Pizza oven thread
- Thread starter Evan B
- Start date
wanderingrichard
Life of the Party
We're you planning a straight up chimney from the top of the dome, or an offset one at the back??Really struggling to come up with a chimney solution because it's kind of underneath the gazebo structure. Double wall stove pipes are 'spensive
wanderingrichard
Life of the Party
Ok. I was thinking reversing that and have your chimney to the rear, or to one side so it would clear your problem.
It's been 50 years since vocational school masonry shop. While I liked doing stone, glass block,fireplaces and ovens, I wasn't fond of the rest of it.
I’m not a mason, but the the oven supposedly functions best with the chimney up front. It’s technically not even in the dome, it’s in front of it, above the landing.
wanderingrichard
Life of the Party
Heh, I'm not one either. Never used those skills. Seems strange to me it's up front, but , hey, the plans are from someone who actually did this for a living....
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Napoli and Vesuvio Pizza Ovens Use the Center Vent Design
In the traditional wood oven ventilation design, the vent is located in front of, and above, the oven opening, and the chimney runs straight up. The vent and chimney create a strong draw, helping pull hot air out of the oven chamber and increasing the oven’s natural convection. While a wood oven will “work” without a vent and chimney, a properly designed oven ventilation system will significantly improve air movement and oven performance while keeping smoke away from the chef. The traditional design can work either with, or without, side walls that enclose the vent.
The center vent design has also been used widely over the years in both pizza ovens and bread ovens. Like the traditional ventilation design, the vent creates a strong draw, helping pull hot air out of the oven. Additionally, because the hot air is pulled directly across the top of the oven dome, this ventilation design can help evenly heat the oven and help the dome maintain high pizza baking temperatures. The center vent design is used in Naples-style pizza ovens, where they often call the vent a hood, or second dome.
You really can’t go wrong with either design and in some ways the question of which ventilation method works better for you may depend as much on design ascetics as it does on functionality. Forno Bravo manufactures ovens using both ventilation methods.
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Not jealous of your completed oven at all
Nor am I lamenting missing a perfect day I probably could have finished the dome. Now I have a week of poop weather ahead.
Buuuuut... I think boat and oven projects have a good shot in a week
These last couple courses of brick are brutal, especially with this larger sized oven. Probably going to take a second set of hands for the last couple since you have to reach inside over the top to properly prop the brick up to keep it from sliding off.
Taken from a distance so you can't see the detail of my sorry brick work
the important thing is that this will all be covered with insulation and stucco.
Taken from a distance so you can't see the detail of my sorry brick work
the important thing is that this will all be covered with insulation and stucco.
VERY, VERY COOL!!!!!
Scrape off and clean the interior dome while you can still get to it. Otherwise bits of mortar will spawl off , onto your food for quite some time.Other than my chimney, the main structure is now completed ish. Still need to insulate and encase in stucco, but the brick work is about done.
Can't wait to conceal this offensive masonry from discerning eyes
View attachment 107790
Yup already have. I also used a wet sponge to wipe down each course while the mortar was still fresh. Obviously couldn't do that easily once I got to the top though. But the inside is clean.
I made no effort to clean up the outside. It's getting covered up, so didn't care one bitI was hoping so, after seeing the exterior photo.
This is the way. It’s a waste of time since it will be under insulation and stucco.
