|
|
Post by matty101 on Mar 25, 2019 15:10:27 GMT
Hi everyone I have made a sandstone fire in my garden that i was only going to use for small garden party fires but now i really fancy making pizzas and cooking in it, Can I please get some advice on how to protect the inside of the fire from the high heat I have no idea where to buy refractory bricks from or how much they are. Ideas will be much appreciated Thanks     |
|
|
|
Post by oblertone on Mar 25, 2019 17:03:34 GMT
This is going to be a difficult one as you've already built a structure, however the best advice I could give would be to buy a pizza 'stone' which is a round fired-clay disc. Light your fire and burn enough stuff to give you embers to heat the floor, sweep to one side and put in your pizza stone, let it get hot and slap on a pizza.
The alternative would be a fairly extensive remodel as you've a couple of basic design flaws.
|
|
|
|
Post by matty101 on Mar 25, 2019 18:31:43 GMT
Thank you I have ordered the pizza stone now do you think the sandstone will be ok with the heat
|
|
|
|
Post by oblertone on Mar 26, 2019 8:15:50 GMT
As a lot of your heat is going to go straight up and out of your vent it's really difficult to say how the sandstone (or the mortar) will react but I suspect it'll be ok for what you want. You'll need to watch for debris falling onto the plate as no one wants a gritty pizza !
|
|
|
|
Post by downunderdave on Mar 26, 2019 10:21:59 GMT
|
|
|
|
Post by miless2111s on Mar 26, 2019 13:05:38 GMT
Can you make a former inside the oven with a few inch gap between it and the sandstone and then fill the gap (from the top) with refractory cement which will give you some insulation and protection for the structure. In doing this you could also look at some way of baffling the "straight up" route for heat loss?
|
|
|
|
Post by downunderdave on Mar 26, 2019 19:43:20 GMT
The sandstone is one issue; the design and lack of insulation is another. An uninsulated oven wil not achieve higher temperature or retain heat for a usable cooking time. The insulation must encapsulate the whole oven,so underfloor insulation is just as important as over the top. Because although heat by convection rises, conductive heat doesn’t care about direction and will travel from the floor into the structure that surrounds it.
An updraft design has the advantage of drawing very well reducing smoke issues at start up, as well as having no entry to have to work past. It’s disadvantage is that the flames will jump straight to the flue resulting in heat loss and high fuel consumption.
As is I’d expect you’d be unable to even burn off the black soot from inside the oven (around 300 C) not hot enough for pizza and the temperature drop off too fast for any retained heat baking or roasting.
|
|
|
|
Post by devontiger on Mar 26, 2019 20:15:08 GMT
Build another base, slap on it a ready built Pizza oven.
Dry build base 1 days.
Fit pizza oven 1 day.
Dry out new oven 5 days.
You'll be ready within the week.
|
|
|
|
Post by matty101 on Mar 26, 2019 20:26:21 GMT
Think im just going to line the inside with fire brick and pizza stone base and give it a go wont be the best but it will look good haha
|
|
|
|
Post by matty101 on Mar 26, 2019 20:32:55 GMT
This fire was just a daft garden project but after joining this forum im going to make a proper pizza oven soon thank you for all your help guys think i just need to start again lol
|
|
