#1  
Old 05-09-2007, 07:12 PM
Serf
 
Join Date: Apr 2007
Location: USA
Posts: 1
Question Domes vs. Elongated Construction

I am starting to plan my oven, which direction should I go? I like the elongated style(simply because of the time savings, not cutting so many bricks). I will be using it for pizza, turkey, chicken, and would like to try breads. I love the picture on this site, with the fireplace, outdoor kitchen, and firering. It has a purgula(sp?) attached to it. Does anyone have more detailed pictures of it?

Thank you for all the info
Rookie
Reply With Quote
  #2  
Old 05-09-2007, 10:27 PM
maver's Avatar
Master Builder
 
Join Date: Aug 2006
Location: Puyallup, WA
Posts: 571
Default Re: Domes vs. Elongated Construction

I don't know that it's as easy as a barrel vault but constructing my dome was certainly not the hard part with the oven. The finish took a lot longer (is still taking actually) than the dome. Most of the dome can be made with 1/2 bricks (which I created by scoring the brick with a partial cut and then whacked the sides apart with the back of a roofing hammer) so there is no need for complex cuts until the end of the dome build. Obviously, if you want to minimize the mortar size you can make more cuts.

A dome is more versatile than a barrel. More even heat, and with the pompeii design much faster to bring to temperature than a barrel - this is important for regular use.
Reply With Quote
  #3  
Old 05-10-2007, 01:09 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Domes vs. Elongated Construction

I'll second what Maver wrote. The round oven is a lot more fum to cook in.
James
__________________

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
  #4  
Old 05-10-2007, 05:47 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Domes vs. Elongated Construction

One more thing to add here.
Elongated ovens and barrel vault ovens are different. An elongated dome is a round, dome oven that is oval shaped. A number of Italian ovens are oval, including the Casa160, the Artigiano120 and the Modena 160 and 180. They behave like a traditional dome oven, and give you more cooking space throgh extra depth.

The barrel vault has a rectangular foot print, and a barrel vault top that curves in only one direction.

Picky, picky.
James
__________________

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
Le Panyol construction and Stability MAINEWOODHEAT Getting Started 16 10-28-2009 10:51 AM
Hearth and Dome construction questions asparapani Pompeii Oven Construction 16 12-11-2008 05:05 PM
Smooth or Rough Domes? Xabia Jim Design Styles, Chimneys and Finish 4 04-04-2007 12:20 PM
Radial Oven Construction armac Pompeii Oven Construction 4 08-03-2006 08:16 PM
dome construction mario Pompeii Oven Construction 9 04-17-2006 12:49 PM


All times are GMT -7. The time now is 10:16 PM.

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