Okay, here’s my experience building a brick oven outdoors:
So, I’ve always wanted one of those awesome brick ovens in my backyard. You know, for making pizzas, bread, and just generally feeling like a rustic chef. I finally decided to take the plunge and build one myself. Let me tell you, it was a project, but totally worth it!
Getting Started
First things first, I spent a ton of time researching. I mean, I watched videos, read articles, and looked at a million pictures of different ovens. I needed to figure out the size, the materials, and the overall design. I finally settled on a basic dome shape – seemed like the most classic and, honestly, the easiest for a beginner like me.
Laying the Foundation
Next up, the foundation. This is super important because the whole thing is going to be heavy, made by heavy bricks. I dug out an area, leveled it, and then poured a concrete slab. I made sure it was nice and thick and reinforced with some rebar. I’m no expert, but I figured better safe than sorry, right?
Building the Base
Once the concrete was cured (which felt like forever!), I started building the base. I used cinder blocks because they’re strong and relatively cheap. I just stacked them up, using mortar to hold them together. I made sure to leave an opening at the front for storing wood later on.
The Oven Floor
For the oven floor, I used firebricks. These are special bricks that can handle super high temperatures. I carefully laid them out on top of a layer of sand, making sure they were nice and level. This part was a bit tricky, but I took my time and it turned out pretty good.
Constructing the Dome
Now for the fun part – the dome! This was definitely the most challenging part of the whole project. I built a form out of sand and cardboard to help shape the dome. Then, I slowly started laying the firebricks, using a special refractory mortar (again, for high heat). I worked my way up, row by row, carefully angling the bricks to create the dome shape. It was like a giant puzzle, and honestly, I was sweating bullets the whole time.
The Archway and Chimney
Once the dome was done, I built the archway at the front. This is where the pizzas go in and out. I used a wooden form to help shape the arch, and then carefully mortared the bricks in place. I also added a small chimney at the top of the dome to let the smoke escape.
Insulation and Finishing Touches
To help the oven retain heat, I covered the dome with a layer of ceramic fiber blanket and then a layer of chicken wire. Then, I applied a few coats of stucco to give it a nice, finished look.
I also build a solid and wide door to keep the inside warm.
The First Firing
Finally, after weeks of work, it was time for the first firing! I built a small fire inside the oven and slowly increased the temperature over several hours. This helps to cure the mortar and get the oven ready for cooking. I was so nervous, but it worked perfectly!
Enjoying the Fruits of My Labor
Since then, I’ve made countless pizzas, loaves of bread, and even roasted a chicken in my brick oven. It’s been an amazing experience, and I’m so proud of what I built. It’s not perfect, but it’s mine, and it makes some darn good pizza!
So, hope my building experince could help you, Good luck!
