ClayOven Blog
simon....@gmail.com
I have also built a clay oven recently and have written a blog about
it if you fancy a look:
Cheers
Simon
John Andrews
John Andrews, Knoxville, Tennessee
Reunite Gondwanaland (Mary Shafer)
wrote:
> I have also built a clay oven recently and have written a blog about
> it if you fancy a look:
Very interesting, informative, and well-written. I just spent an
hour, at least, cruising around the Web with the links you had. Thanks
to you I have almost convinced myself to install one of the pre-made
ovens in the outdoor kitchen I'm dreaming of. Grill, fireplace,
wood-fired oven, counter space, and a fridge, all in the courtyard by
the spa I don't have, either.
Mary "I do have the space, just not the rest"
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
reunite....@gmail.com or mil...@qnet.com
Visit my blog at http://thedigitalknitter.blogspot.com/
BakerBoy
Dusty -- Everett, Wa.
<simon....@gmail.com> wrote in message
news:05309a6f-1109-4b79...@75g2000hso.googlegroups.com...
atty
I don't quite get your design
how thick is your oven wall (or are you going to add insulation)
where is your chimney in realtion to oven door?
yours
andy forbes
BakerBoy
news:1667623d-6c92-4a2f...@59g2000hsb.googlegroups.com......
> http://clayoven.wordpress.com
...
I don't quite get your design
how thick is your oven wall (or are you going to add insulation)
where is your chimney in realtion to oven door?
[Um, Andy? I think that maybe you didn't follow that link back. I did, and
found all of that information.
The link Simon gave takes you to the last and final step, firing. On that
right edge of that page, near the top, are links to the preceding steps.
Try this one:
http://clayoven.wordpress.com/2008/08/29/1-building-a-clay-oven-the-basics/
The building process starts there. It seems both clear and 'do-able'. This
is the first of 8 steps. Simon gave us a link to the final step. You can
view all of them in turn.
I saved this link on a page where I keep track of such projects. It's been
my goal to build a large, outdoor oven of that kind for some time now. I
was never happy with the more modern concrete and steel versions, and find
this one to be acceptably anachronistic enough for my wildly eclectic
tastes...(:-o)!
L8r,
Dusty]
atty
wrote:
> "atty" <a...@area3.net> wrote in message
>
> news:1667623d-6c92-4a2f...@59g2000hsb.googlegroups.com...
> On Sep 30, 9:19 pm, simon.broo...@gmail.com wrote:
> ...>http://clayoven.wordpress.com
>
> ...
> I don't quite get your design
> how thick is your oven wall (or are you going to add insulation)
>
> where is your chimney in realtion to oven door?
> [Um, Andy? I think that maybe you didn't follow that link back. I did, and
> found all of that information.
I did skim read a bit when I wrote that but still a few questions -
just how thick are different layers of wall? They look a tad thin to
me. Of course this does depend a bit the purpose of the oven and style
of baking you want to do. The thicker the walls the more loads of
bread you will be able to bake without full refiring (or any refiring)
but the longer initial firing will take (at least if you aren't baking
daily).
One thing I would note is that Simon says use builders sand, some
builders merchants will sell you "soft sand" if you ask for "builders
sand". I made the mistake of using this on my final (thinnest and
"cosmetic" layer) of my oven http://www.myplot.org as I thought this
would give a more smooth outer finish but result was much more
cracking than in other layers - I assume because the smoother more
rounded sand particles than "sharp sand" slip over each other and so
whole thing shrinks more readily. I did use sharp sand in my other
layers thankfully but subsequently built a cob door using ballast sand
(used for laying paving and even sharper edged particles than "sharp
sand") which despite its hard usage I thought shrunk less, cracked
less than any of the other sands I used - a bit annoying since there
was ballast sand lying about all over London streets at the time I
built my oven whereas "sharp sand" I had to buy.
A little thing I dreamt up when building mine is that I substituted
cling film for the newspaper Simon shows on dome sand mould
http://clayoven.wordpress.com/2008/09/05/4-the-dome-sand-former-and-first-oven-layer/
- won't blow away or disintegrate if you don't finish fist layer in
one day and makes getting out the mould sand later easier than
newspaper.
I see Simon is lucky enough to have a sunken area in front of his oven
that I think means his oven door is around shoulder level of baker.
Unless its pointed out I think its easy for people to build oven too
low so to use they are continually stooping over it, getting smoke in
the face and often don't have the easy view of hearth and bread that
facilitates making right decisions when baking.
Personally I would recommend building heat probes into oven wall.
Finally I hope I am wrong but is Simon's chimney beyond or behind
where door will go in? I think a chimney is a great thing but if its
beyond door when its shut I think potential for loss of heat is
enormous.
yours
Andy Forbes
> The link Simon gave takes you to the last and final step, firing. On that
> right edge of that page, near the top, are links to the preceding steps.
> Try this one:http://clayoven.wordpress.com/2008/08/29/1-building-a-clay-oven-the-b...