Building Your Own Backyard Clay Oven. With over 4 months of part time work, and over 9 hours of video, this labour of love is shown is just 8 min. For a more detailed explanation of the build visit www.greeningofgavin.com/p/cob-...
When building an arch, over a wooden frame, we usually put the wood frame up on a 1/2” set of blocks before laying bricks. Then when completed, you remove the 1/2” blocks, the wooden arch falls a half inch, thus making removal super easy. Very nice job on this oven, I just love it! Nice job.
High-tech low-tech, interesting ;) The mosaic is lovely, I've never seen that added element. I have seen these done successfully much more simply (using only naturally available materials) and I enjoy those too, after all, this is a very old concept, but this is extremely nice. Thank you!
Guy in the Rusty Truck Thanks mate! It was certainly a labour of love creating this oven. It is still in use today now it is 4 years old. Still as strong as the day I made it.
Thanks Gavin. I bought your ebook and built the oven and it worked!! Used potters clay and sand and put an insulation layer on top, followed by wire and two coats of render. Then sealed with a water proof sealer. Hopefully it will be rainproof! Love it.
Excellent work! Sounds like you had fun making it. The great thing about the book is that it is a guide, and you modify the plans anyway you want. Well done, and enjoy cooking in your new Clay Oven. Gav
Good work. I'm not an expert myself, but here's a tip after reading up on clay ovens: you want the innerceiling of your oven to be slightly grey before baking any food. When you initially start a fire in the oven, the walls turn black from the ash of the burnt wood. After a while and when the core temperature gets its desirable temperature, the ashes burn away and you're left with a slight greyish look. So make sure that you wait long enough for your oven to be fully preheated. Cheers
I too wondered a bout the lack of beer till I figured it just was too fast to see! Love the oven - two of my neighbours have built one in the last couple of months so I am studying up for mine - which I will build this Fall. Wondering about heating it with wood pellets? I know they can be hard to start but then burn very hot. I hear there is a Finnish stove that uses them - so I am gonna try to figure out a grate system that will allow me to use them.
Hi Gavin. Great job!! Looks amazing. Good to hear it is being used 4 years on. We are in the midst of planning/ building our Pizza oven...May I ask are the red bricks firebricks ? Or house bricks ?? Do you now have a door ?
BRAVO! I'm so inspired. I looks incredibly solid. I wonder if you had to do it over again, if you'd make any changes? BTW I particularly like the "Cob Oven Cover Boy"! ; )
Wow ! Stupendous ! You made it look so easy. It's gorgeous ! Questions? Is it under an overhead deck ? with a flute running up thru it ? That's brilliant for keeping the oven out of the elements plus the baker as well. Now that its up & running is there anything you would change about it ? location? size? Cob Oven Cover Boy is funny ! You deserve it You have worked hard. Great memory shot eh All the best
I did just buy your book on Amazon. Quick question. Did you use a single wall 6 inch diameter stove pipe or is the double wall or triple wall? @@GavinWebber
Thanks. Yes the outer layer is a cement render. It does trap a bit of moisture, but I made sure the clay was was completely dry before applying it. It is still working fine after two years!
Gavin Webber You are lucky :) the clay continues to absorb moisture from the environment and it will be harder for it to "breathe" - I have a friend who lost her oven this way - but it sounds like you were really careful about it - some london cob houses were repaired with cement and it destroyed them - they originally used a lime stucco as opposed to cement - lime is so amazing - not as waterproof so your choice is probably best for you because there is no roof :) :) - congrats on all your hard work
I would put a layer of rock wool over the last cob layer, then fine chicken wire and then render. It would have given the oven better expansion when hot and not crack the cob layer.
I have been getting some conflicting stories from the geniuses at Home Depot who say I should use a Type S mortar on the outside edge of the brick for the dome and a Fireplace graded mix for the inside edge of the same brick that will be closes to the fire. In theory I understand what their saying but of the dozens of videos that I have viewed on building pizza ovens, I have never seen anyone do it. I have only seen builders of pizza ovens such as yourself use one type of mortar to lay brick. Never two different mixes on one brick on the same side. What type do you use, please explain. Thanks.
Your English is too good, he said Which clearly indicates that you are foreign. Whereas others are instructed in their native language English people aren't This is interesting and I'm delighted you have all the skills necessary to build it, but I would rather watch you make cheese. On the other hand I will watch for vids you do on other subjects. Thanks
