Wood Oven weather protection?

[denap]

Hi, we're considering a wood oven as part of a larger patio/grill outdoor kitchen reno.

A mason recently mentioned that it's a *very* good idea to put a roof over the oven as refact brick etc doesn't handle New England weather well with the moisture and freeze/thaw. I've been browsing around a little and haven't come across this yet. Since this would greatly change the design we had in mind I'm a bit hesitant to go back to the drawing board. Has anyone got a pizza oven in NE that has failed, presumably from moisture? Any opinions/ideas on this?

I have to say this seems counter intuitive as ambient moisture would always be present and the potential for freezing would not be removed with the addition of an open roof. But I'll defer as I have no practical experience.

thanks
-Tom

[Dannyboyblue]

Seeing as I'm still just a serf too, I would defer to more experienced commentary, but I think your reasoning is sound. The It would seem that you'd want to include an over door/seal of some kind, and a way to keep snow and birds' nests out of your chimney though.

[asudavew]

You can either build a waterproof structure around the dome.

Or, after insulating the dome, coat it with stucco and water proof it with a sealer/paint.

But some of our friends, from Canada, will surely weigh in soon.
I'm not really familiar with the extremely cold climates, they will know much more than I.

[CanuckJim]

Denap,

I live in rural Ontario, to the north and east of Toronto, which might be a bit to the south of you. I have installed stucco dome ovens in our climate, which is probably somewhat drier than yours by the ocean. Still, we have considerable freeze-thaw cycles here, too, and I'm simply not wild about using stucco only, and I tell people just that. I would recommend a shed or gable style roof over your oven, and better yet a walled enclosure. In a cold climate, the key scary phrase is "probably not." I go a long way to get that one out of my vocabulary, for my oven and those I install.

Your mason source is on the right track.

Jim

[denap]

ok, so as a mere serf... I think I need some clarification.

My dome, the actual fire repository, will be insulated and surrounded by a stone "shed". Raised, wood storage beneath etc. Like you see in alot of the gallery pics.

Do I need an enclosure above *this*?

[asudavew]

This an is enclosed dome.



And this is one left in the dome shape.



Which one are you thinking about building?

[dmun]

The choice here is between a gable style roof, and a stucco covered dome. As the waterproofing of a stucco dome is only as good as the quality of the stucco work, and most of us here are amateurs, it's usually better to go with the shed style roof in a wet climate.

Now, as far as making this part of a larger structure, it has it's advantages, one of which is that the pizza maker can be kept out of wet weather, not just the firebrick. Since you can't always predict the weather when planning to have folks over for pizza, that's the reason for making a larger-than-oven roofed structure. It does, however, make it a somewhat bigger construction project.

[denap]

ok, I feel better about our intended design; I think.

From Daves pics, (thanks) we've planned for the top style, enclosed dome; albeit in stone. I was confused by the question from the mason wrt saying we needed to enclose the oven since the drawing we sent him had the oven shown in a gabled 6'x6' enclosure.

Perhaps his concern was that the stone enclosure itself wouldn't be weather tight and would allow moisture to get to the dome....

ugh.

-Tom

[CanuckJim]

Denap,

If the stone work is properly done, with Type N mortar for verticals (there might be some resistance to this from traditional types), the enclosure should be very waterproof. This is assuming that drilled vents in the mortar lines are used near the base to provide ventilation and the soffits are vented. You might consider extending your roof line in the form of a portico of some sort to protect the baker and guests, as in the pic attached. I built my oven this way almost as an afterthought, but I'm glad I did. When the weather is nasty, it's a good feature to have. True, it increases the footprint and the work, but I'd suggest it's worth it if you want to bake nearly year round. I guess it comes down to the old adage, "You're only going to do this once, so go for it." Naturally, the portico of my oven remains unfinished. I want to build small pane glass walls on either side, with a double door in the front. Sometime, oh, sometime.

Jim

[asudavew]

Originally Posted by CanuckJim

Denap,

"You're only going to do this once, so go for it." Naturally, the portico of my oven remains unfinished. I want to build small pane glass walls on either side, with a double door in the front. Sometime, oh, sometime.

Jim

Awesome work Jim.

You still lose me with the bread baking.. .. Way over my head.

Hopefully, I will understand soon.. My dome is done so I will have to do something with my time...

Dang, I really thought my clover rolls were awesome! I have much to learn!

BTW. Which one are you in the photo?


2BTW. I would love to watch you make/cook bread some day......... seriously!


Cheers,

Dave