#11  
Old 02-01-2013, 11:20 AM
david s's Avatar
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
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Default Re: how big?

Actually the heat up time for a small oven is about the same as a big one, because small oven means small fire. It is the wall tand floor thickness that determines heat up time. The big advantage of a small oven is its fuel economy, because that is determined by the volume of the chamber which increases by cubed ( 4/3 phi x r x r x r )

Last edited by david s; 02-01-2013 at 11:22 AM.
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  #12  
Old 02-14-2013, 11:51 PM
Serf
 
Join Date: Oct 2011
Location: san diego
Posts: 8
Default Re: how big?

OK, so I think I found out how to post pics, here's my "practice" oven:

PhotoPlog - Finished Ovens

I found 2 previous surveys about oven-size and that helped alot. But you folks sure do love your big ovens - oh my! We're a big family but don't entertain 50-100 people like many of you, and I'm thinking 28" will be plenty big. Especially since it seems like most only cook 1-2 pies at a time.
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  #13  
Old 02-15-2013, 02:50 PM
cobblerdave's Avatar
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Location: brisbane australia
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Default Re: how big?

Gudday Johnny
Love you mini oven its a real classic!
Ovens are like owning a dog....some like em big and some like them small. We love and feed them regardless of size whether its a 40 kg bag of food or a 100 gm tin. And we all pick up poop!
Recon your probably a mid size dog man.
Regards Dave
Ps I have a 42 in oven and a small dog ....figure?
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  #14  
Old 02-20-2013, 09:49 PM
Serf
 
Join Date: Oct 2011
Location: san diego
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Default Re: how big?

Quote:
Originally Posted by cobblerdave View Post
Gudday Johnny
Love you mini oven its a real classic!
Ovens are like owning a dog....some like em big and some like them small. We love and feed them regardless of size whether its a 40 kg bag of food or a 100 gm tin. And we all pick up poop!
Recon your probably a mid size dog man.
Regards Dave
Ps I have a 42 in oven and a small dog ....figure?
G'day Dave - love your humor.
FYI: 2 of my dogs are probably considered "medium" (50-60 pounds), but the 3rd is definitely "practice" sized (maybe 5-6 lbs).

All the "bigger is better" posts I've read is having me think about changing my mind...28 -> 32 maybe. Going up to 36 would still just seem huge. I guess I really need to see one in-person to get a better idea. Most people still seem to cook only one pie at at time.
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Old 02-21-2013, 01:24 PM
WJW WJW is offline
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Join Date: Jan 2012
Location: Camarillo, CA
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Default Re: how big?

Like pretty much everyone, I'm happy with the size I built. Mine is a barrel vault style. The hearth is 36 inches across...40 inches deep.












As others have said, it's all about what you have planned for your oven. I like the space my relatively large oven provides. Plenty of room for multiple pizzas (I typically cook three at a time if we are feeding a bunch of people.). Plenty of room for bread. I've cooked a couple of turkeys now, racks of ribs, etc.,

As far as economy and heating times....As noted, the difference between a big oven and small is the amount of wood burned rather than time to heat IMO. But even the claims about the amount of wood being burned are overstated IMO. It is certainly true that you can fit a bigger fire in a larger oven, but I'm not so sure that a huge fire heats the oven to a higher temp, or more quickly, than a moderate fire which burns for the same length of time. I say this because almost any fire produces far more heat over any given time period than can be absorbed by the bricks of the oven. Said another way, most of the heat energy is going out the chminey no matter what size fire. Huge fires just dump a bunch more heat out the top. I'm sure there is some increase in energy absorbed in a given period with a larger fire, but I'd guess the relationship is not anything close to linear.

When I fire my oven I typically start the fire near the flue with four split pieces of wood which are approx eighteen inches long by about four inches across. The logs are stacked over a bit of small kindling/wood shavings. Once it's going good I push it to the back of the oven and throw two more logs of the same size on. That is more than enough wood to heat the roof to clearing. Once I'm there, I push the coals to the side and throw a small piece or two on in order to maintain active flame over the pizza.

For me, I have a tough time building a good fire without stacking four logs. I'm not sure how much less wood I could use no matter how small the oven. I assume I'm burning more wood than David, but I certainly don't find it necessary to burn a wheelbarrel full.

Bill

Last edited by WJW; 02-21-2013 at 01:26 PM.
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