I built a dome style oven and just finished it a week ago, I've really enjoyed it, and wondering if anyone else uses one. I'm a real rookie, have a lot to learn.
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Wood fired ovens, does anyone use one
- Thread starter Trenton
- Start date
I've built a few and use one fairly regularly. From experience be careful to bring it up to working temperature slowly through systematically larger burns to dry it out, you seriously risk it cracking otherwise. A cheap laser thermometer can be quite useful too, that door mounted one will give you a very rough idea of the internal temperature but it's the floor temp you really want to measure for pizza.You can never have enough insulation and cover it up when not in use, you'll get water ingress and if it freezes over winter it'll compromise the exterior shell. Looks a really good size and nicely solid, did you buy a precast shell or make the interior oven from firebricks?
Nice!!!
I would love one of those, but a small yard kind that is almost fully utilized (the lovely bride's OWNS the landscape, ironic for a girl who grew up in the heart of a city) and there really isnt a place to build one.
Perhaps it is time to move....
I would love one of those, but a small yard kind that is almost fully utilized (the lovely bride's OWNS the landscape, ironic for a girl who grew up in the heart of a city) and there really isnt a place to build one.
Perhaps it is time to move....
I love that rustic, low tech look. Nice!
How did you you build the arch?
How did you you build the arch?
Very cool. I would love one of those. Had one growing up and always had bread, pizza, etc. from it.
Don't you dare make me want to build one!
(too late, good job it's not possible for me to eh?)
(too late, good job it's not possible for me to eh?)
- Thread starter
- #7
Thank everyone
Thanks for the info I made this just going on some info a friend gave me from one of his students. It is based on how they were made in his area of Argentina, everything was in Spanish which I don't understand, so I kind of read the pictures, a potter gave me a recipe for the mortar. I should of spent more time on the internet as I have found tons of info since the build. I do want a laser thermometer, my birthday is coming up so I will put that on the list the door thermometer is useless for pizza. The last picture is with the insulation and I have since parged it. The roof I made for it was ugly so I need to come up with a better one. You will cringe, but I made it with common facing bricks which were fired to ~ 2000F
I have a wife that is the same, the kids growing up just wanted a normal yard, one with grass. On the upside I didn't have to mow grass till we bought the cabin. I just bought my first lawn mower at 54.
The arch for the door I made a metal frame I'm not sure if this is the best way but it was how the did it in Argentina, the dome was just a nail and a string
The build was easy, the cost was low, time was high about 40 hours by myself, my wife would help when needed. The food so far is great, except for the first firing. Once I got the pizza crust figured out BINGO, so far it is just bread and pizza. There really nice thing is that it has brought the family together, my adult kids now have a reason to come to the cabin. It is Thanks Giving in Canada Oct 8th and my wife is wanting to cook the Turkey in the oven (don't worry we have a back up)
Thanks for the info I made this just going on some info a friend gave me from one of his students. It is based on how they were made in his area of Argentina, everything was in Spanish which I don't understand, so I kind of read the pictures, a potter gave me a recipe for the mortar. I should of spent more time on the internet as I have found tons of info since the build. I do want a laser thermometer, my birthday is coming up so I will put that on the list the door thermometer is useless for pizza. The last picture is with the insulation and I have since parged it. The roof I made for it was ugly so I need to come up with a better one. You will cringe, but I made it with common facing bricks which were fired to ~ 2000F
I have a wife that is the same, the kids growing up just wanted a normal yard, one with grass. On the upside I didn't have to mow grass till we bought the cabin. I just bought my first lawn mower at 54.
The arch for the door I made a metal frame I'm not sure if this is the best way but it was how the did it in Argentina, the dome was just a nail and a string
The build was easy, the cost was low, time was high about 40 hours by myself, my wife would help when needed. The food so far is great, except for the first firing. Once I got the pizza crust figured out BINGO, so far it is just bread and pizza. There really nice thing is that it has brought the family together, my adult kids now have a reason to come to the cabin. It is Thanks Giving in Canada Oct 8th and my wife is wanting to cook the Turkey in the oven (don't worry we have a back up)
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Well done! I have planned on building one for a while, the first plans I came across was in Harrowsmith Country Life, before the Internet was up and running full out. We have since had a tulikivi wood burning heater with oven, built indoors to heat the house, and bake bread, pizza, chicken etc...! Though, for the summer months I would like to build an oven like yours...even though I have a (big) Big Green egg that works quite well for pizza and bread...is there such a thing as wboad (woodburningovenacqusitiondisorder)
Cheers
George
Cheers
George
I'm sure the OP has discovered it since...don't visit if you'll get oven envy, plans are available here too (or used to be)
http://www.fornobravo.com/
http://www.fornobravo.com/
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If a light switch is turned off and on repeatedly, after an infinite number of switches, is it on or off?
- Thread starter
- #12
I haven't spent much time on that site, but it looks good, this is a great site I wish I had found this one earlier.
http://www.traditionaloven.com/
The mortar recipe was exactly the same and lots of great info. My problem was/is I have no internet or cell service at the cabin. Great for quiet, but hard to dig up info or read B&B. Most of my experience was with Clay ovens, a good part of this area was settled by eastern Europeans around 1905-1914 and they brought their tradition of clay ovens with them. I have enjoyed clay oven bread and Cinnamon buns for years, but we didn't have clay on our land or near by.
I put up a blog for friends of the build, lots of mistakes, but it was a fun experiment, the pictures of the pizza where the first bake, a total disaster, but it still tasted good. We found you need the crust very thin which is what I like. My daughter took pictures of the finished oven and of out cook out but hasn't sent them to me.
http://darylrichardsonmetalsmith.blogspot.ca/2012/09/wood-fired-brick-oven.html
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Ahh...both of course, I'm duly cursed and thanked.
Trenton, so it does have a flue?. I've never seen one positioned like that before, good stuff.
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- Thread starter
- #14
Ahh...both of course, I'm duly cursed and thanked.
Trenton, so it does have a flue?. I've never seen one positioned like that before, good stuff.
It has a flue but I still have a bunch of smoke coming out the door. I have a limited supply of hardwood, so that me be the problem, I'm thinking the flue over the door would be better. Once the fire is going hot enough the smoke is very minor but till then it is a bit of a smudge pot.
We've been looking at finishing up the backyard w/ some paver-type stuff for a patio & such. I've been looking in to the built-in wood-burning ovens, but was kinda talked out of it by a designer/installer. He said where we live it just isn't practical - limited usage throughout the year, plus nasty winters where you kinda have to protect it.
I sit with envy.
I sit with envy.
A traditional pompeii oven has the flue behind the door thats true, I suppose it keeps more heat in. The only thing I can think of is to manufacture an internal lip/frame so the door has something to seal against. You could plug the gaps with mortar or even use something like stove/fire rope to form a proper seal.
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- Thread starter
- #17
Barrycv I take you never been to Saskatchewan in the winter
I hoping some good seasoned hard wood will look after most of it. We are in the prairies here, so poplar and aspen are about it, I'm looking at getting a 1/2 cord of season birch, at $250.00. Either that or following the city pruning crews. We do have elm but are to send it to be buried due to Dutch elm prevention. For the most part once the fire gets good and hot smoke is not a problem, the amount of ash is.
Man, this motivated me to get a bigger house (with a bigger yard).
5 more years and Im building one of these.
5 more years and Im building one of these.
