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external surround for simple wood fired ovens
From the WFO board
Posted by Rado on August 12, 2004 at 09:35:33:
In Reply to: external surround posted by rob on August 11, 2004 at 16:04:49:
Rob, that's also a practical way to go about cooking using wood fire just by having a good dome created on it's concrete slab simply on the ground level with no chimney. On top of firebricks the concrete cladding layer needs to be applied which holds the firing chamber together plus adding to a heat absorbing mass for longer cooking time. After building leave the water in the structure to dry out and that's it, you can cook! Similar oven design ideas page link below.
Ideally, I would cover the oven at least with a primitive roof, that could be some metal sheet placed on top, corrugated etc.. Heat expansion develops cracks in the cladding, or exposed is the front opening so rain could get in and firebricks absorb water- fire heats up the dome and may crate powerful steam, remember those banging rocks around a camp fire?
This can be done with a minimal cost and time used. For more efficiency apply back up heat insulation on top, this will give you evenly heated dome atmosphere and long baking or fruit drying times.
(In some areas it is expensive or harder to get insulating vermiculite, or not possible at all. If you need a hint for a super insulation material I can slip you a trade secret, many times cheaper and better properties comparing with vermiculite ;o)
Good vibes and best personal regards.
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