web analytics
"De La Capra" oven build - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

"De La Capra" oven build

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • "De La Capra" oven build

    About 2 years ago, I began to get the itch to build a wood fired oven oven. For one reason or another, I put the project off until this past July, when I decided it was time to start! I named it "De La Capra" to honor my Italian grandmother. I have fond memories of her in the kitchen making wonderful italian dishes, including homemade gnocchi.

    Initially, I decided to go with another vendor that produces forms which you fill with castable refractory. It sounded like a great idea, and the price was right. But with further research, I began noticing several design flaws, the biggest of which was that the chimney came directly out of the oven itself, and there was no way to keep the oven hot enough to bake food the day (or two) after firing the oven to cook pizza. So I returned the product and went with a Casa 2G 90. I decided on the Casa over the pompeii build due to the time saving of having to build the oven.

    What started out as a simple WFO turned into a 17' long outdoor kitchen, which included adding a fireplace, side table and Kamado Joe cooking table.

    I tend to over-engineer and overbuild things, and that will probably be evident throughout the design process and pictures.

    A big thanks to everyone who has documented their builds, it's been very helpful. As a way to pay it forward, I hope this thread will prove useful to other people on this forum!
    Last edited by ncsmoker; 11-13-2013, 11:06 AM.
    My build:

    http://www.fornobravo.com/forum/f6/d...ild-20119.html

  • #2
    Re: "De La Capra" oven build

    First place to start, where to locate the oven?

    The way my yard lays out, the most logical spot was right off of the patio next to the house. You can see in one of the pictures my original idea, with the Kamado Joe table in the middle, fireplace to the right and oven to the left. I wound up changing that around with subsequent revisions and putting the fireplace and oven next to each other in the middle.

    There was plenty of room to locate everything, the main problem was that I had already dug out the entire area years ago to put in a vegetable garden. I essentially dug down 18" or so and replaced the clay soil with compost mix.

    My helper and I took about 3-4 days to dig out the foundation. I saved the compost mix for another project and dumped the clay soil out back in the woods.
    Attached Files
    My build:

    http://www.fornobravo.com/forum/f6/d...ild-20119.html

    Comment


    • #3
      Re: "De La Capra" oven build

      Got the foundation dug out, next up is hauling the gravel around to the backyard. Had all the cinder block and concrete delivered and had to haul that around as well. I actually hired a few guys to help out with that as it would have taken me the better part of a week just to do that!

      Decided to build the foundation a few inches thicker as well as reinforcing it with rebar. Here's the general shape, from left to right: side table, pizza oven, fireplace and Kamado Joe table.
      Attached Files
      My build:

      http://www.fornobravo.com/forum/f6/d...ild-20119.html

      Comment


      • #4
        Re: "De La Capra" oven build

        Makes me tired just looking at it. Where in the "USA" are you at? Will you be able to build during the winter?
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

        Comment


        • #5
          Re: "De La Capra" oven build

          Les,
          I'm in North Carolina, so should be good to go at least through December!
          My build:

          http://www.fornobravo.com/forum/f6/d...ild-20119.html

          Comment


          • #6
            Re: "De La Capra" oven build

            Originally posted by ncsmoker View Post
            My helper and I took about 3-4 days to dig out the foundation.
            Keep that helper around for some of the inside work she may come in handy.
            Chip

            Comment


            • #7
              Re: "De La Capra" oven build

              Nice start, glad to see you were able to save the Japanese Maple tree. Everything looks quite green still.

              Comment


              • #8
                Re: "De La Capra" oven build

                Welcome to the "Over-Engineers Club" !!! You are in good company!

                Comment


                • #9
                  Re: "De La Capra" oven build

                  Originally posted by ncsmoker View Post
                  I'm in North Carolina, so should be good to go at least through December!
                  You have a year round location there.
                  Old World Stone & Garden

                  Current WFO build - Dry Stone Base & Gothic Vault

                  When we build, let us think that we build for ever.
                  John Ruskin

                  Comment


                  • #10
                    Re: "De La Capra" oven build

                    Thanks everyone!

                    The Japanese maple came with us 8 years ago when we moved, and it was not an option to transplant, so we worked around it.

                    The pictures I posted were taken back in August when everything was green, hot and dry. I'll post more pictures tomorrow.......
                    My build:

                    http://www.fornobravo.com/forum/f6/d...ild-20119.html

                    Comment


                    • #11
                      Re: "De La Capra" oven build

                      In between working on the build and work during the week, we like to fire up our Kamado Joe to cook and smoke food. Here's a picture of a mixed seafood and chorizo paella we made earlier this week.
                      Attached Files
                      My build:

                      http://www.fornobravo.com/forum/f6/d...ild-20119.html

                      Comment


                      • #12
                        Re: "De La Capra" oven build

                        Next step- concrete! I designed the foundation to be about 9" bigger than the actual oven and fireplace. I also followed the curve of my patio, which made the back a little bit trickier to figure out. As the General Contractor, chief cook and bottlewasher, I hired 3 guys to help pour the concrete. I would have preferred to bring in a concrete truck, but we were regulated to working on a Sunday, and no one in the area delivers concrete on Sunday, especially with such a small amount like what we needed.

                        Used plenty of 1/2" rebar, and wound up renting a large mixer that could hold 4+ bags, and it went fairly well. Had a few issues with having a load spill onto the patio, and even with it covered it still stained and made a mess.

                        Wound up having to fight the guys to keep them from making the concrete too watery. How does that saying go....How do you know when concrete is the right consistency? When the guys pouring it all bitch and complain!

                        I tried to keep my pepper plants that were right next to the build intact throughout this process, and for the most part was fairly successful. We had a few casualties along the way though...
                        Attached Files
                        My build:

                        http://www.fornobravo.com/forum/f6/d...ild-20119.html

                        Comment


                        • #13
                          Re: "De La Capra" oven build

                          I am going to add "older" to "over" ENGINEERS too. Me being one, over analyzed every aspect of my oven build. Good thing I was not paid by the hour or my oven would of cost substantially more. I work cheap for my own projects!!

                          Comment


                          • #14
                            Re: "De La Capra" oven build

                            Next step was laying out the cinder block. I bought a plan for the fireplace, then customized it by making it wider and taller. At this point, I was still going with the foam molds from another company for the pizza oven, so I made the base smaller than I would have liked for the Casa2G90 which I ultimately used. Had some help with the cinder block work, but still wound up mixing a lot of concrete and cutting a lot of rebar!
                            Attached Files
                            My build:

                            http://www.fornobravo.com/forum/f6/d...ild-20119.html

                            Comment


                            • #15
                              Re: "De La Capra" oven build

                              Looking great so far! Thanks for the pictures!!

                              Comment

                              Working...
                              X