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Here's some detail on my outdoor oven, by request!


So, let's see...I was in a hurry, and wanted to use as little refractory as possible for this oven. The idea at the time being that I wanted to be able to pick it up and set it on top of a barrel easily. I still think that a relatively thin refractory oven "shell" is a good idea. You can build the mass out of free cob, and just use the refractory to eliminate the possibility of sand in your pizza.

So, like I said, I was in a hurry, and in my normal style I just glued some sticks together in my shop and made a little stick igloo. Covered it in newspaper to fill any gaps and started slapping refractory on it. I started with dense refractory, 130lb/cu.ft, and used about half a bag maybe? I think I got it about an inch thick or so, then switched to lighter refractory, 60lb/cu.ft and I do believe I mixed in fiberglass strands into this layer. I doubt my two layers were a good idea. It isn't separating, but if I wasn't imagining myself carrying the thing around I would rather have gone all dense and then insulated from outside. Anyway, here's some pics...

Hahahahaha! It's been a while since I looked at these photos. Man, that's pretty crappy work even for me! I must have been in a big hurry, look at those gaps. Thing works absolutely fantastic, still, so I guess it doesn't matter. Still....sorta funny.

Does the smoke come up through the oven? Is this a Black oven, or a white oven?

That's rad, Matt. Thanks so much for sharing that. I'm really glad you took pictures back when you did it.

So, obviously you've been using that thing for quite a while and the method is pretty solid; I'm looking at building a slightly larger oven with an inner floor about 24" x 32". Do you think the refractory can span that size without failing?

Guy: it's a black oven, sort of. There's just a small hole in the top of the barrel that can be open or shut to regulate temperatures. I'm guessing there's not too much smoke either way if it's fired with a rocket core.