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David D 10-13-2009 07:10 AM

Newbie starting small oven build
 
Hello to everyone, great forum and some beautiful ovens from what i have seen so far. Starting a pizza oven on the backyard patio that is going to be a little smaller than i wanted but i figured if it works right we will all be happy with it. I had the area poured as part of the patio (8") and got the concrete block in last weekend. I'll probably be back with a few questions later.

thanks,

David

Breven 10-15-2009 02:02 PM

Re: Newbie starting small oven build
 
Don't forgert to post pictures!

David D 10-15-2009 02:46 PM

Re: Newbie starting small oven build
 
I will be, nothing as detailed as yours (which looks great!) but i'll get some taken along the way.:)

dsgreco 11-03-2009 11:42 AM

Re: Newbie starting small oven build
 
just getting started myself. good luck.

David D 11-04-2009 06:47 AM

Re: Newbie starting small oven build
 
got started last weekend, going for some firebrick this week and start on the oven floor this weekend. first picture of the oven
PhotoPlog - Hearth and Stand

dmun 11-04-2009 06:59 AM

Re: Newbie starting small oven build
 
Looking good: What kind of insulation are you using under your floor?

David D 11-04-2009 07:04 AM

Re: Newbie starting small oven build
 
6 to 1 vermiculite with portland cement 2" thick

dmun 11-04-2009 08:01 AM

Re: Newbie starting small oven build
 
Just a note: four inches of vermiculite concrete is recommended. If you need to keep your insulation layer to two inches, it's best to go with the refractory insulation boards.

David D 11-04-2009 08:13 AM

Re: Newbie starting small oven build
 
Thanks,

i was going by what i read in the A. Scott book for wood fired ovens which called for 2". I think i mentioned somewhere its going to be a small barrel type oven so i have a 3 1/2 slab over the vermiculite which i will lay down a bed of fire clay which will then be set with the firebrick, do you think i am going to have problems with insulation ?

thanks,
David

dmun 11-04-2009 09:12 AM

Re: Newbie starting small oven build
 
You can build anyway you want, but having the insulation under the support slab has been pretty much discredited, unless you're going for massive bread bakes, and you fire every day, so heating up that much mass isn't as much an issue.

The advantage of the high mass oven is that you can do three bread bakes on one firing, and most of us want a quick heat up after work to cook pizzas.

It all depends on what you want, but the overwhelming majority of builders put a single layer of firebrick over four inches of vermiculite concrete, or two inches of insulation board.


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