Hello from Cheltenham

[zzzeke]

Hi all thought I would introduce myself.  I've finally got round to doing something about the tip that is my garden and hopefully when the garden is done my pièce de résistance will be a wood fired oven.  I have been watching a couple of builds and sourcing tons of info from this site so would like to get properly involved and learn some more and hopefully lean enough to be able to give something back to the forum.  I've not built an outdoor oven before, but have a bit of building experience from other projects so hopefully I'll be able to cobble something together worthy of posting on the site. 

I'll start a thread in the appropriate area and explain more about my plans for the oven shortly.

[gracie]

Hi, welcome, I'm a newbie too. Which style are you building?

Gracie

[zzzeke]

Hi Gracie,

I'm not 100% on all the correct terminology just yet. Because space is of a premium in my garden along with some other specifications I have the oven is going to be a bit of a hybrid.
I suppose the best way I can describe my plan is as an elongated dome or maybe just a side access barrel / vaulted type oven. I will be trying to make up for the lack of depth by increasing the ovens width, and possibly consider plumbing in a gas ring for maximum room by gaining space that would otherwise be taken up by a fire.

I've noticed there is a distinct lack of people using gas to heat they're ovens. I appreciate that's probably down to the fact that this is a forum for WOOD fired ovens, but still i would like to know if there are some other blindingly obvious reasons for this?

[cobblerdave]

G'day
We are home builders. A gas oven requires a commericaly built gas system with a safety cut off for flame out etc. With a home built gas conversation you could probably build a air/ fuel bomb very easily.
To dangerous unless you get a commercial system build by experts.
Regards dave