Author Topic: My relatively Quick, mortarless, low budget simple oven build pics (Read 15058 times)

zer0vette · « **on:** May 07, 2009, 12:03:41 PM »

i found an oven on fornobravo.com that a guy built and it inspired me to build one. i didn't want to spend a boat load of cash right now and i plan on moving to a new home within the next 2 years, so i decided to build this simple, no mortar, relatively cheap oven.

Here is the original link on fornobravo.. fornobravo.com/forum/f21/foundation-first-pizza-4-1-2-a-6653.html#post54492

And here is the one i built.... Only Slightly different. I used full firebricks instead of splits for more thermal mass. I decided to use firebricks for the roof instead of clay to possibly help with heat retention and to prevent little pieces of clay from cracking off onto my pizzas. I also modified the dimensions a bit for more cooking space.

I cooked one pizza on it after i finished it and it was quite good, much better than my conventional oven. Well worth the small investment.

pcampbell · « **Reply #1 on:** May 28, 2009, 04:55:16 PM »

Cool, any temperature information??

s00da · « **Reply #2 on:** May 28, 2009, 05:01:13 PM »

Very cool!

From my experience with firebricks is that they need time to build up heat in my oven. They take about 30 minutes to reach to 800 F with direct flames thrown at them.

zer0vette · « **Reply #3 on:** May 28, 2009, 05:04:53 PM »

I used my IR thermometer and the floor & celing were both 1000 deg+ . My thermometers reading limit is 980 deg. Cooked a pizza in there last weekend in under 2 minutes.

works great. Definitely happy with it.

Chef_Boy-R-Dee · « **Reply #4 on:** May 29, 2009, 06:59:14 AM »

Awesome! I love it. More pies and more pics please!!!

Goodgulf · « **Reply #5 on:** May 31, 2009, 07:43:56 PM »

Hey zer0vette,
Nice job, brilliantly simple.
Can you say approximately how many bricks this oven took to build?
thanks,
Bob.

Franciskay · « **Reply #6 on:** May 31, 2009, 11:00:13 PM »

Really nice ! Its big and roomy, Oh man, you will have lots of fun ahead !

zer0vette · « **Reply #7 on:** June 01, 2009, 07:16:32 AM »

Quote from: Goodgulf on May 31, 2009, 07:43:56 PM

Hey zer0vette,
Nice job, brilliantly simple.
Can you say approximately how many bricks this oven took to build?
thanks,
Bob.

I used 54 firebricks and 150 red clay bricks

warmgin · « **Reply #8 on:** June 05, 2009, 05:08:29 PM »

Congratulations on economical temporary oven. Looks cool. It has me thinking about making one also. How many pizzas are you able to get out of a firing? Or can you keep the fire going for several pies? Jerry

zer0vette · « **Reply #9 on:** June 07, 2009, 07:57:55 PM »

Thanks.

It stays hot for quite a while. I put in 4 logs at the beginning, and no more after that. 2-3 hours after the temp peaks at 1000 deg + it will still be at 500+. I made a little door today for it and it stayed much hotter, longer. Cooked one pizza at around 1000, then waited and hour and cooked the 2nd pizza with the oven around 750-800. attached a few pics.

This pizza is just marinara, garlic, Pecorino Romano cheese, and olive oil.

Chef_Boy-R-Dee · « **Reply #10 on:** June 08, 2009, 06:16:13 AM »

What is the piece between the walls and the roof, that is holding up the roof?

zer0vette · « **Reply #11 on:** June 08, 2009, 07:32:00 AM »

Quote from: Chef_Boy-R-Dee on June 08, 2009, 06:16:13 AM

What is the piece between the walls and the roof, that is holding up the roof?

angle steel.

like this..

Chef_Boy-R-Dee · « **Reply #12 on:** June 08, 2009, 03:05:06 PM »

Ahhh....just found this slideshow of your inspiration model...

http://s557.photobucket.com/albums/ss14/timmyny_2009/brick%20oven/?albumview=slideshow

This explains the construction via the pics quite well.

zer0vette · « **Reply #13 on:** June 08, 2009, 03:14:39 PM »

yep. I used more firebrick in mine so i just had to do a little math to adjust for the different brick dimensions, but otherwise, it should be almost identical to that.

pacoast · « **Reply #14 on:** August 11, 2009, 08:18:31 PM »

For anyone late to this thread, but still interested in pursuing this.. the following thread shows more construction photos to help visualize how the bricks need to be stacked. http://www.fornobravo.com/forum/f21/foundation-first-pizza-4-1-2-a-6653.html

.

rebeltruce · « **Reply #15 on:** August 12, 2009, 08:43:01 AM »

What are the dimensions on the larger paving stones used for the deck? Looks like maybe 24X24X2?

pacoast · « **Reply #16 on:** August 12, 2009, 02:22:07 PM »

Yes. 24 x 24 x 2"

.

dalingrin · « **Reply #17 on:** August 28, 2009, 02:07:05 PM »

Looks great!

Approximately how many bricks did you use?
Mind giving us an idea of the total costs?

pacoast · « **Reply #18 on:** August 28, 2009, 06:59:19 PM »

036 cinder blocks @ $1.59
004 pavers @ $9
045 firebricks @ $1.37
180 red clay bricks @ $0.30
008 pieces of angle iron (old bed frame)

$209 give or take ..YMMV

.

davefriant · « **Reply #19 on:** October 12, 2009, 06:37:04 PM »

I too have built one of these ovens from studying the article on Fornobravo. I am achieving good results. The only issue I have is retaining the heat in the oven long enough to cook more than 3 pizzas withought having to rebuild the fire. Here are some pictures of my construction process, the tools used to build it, and my results. For the price I am pleased with the results. I built the oven with 36 cinder blocks, 4 - 2'x2' pavers, 52 standard fire bricks, 10 - 1"x1"x48" angle iron, and 220 red clay bricks. Enjoy.

Author Topic: My relatively Quick, mortarless, low budget simple oven build *pics* (Read 15058 times)

Author Topic: My relatively Quick, mortarless, low budget simple oven build pics (Read 15058 times)