Author Topic: Stacked brick oven  (Read 4266 times)

0 Members and 1 Guest are viewing this topic.

Offline catalina 13

  • Registered User
  • Posts: 2
  • Location: ben, oregon u.s.a.
  • I Love Pizza!
Re: Stacked brick oven
« Reply #20 on: July 22, 2013, 01:30:10 PM »
it looks as if you have used a metal support for the upper middle bricks? otherwise  how can they not cave in with the space under it for the pie?

Offline Morgan

  • Registered User
  • Posts: 385
  • Location: Finland
Re: Stacked brick oven
« Reply #21 on: July 22, 2013, 01:57:23 PM »
it looks as if you have used a metal support for the upper middle bricks? otherwise  how can they not cave in with the space under it for the pie?

I used angled iron for the roof, thats the easiest way if you dry stack a brick oven.

Offline Alligator

  • Registered User
  • Posts: 28
Re: Stacked brick oven
« Reply #22 on: April 02, 2015, 04:03:38 PM »
Very  nice, impressive results for a simple DIY.

Have you modified it any, since the original build, other than removing the chimney?

Offline Morgan

  • Registered User
  • Posts: 385
  • Location: Finland
Re: Stacked brick oven
« Reply #23 on: April 16, 2015, 03:28:28 PM »
I dissembled the oven before winter. I didnt make any other adjustments, seemed pretty good to me.
Have to stack it again for this summer, it only takes like one hour to stack.

I might try to add some rockwool on the top/sides of the oven and see what it does to heating time.