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Post by davidj on Feb 3, 2016 21:09:21 GMT
I've seen a couple of posts with people using an oil drum to create the shape of a WFO. However, they comment that they are going to line the inside with firebrick.
My thoughts were to use the drum as the inside of the oven, then add insulation layers over the top of the drum.
i plan to create a brick arch door in front of the drum and to blend this in with the clay layer.
Has anyone got experience of using this format?
Does it still maintain and transfer heat ok?
just planning at the moment but I plan to do most of this myself. Looking at the forum posts is proving useful so thanks for sharing.
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Post by chas on Feb 4, 2016 9:44:20 GMT
I've seen a couple of posts with people using an oil drum to create the shape of a WFO. However, they comment that they are going to line the inside with firebrick. My thoughts were to use the drum as the inside of the oven, then add insulation layers over the top of the drum. i plan to create a brick arch door in front of the drum and to blend this in with the clay layer. Has anyone got experience of using this format? Does it still maintain and transfer heat ok? just planning at the moment but I plan to do most of this myself. Looking at the forum posts is proving useful so thanks for sharing. Hi David, and welcome. They aren't made of very robust steel and I would be anxious that it was shedding flakes of rusty steel over time into my pizza... sorry to be a tad negative, but a brick lining would obviate that, and add some mass... I think it's generally accepted that a lump of insulated mass is the way to go. Of course if what you have in mind is a quick build for a one-off event then it may well work. Probably a good idea to get a drum that had fruit juice in it rather than gearbox oil... Chas |
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Post by downunderdave on Feb 4, 2016 19:30:06 GMT
".... A lump of insulated mass is the way to go."
Just to qualify, you don't want an insulating (light weight) refractory. You need dense refractory which is then well insulated. Insulating firebrick or insulating castable on the fire side of the oven will not provide the required thermal mass that you need.
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Post by davidj on Feb 4, 2016 22:57:13 GMT
Thanks chas, a good point about flakes falling off, nasty. My other thought was an old hot water cylinder which should be cleaner but still not a traditional build. If I'm going to do it, I may as well do it right. My my thoughts turn to a brick dome or barrel design with blanket and clay insulation. I need to do more research about types of clay or other insulation materials....seems like a minefield. I do want a load of insulation though as I would want to bake bread and do long slow cooks, as well as pizzas. Point taken downunderdave. Lots to learn.... Read more: ukwoodfiredovenforum.proboards.com/thread/2398/question-half-drum-inside-oven?page=1#ixzz3zF7A6Jvg |
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