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Post by oblertone on Jun 12, 2020 12:34:15 GMT
Homebrew works well with clay bricks and for your arch entry I'd suggest two full building bricks on end and a little home-brew would be fine; only because I used just that on my build. Further I bridged the gap with a piece of angle iron giving me a nice rectangular entry.
There is some science involved re flue diameter but for your size of oven either 5" or 6" internal diameter will be fine. Twinwall sections come up on eBay regularly and most have a register plate that can be bolted or cemented to the arch entry. As to height, a 1m section with a cap will work unless you need more height.
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Post by oblertone on Jun 11, 2020 6:00:29 GMT
Paving bricks are concrete and will crack in the heat as they are not a 'fired' product, unlike building bricks; use them by all means but expect them to degrade.
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Post by oblertone on Jun 10, 2020 23:23:59 GMT
The height of the door lintel should be as close to 63% of the inner dome height as posible, the width of the entry is not as critical but you should aim for at least 50% of the inner width of the cooking floor otherwise it is too narrow to use easily.
If your external dome is 40" allowing 4" walls and 2" insulation leaves a cooking floor of about 28"; your dome will be half that so 14" therefore the door lintel should be around 9" above the cooking floor and 14" wide at floor level.
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Post by oblertone on Jun 8, 2020 10:04:22 GMT
Before using galvanised steel you might want to consider the effects of Zinc Oxide in your food. Ordinary plain steel will rust, but it won't render you unconscious.
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Post by oblertone on Jun 7, 2020 13:34:54 GMT
So now companies are starting to trade a bit more, who are the best/cheapest suppliers to get Fire Bricks and other supplies? See above, Vitcas and Kilnlinings both understand what you're doing and are very helpful. |
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Post by oblertone on Jun 7, 2020 13:33:42 GMT
You may wish to start your own build thread rather than tacking onto another; if nothing else it'll chart your progress and give you something to look back upon.
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Post by oblertone on Jun 7, 2020 13:31:23 GMT
100mm of vermicrete will provide sufficient insulation but you'll have to let it dry out first and it's not too strong in compression. An alternative would be thermolite building blocks laid on their sides over an area big enough to let your dome insulation come into contact with the base insulation.
Your oven floor needs to be at the elbow height of the main user otherwise you'll be constantly stooping; work backwards from this point to determine how high your base should be.
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Post by oblertone on Jun 7, 2020 13:27:29 GMT
Fixed doors just get in the way, a removable but insulated door as described above works well. There is a picture of just that in my build thread below, somewhere on page three !
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Post by oblertone on Jun 7, 2020 13:17:51 GMT
The base of my oven sits in a steel pan, under the floor bricks I have 25mm of vermiculite board and while mine gets to 60c below the oven the floor stays nice and hot.
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Post by oblertone on Jun 7, 2020 13:15:18 GMT
Square is easier to build but round has more aesthetic appeal. Square also allows for an entry arch on which the flue sits, and somewhere to rest your beer during extended cooking sessions.
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Post by oblertone on Jun 7, 2020 13:13:12 GMT
I used solids for the dome and storage heater blocks for the floor, all insulated of course but it works well so far.
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Post by oblertone on Jun 7, 2020 13:10:44 GMT
Personally, I use instant/quick yeast and have never had a complaint.
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Post by oblertone on Jun 7, 2020 13:06:32 GMT
They've worked well in my oven for the last five years, no splits chips or cracks.
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Post by oblertone on Jun 3, 2020 18:44:33 GMT
Ask away, Napoli style ovens are rarer because they might not be as forgiving to build as a Pompeii, but the principals are the same.
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Post by oblertone on Jun 3, 2020 18:42:02 GMT
You will need to insulate any dome to use it for extended cooking.
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