#1  
Old 06-03-2011, 03:22 PM
Peasant
 
Join Date: Jun 2011
Location: Newcastle, Australia
Posts: 32
Default Any advice re Vaulted style of oven

Having no experience with bricklaying, I have reviewed a number of pizza/bread oven designs and kind of like the front to back vaulted style with verticle side walls, because of the relative simplicity of the brick laying. And because of its rectangular or square foot print, it also seems to offer a larger area in which to cook.

Does anyone have any experience with this style of oven and if so, have you had any problems?
Reply With Quote
  #2  
Old 06-04-2011, 10:42 AM
Derkp's Avatar
Apprentice
 
Join Date: Apr 2010
Location: Utah
Posts: 188
Default Re: Any advice re Vaulted style of oven

Search the site for Tscarborough's thread and build. I followed his general design and am very impressed, it works well.

Derk
Reply With Quote
  #3  
Old 06-04-2011, 11:04 AM
BriggsARNP's Avatar
Laborer
 
Join Date: Apr 2011
Location: Pasco Wa
Posts: 57
Default Re: Any advice re Vaulted style of oven

Have a look at the Forno Bravo Pompeii oven plans. It has a pretty good description of how a round oven might be better for pizza. The round shape allows for more even cooking and fewer hot/cool spots. That being said I have not yet used either so I am in no way an authority. I like the look of the round oven. As far as the simplicity of the bricklayingI get the feeling that there is not any advantage of one over the other. If you are not a bricklayer you can learn to lay them in a circle just as easily as laying them in a straight line. Once again my biases are obvious and are based upon what I have read and not what I have done.
Reply With Quote
  #4  
Old 06-04-2011, 02:41 PM
Peasant
 
Join Date: Jun 2011
Location: Newcastle, Australia
Posts: 32
Default Re: Any advice re Vaulted style of oven

Hi Derk,
Was Tscarborough's design vaulted or round domed?

Cheers
Reply With Quote
  #5  
Old 06-04-2011, 03:06 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: Any advice re Vaulted style of oven

TS's is vaulted... and he cooks pizza just fine. For that matter, a triangular interior works (so me build thread).
__________________
My oven (for now):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 06-05-2011, 01:57 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,493
Default Re: Any advice re Vaulted style of oven

Hi all
Bricky's ovens (2) are both Vaults. I have a mate with a vault as well and while parts of the design I don't like It cooks a damn fine pizza

Regards Dave
Reply With Quote
  #7  
Old 06-05-2011, 03:06 AM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Any advice re Vaulted style of oven

Quote:
Originally Posted by cobblerdave View Post
Hi all
Bricky's ovens (2) are both Vaults.
This one? (Oven number two..)

It cooks everything just fine.
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 06-05-2011, 04:35 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,493
Cool Re: Any advice re Vaulted style of oven

Hi Brickie
Thats right now I remember No 2 came out of the ashes of the first hence the 2 headed beastie on the front.....

regards dave
Reply With Quote
  #9  
Old 06-05-2011, 02:53 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Any advice re Vaulted style of oven

I sent you the links via PM, let me know if they didn't go through.
Reply With Quote
  #10  
Old 12-21-2011, 12:17 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: Any advice re Vaulted style of oven

Quote:
Originally Posted by fornoa View Post
and kind of like the front to back vaulted style with verticle side walls,
Have you cooked in it yet, it looks from the pics that it might have cold spots to the sides of the door?
__________________
The English language was invented by people who couldnt spell.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
Why necessary to clean all coals out for bread? kebwi Hearth Bread and Flatbread 23 12-11-2011 11:56 AM
Cast Oven on Trailer Questions djag12 Other Oven Types 49 09-19-2010 08:03 PM
New Vault Style oven start thamnophis Brick Oven Photos 7 09-14-2010 09:34 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 06:12 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC