Post by stevejhunt on Apr 16, 2012 11:50:46 GMT
After much planning and research I've finally gone and done it. Went for a Linea Vz barrel oven (the Capri version) thanks to E Bay and Terracotta Warehouse in Manchester. Great out of season deal and many thanks to them for safe and efficient delivery. Will post some pictures of the construction process when I figure out how to do multiple posts but thought I'd show off where I'm up to after a somewhat rain interupted Easter break.
Basic construction is 7Nm block work on 200mm concrete raft with old style 3 x 2 flags sat on top of reinforced concrete lintels. Then 100mm layer of vermicrete under oven base topped off with 25mm calcium silicate blanket and 100mm vermicrete and lime render topping. Used some spare hardibacker concrete flooring board to get the vermicrete to hold in position and the nice straight sides.
Now on my fifth firing. Started with small fire at 100 deg C then increased by 50 deg C per day to get up to 300 deg C yesterday. Small crack in the render around the flue which is the least protected area.
Plan to hit 400 deg C by this weekend and then get the first pizza in. Local Cash and Carry over the road from work sells all the ingredients to the local take away trade so found a nice selection of pizza flours, canned tomato topping and grated cheese all ready.
Next stage is a coat of paint (wet render still visible) and a timber gazebo to sit over the whole area ready for those rainy summer days.
Basic construction is 7Nm block work on 200mm concrete raft with old style 3 x 2 flags sat on top of reinforced concrete lintels. Then 100mm layer of vermicrete under oven base topped off with 25mm calcium silicate blanket and 100mm vermicrete and lime render topping. Used some spare hardibacker concrete flooring board to get the vermicrete to hold in position and the nice straight sides.
Now on my fifth firing. Started with small fire at 100 deg C then increased by 50 deg C per day to get up to 300 deg C yesterday. Small crack in the render around the flue which is the least protected area.
Plan to hit 400 deg C by this weekend and then get the first pizza in. Local Cash and Carry over the road from work sells all the ingredients to the local take away trade so found a nice selection of pizza flours, canned tomato topping and grated cheese all ready.
Next stage is a coat of paint (wet render still visible) and a timber gazebo to sit over the whole area ready for those rainy summer days.
Attachments:
Love all the prep area and still enough room for the bbq.
