Outdoor Oven, still planning

Beeman · #1 04/08/07, 02:10 PM

http://www.fornobravo.com/pompeii_ov...peii_oven.html

I'm still planning my outdoor oven and wanted to share another link I found.

blue gecko · #2 04/08/07, 07:00 PM

Nice site Beeman! One of these days...

Callieslamb · #3 04/08/07, 07:02 PM

Beeman,
YOU might look at the barefoot builders in middle TN. They have workshops going on all the time for building with cob. Perhaps cob isn't what you want. We were going the first of this month to participate in an oven workship but decided we have just been gone from home too much lately. Would have been fun. We will be putting one in this year too. Keep us informed on how yours goes.

Beeman · #4 04/08/07, 09:34 PM

Quote:

Originally Posted by Callieslamb

Beeman,
YOU might look at the barefoot builders in middle TN. They have workshops going on all the time for building with cob. Perhaps cob isn't what you want. We were going the first of this month to participate in an oven workship but decided we have just been gone from home too much lately. Would have been fun. We will be putting one in this year too. Keep us informed on how yours goes.

I'm considering cob or a cob mixture with cement. Living in TN there is no lack of clay.

Callieslamb · #5 04/09/07, 08:42 AM

Do you have a 'recipe' for mixing the cob with cement? I am in TN too with no lack of clay either. I have Kiko Denzer's book on building with cob. Haven't read it yet. DH did. He is not into doing things by the book but likes to reinvent the wheel.

Nel frattempo · #6 04/10/07, 06:47 AM

We are planning an Outdoor Wood Fired Cook Oven also. We bought the "Your Brick Oven" by Russell Jeavons and "Building a wood fired oven" by Tom Jaine......and are disappointed with both books as to actual building instructions. Both books are good on history and interesting to read but as for showing how to do the building.....they were not much help at all. For some reason, both books have very dark and blurry sketched pics rather than good diagrams. The Jeavons books has some drawings, but.......

We did find the
http://www.fornobravo.com/pompeii_ov...peii_oven.html

And we copied the plans from there. They have a forum section (look at the bottom of the page to find it) and I joined there so I can ask questions. You can read the information on the forum without joining too.

Beeman · #7 04/11/07, 09:25 AM

http://www.sunset.com/sunset/Premium...eOven0898.html

Here's a link to mixing the clay with cement to build an oven. This is from a previous thread, if you're searching there are threads by Yuuca Flats, Peacebaker and me. Peacebaker has pictures of his oven and how it was built. It's not reinventing the wheel, it's refining it!

Nel Frattempo, where in WNC are you? I lived there for a while years back. There was a restaurant in Maggie Valley that had a wood fired pizza oven in it, I know they went out of business years ago but I wonder if the oven is still there?

Nel frattempo · #8 04/11/07, 11:06 AM

Thanks for the tips - I will read those threads. We are near Asheville. There is a wood oven over in Flat Rock at Flat Rock Village Bakery. That is what got us off on this project. We used to get Chiabatti (spelling?) bread from there and pizza but about 6 weeks ago when we went thru Flat Rock, their oven was broke, no bread, it was still broke 2 weeks ago, we went into "wood fire cooked bread and pizza withdrawal" and so......lets build our own oven!

We are going tomorrow to see the new one being built there in Flat Rock. Also , we had a real profession brick mason come yesterday and he told us for him to build ONLY the top/dome part for us (and the cooking floor) would cost $600!!!!!!!

We cannot afford that so we are really inspired to figure out how to do it on our own. Brick Mason was nice and said he would help advise us along some. Thanks again and I will check back after I read the other threads and go see the Flat Rock oven.

Nel frattempo · #9 04/11/07, 11:12 AM

Beeman -- I cannot find the pics? I did a "search" with Peacebaker and Yucca Flats.....can you tell me a link? Thank you very much.

Beeman · #10 04/22/07, 08:26 AM

I'm still planning and I'm leaning towards a round oven like peacebakers. All that I've read seem to indicate a round large oven would work better for pizza and bread then a barrel type oven. I think the sunset oven link would be too narrow of an oven. I'm thinking 36" round would be very nice.
Anyone else have one or baked in one? What design was it? I've seen some with vents or chimneys and wonder if that actually helps or hurts.
I priced firebrick and got prices from .65 to $1.80 each.

Country Doc · #11 04/22/07, 12:57 PM

I did mine from a kit. The Kit alone was $2500 for just the oven. Add several thousand dollars more for slab , perlite, etc for that type. There are 2 types of kits.
1. Italian clay reflective type. These heat faster, are lighter, hold heat less.
2. Absorbtive type- These absorb the heat and radiate it back.

Mine is #1. Wish I did #2. If I did it today would build using firebrick and not a kit. You need special mortar to take the heat.

Beeman · #12 04/22/07, 01:13 PM

Quote:

Originally Posted by Country Doc

I did mine from a kit. The Kit alone was $2500 for just the oven. Add several thousand dollars more for slab , perlite, etc for that type. There are 2 types of kits.
1. Italian clay reflective type. These heat faster, are lighter, hold heat less.
2. Absorbtive type- These absorb the heat and radiate it back.

Mine is #1. Wish I did #2. If I did it today would build using firebrick and not a kit. You need special mortar to take the heat.

What brand was the kit or where did you get it? It sounds like a good idea but $2500 is about $2400 over my budget. Is yours a dome or barrel type? What do you bake in it? I have seen ovens sold that are pre cast from refractive cement and then assembled on site, real nice but again pricey. Refractive cement is about $90 per bag.

Country Doc · #13 04/22/07, 05:01 PM

Mungani - not sure of spelling. I another Thousand at least. Cook incredible pizzas and similar. Have not done bread yet.

Beeman · #14 04/22/07, 06:47 PM

http://www.mugnaini.com/ovens/ovensMAIN.html

Is this the oven you have? That looks like a really nice oven and a lot like what I plan on building. I really like the brick arch at the opening for the door. Does yours have the chimney? Does the chimney get closed for cooking or does the door go in far enough so the chimney isn't a factor when cooking? Have I asked you enough questions yet?