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Post by surfingspider on Apr 5, 2015 7:42:56 GMT
after moving house and leaving my beloved cob oven behind ukwoodfiredovenforum.proboards.com/thread/59I am starting to think about building a new oven. I would like one that is better than the last. My question is, is it better to build a fire brick oven or just go for a modular. I would think that the fire brick will have more thermal mass and there for better. But would love some advise from people who have used both Chris In Cheshire |
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Post by Bandit on Apr 5, 2015 9:25:21 GMT
I built a modular oven a Stone Baked Rocca 90 see ukwoodfiredovenforum.proboards.com/thread/1519/bonjour-guernseyWe have used it lots, its inside a lean to greenhouse about 20ft from the back door which means we can use it in all weathers which makes a difference. Cook all sorts, a lot of roasts and all sorts of other stuff even pizza's. |
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Post by cobblerdave on Apr 5, 2015 12:29:31 GMT
Gday
I think you've answered your own question in a way. If your after thermal mass ie longer cooking times from stored heat, a half brick firebrick oven with provide a better level than a modular. Most modular are built for fast heat up and the castables mass is usually only 50 mm thick.
Damn shame to leave that oven behind it was a nice oven alright.
Regards Dave
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Post by surfingspider on Apr 6, 2015 8:02:00 GMT
Thanks for the feedback guys. I use the oven 90% of the time for pizzas. I really can't decide whether I should go for a quick heating modular, or a half brick. I don't want to spend a fortune on a modular then be disappointed with the results, but I do like the idea of burning less wood and having an oven with a lower ceiling, more suited to pizza. But will a modular give as good results with pizza as a modular?
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