Design feedback on dry-stacked brick oven?
I'm new to wood-fired ovens and very grateful to this community. I've built an oven largely inspired by the temporary brick oven tutorial by Mike Senese.
It's important to me that this oven can be assembled and disassembled in a day, and I hope to use it to cook bread and pizza.
The current design consists of medium-duty fire bricks as the floor of the oven and used red clay bricks as the walls, all resting on cement pavers and held square by a bit of angle iron and threaded rod. Currently there is no mortar involved, but if it's necessary I'd like to use something temporary. Here's a picture:
I have two questions:
- What are the top things I can do to improve this oven? In my test bake it hovered between 300 and 400 degrees, but I'd like to get it hotter, faster, and for longer. Is some sort of refractory clay mortar the trick? What else?
- I wasn't able to find Durock cement board that was recommended in the tutorial.. is this more for safety or insulation, and can I do without it?
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