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The Wood-fired Oven Thread

 
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Old 02-26-2012, 08:29 AM   #81
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Re: The Wood-fired Oven Thread


Looking good.

This week I am researching a source for clay for the earth oven dome because I can build one of those pretty fast. I am still designing my brick oven.

Luki, know anyone down here that sells clay? There is a pottery place I am going to contact this week.
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Old 02-26-2012, 08:40 AM   #82
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Re: The Wood-fired Oven Thread


I see the stone yards around here all have the cast domes now in stock. Haven't priced one, but it would be a shortcut...and then, I suppose, you could as time allowed, build the cast dome into a masonry unit.

I moved my mixer into the garage last night, to start working on getting the Briggs&Stratton to run again, after it has probably sat for 4 years or more, but I did make pizza in the oven in the kitchen yesterday...using a pizza stone.
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Old 02-26-2012, 09:15 AM   #83
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Re: The Wood-fired Oven Thread


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I see the stone yards around here all have the cast domes now in stock. Haven't priced one, but it would be a shortcut...and then, I suppose, you could as time allowed, build the cast dome into a masonry unit.

I moved my mixer into the garage last night, to start working on getting the Briggs&Stratton to run again, after it has probably sat for 4 years or more, but I did make pizza in the oven in the kitchen yesterday...using a pizza stone.
Yeah they save time are are pricey. The oven about was my first and I used a pre-cast. If I remember, after shipping with the insulation blanket and metal vent it was around $3500-$3800. Here it is all wrapped up in the structure....

The Wood-fired oven thread-newfolder-102.jpg




You can definately make your own out of brick. Lots of people with no masonry skills are building DIY ovens using plans from Forno Bravo (dome style) or you can do a barrel vault which is easier and just as functional.
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Old 02-26-2012, 09:39 AM   #84
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Re: The Wood-fired Oven Thread


One of the masons who works for me didn't even use fire brick to build his oven, reasoning that he had the old antique clay brick, and they were fired once, and so what if they cracked?

He didn't use the blanket to insulate the dome either, just built a box from brick and filled it with mason's sand. He did use fireclay to base his mortar, but said if he hadn't used it, he still thinks the dome would have held shape.

He has no money in his pizza oven.
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Last edited by Joasis; 02-26-2012 at 10:43 AM.
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Old 02-26-2012, 10:01 AM   #85
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Re: The Wood-fired Oven Thread


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One of the masons who works for me didn't even use fore brick to build his oven, reasoning that he had the old antique clay brick, and they were fired once, and so what if they cracked?

He didn't use the blanket to insulate the dome either, just built a box from brick and filled it with mason's sand. He did use fireclay to base his mortar, but said if he hadn't used it, he still thinks the dome would have held shape.

He has no money in his pizza oven.
On the oven I built for my home (1st post) I used 5" loose vermiculite surrounding the dome for my insulation.....pretty cheap. Sand isnt the greatest insulator but it works.

As for using antique clay brick, they work but they probably last long because they arent made for this type of thermal cycling.

...but if its cheap and he doesnt care then so what, right?
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Old 02-26-2012, 10:45 AM   #86
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Re: The Wood-fired Oven Thread


I noticed on you tube, one of the oven build videos shows a guy mounding up sand to form the dome and create the support for the brick.
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Old 02-26-2012, 12:36 PM   #87
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Re: The Wood-fired Oven Thread


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I noticed on you tube, one of the oven build videos shows a guy mounding up sand to form the dome and create the support for the brick.
Yup, thats one way. Some guys even use one of those exercise balls too. I did most of mine without a form so I could check the neatness of the work...totally has nothing to do with performance, just my masonry ocd.

When I build the earth oven I will use a sand form and cover it with damp newspaper.
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Old 02-26-2012, 12:48 PM   #88
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Re: The Wood-fired Oven Thread


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Luki, know anyone down here that sells clay? There is a pottery place I am going to contact this week.
Not really.

Just cross the Savannah River and take a shovel....GA is nothing but clay it seems.

This is an earth oven...shouldn't have to go paying big bucks for materials. Feel the heartbeat of 1000's of generations of broke people before you who built these things cause they had to.
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Old 02-26-2012, 01:40 PM   #89
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Re: The Wood-fired Oven Thread


Made some dough today and used two recipes from this book from Peter Reinhart. Great read and recipes..recommended reading for pizza heads.




I made the Neo-Neopolitan and the DOC Napoletana Dough. We are just using ingredients that we have here no special shopping trips today.
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Old 02-26-2012, 01:47 PM   #90
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Re: The Wood-fired Oven Thread


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Not really.

Just cross the Savannah River and take a shovel....GA is nothing but clay it seems.

This is an earth oven...shouldn't have to go paying big bucks for materials. Feel the heartbeat of 1000's of generations of broke people before you who built these things cause they had to.
Too far there luki. There is plenty of clay dirt around here but I need to test the content before I slap one of these together...thats why I may just get pure clay and sand to make my own...we'll see.

Big bucks? I dont think it will cost me more than $50 for the whole thing! I have just about everything here already.
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Old 02-26-2012, 02:00 PM   #91
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Re: The Wood-fired Oven Thread


Quote:
Originally Posted by joasis View Post
One of the masons who works for me didn't even use fire brick to build his oven, reasoning that he had the old antique clay brick, and they were fired once, and so what if they cracked?

He didn't use the blanket to insulate the dome either, just built a box from brick and filled it with mason's sand. He did use fireclay to base his mortar, but said if he hadn't used it, he still thinks the dome would have held shape.

He has no money in his pizza oven.
joasis,

This is probably the easiest/cheapest/fastest way I can think of to build one. Of course, there may be better ways, cheaper ways, and faster ways, but this is the best of all worlds IMO.

http://rumford.com/oven/oven24.html

Just note that it will limit you to a 15" wide opening using this kit. Also, don't bother buying their insulating castable, you can make your own for a fraction of the cost.......
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Old 02-26-2012, 02:48 PM   #92
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Re: The Wood-fired Oven Thread


Thats pretty cool Jomama.
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Old 02-26-2012, 03:32 PM   #93
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Re: The Wood-fired Oven Thread


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We are just using ingredients that we have here no special shopping trips today.

I lied. Running out to get some special stuff.


Got 2 bulbs of garlic roasted and the bacon is done!
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Old 02-26-2012, 05:20 PM   #94
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Re: The Wood-fired Oven Thread


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joasis,

This is probably the easiest/cheapest/fastest way I can think of to build one. Of course, there may be better ways, cheaper ways, and faster ways, but this is the best of all worlds IMO.

http://rumford.com/oven/oven24.html

Just note that it will limit you to a 15" wide opening using this kit. Also, don't bother buying their insulating castable, you can make your own for a fraction of the cost.......
How much are these components aproximately? And whats the recipe for the insulating castable if you don't mind?

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Old 02-26-2012, 05:22 PM   #95
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Re: The Wood-fired Oven Thread


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Too far there luki. There is plenty of clay dirt around here but I need to test the content before I slap one of these together...thats why I may just get pure clay and sand to make my own...we'll see.

Big bucks? I dont think it will cost me more than $50 for the whole thing! I have just about everything here already.
Nice. Can't wait to see the steps involved.
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Old 02-26-2012, 05:38 PM   #96
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Re: The Wood-fired Oven Thread


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How much are these components aproximately? And whats the recipe for the insulating castable if you don't mind?

All I have close at hand is a price list from a local supplier from '06, but the 15" entrance tunnel is $166 and the 24" dia. dome that goes with it is $280. Obviously, you know what the firebrick cost.........

As for the insulating castable, it's nothing more than fine perlite and portland cement. Somewhere between 6:1 to 12:1. IIRC, Tscar has done some tests & I want to say he found 8:1 to perform the best. I actually "cheated" by using a little Type M when I made my last batch, and to be honest, with the ommision of the "bleed water", it seemed to be the strongest I toyed with.

BTW, the same price sheet shows a 50# bag of castable for $82........
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Old 02-26-2012, 07:02 PM   #97
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Re: The Wood-fired Oven Thread


No, the perlite at 6 or 8 to one is not an castable refractory, it is a castable/trowel grade insulation. Making a decent castable refractory is quite a bit different and not cheap. It is worth it to pay the big bucks for the premix if you want to cast a refractory appliance.

That said, I am not a fan of the Superior or the Rumford kits. They are expensive and offer no advantage other than quick assembly. Forno Bravo and a good 1/2 dozen other makers offer competitive cast engines.
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Old 02-26-2012, 08:50 PM   #98
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Re: The Wood-fired Oven Thread


Being in oil field country, we have access to all kinds of vessel heads, like 48 inch diameter tank ends (domes), and smaller pipes that could be cut to create the tunnel. Sure wouldn't crack, and it could be insulated and bricked into a masonry unit......so why would a steel insert with 1/2 inch wall thickness not work? Firebrick base....steel on top.

I could easily duplicate the unit in post 96 in steel.
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Old 02-26-2012, 08:56 PM   #99
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Re: The Wood-fired Oven Thread


I was really happy with both dough recipes, though the DOC Napoletana was a little more crunchy. Had Mom & Dad over so we wanted to try a lttle of a lot. Most of the pies were 8"-10" two were
14". We made 8 pizzas.....Kept them pretty simple for the little guy with a couple funky ones for us big folks.


The red sauce is:
cento san marzano crushed tomatos,oregono, redwine vinegar,lemon juice,black pepper,dried oregano, garlic powder and salt to taste. Store had no fresh basil and we were out...


Sausage & red onion, shredded part skim motz(what the store had), parmesan.
The Wood-fired oven thread-pizza1.jpg


Bacon,red onion, buffalo motz and some spinich leaves for color...they were pretty good on there.
The Wood-fired oven thread-pizza2.jpg


Sausage,red onion,lots of pepperoncini peppers,roasted garlic, buffalo motz.
The Wood-fired oven thread-pizza3.jpg


Same ingredients except garlic, different pie, better picture.
The Wood-fired oven thread-pizza4.jpg
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Old 02-26-2012, 09:09 PM   #100
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Re: The Wood-fired Oven Thread


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No, the perlite at 6 or 8 to one is not an castable refractory, it is a castable/trowel grade insulation.

Ummm, you're the one who used the term "refactory", not me.........

Making a decent castable refractory is quite a bit different and not cheap. It is worth it to pay the big bucks for the premix if you want to cast a refractory appliance.

You don't need anything other than a simple insulating castable for the Rumford/Buckley kits....

That said, I am not a fan of the Superior or the Rumford kits. They are expensive and offer no advantage other than quick assembly. Forno Bravo and a good 1/2 dozen other makers offer competitive cast engines.
I already put the prices out there for the Rumford 24" kit. Add to that the ~$100 for the firebrick, maybe $75 for the refractory, and a 50# bag of Heat-Stop, and you're only in the $700 range. What kit is cheaper for the guts, w/o twice the amount of work involved in building it?

You also have to remember, to alot of the folks here, time is money. Even though building one at home may be a hobby to some, building one from scratch for a customer isn't always the most efficient option.

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