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Food&Fish
PostPosted: Aug 14th, '10, 22:57 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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countryboy wrote:
I learned about AP from an aussie website and later learned about wood fired brick ovens from an Aussie website...

The roots of brick ovens actually goes WAY back and rests largely in the Mediterranean area with perhaps the most famous being Italian for quality pizza and breads...

Lots of different styles and build methods. Clay, brick, refractory cement, etc... Pompeii (igloo), low vault, Neapolitan, Tuscan, half barrel, etc...

Anyway, I wanted to open a thread for discussion and pics of member ovens. Links, etc...

I am nearing completion of a 42" Pompeii style brick oven.

Attachment:
DSCF0521sm.JPG


It cooks a MEAN pizza!

Attachment:
DSCF0527sm.JPG


And the obligatory "before" pic when I broke ground on this project six weeks ago...

Attachment:
DSCF0334sm.JPG


For a detailed build thread, got here.

I highly recommend the Forno Bravo Forum for info and detailed pics/build threads on WFOs. They are much like this wonderful forum! Many guys more than ready to help... free plans and lots of pointers.

If you have an oven, questions or pertinent links, please post up!!

CB
Do you have a link to the ausie site
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countryboy
PostPosted: Aug 16th, '10, 00:52 
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Food&Fish wrote:
Do you have a link to the ausie site


Here is the Aussie specific Forno Bravo entrance, but the forum is all rolled into one big happy family... like here.

My original exposure was elsewhere and I do not remember... But it led me to the Traditional Oven sitethat is also Aussie. I bought their cd plans but eventually ruled out their style in favor of the Pompeii.

Forno Bravo has free plans, but you do have to join the site, also free.

The Traditional Oven site has a ton of great pics and ideas for different oven exteriors...

Hope those links help.

CB
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Steve S
PostPosted: Aug 16th, '10, 12:26 
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The idea for our WFO comes from http://www.traditionaloven.com/
And there’s few doz. picks
to show (OFF :D ) what’s involved in the construction.
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shaker
PostPosted: Aug 16th, '10, 14:43 
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Nice work Steve S :headbang:
That is one big build. What are the internal dimesions?

Mark
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Steve S
PostPosted: Aug 16th, '10, 16:18 
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Ours is the full size 865 x 1030, but can be easily scaled down.
Code:
(Masterly Tail oven is larger internally: wider by 2" (51mm) and deeper by half firebrick 4-1/2" (115mm). Total cooking surface area of 34" x 40-1/2" (865mm x 1030mm) which takes 30 more firebricks than the Swishy. And apart firebricks all other material count is the same as in Swishy. MTo ground slab is one building brick deeper (as the pot resting surface on entry to the oven is deeper by one brick) and outer walls are lower. There are eleven 2" (51mm) firebrick splits in the entry to the oven, could be done out of common size firebrick but arch made out of thinner bricks looks smoother. When you look at it Masterly Tail oven can be easily built without that half firebrick in total internal depth if the extra 4-1/2" (115mm) wasn't needed, which would then make it 36" (~920mm) instead of 40-1/2" (1030mm).)


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Food&Fish
PostPosted: Aug 16th, '10, 17:07 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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Hi steve is the botton insulated or fire bricks direct on concrete base
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gtrmosh
PostPosted: Aug 16th, '10, 19:16 
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My Oven, design and built by me


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gtrmosh
PostPosted: Aug 16th, '10, 19:17 
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Another


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gtrmosh
PostPosted: Aug 16th, '10, 19:18 
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One more during comstruction


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Food&Fish
PostPosted: Aug 16th, '10, 19:45 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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gtrmosh wrote:
My Oven, design and built by me

Nice oven whats the floor tiles !
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Steve S
PostPosted: Aug 16th, '10, 20:51 
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Food&Fish wrote:
Hi steve is the botton insulated or fire bricks direct on concrete base

Insulated, below the concrete base, vermiculite mix, same as sides and top.


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gtrmosh
PostPosted: Aug 16th, '10, 21:40 
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Food&Fish wrote:
gtrmosh wrote:
My Oven, design and built by me

Nice oven whats the floor tiles !


Floor tiles are Terra cotta 300 x 300mm x 25mm thick, very nice base to cook pizza directly on, especially after pre firing oven for a few hours, gives a cooked pizza with nice crispy base in less than 2 mins
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Food&Fish
PostPosted: Aug 17th, '10, 05:29 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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gtrmosh wrote:
Food&Fish wrote:
gtrmosh wrote:
My Oven, design and built by me

Nice oven whats the floor tiles !


Floor tiles are Terra cotta 300 x 300mm x 25mm thick, very nice base to cook pizza directly on, especially after pre firing oven for a few hours, gives a cooked pizza with nice crispy base in less than 2 mins

Thanks Interesting dident think they would stand the heat
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shaker
PostPosted: Aug 17th, '10, 07:26 
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gtrmosh wrote:
My Oven, design and built by me


Nice one. Love the tile idea. Where in particular did you source them and your firebricks.
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shaker
PostPosted: Aug 17th, '10, 07:30 
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Steve S wrote:
Ours is the full size 865 x 1030, but can be easily scaled down.
]


Thanks for the info. Any reason you went for a barrel type instead of a dome?
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