I’ve always been fascinated with cooking over hardwood. After tasting some pizza that was cooked on in a wood oven I was hooked! I looked online and researched plans and different companies ready made ovens and eventually decided to go with a kit.
I prepared a steel stand with a concrete top as they suggested and waited for my oven to arrive on a freight truck. The one I chose weighed about 1800 pounds!
Here it is in the crate before I unloaded it. We just rolled it off the semi onto my flatbed, then I used my tractor front end loader to move it off the truck. I you plan to build one of these you’ll need some equipment (or a bunch of weight lifters) to help maneuver it.
The first thing you do is put down a base of sand and level the floor insulation that sits beneath the floor.
Next you assemble the fire brick floor and level it over the insulation. This will be your actual cooking surface so you’ll want to spend extra time here to make sure all your seems line up.
The dome pieces fit around the floor and actually sit on the thick insulation. Positioning these pieces in place without moving the floor brick is quite a task! So far everything is just sitting in position not actually bonded together.
This kit came with hi temp mortar to mix and fill all the gaps in the joints. You apply this liberally and its fine for it to be rough and uneven because it won’t show. After the mortar dries you wrap it with several layers of and insulating blanket. Wrap that with wire and apply stucco over the whole outside.
After several days of low temperature curing fires you are ready to cook something, so it had to be pizza.
Here it is all finished and painted.
Besides pizza we’ve made kabobs, cookies, breads, steaks, chicken, beans and BBQ. The pizza cooking temp is about 600 degrees Fahrenheit and the oven holds its temperature really well. My favorite thing to do is cook pizza one day, shut the oven up and let it sit until the next day, then put on a brisket to slow cook. The temp will usually start around 350 from the day before then cool through the afternoon to 220 or so. Man! That makes the most tender brisket I’ve ever eaten.