Author Topic: stacked brick oven in the making  (Read 4608 times)

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Offline dylandylan

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stacked brick oven in the making
« on: January 29, 2013, 03:07:57 AM »
Hi all,

Thought I'd share my journey towards assembling a stacked brick oven.   I've just this evening finished a slow job of chipping mortar off 120-odd red bricks that I reclaimed from a chimney being torn down.

I plan to build a rectangular shaped oven, but arranged the bricks in a circular footprint for fun.  Being mortarless I'm very aware that this would have big thermal disadvantages compared with a rectangular oven, especially with the low-grade reclaimed bricks I'm using.   I'll put this down as a first draft.   Also, I have a supply of good flat fire-bricks (not photographed) I plan to stack this all on... not intending to use gravel as the cooking surface  :)

I'll post more over the coming weeks as the oven comes together.   So far total outlay is $15 for some angle iron.




Offline I8Pizza

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Re: stacked brick oven in the making
« Reply #1 on: January 30, 2013, 09:03:52 AM »
That's awesome man.  I have a 100+ new bricks and about 20 fire bricks leftover from a smokehouse I just built.  Are you running angle iron under each row of bricks?

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #2 on: January 30, 2013, 12:29:42 PM »
Yes - and each row gets two pieces of angle iron, one supporting each end, so that's 8 pieces for four rows of bricks.  I may end up also using angle iron to create an "arch" above the entrance when I set this up on top of fire bricks.  I think I have 150-ish bricks to play with, plus 30 fire bricks.   I'll have a crack at assembling another design this weekend.

Offline jduchon

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Re: stacked brick oven in the making
« Reply #3 on: January 30, 2013, 02:42:56 PM »
I have been intrigued by this design.  I want to build the same stacked oven.  Do you think there is any chance that at high temperatures the angle iron may fail?

Regards,

Jon


Offline Chicago Bob

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Re: stacked brick oven in the making
« Reply #4 on: January 30, 2013, 03:07:18 PM »
I have been intrigued by this design.  I want to build the same stacked oven.  Do you think there is any chance that at high temperatures the angle iron may fail?

Regards,

Jon


That's a good question Jon. It is my understanding that steel doesn't start to get "soft" untill around 1000 degrees(melts at around 25k). Although dylan's angle iron is fairly thin it is not supporting(relatively) much weight and the span is not that great either so I think it will be OK. Not sure on what temps the mortar less design can reach....but believe the use of angle iron has been successful in the past with these setups.
Bob
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Offline Michael130207

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Re: stacked brick oven in the making
« Reply #5 on: January 30, 2013, 03:45:06 PM »
Even the 1/8th inch angle iron should have enough strength at wfo temps. Here is a link to my experiences with a dry stack oven I built you may find it helpful.
http://www.pizzamaking.com/forum/index.php/topic,18944.msg185109.html#msg185109

Good luck and have fun!
Michael

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #6 on: January 31, 2013, 02:50:41 AM »
Jon - yes the possibility of the iron failing has crossed my mind.  Chances are with my scrappy bricks and uninsulated approach, I expect to fall well short of a temperature that would significantly compromise the steel - the temperatures Bob mentions certainly seem far too ambitious for this hack oven to reach.  That said, I have no experience with this and it could all come down in a heap.   I certainly wouldn't want my angle iron any thinner that's for sure.

Michael - that's a very tidy effort and an inspiration!  I see you evolved yours into a fully-blown permanent oven too.    I'll be starting with a rectangular design also.    Out of interest, your first iteration looks like it was laid directly on the riverstones, was that the case?  Was it easy enough to level the stones and keep stable under the load?
« Last Edit: January 31, 2013, 02:52:21 AM by dylandylan »

Offline Michael130207

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Re: stacked brick oven in the making
« Reply #7 on: February 01, 2013, 12:41:44 PM »
I leveled the river stones and laid out four 16 inch pavers. Then built the oven on top of that. It worked reasonable well but was a real pain kneeling down to work in it.
Michael

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #8 on: February 01, 2013, 12:48:21 PM »
Aha, good to know.   The cooking surface for mine will be about a foot an a half off the ground, so I may be stooping instead of kneeling.  I'm guessing the novelty of "I'm cooking with fire" only lasts for so many pizzas :-)

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #9 on: February 02, 2013, 02:52:32 PM »
Yesterday I assembled the oven, fired it up and made pizza.   It's very rough, and there's a lot I'd like to tweak about the whole setup, but I was very happy to see the first Margherita come out edible.   



Offline dylandylan

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Re: stacked brick oven in the making
« Reply #10 on: February 02, 2013, 02:53:30 PM »
More pics...

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #11 on: February 02, 2013, 02:54:32 PM »
more pics...

Offline dylandylan

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Re: stacked brick oven in the making
« Reply #12 on: February 02, 2013, 02:57:19 PM »
more pics... pizza at last!   just a basic marg, and marinara.  sourdough, skimping on the basil but compensating with lots of oregano... it's been growing like a weed here!

Offline Chicago Bob

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Re: stacked brick oven in the making
« Reply #13 on: February 02, 2013, 03:12:19 PM »
That is freaking awesome Dylan!  :chef:
Are those magic bricks or something? I just can't get over this...Wow!!  :-D
"Care Free Highway...let me slip away on you"

Offline Michael130207

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Re: stacked brick oven in the making
« Reply #14 on: February 02, 2013, 03:46:50 PM »
Very Nice! Be careful, it gets addictive  >:D. Both the oven building and pizza making.
Michael

Offline Jackie Tran

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Re: stacked brick oven in the making
« Reply #15 on: February 02, 2013, 04:54:45 PM »
Nice work.  How long did it take to come to temp?

Offline TXCraig1

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Re: stacked brick oven in the making
« Reply #16 on: February 02, 2013, 05:05:59 PM »
Pies look good. 2:30ish bake time?
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

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Re: stacked brick oven in the making
« Reply #17 on: February 02, 2013, 05:10:38 PM »
That's a good question Jon. It is my understanding that steel doesn't start to get "soft" untill around 1000 degrees(melts at around 25k). Although dylan's angle iron is fairly thin it is not supporting(relatively) much weight and the span is not that great either so I think it will be OK. Not sure on what temps the mortar less design can reach....but believe the use of angle iron has been successful in the past with these setups.
Bob

25K?
I love pigs. They convert vegetables into bacon.

Offline Chicago Bob

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Re: stacked brick oven in the making
« Reply #18 on: February 02, 2013, 06:26:23 PM »
"Care Free Highway...let me slip away on you"

Offline Qarl

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Re: stacked brick oven in the making
« Reply #19 on: February 02, 2013, 06:41:14 PM »
Beautiful!  Any pics of the bottoms of the pies?