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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-20-2013, 11:36 AM | #106 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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The flue in mine is multi-segmented arch built with the flue area left open and profiled from the inside.
Carbon I believe cast his so that he could re-direct to exit over the dome of the oven vs in front like mine. Another type of oven is called a barrel brick oven. Not the same but have their place, I believe more among bread bakers. When I get in to something, I go ALL IN and wanted "what my wife wanted". Plus I wanted the best pizza I could get.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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02-20-2013, 12:09 PM | #107 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Yeah, the dome itself is usually built and designed around the entry and vent location / design already in mind. What's critical is the ratio of the dome ceiling height to the dome entry height. Hot exhaust gas first exits out the entry and then rises up and out into the vent and flue.
You can basically build a dome with a simple entry and no vent. Fresh air enters through the lower area of the entry while the hot gases exhausts out through the upper portion of the entry. You can singe your eyebrows if get too close to the entry though...
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-20-2013, 12:24 PM | #108 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thanks for the advice. I will definetly keep this in mind. I figured i would use plywood since i have so many, but i guess a foam would be easier. Thanks again.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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02-20-2013, 12:32 PM | #109 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
If/when you decide to build a pizza oven start searching and digging around. Visit Fornobravo.com. There are 3 different types that i know of. 2 of them being round, one being a high vault and another being low vault. The 3rd option is a barrel oven. You will need to research and see what works best for you.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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Thanks from:---> |
03-02-2013, 06:47 PM | #110 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Hey Gang,
My buddy and I drove down to the brickyard and had them load up the truck with some Muddox firebricks, the Alumina content is 27%. I decided not to go with the high Alumina bricks i was planning on building with. Here they are And here im just dry laying and selecting the better bricks for the floor. May i state that the Muddox bricks are not straight at all, very curvy, and not true at all. Im going to have to level them with sand underneath and fill in the side gaps with sand, just like you would with pavers. And here i used a few different sanding/grinding pads/stones to get and idea of what the countertop might look like, after i sand, polish and stain i will seal it with a concrete sealer.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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Thanks from: ---> |
03-04-2013, 11:04 AM | #111 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Here is my latest update from Sunday, we only had 2 hours worth of work. My pops and I were sitting outside and noticed our outdoor glass table, the light bulb turned on. We measured the top of the table and it was a nice 40", SWEET. We used the table to draw the circle, we then started from there.
We then built the door, then the form, we will add some more form half circles, but not cover it entirely. The dome will be 40" inside, 19" inside height, Door will be 19" 12.6". Front entry is approx 14"x 20"
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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Thanks from:---> |
03-04-2013, 11:05 AM | #112 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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We then brought out our trusty tile saw, using an old tile blade we started to cut some bricks, the old blade cut like butter, that is for the first 40 bricks, after that the blade wore out, no worries i have 2 MK diamond blades ordered from Amazon.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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Thanks from:---> |
03-04-2013, 11:24 AM | #113 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Nice work so far, including the form work! This is where the real fun begins!
Have you decided what insulation material to use under the hearth?
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-04-2013, 12:20 PM | #114 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Quote:
Thanks. Yes i have Calcium Silicate boards already. It will be 4" thick.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-05-2013, 11:54 PM | #116 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Got my MK Blade today, OO sooo shiny.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-06-2013, 09:03 AM | #117 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Rock On!!
Plan ahead and take your time, it will be worth it. With the BS weather you have there, we had better see a hot pie coming out of that thing by Memorial day.
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-06-2013, 11:12 AM | #118 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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One other tool I found absolutely essential during my oven build was my 4.5" angle grinder with diamond blade for shaving and shaping cut bricks for fit.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-06-2013, 11:27 AM | #119 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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yes!!
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-06-2013, 12:18 PM | #120 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Re: Building a 42" Brick Pizza Oven & Grill.
Great thread. Can't wait to see the finished product.
Why no smoker? Did you consider it and opt to go in a different direction? Is that another project for another time? Inquiring minds (mine) wanna know? Sent from my pocket computer ( G III) |
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