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Post by signum on Jul 19, 2018 6:23:31 GMT
Hi all First time posting, so go easy! So I start my journey here to building a wood fired oven. Have been scanning the forum for a few weeks and I think after a few discussions at home, a Barrel/Vault oven is going to suit us in both aesthetics and type of build. I do have a few questions to start, I need to get the plinth out the ground, as we are due to have a patio done soon and what to have the base lower so the patio can go over this and but up to the bricks. Anyhow, size, seems to be the key point to work back from there. Whats a good internal 'floor area' as a guide? I don't want anything to big, as I am planning a BBQ/Smoker shack next to the oven, so enough area to fit maybe a couple of individual pizza's or one larger one would do. Another starting question is finish, I wanted the external of the oven to have a brick finish, I guess another arch of face bricks over the top of the fire bricks, can anyone offer any pro's or cons, things to look out for when doing this type of finish. Again, keeping it slightly compact? Many Thanks in advance
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