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Hi
Jan 15, 2015 6:34:13 GMT
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Post by my2girls on Jan 15, 2015 6:34:13 GMT
Hello to all from up north !
I am mark ,
I am Venturing into my own build of a brick pizza oven and fell upon this forum , so I'm sorry in advance for the endless list of questions I have .
So for the oven I am building :
It is going on an unused piece of decking I have at the bottom Of my garden so will be built using a timber base probably railway sleepers with a concrete cast oven base.
My first questions are ; wat type of bricks do I use ? And how many for a internal oven size of 60-70cm
Wat type of mortar do I use ?
Thanks all
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Post by oblertone on Jan 15, 2015 20:09:57 GMT
Hello from moist wet Devon and welcome to the world of WFO's; as a relative newcomer myself I can appreciate the confusion but it really boils down to what you want to achieve. There are free plans available that will tell you exactly how many bricks you need for a given size of oven, what taper angle each needs to be cut at and superb instructions on how to ensure their perfect alignment using an 'indespensible tool'. On the other hand you can grab some bricks out of a skip, smack them in half using a bolster and create a perfectly good working WFO, the choice is yours. If you go down the latter route you'll need about 75 house bricks for a 32" internal diameter oven. The one common theme is insulation, particularly under the oven as it's difficult to install afterwards when you realise you've gone too light. A good layer 3"-4" of vermiculite mixed with cement powder (10-1) on top of your support slab seems about the minimum requirement. A common topping on this are heater blocks from night-storage heaters (see ebay) to form the oven floor. As to mortar, a lot of people including me use 'homebrew' which is sand/cement/fireclay/lime in the proportion 3-1-1-1. Some use up to 6 parts sand, but again it's your choice. Do a lot of reading, particularly build threads before you choose a course of action, adopt what seems sensible and disregard the rest, no two builds are the same. Good luck ... Paul
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Hi
Jan 16, 2015 6:54:28 GMT
via mobile
Post by my2girls on Jan 16, 2015 6:54:28 GMT
Hi Paul Thanks for the info there very helpfull as I hadn't even thaught about insulating the oven floor. As for my requirements , I don't want to spend an awful lot on it and I don't have loads if time to put into it (with having two babies) so as rough as slapping a few house bricks together sounds , it may be my best option. To do this will I need the old type solid clay bricks ?
Thanks Mark
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Hi
Jan 16, 2015 22:47:31 GMT
Post by oblertone on Jan 16, 2015 22:47:31 GMT
Old red bricks without indents, known as wire-cut are what I used, but any solid red brick should give an adequate result. Read through my build thread on the link at the bottom of my post and you'll see how I did it.
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