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InvisibleNothingsChanged
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 4
    #24474324 - 07/11/17 03:35 AM (6 years, 6 months ago)

Nothing like what you have in the works but ive done a lot of meat in my pit.


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: NothingsChanged] * 2
    #24474457 - 07/11/17 05:57 AM (6 years, 6 months ago)

Nothing like the taste that an open fire gives you:thumbup:.

I reckon I'll be using the fire pit more often than the oven.
I'm planing on making a drop in grill plate.


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InvisibleLunarEclipse
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 1
    #24476290 - 07/11/17 07:45 PM (6 years, 6 months ago)

Quote:

pineninja said:
Nothing like the taste that an open fire gives you:thumbup:.

I reckon I'll be using the fire pit more often than the oven.
I'm planing on making a drop in grill plate.




Planing?  Don't cut yourself short...

Really though, I have a very cool fire pit/smoker and got that SOB so hot fucking rocks were exploding.


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: LunarEclipse] * 1
    #24476494 - 07/11/17 09:16 PM (6 years, 6 months ago)

Why did you have rocks in there.


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Invisiblekoraks
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 2
    #24477227 - 07/12/17 04:43 AM (6 years, 6 months ago)

Quote:

pineninja said:
I thought I was talking with koraks who's opinion I value...




Sorry for this late reply. As for my experience: limited, although I've played with fire and bricks (and natural stone, and cinder blocks) quite a bit over the years, plus there's quite a bit of knowledge in the family on related topics as my mom works with ceramics (art) and my dad has always modified and maintenanced pottery ovens for this purpose (knowledge tends to spill over since we discuss everything in depth). So it's a matter of my 2 cents really.

Okay, so there's a few concerns that I have.
Firstly, the bricks may stand up against the heating, but if you use regular cement, it WILL be destroyed. Your oven will end up as a stack of loose, uncemented bricks after a few firings, at least in the couple of inches surrounding the firing chamber and the chimney (keep in mind that a chimney in a setup like this easily heats up to 500C or higher).
Secondly, if you work with fire (as opposed to e.g. electric heating), the heat distribution will not be even spatially and over time, obviously. There WILL be hotspots and some MAY end up higher than your bricks can withstand. Moreover, the temperature gradients can result in the bricks shattering due to uneven expansion.
Thirdly, it's probably all going to be fine if everything remains cracker dry. However, your oven is outside and the bricks will absorb moisture. Upon heating the oven, the water will vaporize and this may (probably will) crack the bricks. The only way around this is to either keep the oven cracker dry (impractical) or fire it for an extended period (a couple of hours) at relatively low temperature (say, 150C) to allow the water to evaporate in a controlled manner (equally impractical).
Fourthly, a red brick is not the same as a red brick. Bricks differ in composition and firing temperature. I don't know the different words in English (not a native speaker, sorry), but around here, we have bricks fired at high heat that are denser and a lot tougher than regular bricks. The former are usually used for paving roads, while the latter are for general construction. The general construction bricks will not have a long lifetime in your oven.

All considered, the moisture and the cement issues would be at the top of my list to think through thoroughly before actually committing to the build.

If I were to build something like this, I'd read up a lot on different kinds of bricks, water absorbency and the heat distribution of a wood-fueled oven. There's loads of good information out there and by the looks of it, you're already on the right track. Also study construction and materials of actual pizza ovens, as this is a well-understood craft and there's no use in reinventing the wheel (or listen to goddamn knowitalls like myself :wink:) Whatever you do, think the materials and construction through, as it would be a shame to put in all the effort of building an oven like yours and then having to demolish it again after 2 months.


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InvisibleLunarEclipse
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Re: Outdoor wood fired pizza oven. [Re: koraks] * 1
    #24478615 - 07/12/17 05:55 PM (6 years, 6 months ago)

Refractory bricks.  I already told him you kind of know.  He's a bit "obtuse" though so we'll hope his pizza oven doesn't collapse from stupidity.


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InvisibleLunarEclipse
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 1
    #24478619 - 07/12/17 05:56 PM (6 years, 6 months ago)

Quote:

pineninja said:
Why did you have rocks in there.




They were there before.


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: koraks] * 1
    #24478821 - 07/12/17 07:28 PM (6 years, 6 months ago)

Quote:

LunarEclipse said:
Refractory bricks.  I already told him you kind of know.  He's a bit "obtuse" though so we'll hope his pizza oven doesn't collapse from stupidity.



Thankgoodness you were here,
first time I'd ever heard of them.
Not clearing rocks from a fire pit sounds quite clever.
Quote:

koraks said:
Quote:

pineninja said:
I thought I was talking with koraks who's opinion I value...




Sorry for this late reply. As for my experience: limited, although I've played with fire and bricks (and natural stone, and cinder blocks) quite a bit over the years, plus there's quite a bit of knowledge in the family on related topics as my mom works with ceramics (art) and my dad has always modified and maintenanced pottery ovens for this purpose (knowledge tends to spill over since we discuss everything in depth). So it's a matter of my 2 cents really.

Okay, so there's a few concerns that I have.
Firstly, the bricks may stand up against the heating, but if you use regular cement, it WILL be destroyed. Your oven will end up as a stack of loose, uncemented bricks after a few firings, at least in the couple of inches surrounding the firing chamber and the chimney (keep in mind that a chimney in a setup like this easily heats up to 500C or higher).
Secondly, if you work with fire (as opposed to e.g. electric heating), the heat distribution will not be even spatially and over time, obviously. There WILL be hotspots and some MAY end up higher than your bricks can withstand. Moreover, the temperature gradients can result in the bricks shattering due to uneven expansion.
Thirdly, it's probably all going to be fine if everything remains cracker dry. However, your oven is outside and the bricks will absorb moisture. Upon heating the oven, the water will vaporize and this may (probably will) crack the bricks. The only way around this is to either keep the oven cracker dry (impractical) or fire it for an extended period (a couple of hours) at relatively low temperature (say, 150C) to allow the water to evaporate in a controlled manner (equally impractical).
Fourthly, a red brick is not the same as a red brick. Bricks differ in composition and firing temperature. I don't know the different words in English (not a native speaker, sorry), but around here, we have bricks fired at high heat that are denser and a lot tougher than regular bricks. The former are usually used for paving roads, while the latter are for general construction. The general construction bricks will not have a long lifetime in your oven.

All considered, the moisture and the cement issues would be at the top of my list to think through thoroughly before actually committing to the build.

If I were to build something like this, I'd read up a lot on different kinds of bricks, water absorbency and the heat distribution of a wood-fueled oven. There's loads of good information out there and by the looks of it, you're already on the right track. Also study construction and materials of actual pizza ovens, as this is a well-understood craft and there's no use in reinventing the wheel (or listen to goddamn knowitalls like myself :wink:) Whatever you do, think the materials and construction through, as it would be a shame to put in all the effort of building an oven like yours and then having to demolish it again after 2 months.




Thank for the response.
I will definitely be using the proper heat resistant mortar so tick that one.
I have thought about the fact that there will be certain points of significant heat difference and it does concern me.
I think with proper use I may be able to mediate the risks.

Correct a red brick is not a red brick.
The bricks I have sourced are what's known here as old reds, Hallett, they are over 50 years old very dense and have a high clay content....they are known to be used in oven and firepit settings here.
Your English is better than mine btw.

Now to the moisture.
I've researched the way to cure the oven post construction by slowly lighting larger first over a week.
I had not however given enough thought to moisture ingress over time.

I'm either going to render the outside of the dome with a cement vermiculite mixture and potentially seal it...though that will be tough.
Or I will brick form around the completed dome and literally pour in the cement verm mixture to entomb it...once that's done i could tile the top.....
Food for thought.


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InvisibleNothingsChanged
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 1
    #24481980 - 07/14/17 03:20 AM (6 years, 6 months ago)

perhaps you could line the inside of the oven and chimney with some sort of material just for an extra layer of protection? There is many options, this is just an example as well as this posting is just an idea.

http://www.thermalproductsco.com/pdf/specialties-07-09-d863-0911.pdf


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: NothingsChanged] * 6
    #24485724 - 07/15/17 06:02 PM (6 years, 6 months ago)

I'll definitely be using something like that if I have any crumbling, thanks for the link.



First arch done.
I now know why Rome wasn't built in a day.


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OfflineNobodyYouKnow
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 5
    #24485897 - 07/15/17 07:45 PM (6 years, 6 months ago)



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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: NobodyYouKnow] * 2
    #24486480 - 07/16/17 01:53 AM (6 years, 6 months ago)



All in all its just a.


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OfflineNobodyYouKnow
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 1
    #24486495 - 07/16/17 02:03 AM (6 years, 6 months ago)

Starting to take shape nicely, are you going to build an entertaining type area near it?


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: NobodyYouKnow] * 1
    #24486510 - 07/16/17 02:19 AM (6 years, 6 months ago)

Yep.
Plan to pave out the front of the structure...maybe using the same bricks...definitely circular probably a spiral.
Then raised bed down the fence for pizza herby type things.

There will be fruit trees running down the other fence with passion fruit vines to cover.


I will be looking to add a creeper of some type to the structure to try and blend it in....open for suggestions.


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OfflineNobodyYouKnow
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 2
    #24486634 - 07/16/17 05:31 AM (6 years, 6 months ago)

Hardenbergia? :shrug: Go native.


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InvisibleNothingsChanged
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Re: Outdoor wood fired pizza oven. [Re: NobodyYouKnow] * 2
    #24487729 - 07/16/17 03:48 PM (6 years, 6 months ago)

Looking good! :popcorn:


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OfflineLogicaL ChaosM
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 2
    #24488822 - 07/17/17 03:18 AM (6 years, 6 months ago)

Damn, u must really love fired pizza!

Looks awesome man :popcorn:


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Invisiblepineninja
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Re: Outdoor wood fired pizza oven. [Re: LogicaL Chaos] * 1
    #24488841 - 07/17/17 03:45 AM (6 years, 6 months ago)

They better be nice.:wonka:


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Edited by pineninja (07/17/17 04:35 AM)


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InvisibleCookieCrumbsM
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Re: Outdoor wood fired pizza oven. [Re: pineninja] * 2
    #24491231 - 07/18/17 08:55 AM (6 years, 6 months ago)

It looks like it's coming out really nicely man :thumbup:


Exploding bricks sounds like it'd be something on 1000 ways to die. I could definitely see people using rocks or bricks not intended for high temperatures accidentally letting the fire get to hot and cracking that shit up. It's really hard to judge the temperature of fire, let alone fire in an oven. There's hot, there's fucking hot, and there's omg fucking hot and little distinction between.



Eh. I'm curious, how did you build your arches? Did you measure and cut the upper bricks beforehand or did you lay the arch and then figure out how to deal with the other bricks?


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OfflineLogicaL ChaosM
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Re: Outdoor wood fired pizza oven. [Re: CookieCrumbs] * 1
    #24491387 - 07/18/17 10:34 AM (6 years, 6 months ago)

Do they really explode thou?

That sounds extreme!


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