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Post by jude on Jul 31, 2012 11:25:23 GMT
Hi
I'm a complete novice about to start my first clay oven. It will be built on a solid base, topped by 4 2foot ex-council paving slabs (2 inches thick) making a 4 foot square base. Is it a complete no-no to build the oven directly on the slabs, or do I have to put a further brick layer and build on these. I'm sure I'll have many more questions but this is the main one.
Thanks for any help.
Jude
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Post by bookemdanno on Jul 31, 2012 12:39:16 GMT
Welcome Jude, It'd be good practice to lay an insulating layer on top of the slabs, below the cooking floor of your oven. The paving slabs WILL NOT TOLERATE the heat of the oven, and fail, leaving a pile of your hard work with a pizza in the middle, on the floor. Worse still, a blazing hot pile of your work with a pizza in the middle all over you!  4" Thermolite Blocks, Vermiculite Concrete or Calsil Board. Check out some of the other builds in the Pompeii section, they'll give you the idea. Good luck! |
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Post by cannyfradock on Jul 31, 2012 12:43:46 GMT
Hello Jude......welcome to the forum
Was about to answer your question.....but Danno beat me to it.
...sound advice
Terry
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Post by rivergirl on Jul 31, 2012 18:20:32 GMT
I do have paving slabs around my base, they octeate an overhang but I built my oven on the foundations and then put my slabs around and put the final layer of cob on . This. Makes it look as if the oven is built on them. Can send you a photo if that would help.
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Post by jude on Jul 31, 2012 19:25:22 GMT
Thanks for all your advice - looks like first big mistake avoided. Having a rethink and may ask for more advice later. Think this forum looks really interesting and useful. Jude |
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Post by pistolpete on Jul 31, 2012 21:29:05 GMT
this forum is a gold mine of advice,read as many builds as you can, dont just look at the pictures I've been saved from many cock ups by reading up on here. Its cheaper to read than rush in. I used insulating board from kilnlining (really easy to work with and comes in nice big sheets) then a layer of brick on the flat (which I'll be cooking off). Wish I'd bedded them on fireclay and sand though to level them out, I can live with the bumps but would have loved a smooth floor. Next time Good luck with your build |
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Post by cannyfradock on Aug 1, 2012 8:30:30 GMT
Pete
You can remove any awkward edges that may catch on your pizza peel with a "grinding" carbon disc on a 4" angle grinder.......many peeps have done this.(don't forget to mask up)
Terry
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