Brick Oven Photos

[christo]

http://mha-net.org/docs/v8n2/wildac06b.htm

This is a fun photo journal of a weekend oven project.

They talk about an oven light - castable refractory frame with a ceramic glass window with electric light behind it.

Anyone got one of those in their oven?

Christo

[janprimus]

Originally Posted by christo

http://mha-net.org/docs/v8n2/wildac06b.htm

This is a fun photo journal of a weekend oven project.

They talk about an oven light - castable refractory frame with a ceramic glass window with electric light behind it.

Anyone got one of those in their oven?

Christo

I'll say it is fun. Wow! lots of good pictures there. I love the shape of the oven and everything about it. That is really cool. Were you there Cristo? Does the light really go out when you shut the door?

Chad

[Stryke]

Although these ovens are called "mud ovens" in Argentina, many are made of fire brick and refractory mortar, like this one I built with a friend in Las Vegas. The entire process from breaking ground to our first pizza is documented photographically at: http://nervegna.blogspot.com/

[carioca]

Hello Marcel!

I don't recall seeing an answer re sleeping soldiers - my supplier wants full flat tapered bricks to be used on their side for the first course...

I was considering putting down a course of 11 (in my case for the 39in dome) full UNtapered bricks for the first course, sitting straight on the SuperIsol. (I have thought up a kind of insulated 'well' filled with perlite cement mix to take the outward thrust of the dome...)

BTW, my supplier recommends a one-inch thick sheet of SuperIsol - anything thicker than that would be a waste of dough, they stated. Is that acceptable? Or should I put a bed of perlite/cement mix onder the SuperIsol as well?

Thanks in advance for any pointers on these subjects!

Rgds,

Carioca

[carioca]

Good ideas in this series of pictures - and the construction shots also demonstrate what I meant when I said I prefer well-timed snaps to a YouTube video...:-)

Cheers,

Carioca

[del]

I am new to this forum and I am very excited to see pic of brick ovens here before I make mine. have a great day to every body

[james]

Thanks for joining the group Del. There are great resources and a lot of very helpful people here to help.
James

[david s]

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[david s]

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This is my first oven It is about as small as I dared go 500 mm diam. Works really well though. It'll still be over 200 C at midnight. Has 2 1/2 inch walls and 3" fibreglass insulation.
David

[Stryke]

Hi David,

Glad to see you made your oven, and that it's working well despite its smaller size. Is smaller really better?

Here's a link to a traditional Argentine oven I built with a friend in Las Vegas. Happy cooking!

Argentinean Campo Oven - A Masterpiece

Walt