Author Topic: brick ovens  (Read 5038 times)

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Offline JConk007

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Re: brick ovens
« Reply #25 on: February 07, 2009, 09:37:35 PM »
Bill,
Its not the firing or the cold thats the problem. I play Paddle tennis in 2 degree weather and love it. What it is ,is no one else will come out and the mess on the hardwood floors and throughout the kitchen is more work than trying a deep dish in the wolf oven. Its a great set up and I love trying the different styles of pizza. Do you do mostly the same crust or do you do deep dish , cracker , chicago... in the WFO? I love the VPN pizzas it puts out but  I find the temp is a bit much for these other styles and by the time it cools down I am done for the night..
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline laruer

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Re: brick ovens
« Reply #26 on: February 08, 2009, 09:00:43 PM »
I installed a Milano in the courtyard of my new house late last summer.   So far have cooked over 300 pizzas for parties of up to 25 people. Cooking 3 pizzas at a time is no problem with a fire off to the side.   

Customer service has been outstanding.  Given the nature of the installation (built into the side of the house in a courtyard and vented through the back side of the roof) I ordered my venting from Precision Vent and they were also very responsive and helpfull.   

I Installed 2 inch ceramic insulating board between the concrete slab and the floor of the oven then the ceramic fiber insulation blanket that came with the oven plus another layer of ceramic fiber insulation I found on ebay.   Then filled the balance of the area around the oven with vermiculite.  Biggest heat lost right now is through the oven door.    The oven itself was very easy to put together (about an hour) by myself.   

Cooked pizza this afternoon and the dome temp is at 450 four hours after I stopped cooking Pizza and closed the oven door.    I generally run the dome temp either side of 700 degrees while cooking.   

I looked at several manufacturers and for the price and technology bought the Wild Wood oven.   

Offline JConk007

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Re: brick ovens
« Reply #27 on: February 08, 2009, 09:10:12 PM »
Laurer,
Very nice! I do similar pizza parties. Did you build the oven? If not can I ask what something that costs to create. I was quoted $25,000.00 for my set up. at which Time after catching my breath I did the entire thing myself. see link Hows about a few pizza pics from that beauty?
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline laruer

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Re: brick ovens
« Reply #28 on: February 08, 2009, 10:04:33 PM »
Hard to tell the exact cost since it was planned into the cost of the home from the beginning.  Just a guess that the cost of adding the oven to the planned fireplace was $1,000 for the concrete block and slab to set the oven on.   The oven core was around $2500 delivered.   I assembled the oven myself.  Insulation totaled around $300.   The venting was the expensive part costing around $6000 installed for a commercial type flue and vent fan.   The oven is in a courtyard that is enclosed on 3 sides by house and by a 6 foot wall on the 4th side.    I could have probably gotten by cheaper but the courtyard is surrounded by house and a tall wall on all 4 sides so I went with the foolproof option on venting to make sure I did not end up with a smoky courtyard.   

Offline fcbuilder

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  • Location: southern california
Re: brick ovens
« Reply #29 on: February 09, 2009, 12:18:54 AM »
I installed a Milano in the courtyard of my new house late last summer.   So far have cooked over 300 pizzas for parties of up to 25 people. Cooking 3 pizzas at a time is no problem with a fire off to the side.   

Customer service has been outstanding.  Given the nature of the installation (built into the side of the house in a courtyard and vented through the back side of the roof) I ordered my venting from Precision Vent and they were also very responsive and helpfull.   

I Installed 2 inch ceramic insulating board between the concrete slab and the floor of the oven then the ceramic fiber insulation blanket that came with the oven plus another layer of ceramic fiber insulation I found on ebay.   Then filled the balance of the area around the oven with vermiculite.  Biggest heat lost right now is through the oven door.    The oven itself was very easy to put together (about an hour) by myself.   

Cooked pizza this afternoon and the dome temp is at 450 four hours after I stopped cooking Pizza and closed the oven door.    I generally run the dome temp either side of 700 degrees while cooking.   

I looked at several manufacturers and for the price and technology bought the Wild Wood oven.   

Thanks for making my decision easier!

Offline JConk007

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Re: brick ovens
« Reply #30 on: February 11, 2009, 03:13:08 PM »
Yes the zero clearance pipe was around $600 bucks for the 5-6 pieces I needed to get thru the roof but working with wood was easier for me building with wood.
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com