Oven opening size Pompeii Oven Construction Discuss Oven opening size in the Pizza Oven Design and Installation forums; Bruce, I think I understand what you are getting at. It seems most people try to contain the ovens heat ...

[Wiley]

Bruce, I think I understand what you are getting at. It seems most people try to contain the ovens heat within the oven area itself rather than include the entry area. I can see some downsides to including the entry, the biggest being the fact that it wasn't heated in the fireup so as the WFO "normalizes" there will be greater overall temperature drop ....the heat used to heat the previously unheated entry.

I too am planning on being able to shut off the chimney from the airflow when "closing up" for the night and wanting to retain heat for the next days cooking. My plan is to remove the chimney and insert a plug in the hole. I have designed my WFO so the chimney can easily be covered for storms and periods of non use. To do this easily means simply lifting off the chimney and inserting the plug/cap. This will lessen the loss from the chimney as the uninsulated direct path to the outside world for heat from my dome is thru the entry and thru the refractory which is part of both the dome and the chimney.

So I will have a door for the oven itself and a plug for the chimney. I'll probably set the smoke door mentioned previously in place both as a place to store it and to keep the passing raccoon from finding the warm area too inviting and so wanting to curl up and make himself at home :-)

Wiley

[connie kokiousis]

Hello,
I was inspired by this site to build an oven too. My husband and I are very excited about it. We have the base nearly complete and are finding lots of tips from the postings here. I am working with a contractor who has never built a pizza oven before so we are all learning together. The brickyard that sells the firebricks told him that he should use common clay bricks because they retain the heat better. This is completely contrary to the FB instructions, which clearly call for firebricks? Also, what is insulating concrete?
Thanks,
Connie

[asudavew]

Definitely use firebricks.
Your local brick yard should have them in stock. ( I found them at ACME for $1.11 each, I used about 220 bricks.)
They tend to be yellowish in color. But can also be found in lighter reds.


Insulating concrete is made of a mixture of Portland Cement (not Quikrete), and vermiculite/perlite. Portland comes in 94lb bags and can be found at Lowe's or Home Depot. Vermiculite/perlite comes in 4 cubic foot bags. It is usually found at garden/horticulture stores or at local pool supply outfits.

The normal ratio for insulating concrete is 5 parts vermiculite to 1 part Portland cement. (by volume)
Mix the two together first, and then add enough water until it holds together.

The structural concrete should be poured first, followed by the insulating concrete. I would suggest that you pour a 5 1/2 inch insulating layer.

After it "hardens" after a few days, (it will feel like cork) then begin laying your hearth layer.

Good luck!

And we enjoy pics around here!

Dave

[connie kokiousis]

Thank you so much for the answer to my question. I will post pictures of our progress soon.

[connie kokiousis]

Can anyone tell me what size vent opening I should have for a 11.5" x 19" opening on a 36" oven with a dome height of 20"?
Thanks!