My first post so here goes...........Pizza oven kits are too expensive for me and I had an idea to use ordinary clay bricks rather than firebricks for the dome, as I have lots and can do a little rough bricklaying when pressed. I heard ordinary clay bricks fret under the temperature of an oven and bits of brick drop into your pizza so is it feasible to use a steel dome between the heat and the bricks......I was thinking a large weber BBQ lid might work. It will also help support the bricks as they are laid too. If anyone has an opinion or has used this method can you let me know your thoughts please. And do you need special high temp cement/mortars?
Thanks in advance, Datman
Have been looking at same idea except by using wet sand to make a dome form with wet newspaper on top then packing clay on top to form dome. Once dry dig out sand and "fire" the clay. Plenty of stuff on www for this tecnique.
Hi, this is my barbi. www.thespruceeats.com/big-green-egg-large-review-336190
Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.
I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.
It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.
I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.
**** I'm hungry now!
keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.
Hey datman.
bricks for pizza ovens generally have a higher alumina content to stand the heat. Same with the mortar. If you are keen to build your own go to one of the refractory companies to get the proper gear. Plen ty of plans on the net. There are also high temp concretes and insulation concretes from these guyz. You can make a sand moud and then concrete or brick it and then dig out the sand. Look up refractory suppliers in your area.
W
My brother-in-law built the best Pizza Oven of all time. He's a "Pit Builder", so he has the concreting and bricklaying, and rendering skills.
He even has this cool Lazer Temp Gun. You shine the red lazer on the target, and it reads the temperature.
From memory, burning red timber ember coals are 650 degrees, and the floor is about 320... and the the roof parts can be at around 360...
Select to expand quoteTurtleHunter said..
keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.
12 min steaks, hot and quick? either they are awesome huge steaks, or you like your meat rather dark Im thinking?? (third option, our definition of hot is rather different!)
Select to expand quoteCal said..TurtleHunter said..
keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.
12 min steaks, hot and quick? either they are awesome huge steaks, or you like your meat rather dark Im thinking?? (third option, our definition of hot is rather different!)
not that big only 500 gram or over 2 finger thick
. But yeah the webber Q probably isn't as hot as some of the gear you guy's are using
Gday
just finished building my pizza oven.If your after ideas try the website site www.woodfiredpizza.org.alan scott wrote a book with plans for these ovens.Please bare in mind that I have never laid a brick in my life and that after doing this project I can honestly say that all brickies are over paid.Only joking.
Great ovens ,give it a crack
