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Posted by Rado (126.96.36.199) on August 10, 2004 at 19:35:41:
In Reply to: air vent posted by martin on August 09, 2004 at 22:58:04:
"as long as the wood has enough air to burn"... Martin, according your measurements there'll be heaps of air for firewood to burn. You mentioned building bricks for the outside front opening, and the dome is made of firebricks? Would be a good idea to add a concrete cladding layer on top of the dome, it'll hold it together and add into the heat absorbing mass, better efficiency.
Then comes a back up heat insulating layer, this is usually softer, it also absorbs heat expansion movement of the dome otherwise often manifested on outside. Lastly the final stucco, render, not concrete again. Chook wire under is a good idea, it will assist you holding it on the dome when you do it. Martin, would you be able to email me a photo of your oven, I need more pictures for the gallery, 400px high and up to 200Kb file size so the quality is fine and I can still resize, soon I'll be posting them.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines