#11  
Old 12-12-2010, 12:33 PM
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Location: DFW area, USA
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Quote:
Originally Posted by Ken524 View Post
Lburou,

I started out just like you are. I scoured the internet for plans and ideas. I found NOTHING that came close to the comprehensive plans that FornoBravo provides for free.

This forum is very much biased towards the Pompeii Oven design and I think with good reason. Before I built my oven I had NO masonry experience. I am an avid do-it-yourselfer but have never tackled a project like this. Many others here have much less experience with tools than I. The really cool thing is that all of us who built using the Pompeii plans have working ovens. And they work AMAZINGLY well.

We often have visitors to the forum who built ovens based on other plans (or no plans!). They ask us why their ovens aren't performing properly. Almost all the problems other builders experience could have been eliminated by following the Pompeii Oven plans.

You found the right place for Wood Fired Oven info!
:epiphany: I feel myself being drawn "to the Pompeii side".
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  #12  
Old 12-12-2010, 04:23 PM
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Location: Adelaide - South Australia
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Thumbs up Re: First Post here :)

Hi Lburou,

I like many I too spent many hours of planning and reading, the FB site is the best in the world. I was amazed that there are so many like minded people around the globe. I'm a tradesman, but not a brickie, it has been almost an obssession over the past 12 months but to light that first curing fire over the weekend was a real buzz.

You've made a great start; given that you've found FB all your questions can be answered.

Best of Luck,

Regards,
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Age appears to be best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read.
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  #13  
Old 12-15-2010, 12:44 AM
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Default Re: First Post here :)

New to the forum and to brick ovens and masonry.
I am currently in Afghanistan and we've been talking about building a brick oven on our base for morale reasons. It also helps that one of our guys use to own a pizza place in New York and said he'd "do it up right".

I'm trying to find some of the easiest designs, so that we could make one easily here.
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  #14  
Old 12-15-2010, 07:45 PM
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Quote:
Originally Posted by SDDuc996 View Post
New to the forum and to brick ovens and masonry.
I am currently in Afghanistan and we've been talking about building a brick oven on our base for morale reasons. It also helps that one of our guys use to own a pizza place in New York and said he'd "do it up right".

I'm trying to find some of the easiest designs, so that we could make one easily here.
I'm making a lot of assumptions as I respond to your query:
1) It may be a short lived installation
2) It may need to service a larger group of people in one firing
3) It will be used for more than baking pizza
4) It may be hard to find some of the 'usual' components
5) Who knows what other variables you are dealing with

Of course, the consensus here is that a domed oven is the best all around oven style for the homeowner. Serving more people at one time, or, in a location that may not be there in a year, you may choose to consider another style oven. Aside from building an oven on a trailer, you might want an oven like This or This.

Whichever oven you choose, try to get some insulation under the cooking floor of the oven. That will provide the extended cooking time you will need for the larger groups. The information on each phase of your oven build is available here, I trust 99% of the advice I've seen given here.

Well, there you have a stab in the dark, HTH.
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  #15  
Old 12-15-2010, 07:50 PM
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Default Re: First Post here :)

Make a beehive of dried laid mudbrick with an angle iron for the door opening support. Just look around, I am sure there are plenty of them there.
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  #16  
Old 12-15-2010, 07:51 PM
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Default Re: First Post here :)

Baghdadis buying up clay ovens - USATODAY.com
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  #17  
Old 12-18-2010, 07:32 PM
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Thumbs up Re: First Post here :)

Quote:
Originally Posted by SDDuc996 View Post
New to the forum and to brick ovens and masonry.
I am currently in Afghanistan and we've been talking about building a brick oven on our base for morale reasons. It also helps that one of our guys use to own a pizza place in New York and said he'd "do it up right".

I'm trying to find some of the easiest designs, so that we could make one easily here.
I have a friend in Kabul...Lives at Qxlxx. He has built one of the FornoBravo ovens and has vast building experience....He is consultant to my build and can help you if you want some input. PM me for the particulars.

Its a small world
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  #18  
Old 12-18-2010, 11:12 PM
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Join Date: Dec 2010
Location: Virginia Beach
Posts: 2
Default Re: First Post here :)

Quote:
Originally Posted by Lburou View Post
I'm making a lot of assumptions as I respond to your query:
1) It may be a short lived installation
2) It may need to service a larger group of people in one firing
3) It will be used for more than baking pizza
4) It may be hard to find some of the 'usual' components
5) Who knows what other variables you are dealing with

Of course, the consensus here is that a domed oven is the best all around oven style for the homeowner. Serving more people at one time, or, in a location that may not be there in a year, you may choose to consider another style oven. Aside from building an oven on a trailer, you might want an oven like This or This.

Whichever oven you choose, try to get some insulation under the cooking floor of the oven. That will provide the extended cooking time you will need for the larger groups. The information on each phase of your oven build is available here, I trust 99% of the advice I've seen given here.

Well, there you have a stab in the dark, HTH.
Thanks for the reply.
1. It will be here as long as Americans are on this base. Obviously I cannot
go into details about where or how long.
2. We're not going to build it for general use. We have another base to go
to for dining. This will be more for "morale" or whenever we have the
supplies to do it. That being said, between 2-20 people intermittantly.
3. It would basically be used for pizza, maybe Na'an at times.
4. Definitely hard to find usual components. I'm hoping for a "caveman build"
or something that if need be we could have one of our terps buy locally.
5. We're definitely NOT in an area where supplies can be easily obtained.

I've got a 1' x 3' patch of Kentucky Grass I've taken over nurturing for a
friend so we definitely try to keep our morale up. Building a brick oven would help. I don't think baking supplies will be too big an issue as one of our guy's
has a hook-up at the DFAC (dining facility).

Any info on an easy build would be appreciated.
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  #19  
Old 12-20-2010, 03:06 PM
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You have my e-mail....Lets talk some more
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  #20  
Old 12-21-2010, 12:32 PM
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Join Date: Aug 2010
Location: MN, USA
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Default Re: First Post here :)

SDDUC,

You can't get much easier than what I did. Check my link at the bottom of this post.
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Last edited by Tman1; 12-21-2010 at 12:34 PM.
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