Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 07-29-2009, 11:57 AM
Serf
 
Join Date: Jul 2009
Location: Melbourne Australia
Posts: 6
Default Wanting to build a wood fire oven the best way we can

Hi all. I have been researching wood ovens for months now. I found this site a few days ago and have found it absolutely AMAZING, so thank you so much for providing inderviduals with such a site that is full of ideas and information.

My father is going to build a pizza oven for me but originally he was going to do it so it had a flat back with a arch on top simply because it would be allot easier to build, as opposed to a complete circle or oval. (Pompeii Oven)
After going through this site I now understand that wood ovens work there best when completely round or oval due to even heat distribution at all times which also increases the longevity of the heat within the wood oven which is PRICELESS I believe. I guess that's why 90% of all the ovens that I have seen while doing my research are of dome shape. Hence why we have decided to go with the dome shape wood oven now.

Dad if building a FULLY enclosed BBQ room which will have its own BBQ and rangehood and so forth and behind this BBQ room we are going to build the wood oven, so only the opening of the wood oven will be visible when inside the BBQ room.
I live in Melbourne Australia and I just found out that I have a shop called the ''firebrick and refractory company'' literally only a 10 minute drive away from where I live. When I called I wanted to know if they had a few products and they have everything that is required for people to build there own wood oven apart from the flu and the likes.

Dad was and still is thinking about building our wood oven out of fire bricks but when I called the shop today they also mentioned that they sell a cement type mix. From what I understood all it would take is to make a mould out of sand or polyurethane, then mix this special cement and pour it over the sand or polyurethane mould and once it has cured I will be left with a solid cast which I can make as thick as needed. I figure its just a matter of pouring more or less of the mix over the mould of choice then smooth it all out to create the right thickness.

My query is if I were to make a cast out of this material, I'm worried if it will crack. I also thought it might be worth making 2 casts and using a mortar to connect the two casts together just as a reassurance then anything else and then cover it with a high temperature insulation, similar to the way you would go about building a fire brick wood oven.
At this stage I have no idea how much this stuff costs but I know a 9'' x 4.5'' x 3'' fire brick costs $3.
I know if dad were to build the wood oven using fire bricks then this wouldn't be a issue, regarding cracking. Although after downloading the PDF file of the Pompeii oven instructions, I found it very complicated to understand each step by step instruction and so did my father.

Does anyone have any idea's about making a full cast or any other idea's that may help, any advice is appreciated?

Regards
Wheels
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
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 34 07-26-2009 11:34 AM
Need help before i demo my oven and start over daniel5455 Pompeii Oven Construction 11 04-12-2009 08:08 PM
Missouri Modular oven build journal with pics sslandry Brick Oven Photos 14 01-13-2009 08:51 AM
Smoker below oven? How to build? mstang1988 Newbie Forum 4 12-05-2008 05:54 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 11:48 AM


All times are GMT. The time now is 04:50 PM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.3.0
© 2006 Forno Bravo, LLC