Pizza oven build

[moonriver]

Hello, I’ve recently completed my pizza oven, I am at the stage where I need to cure the oven, I’ve been doing this for the last few days and wanted the big fire today but found that storm Brian is creating too much wind and the fire is struggling to maintain. I’m worried that even if I got a huge fire going That the wind will cool the oven floor rapidly or at least more rapidly than it would on a non windy day. I was wondering if anyone else has this problem...

I’ve attached a link to my pics so you can see, maybe it’s simply something I’ve built wrong

pin.it/2qXHLGI

[Thomobigands]

Hi, oven looks good. Don't worry, is pretty windy at the moment and will always affect ovens depending on their position etc. Maybe cut yourself a temporary wooden door to prop up on an angle to try and shield it from the wind. Just don't close it completely or you will starve the fire. If that doesn't work you may need to close the door completely but you will then need a gap or cut out at the bottom of the door to allow the air in. You also need to sit the door back on an angle to also allow the smoke to escape over the top of the door and up the chimney. Force feeding the fire through a small lower gap in this way can actually really get it going but just bear in mind a hot fire and wooden door will fall out with each other quickly! So if the theory works, you will need to insulate the door, make a metal one etc.

PS your chimney looks a little short to me. If you are able to extend it you may get a better draw off the fire which again will help to feed it.

[Thomobigands]

Here you are, I have just braved Brian to take a photo of what I do to create a gap at the bottom and a gap at the top for the smoke. Doesn't catch fire straight away but keep checking it!

Also remember that Brian is not a hurricane, it's just a very naughty storm.

[moonriver]

Hi, thank you for that advice I propped up a make shift and managed to get a great fire going!! I’m was over 600 c last night the thermometer couldn’t read it...and this evening it’s still measuring 40 degrees so I am thinking that’s pretty well insulated! I didn’t cook anything in there it was just the final fire before I do...pizza tomorrow now naughty old Brian has left...hopefully it won’t rain!!

Thanks for the chimney advice, I didn’t know how this would affect my oven, the whole experience has been a very steep learning curve

[Thomobigands]

Excellent, good to hear that.

If you have a look at my chimney thread, you could probably do something similar and just slip on an extension piece to your existing chimney. Being removable makes it easier to cover the oven in the winter too.

Having the correct length chimney not only helps feed the fire as I understand it, but will also keep the smoke from coming out of the front of the oven if you are getting any of that. Once the fire is established and the chimney heated up, the smoke should be whipping up the chimney.

Enjoy the pizza for now though, you have earned it!

[james234298]

Very information article.