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Post by pizzapaul on Jul 2, 2018 10:03:36 GMT
I finished my reclaimed brick vault oven over the weekend - the front arch and flue.
The mortar and bricks are mostly dried out, but not completely. Mainly vault section was finished 2-3 weeks ago.
When can I light my first fire? its is sensible to light a little fire to help the drying out?
Thanks
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Post by oblertone on Jul 2, 2018 10:48:58 GMT
Very sensible, but low and slow are your watchwords. It is also vital to allow the oven to fully cool before lighting the next fire, this allows moisture to migrate into the dried area where the next fire will drive it out. I'd also invest in a tarp or rainproof cover as one short shower will return your dome to square one.
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Post by pizzapaul on Jul 2, 2018 13:29:19 GMT
I have fired it up, and all seems to be going well.
Most of the smoke is going up the flue - not all of the smoke however, but I am putting that down to it being a very windy day and the odd puff is coming out of the front as well.
Or maybe my breaking the 0.63 golden rule is going to haunt me...
Cheers
P
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Post by Thomobigands on Jul 2, 2018 14:14:19 GMT
Mine did this yesterday until the fire settled and everything was heated including the flue, which will then draw the smoke but only once it's hot.
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Post by pizzapaul on Jul 2, 2018 15:18:13 GMT
Mine did this yesterday until the fire settled and everything was heated including the flue, which will then draw the smoke but only once it's hot. Its my first fire in the oven and there is a bit to learn! I presume you light the fire initially near the front? Then once its going move it back? I am wondering is this is right because of the way the air flow? What's the recommended way to start the fire and get it all going (and keeping it going)? |
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Post by Thomobigands on Jul 2, 2018 15:46:24 GMT
Don't worry, nobody stops learning.
The usual tips of dry wood and all that. I do upside down fires so big at the bottom, medium then kindling at the top. The theory is that as it burns down everything catches fire quicker rather than smoulders and smokes for ages but there isn't much in it. I top with those natural fire lighters that are shredded wood twisted and dipped in wax. Work well. Your fire should indeed sit inside the oven but slightly forward to give it more air to get going. Once roaring away you can push it back and start spreading it out, adding just one or two logs at a time. This takes time so be patient. Just keep feeding it logs as it starts to die down. You will reach a point where the embers are white and the logs just blip away calmly
It will smoke a little too begin with so don't worry, it will always settle down to the point where from a distance your won't even know it's on unless you look into it.
It will also smoke when adding wood, whilst it is smouldering before catching light. What you need to do is get the new log to catch light quickly to lessen the smoke. You can do this by only adding new wood when the flames are strong. Once you have good embers, I also use a length of copper pipe squished at one end slightly. Blow gently down the other end on the embers under the wood. They will glow red and the log will instantly catch fire. Looks like a Harry Potter trick! Just don't accidently breathe in when the pipe is near the fire!
If the chimney is removable, simple tip but get it on and warming in the sun before you plan to light the oven. In the colder months I even bring the flue indoors by the radiator to warm it. Might not make much difference but speeds up your flue heat up.
Hope that helps. Let us know how you get on.
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Post by oblertone on Jul 2, 2018 17:19:57 GMT
I light the fire directly under the flue to get it hot and drawing; however I've never managed to convince all the smoke to go up the flue, until it's at pizza temperature and then there is little smoke anyway.
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Post by downunderdave on Jul 2, 2018 20:49:51 GMT
I finished my reclaimed brick vault oven over the weekend - the front arch and flue. The mortar and bricks are mostly dried out, but not completely. Mainly vault section was finished 2-3 weeks ago. When can I light my first fire? its is sensible to light a little fire to help the drying out? Thanks Any mortar or render made with Portland cement should be kept moist for at least a week or its won’t achieve its potential strength. (Some would say 28 days). On completion I like to wrap the whole oven for a week. Driving out the water after that is a frustrating experience and you should think about it as teasing out the water, it needs to be done gently. New ovens are quite moist and a bitch to light and keep a fire going. Sometimes the fire will even go out. They also smoke a lot. This condition disappears as the chamber dries, but be careful as this is when the fire may want to roar and the temperature rise too fast and damage occurs. |
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Post by pizzapaul on Jul 3, 2018 6:45:06 GMT
Top tips everyone, thanks so much. First gentle firing is complete, and here is what I have learnt: - Build upside down fire. Small bits of dry wood. This isn't your normal indoor fireplace!! Make sure its really going before pushing back into the oven. - Copper tube/blowpipe great idea, worked very well to re-ignite - I have a single 4" stainless flue. Should I have gone bigger? Should I have insulated to help it warm up and stay hot? - I am only gently warming it up a few times initially but I can already tell there isn't enough insulation on the walls/roof! I build it out of a double layer of reclaimed bricks, and it gets warm :-( Should be ok for pizza? Should still get hot enough? Don't really want to use insulation blanket and render. Floor is firebrick - calcium silicate - thermalite_blocks Here is what it looks like.  |
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Post by oblertone on Jul 3, 2018 11:15:11 GMT
It is what it is, and it's yours so you'll learn what it can and cannot do. Ideally there should be an insulation layer to stop precious heat leaching out of the surface, but for pizza it's not strictly necessary. I used a bare uninsulated dome for over a year before insulating it and completing a waterproof outer layer.
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Post by pizzapaul on Jul 6, 2018 6:06:54 GMT
I have fired it up a few times now and its so much better! All the advice has worked a treat - thanks
Gets nice and hot, and although the outer bricks do get to about 70-80degC they don't get any higher, even when on all day.
Might have a first try at pizza tonight :-)
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