One more thing I bought a pottery "bean pot" last winter and used it to make baked beans - hopefully I will have a wood-fired masonry oven some day, but for now I use electricity. But my family swears the bean pot makes the beans taste better.
Dutch Oven
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I have two ceramic bean pots....They make the best beans.....
You don't have to get all expensive and extravagant to make a wood fired oven....Just two pieces of 1/4 plate steel and some landscape blocks..No mortar required
You don't have to get all expensive and extravagant to make a wood fired oven....Just two pieces of 1/4 plate steel and some landscape blocks..No mortar required
colorado clyde said:
Sounds good. A picture would be great. I assume two or three layers of blocks on the sides and a sheet of steel on top? Bricks for insulation on top of the steel? Lightweight refractory bricks would be less stress on the steel but I do not have a local source.
What is the second sheet of steel for?
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If you're doing beans, it's low and slow...350 degrees is plenty....I"t doesn't take much to reach that temp. You can simply pile coals and bricks around it, to bank in the heat. I've even used my Dutch oven as an "oven" to cook the beans in my "bean pot"...Which works very well and easily.
Now if you want to cook Neapolitan style pizza....were going to need fire brick, refractory cement etc......
I'm planning on reconstructing an oven.....if I do I will post a picture.
Now if you want to cook Neapolitan style pizza....were going to need fire brick, refractory cement etc......
I'm planning on reconstructing an oven.....if I do I will post a picture.
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IF you do, PLEASE post a diagram, too.
yours, satx
yours, satx
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Every year I build something new and then tear it down. come winter....During the summer I have a campfire almost every night.....and often cook supper on them, as I have the last two nights....
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OK. I understood (wrongly) that you were considering building something like a wood-fired PARILLA to cook on for years.
(I've wanted one of those since I saw one about 15 years ago OCONUS but haven't found a construction plan/directions.)
yours, satx
(I've wanted one of those since I saw one about 15 years ago OCONUS but haven't found a construction plan/directions.)
yours, satx
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Nothing that fancy, permanent or expensive...
I have to tear it down every year for snow removal in the winter..
But I am planning something permanent in another location.
Building something different each time is part of the fun....I get to try out new ideas.
I have to tear it down every year for snow removal in the winter..
But I am planning something permanent in another location.
Building something different each time is part of the fun....I get to try out new ideas.
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OK. Understood.
Oddly/coincidentally, I saw a PARILLA mounted on a car trailer today near the Ft Sam Houston PX. - The vendor was advertising/selling "Brazilian-style, wood-baked PIZZA".
(whatever that is??? - It looked like regular pepperoni pizza to me.)
I asked him about the design & he said, "I bought it used in Houston & that's all that I know." Then he said, "It cooks really good & doesn't use much wood."
(I was told OCONUS that a well-designed/built Parilla will bake bread successfully for 18-20 hours AFTER the fire goes out.)
yours, satx
Oddly/coincidentally, I saw a PARILLA mounted on a car trailer today near the Ft Sam Houston PX. - The vendor was advertising/selling "Brazilian-style, wood-baked PIZZA".
(whatever that is??? - It looked like regular pepperoni pizza to me.)
I asked him about the design & he said, "I bought it used in Houston & that's all that I know." Then he said, "It cooks really good & doesn't use much wood."
(I was told OCONUS that a well-designed/built Parilla will bake bread successfully for 18-20 hours AFTER the fire goes out.)
yours, satx
It's tech from about the same time that they developed pottery and so is pretty simple.
All that you really are deciding upon is the permanency of the oven itself, and its efficiency. If you wanted say a kiln for pottery, that takes a lot of heat so it has to be well sealed and you will need a lot of fuel. If you're in ancient times, professionally baking for a lot of people and in a city where fuel is scarce, you need lower temps but good efficiency to conserve fuel. BUT nowadays if you're only doing a few loaves from time to time, and maybe pizza, and you don't have the time (or the cash) to build a permanent oven, plus you may need to break it down fast too...you need an organized pile of rocks or bricks is all :grin: .
The 1-Hour Brick Oven
Here's the same idea only wider for Pizza, but it's the same principle:
Quick Brick Oven for Pizza
And if you want something more authentic, don't forget the Jas. Townsend & Son How to Build and Earth Oven
And if you're in a hurry there is:
Jas. Townsend & Son Earth Oven in 24 Hours
I hope this helps.
A bit pricey, but don't forget that you can convert a Large Clay Chiminea into a small baking oven by filling the interior with lava stone until you can lay bricks flat with the bottom edge of the opening, and by making a wooden door. Be sure your chiminea comes with a lid for the stack to seal in heat after you rake out the ash and the embers, before baking.
LD
All that you really are deciding upon is the permanency of the oven itself, and its efficiency. If you wanted say a kiln for pottery, that takes a lot of heat so it has to be well sealed and you will need a lot of fuel. If you're in ancient times, professionally baking for a lot of people and in a city where fuel is scarce, you need lower temps but good efficiency to conserve fuel. BUT nowadays if you're only doing a few loaves from time to time, and maybe pizza, and you don't have the time (or the cash) to build a permanent oven, plus you may need to break it down fast too...you need an organized pile of rocks or bricks is all :grin: .
The 1-Hour Brick Oven
Here's the same idea only wider for Pizza, but it's the same principle:
Quick Brick Oven for Pizza
And if you want something more authentic, don't forget the Jas. Townsend & Son How to Build and Earth Oven
And if you're in a hurry there is:
Jas. Townsend & Son Earth Oven in 24 Hours
I hope this helps.
A bit pricey, but don't forget that you can convert a Large Clay Chiminea into a small baking oven by filling the interior with lava stone until you can lay bricks flat with the bottom edge of the opening, and by making a wooden door. Be sure your chiminea comes with a lid for the stack to seal in heat after you rake out the ash and the embers, before baking.
LD
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:thumbsup: Dave.
That's what I was talking about......Except the design I was referring to has two chambers....one on top of the other, one for the fire and one that was the oven.
I had a picture of an early prototype that I made on my phone....But I ran it over with the lawn mower...
That's what I was talking about......Except the design I was referring to has two chambers....one on top of the other, one for the fire and one that was the oven.
I had a picture of an early prototype that I made on my phone....But I ran it over with the lawn mower...
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I want a PARILLA not so much for baking bread but rather for roasting whole hogs & large chunks of beef/game, while still having an area that allows baking bread/pastries.
The one that I saw "way down south" was constructed of 3 different materials: Mortared BRICK outside, compacted Earth inside & the cooking chambers were lined with "fire brick". - It had a pair of pottery-lined/brick chimneys.
IF we remain in the USA after 2017, rather than moving to Latin America, I need to find a "plan" for our local brick mason to use as a pattern.
yours, satx
The one that I saw "way down south" was constructed of 3 different materials: Mortared BRICK outside, compacted Earth inside & the cooking chambers were lined with "fire brick". - It had a pair of pottery-lined/brick chimneys.
IF we remain in the USA after 2017, rather than moving to Latin America, I need to find a "plan" for our local brick mason to use as a pattern.
yours, satx
If you move down to Honduras, Costa Rica, or Belize, you may find your local mason already knows a few different ways of building wood fired ovens of different types. :wink:
LD
LD
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YEP, though the Parilla is "native to" Argentina & has a "kissing cousin" that is built/used in Brazil & Venezuela.
(Dr. Enrique Ramos's parilla was built by an Argentine, that he "imported" as an expert in design/masonry.)
yours, satx
(Dr. Enrique Ramos's parilla was built by an Argentine, that he "imported" as an expert in design/masonry.)
yours, satx
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Unfortunately, I cannot give you any real data. - It is my understanding that to draw properly that a parilla has to conform to a (NOT known to me) set of fairly rigid internal ratios.
(One thing that I know is that it's not as simple as building a liner out of fire brick, covering that with compacted sand/clay & then "armoring" the exterior with mortared bricks.)
Sort of like the old joke about sculpting an elephant: Get a big chunk of marble & chisel off everything that doesn't look like an elephant.
Wishing I had paid more detailed attention to Dr. Ramos' parilla & SORRY I just don't know enough to help you..
yours,satx
(One thing that I know is that it's not as simple as building a liner out of fire brick, covering that with compacted sand/clay & then "armoring" the exterior with mortared bricks.)
Sort of like the old joke about sculpting an elephant: Get a big chunk of marble & chisel off everything that doesn't look like an elephant.
Wishing I had paid more detailed attention to Dr. Ramos' parilla & SORRY I just don't know enough to help you..
yours,satx
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