Poor mans wood fired oven...

[James]

I am investigating ways to construct a wood fired pizza oven.

I am currently experimenting with ways to reduce the cost and complexity of building it.

The attached photo is mark 2 of my current oven. Constructed from house bricks (salvaged from the BBQ that was there) with a paving slab on top, sealed with mud. All high tech Internal square of 600mm.

So far so good. Obviously it needs sealing properly (when it smokes to start with - the smoke comes out everywhere - very funny) and insulating. But it seems to get pretty hot already.

Comments? Advice?

Thanks
James

[James]

Trying to get the picture uploaded.

[ohneeyohn]

http://www.cobcottage.com/coboven.html

http://mha-net.org/msb/html/bakeoven.htm

http://mha-net.org/docs/v8n2/wildac05b.htm

http://italianfood.about.com/od/breadspizza/ss/pizzaovn.htm

http://www.newtonhouse.info/oven.htm

http://www.traditionaloven.com/

[DiamondMarco]

Hey James, try this site for plans and tips on building a really good wood fired pizza oven - http://www.traditionaloven.com/

Enjoy

[Fio]

Have you cooked anything in it?

I am intrigued; I am planning to build a full-blown oven with firebricks, domed arch, etc.  But I would love to play with an oven like that.

I heartily recommend a book called "THE BREAD BUILDERS" by Alan Scott.  One of the critical elements of the oven is that the height of the front door opening MUST BE 63% of the height of the TOP of the inside ceiling. It is a critical ratio necessary for proper heating and air circulation.