiculite. They are fire rated but as far as I can remember you need a couple of foot of conventional flue between the fire and the flexible flue to pass building regulations that are now required when installing a log burner.

[Neil.B]

In the UK flexible stainless chimney liners are used with log burners, they improve the efficiency of the old brick chimneys in the old Victorian houses. They come in single and twin wall. Usually the void outside the liner is filled with loose vermiculite. They are fire rated but as far as I can remember you need a couple of foot of conventional flue between the fire and the flexible flue to pass building regulations that are now required when installing a log burner.

Thanks for the reply.
I wonder if it makes a difference that the fire in a pizza oven isn't directly under the chimney, like it is on a log burner.

The reason for the flexi liner is the chimney from the PO will go directly in the brick chimney of the grill, so flexi will be easier.
The PO will be enclosed using insulated blocks and filled with perlite or vermiculite, so the liner will be enclosed.

[Neil.B]

Finally cut the cooking bricks. Not perfect, but should be OK.

[Baza]

Neil.B well done! Looks great! keep it up!
You're miles ahead of me - who is now perseverating over the proper kind of mortar to use now!

Keep the posts and pics coming - excited for your build!
Barry

[Neil.B]

Thanks Barry,
I ordered some fire clay with the bricks, then bought lime and kiln dried sand, so will be doing the homebrew mix.

[Neil.B]

Had a good day today.
Some of the back/side blocks laid. To save on blocks i cut the blocks in the middle lengthways, this gives me 4.5" for insulation under the cooking floor.
Gap left around the edges for more yellow bricks.
Hoping to start on the soldier course tomorrow.

[Neil.B]

One step closer...
Spent the morning straightening the edges as my original cutting wasn't very precise.
Cooking bricks laid on a slurry mix of 50 /50 kiln dried sand and fire clay powder.
Started to dry out towards the end so not perfectly level, but considering the bricks are chamfered 72mm - 75mm I'm happy
Glad I didn't build the grill first as it makes an ideal workstation.

[david s]

First lot of questions:
I've roughly laid out the thermolite blocks. The template is for a 36" oven. There is 4"-5" from the template to the side blocks but only about 1"-2" to the back.
I was planning on having two layers of 1" ceramic fire blanket and filling all the rest with loose permulite.
So the whole enclosure will have loads of thermal insulation apart from the rear first row of the pizza oven, which will only be fire blanket and 4" thermal block.
Does this sound ok?

Is a 5" flexible chimney liner ok to use as I want to feed it in to the grill chimney?

Hi Neil,

As you are so close to your fence on both the back and the side that is a much better solution than building an igloo style and having to possibly remove the fence palings. When filling over the blanket with loose perlite you can save a lot by filling the corners with empty capped plastic bottles where the perlite layer would be otherwise really thick.The build is looking really good.

Dave