I’m looking to build a brick dome for my garden oven, what is the best way to form this. Most of the ovens I’ve seen are finished in a render coat but I prefer the brick finish. Also should I build a ‘double skin dome’ so I’m able to add some insulation. Thanks in advance
Have a look at the various builds on here or you’ll find many more for inspiration on the Forno bravo site. They will get you off to a good start with appreciating the work, and materials involved.
Most ovens are double skinned in effect as you have the interior brick dome, then your insulation, then your outer layer of brick or render depending on your chosen aesthetic. As said looking at others builds will help it all make sense.
If you want a brick outer then you could also consider a pre-formed interior dome and a brick outer. That’s what I’ve build for myself and what I build for clients. Same aesthetic, quicker build. Two of mine are on here. Search my posts or just do a search on Milano 750 and you’ll find mine and quite a few others. It’s a very popular build. Look at Pizza Oven Supplies website also.
Thank you for your reply. Can I also ask if it’s essential to use fire bricks for the inside of the dome? I’ve reclaimed some dense bricks from my Victorian house when we were extending. They are over 100 years old & in good condition. They are heavier than engineering bricks, so I think they are good. Going to use fire proof mortar to build the actual dome but just wanted to check with someone more experienced in there’s things. Thanks
Some folk have got way with building the dome in solid reds, and have reported longevity, but just be aware that those bricks have been designed for building construction not to withstand thermal cycling. The ability to withstand the thermal cycling can not be established by just a few firings. It is the clay composition that determines the ability to withstand thermal shock and resistance to spalling. Generally the presence of a high proportion of iron oxide indicated by the common red colour of house bricks is an indication of unsuitability. Fire bricks are usually a creamy colour with a low proportion of iron oxide, so creamy coloured bricks are more likely, but not essentially more successful. There are other oxides and ingredients that also play a big part. Also the age and temperature that the bricks have been fired to is not always a determining factor of a brick’s suitability. You will not be able to determine the content of the clay used in your bricks, so it’s really, try it, keep your fingers crossed and see. The oven floor takes a greater beating so use fire brick there. The upside is that if they do work ok and you got them free it’s way better than spending big money on expensive fire bricks. The downside is just your labour.. If it were me I’d probably use them because I’m a bit of a tight arse and consider my labour cost free. I also like experimenting.