Any advice re Vaulted style of oven

[david s]

A vaulted oven should have the end walls inside the vault and either buttressed or braced walls.

[fornoa]

Originally Posted by brickie in oz

Have you cooked in it yet, it looks from the pics that it might have cold spots to the sides of the door?

Hi Brickie in oz,

Haven't cooked in it yet. However was hoping to do so, this coming weekend.

Don't you just love my new avant guarde "tunnell" design. My thinking was that a pizza or bread would be that much fresher if it were cooked in this "flow through" design.

As for cold spots! Dont worry, I covered that point. Just light 3 fires. One at the back and another at each end. Brilliant! Dont you think?

My only concern to date is that the front door opening may be a little high at 69% of vault height. what do you think? Is this a problem I should be concerned about?

Cheers Fornoa.

[brickie in oz]

Originally Posted by fornoa

Don't you just love my new avant guarde "tunnell" design. My thinking was that a pizza or bread would be that much fresher if it were cooked in this "flow through" design.

Well its different Ill be interested to see how it operates.
All ovens are flow through, cold air in at the bottom, hot out at the top.

[Neil2]

"because of the relative simplicity of the brick laying."

Base your decision on what you want to use it for. The dome style is not that much more difficult to build than the vault in terms of bricklaying.