Castana Iowa Ridge Oven Brick Oven Photos Discuss Castana Iowa Ridge Oven in the Good Background Information forums; Great Keystone! I love the interlocking around the square. Congratulations on closing it up. Nice oven, I guess it's time ...

[Dino_Pizza]

Great Keystone! I love the interlocking around the square. Congratulations on closing it up. Nice oven, I guess it's time to let it rest a few days then start the curing fires. Have fun, Dino

[dbhansen]

Congrats! Nice work on the dome.

[madmax224]

Got a lot done over the long weekend. We were able to get 6 curing fires done over 4 days. Did one first thing in the morning and one before going to bed. Got the first fire to 130 degrees and the 2nd to 240. Otherwise we worked on the framing, concrete pad underneath for storing wood, and poured a slab to bring the landing to level for marble. Probably didn't have to reinforce the pad but couldn''t hurt.

[madmax224]

By the fourth fire got up to 530 degrees. Sunday got the wood pad done and the roof framed. Ran out of tar paper so couldn't finish it. Used cement board to house the vermiculite we will put in with a couple fire blankets once it's cured.

[madmax224]

Monday finished the last fire reaching about 640. Couldn't resist trying a piece of bacon and an egg. Didn't turn out to bad but wasn't hot enough. Also laid out the marble to get an idea of the best way to arrange it.

[bbq870]

hi madmax224

your oven is awesome. so many details, which are executed perfectly!!!

I have not much experience with the spherical shape ovens you guys build.
just one thing: over here (Germany) sometimes the ovens do not burn the wood properly because of lack of air (in the back-area)

that´s why we PLACE A HOLE in the backarea to control airflow. (size of a brick)
it turned out to be necessary for every oven.
no more problems with "poorly burning wood"

I just thought I tell you before you insulate the oven...
if you dare to make this revision you will not regret it


good luck with your oven madmax

bbq870